Food & Beverage Manager Jobs

Position Summary and Responsibilities

Our employees are at the heart of our members' experiences. Our employees aim to satisfy the members’ needs and create an environment where the members can create incredible lifetime memories for their friends and family, while cultivating a positive work environment for our staff.

The Food and Beverage Manager is responsible for all food and beverage service departments; including hiring staff; scheduling; training; direct supervision of food and beverage supervisors, and front of the house operations on a day to day basis. In addition:

• Ensure the Club’s service standards are being delivered by the food and beverage service team, and that member satisfaction is achieved.
• Review all written Banquet Event Orders and Tournament Write-Ups to determine appropriate staffing levels, room/station assignments, floor plans and service plans as they relate to banquets, golf tournaments and room set-ups.
• Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as special events and menu changes.
• Maintain a high level of service and visibility on the floor to assure that the wants and needs of the Club’s members and guests are consistently exceeded.
• Interact positively with members promoting events and services. Resolve problems to the satisfaction of involved parties.
• Interact with the Executive Chef and Kitchen staff, Catering, Housekeeping and other Club departments and personnel to ensure synergy for all food and beverage services.
• Work closely with the Housekeeping Department to coordinate the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.
• Develop and implement departmental standards with supervisory team to ensure Club service is held in high standards, making them representatives of one of the finest Clubs in the country.
• Responsible for the Club’s day-to-day beverage operation/programing including maintenance of the wine, beverage lists and inventories. Directly oversee all bar personnel.
• Work closely with the Clubhouse Manager to monitor and take corrective action as necessary to maintain the fiscal budget.

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Ability to engage with members as well as staff and be especially empathetic to the needs of both constituencies
• Knowledge of food including its preparation and service
• Skilled with MS Office, including Outlook Word, Publisher and Excel
• Working knowledge of federal, state and local laws (Specifically California) governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA/CFRA, and NLRA
• Excellent communications skills both written and oral
• Advanced wine knowledge relating to service and inventory management
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses
• Ability to maintain on-going professional development and training programs for the dining room staff
• Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary

Education

Bachelor’s degree preferred, but not required (ideally hospitality based)

Experience

• Private Country Club Environment preferred.
• Minimum of seven years of food and beverage service experience in a restaurant/club/hotel. 2-3 years of which should be dining room management experience.