Overview
Assist with the recruitment, hiring, supervision, and evaluation of restaurant, banquet and bar staff creating an environment for success. Conduct orientation and training program for all restaurants, banquet, and bar staff. Organize and execute sales plan, pricing, and billing of outings and special events and in-house tournaments and events. Maintain an accurate and up-to-date plan of F&B and facility staffing needs. Oversee schedules and ensure that the facility is appropriately staffed for all shifts. Institute and enforce inventory control measures including spot checks on product counts. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with local and regional health authorities. Serve in the capacity of Manager on Duty in the absence of the GM. Acts as the closing manager as the position will require evenings during Mon-Sun and additionally some morning opening shifts. Prepare reports and budgets for all F&B areas reporting weekly, monthly and annually. Perform all job tasks within the rules and guidelines of all safety programs. Work as a Team Player with co-workers and in conjunction with other departments. Ensures that F&B facilities and equipment are maintained and in proper repair. Demonstrates continuous effort to improve operations, decrease turnaround time, streamline work processes and work cooperatively and jointly to provide quality customer service. Hire, train, schedule and manage all employees in a positive, uplifting and gracious manner always leading by example. Own all systems and checklists to ensure compliance of organizational, cleanliness and sanitation standards. Assists and completes all Month End inventories for F&B. Experience Required
Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred 5-10+ years of progressive food and beverage management experience Food Safety Certification required Alcohol Beverage Certification (TIPS, TAM, or equivalent) required All certifications must be maintained throughout employment Benefits
Health Insurance: Medical, dental, vision and life insurance per club policy Retirement: 401k plan Vacation: Per Club policy
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Assist with the recruitment, hiring, supervision, and evaluation of restaurant, banquet and bar staff creating an environment for success. Conduct orientation and training program for all restaurants, banquet, and bar staff. Organize and execute sales plan, pricing, and billing of outings and special events and in-house tournaments and events. Maintain an accurate and up-to-date plan of F&B and facility staffing needs. Oversee schedules and ensure that the facility is appropriately staffed for all shifts. Institute and enforce inventory control measures including spot checks on product counts. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with local and regional health authorities. Serve in the capacity of Manager on Duty in the absence of the GM. Acts as the closing manager as the position will require evenings during Mon-Sun and additionally some morning opening shifts. Prepare reports and budgets for all F&B areas reporting weekly, monthly and annually. Perform all job tasks within the rules and guidelines of all safety programs. Work as a Team Player with co-workers and in conjunction with other departments. Ensures that F&B facilities and equipment are maintained and in proper repair. Demonstrates continuous effort to improve operations, decrease turnaround time, streamline work processes and work cooperatively and jointly to provide quality customer service. Hire, train, schedule and manage all employees in a positive, uplifting and gracious manner always leading by example. Own all systems and checklists to ensure compliance of organizational, cleanliness and sanitation standards. Assists and completes all Month End inventories for F&B. Experience Required
Bachelor's degree in Hospitality Management, Culinary Arts, or related field preferred 5-10+ years of progressive food and beverage management experience Food Safety Certification required Alcohol Beverage Certification (TIPS, TAM, or equivalent) required All certifications must be maintained throughout employment Benefits
Health Insurance: Medical, dental, vision and life insurance per club policy Retirement: 401k plan Vacation: Per Club policy
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