Food and Beverage Manager
The River Club of Jacksonville, Jacksonville, FL, United States
We are looking for a passionate, energetic individual to join our F&B team at the River Club of Jacksonville.
Training & Experience
2 years experience as a full-service restaurant manager or private club manager; banquet and fine dining experience a plus. Proficiency with a point-of-sale system.
Job Knowledge
Working knowledge of dining room and beverage operations, equipment safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
Job Summary
Directs daily operations of dining rooms maintaining exceptional member relations, high quality standards, top service, overall cleanliness, maximizing sales and profits.
Schedule
Varied times/days, including weekends and holidays.
Duties And Functions
Learn all items on St. John’s and VUE34 dining room menus; assist members with food and beverage selections, including wines.
Supervise à‑la‑carte staff (Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses, Bartenders) in recruitment, selection, orientation, training, and termination.
Conduct pre‑shift educational/motivational meetings daily.
Coaching and directing staff during service to maintain and increase quality.
Coordinate monthly inventory of china and glassware; impact P&L accordingly.
Count monthly beverage inventories, enter into Birchstreet system, and submit for GM auditing.
Oversee daily staff scheduling to reduce labor costs through Timesaver scheduling.
Ensure accurate and timely schedules posted, meeting staffing standards and budget goals.
Maximize profitability through proper labor planning, purchasing, and minimal waste.
Follow HR policies and procedures.
Complete employee performance appraisals on time.
Maintain high sanitation and safety standards; train staff daily.
Maintain up‑to‑date TIPS, Food Handlers/Manager certifications, state liquor laws, and licenses.
Monitor alcoholic beverage consumption and service per company standards and state laws.
Manage beverage program, purchasing, and costs; establish controls and purchasing practices.
Work with Executive Chef to create new Dining Room and VUE34 menus for each quarter, monthly specials, wine tastings, and holiday buffets.
Create and maintain VUE34 cocktail, wine, and dessert drink menus.
Manage reservation system, POS, Purchase Order system, and labor management platform.
Update POS system with new prices and menu items, removing obsolete items.
Submit monthly newsletter information to Member Relations Manager.
Communicate with members, vendors, and departments; attend training and meetings.
Report safety hazards, ensure correction, and maintain safe work environment.
Enforce high standards of appearance, cleanliness, graciousness, and service among staff.
Greet members and guests by name whenever possible.
Listen to member feedback, follow up on observations, suggestions, and complaints.
Maintain organized, professional work area and oversee facilities maintenance.
Handle multi‑line telephone system, take accurate messages, and respond with a cheerful voice.
Establish work priorities for self and subordinates; delegate effectively.
Reassign duties appropriately in absence or during flexible shifts.
Attend weekly staff and F&B meetings to review function sheets and communicate special needs.
Work a flexible schedule, including weekends, holidays, and split shifts.
Arrive on time, in uniform, crisp and clean.
Benefits
Vacation/Holiday/Sick Pay
401(k)
Medical/Dental/Vision
Short Term / Long Term Disability / Supplemental Coverage
Equal Opportunity Employer. Drug‑Free Workplace.
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Training & Experience
2 years experience as a full-service restaurant manager or private club manager; banquet and fine dining experience a plus. Proficiency with a point-of-sale system.
Job Knowledge
Working knowledge of dining room and beverage operations, equipment safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
Job Summary
Directs daily operations of dining rooms maintaining exceptional member relations, high quality standards, top service, overall cleanliness, maximizing sales and profits.
Schedule
Varied times/days, including weekends and holidays.
Duties And Functions
Learn all items on St. John’s and VUE34 dining room menus; assist members with food and beverage selections, including wines.
Supervise à‑la‑carte staff (Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses, Bartenders) in recruitment, selection, orientation, training, and termination.
Conduct pre‑shift educational/motivational meetings daily.
Coaching and directing staff during service to maintain and increase quality.
Coordinate monthly inventory of china and glassware; impact P&L accordingly.
Count monthly beverage inventories, enter into Birchstreet system, and submit for GM auditing.
Oversee daily staff scheduling to reduce labor costs through Timesaver scheduling.
Ensure accurate and timely schedules posted, meeting staffing standards and budget goals.
Maximize profitability through proper labor planning, purchasing, and minimal waste.
Follow HR policies and procedures.
Complete employee performance appraisals on time.
Maintain high sanitation and safety standards; train staff daily.
Maintain up‑to‑date TIPS, Food Handlers/Manager certifications, state liquor laws, and licenses.
Monitor alcoholic beverage consumption and service per company standards and state laws.
Manage beverage program, purchasing, and costs; establish controls and purchasing practices.
Work with Executive Chef to create new Dining Room and VUE34 menus for each quarter, monthly specials, wine tastings, and holiday buffets.
Create and maintain VUE34 cocktail, wine, and dessert drink menus.
Manage reservation system, POS, Purchase Order system, and labor management platform.
Update POS system with new prices and menu items, removing obsolete items.
Submit monthly newsletter information to Member Relations Manager.
Communicate with members, vendors, and departments; attend training and meetings.
Report safety hazards, ensure correction, and maintain safe work environment.
Enforce high standards of appearance, cleanliness, graciousness, and service among staff.
Greet members and guests by name whenever possible.
Listen to member feedback, follow up on observations, suggestions, and complaints.
Maintain organized, professional work area and oversee facilities maintenance.
Handle multi‑line telephone system, take accurate messages, and respond with a cheerful voice.
Establish work priorities for self and subordinates; delegate effectively.
Reassign duties appropriately in absence or during flexible shifts.
Attend weekly staff and F&B meetings to review function sheets and communicate special needs.
Work a flexible schedule, including weekends, holidays, and split shifts.
Arrive on time, in uniform, crisp and clean.
Benefits
Vacation/Holiday/Sick Pay
401(k)
Medical/Dental/Vision
Short Term / Long Term Disability / Supplemental Coverage
Equal Opportunity Employer. Drug‑Free Workplace.
#J-18808-Ljbffr