Food And Beverage Manager at The Palmetto Club

Job Description

Job Description

Pay: $40,000.00 - $55,000.00 per year with possible quarterly bonuses

Job description:

Food and Beverage Manager

Reports to: Assistant GM/General Manager

Supervises: Beverage Manager; Banquet Manager; Dining Room Manager.

Classification: Full Time, Non-exempt

Education and/or Experience

Four-year college or university degree in Hospitality Management or Culinary Arts.

Five years or more as a food and beverage manager with three of those years in a similar position in a fine dining situation.

Job Knowledge, Core Competencies, and Expectations

Food and beverage cost controls and operating procedures.

Basic Accounting relating to food, beverage, and labor.

Menu design.

Marketing and promotions.

Wine, spirits, and bar operations.

Point-of-sales systems.

Strong interpersonal and organizational skills.

Polished, professional appearance, and presentation.

Manage stress and time.

Build a team, train, and maintain employee teams.

Effective communication through all department levels and throughout club.

Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises Beverage Manager, Banquet Manager, Dining Room Manager and managers of all other outlets. Plans, implements. and monitors departmental budgets.

Hires, trains, and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Job Tasks/Duties

Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.

Help Develop a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.

Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and timely manner.

Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.

Manages the department’s long-range staffing needs.

Assists in recruitment, training, supervision, and termination of food and beverage staff.

Helps plan and approves the organizational chart and staffing and scheduling plans.

Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

Monitors employee records to minimize overtime and keep labor costs within budget.

Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.

Assures that all applicable club policies and procedures are followed.

Helps plan and approves external and internal marketing and sales promotion activities for the

department’s outlets and special club events.

Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.

Establishes quantity and quality output standards for personnel in all positions within the department.

Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.

Ensure all energy management, preventive maintenance and other standards are consistently met.

Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.

Research new products and evaluates their cost and profit benefits.

Maintains food and beverage personnel records.

Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all

purchases.

Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.

Consults daily with the Executive Chef, Catering Director, and other club administrators to help assure the highest level of member satisfaction at minimum cost.

Greets guests and oversees actual service on a routine, random basis.

Helps develop wine lists and wine sales promotion programs.

Establishes, updates, and maintains all written standards and procedures for the department as needed.

Addresses member and guest complaints and advises the Assistant General Manager and General Manager about appropriate corrective actions taken.

Monitors appearance, upkeep, and cleanliness of all food and beverage equipment and facilities.

Monitors employee dress codes according to policies and procedures.

Approves all product invoices before submitting to the Accounting Department.

Monitors or manages physical inventory verification and provides updated information to

the Accounting Department.

Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.

Maintains records of special events, house counts, food covers, and daily business volumes.

Ensures that an accurate reservation system is in place.

Audits and approves weekly payroll.

Approves all entertainment.

Responsible for long-range planning for the department in concert with the club’s planning process.

Establishes and maintains professional business relations with vendors.

Works with the club’s Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.

Recommends operating hours for all food and beverage outlets.

Serves as manager-on-duty on a scheduled basis.

Complete periodic glass and silverware inventories.

Implement and monitor sanitation and cleaning schedules.

Completes other appropriate assignments from the Assistant General Manager and General Manager.

Licenses and Special Requirements

Food safety certification or in the process of obtaining.

Alcoholic beverage certification.

Physical Demands and Work Environment

Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach.

Push, pull or lift up to 50 pounds.

Continuous repetitive motions.

Work in hot, humid and noisy environment.

Work Location: In person

Benefits:

Health Insurance

Life Insurance

Dental

Vision

401k

Paid Time Off

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