Food and Beverage Manager

Position Summary Blackhawk Country Club is seeking a detail-oriented and service-focused Dining Room Manager to oversee operations at The Falls Clubhouse, a casual, full-service restaurant and bar. This role ensures seamless day-to-day operations while creating a welcoming environment for members. The Falls Clubhouse is a hub for community gatherings, hosting events such as Monday Night Football, Super Bowl parties, family nights, and occasional banquets and BBQs. The Falls Manager leads the front-of-house team, collaborates closely with the Head Chef, and ensures exceptional member experience. Essential Duties and Responsibilities The essential functions include, but are not limited to the following: Dining Room and Member Services: • Take reservations, manage the reservation system, and maintain a reservations log. • Greet and seat members and guests, ensuring a warm and welcoming experience. • Ensure all service staff are properly trained in American full-service and buffet-style dining. • Serve as the liaison between the dining room and kitchen staff, fostering effective communication and teamwork. • Address and resolve complaints regarding dining room service promptly and professionally. Staff Management and Training: • Hire, train, supervise, schedule, and evaluate front-of-house staff, including servers, bartenders, and runners. • Confirm time, attendance, and hours worked, ensuring accurate payroll and compliance. • Inspect staff uniforms for cleanliness and compliance with standards. • Manage staff performance and hold accountable as appropriate. • Train staff on POS system usage and other club policies and procedures. Operations and Service Excellence: • Inspect and maintain the appearance, cleanliness, and safety of the dining room, equipment, and fixtures. • Ensure side-work and cleaning schedules are completed, and the dining room is secure at the end of the business day. • Perform daily POS closeout and ensure all specials are correctly entered into the POS system. • Monitor dining room labor and supplies budgets, making adjustments to achieve financial goals. • Maintain inventory of dining room items, ensuring proper storage and accountability. • Develop and continually update policy and procedure manuals for service staff to maintain quality and control costs. Event and Menu Management: • Plan and oversee events, including family nights, sports viewings, and outdoor BBQs. • Work with the Head Chef to update, review, and print weekly menu changes. • Assist in developing wine lists and beverage needs in collaboration with the Director of Beverage. Administrative and Financial Duties: • Utilize club software to accurately charge members, track sales, and create forecasts and revenue reports. • Plan the dining service budget and monitor financial performance. • Attend staff meetings and collaborate with leadership on improvements to dining room services and layout. Minimum Qualifications (Knowledge, Skills, and Abilities) • High school diploma or GED required; a four-year college degree in Hospitality is preferred. • Three years of dining room supervisory experience is required; in a private club is highly preferred. • Proven experience as a Dining Room Manager or in a similar leadership role within the food industry. • Ability to demonstrate menu knowledge and menu item preparation. Ensure all menu items are properly made and presented, according to the Club’s recipes and standards. • Ability to train, coach, and mentor employees, in order to help them achieve success in their position, both back and front of the house. Lead and maintain a positive team atmosphere. • Ability to maintain a spotlessly clean, safe restaurant, at all times with a strong understanding of food handling procedures and safety regulations • Proven ability to build sales, increase profits, and grow customer counts. Perform various administration duties. • Experience with Club Essentials or similar club management software is highly preferred. • Strong leadership, organizational, and time management skills. • Exceptional interpersonal and communication abilities. • Knowledge of food and beverage operations, event planning, and financial management. Physical Demands and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. • Mobility: Must Be able to stay standing up for extended periods of time • Lifting: Occasional lifting of supplies, equipment, or inventory items may be necessary up to 50 lbs. • Manual Dexterity: Ability to use hands and fingers for tasks such as pouring, grabbing, muddling, shaking. • Vision: Clear vision and ability to read written documents, computer screens, and equipment displays are essential for reviewing reports, analyzing data, and assessing operations. • Hearing: Good hearing ability is necessary for effective communication with staff, members, guests, and vendors. • Stamina: Must be able to work for up to 5-6 hours in a fast-paced environment. WORK ENVIRONMENT • Indoor/Outdoor Setting: Most of the work is performed indoors • Temperature: The work environment may vary in temperature, depending on the location and season. It may include both heated and air-conditioned areas. • Noise Level: The work environment can be fast-paced and may involve moderate to high levels of noise from time to time • Pressure: The role often involves working under pressure, especially during peak season. • Interaction: Regular interaction with staff, guests, vendors, and other department heads is common, requiring effective communication, interpersonal skills, and diplomacy. • Safety: Adherence to health and safety protocols. The company is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.