Food and Beverage Manager
The River Club, Jacksonville, FL, United States
TRAINING & EXPERIENCE
2 years experience as a full service restaurant manager or private club; banquet and fine dining experience a plus. Use of a Point of Sale (computer) system.
JOB KNOWLEDGE
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and the accompanying safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
JOB SUMMARY
Directs the daily operations of the dining rooms maintaining exceptional member relations, the highest of quality standards, to include top service and overall cleanliness and to maximize sales and profits.
SCHEDULE
Varied times/days, including weekends and holidays.
DUTIES AND FUNCTIONS
Learn all items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.
Supervise ala carte staff to include Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses, and Bartenders with regard to recruitment, selection, orientation, training, and termination.
Pre-shift educational/motivational meetings executed daily.
Circulate constantly throughout the dining room during the principal hours of service coaching and directing, to maintain and increase quality of service.
Coordinate the monthly inventory of china and glassware, use this information to impact the P&L daily.
Count monthly Beverage inventories with Dining Room Manager, enter into Birchstreet system and turn into GM for auditing.
Oversee daily scheduling of ala carte staff - working to reduce labor costs through Timesaver scheduling.
Ensure accurate and timely schedules are posted for employees and maintain proper service staffing standards and budget goals.
Maximize profitability through proper labor planning and scheduling, proper purchasing and minimal waste of Company expenses; proper use of equipment; strive to meet established budgets.
Must follow proper human resource policies and procedures as outlined by the company.
Complete employee performance appraisals on time and in an accurate and well‑thought-out fashion.
Maintain high sanitation and safety standards, by training and working with staff daily.
Maintain for yourself and dining room staff up‑to‑date TIPS, Food Handlers/Manager certifications, state liquor laws and state licenses.
Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.
Manage the beverage program while staying compliant with the company’s Core beverage program.
Oversee beverage management, purchasing and costs. Establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance and general supervision of product.
Work directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter; monthly dinner specials, wine dinners, wine tastings and holiday buffets.
Create and maintain VUE34 cocktail list, wine list and after dinner dessert and drink menu.
Become familiar and manage the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.
Update POS system with new prices, menu items and remove old items from active screens.
Submit detailed monthly newsletter information to the Member Relations Manager on time.
Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.
Attend all required training, safety courses; attend office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Enforce high standards of appearance, cleanliness, graciousness and service among staff.
Greet members and guests by name whenever possible.
Communicate frequently with members to ensure their total satisfaction and to obtain their feedback, following up on observations, suggestions, and any complaints in a timely manner.
Become knowledgeable of and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents immediately.
Ensure products and services are of the highest quality and that administrative work is neat, organized, thorough and complete.
Maintain an organized, professional work area, to include offices and Member visible areas.
Follow proper sanitation procedures and ensure proper maintenance of facilities under your supervision and be a good steward of company assets.
Must be able to handle a multi‑line telephone system and take accurate, detailed messages and reservations, relay phone calls; relay messages to members and special function attendees; respond to Members in a cheerful, upbeat voice.
Establish work priorities for you and your subordinates to maximize performance and effectively delegate responsibility and authority.
Perform independently as needed and in your absence, reassign responsibilities to well‑trained staff members.
Continually evaluate systems, processes and personnel to maximize effectiveness in the best interest of the Member and their guests, the Company and the employees.
Attend the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special needs.
Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a neat style; management has final approval.
Perform and follow up on any other duties as assigned by the General Manager.
BENEFITS
Vacation/Holiday/Sick Pay
401K
Medical/Dental/Vision
Short Term / Long Term Disability / Supplemental Coverage
Equal Opportunity Employer - Drug‑Free Workplace
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2 years experience as a full service restaurant manager or private club; banquet and fine dining experience a plus. Use of a Point of Sale (computer) system.
JOB KNOWLEDGE
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and the accompanying safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
JOB SUMMARY
Directs the daily operations of the dining rooms maintaining exceptional member relations, the highest of quality standards, to include top service and overall cleanliness and to maximize sales and profits.
SCHEDULE
Varied times/days, including weekends and holidays.
DUTIES AND FUNCTIONS
Learn all items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.
Supervise ala carte staff to include Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses, and Bartenders with regard to recruitment, selection, orientation, training, and termination.
Pre-shift educational/motivational meetings executed daily.
Circulate constantly throughout the dining room during the principal hours of service coaching and directing, to maintain and increase quality of service.
Coordinate the monthly inventory of china and glassware, use this information to impact the P&L daily.
Count monthly Beverage inventories with Dining Room Manager, enter into Birchstreet system and turn into GM for auditing.
Oversee daily scheduling of ala carte staff - working to reduce labor costs through Timesaver scheduling.
Ensure accurate and timely schedules are posted for employees and maintain proper service staffing standards and budget goals.
Maximize profitability through proper labor planning and scheduling, proper purchasing and minimal waste of Company expenses; proper use of equipment; strive to meet established budgets.
Must follow proper human resource policies and procedures as outlined by the company.
Complete employee performance appraisals on time and in an accurate and well‑thought-out fashion.
Maintain high sanitation and safety standards, by training and working with staff daily.
Maintain for yourself and dining room staff up‑to‑date TIPS, Food Handlers/Manager certifications, state liquor laws and state licenses.
Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.
Manage the beverage program while staying compliant with the company’s Core beverage program.
Oversee beverage management, purchasing and costs. Establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance and general supervision of product.
Work directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter; monthly dinner specials, wine dinners, wine tastings and holiday buffets.
Create and maintain VUE34 cocktail list, wine list and after dinner dessert and drink menu.
Become familiar and manage the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.
Update POS system with new prices, menu items and remove old items from active screens.
Submit detailed monthly newsletter information to the Member Relations Manager on time.
Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.
Attend all required training, safety courses; attend office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Enforce high standards of appearance, cleanliness, graciousness and service among staff.
Greet members and guests by name whenever possible.
Communicate frequently with members to ensure their total satisfaction and to obtain their feedback, following up on observations, suggestions, and any complaints in a timely manner.
Become knowledgeable of and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents immediately.
Ensure products and services are of the highest quality and that administrative work is neat, organized, thorough and complete.
Maintain an organized, professional work area, to include offices and Member visible areas.
Follow proper sanitation procedures and ensure proper maintenance of facilities under your supervision and be a good steward of company assets.
Must be able to handle a multi‑line telephone system and take accurate, detailed messages and reservations, relay phone calls; relay messages to members and special function attendees; respond to Members in a cheerful, upbeat voice.
Establish work priorities for you and your subordinates to maximize performance and effectively delegate responsibility and authority.
Perform independently as needed and in your absence, reassign responsibilities to well‑trained staff members.
Continually evaluate systems, processes and personnel to maximize effectiveness in the best interest of the Member and their guests, the Company and the employees.
Attend the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special needs.
Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a neat style; management has final approval.
Perform and follow up on any other duties as assigned by the General Manager.
BENEFITS
Vacation/Holiday/Sick Pay
401K
Medical/Dental/Vision
Short Term / Long Term Disability / Supplemental Coverage
Equal Opportunity Employer - Drug‑Free Workplace
#J-18808-Ljbffr