Food And Beverage Manager at West Chester Golf & Country Club

Position Summary & Responsibilities: The Food and Beverage Manager is responsible for the Food & Beverage services for the entire club (Grill Room, Ashbridge Room, Bar, Patios, Banquet Room and the Pool Area. Hires, trains and supervises assigned staff and is responsible for applying relevant customer service principles to assure that the wants and needs of club members and guest are consistently exceeded. Position Overview The Food & Beverage Manager must also be the “face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. This position works closely with the Banquet and Services Manager, Executive Chef and Club Manager. Must have at least 2 years supervisory experience in a Club, hotel or full-service restaurant. Core Duties & Tasks: • Manages the service of members and guests in the Club’s Dining Rooms (Grill, Bar and Patios). • Supervise dining room staff; greet and seat members and guests. • Ensure that dining facilities are properly set at the beginning of each lunch and dinner shift. • Assign work duties to the F&B staff (including side work) for all shifts. • Manage reservations for a la carte dining as well as all events. • Ensure that excellent service and attention are being giving to each member. Immediately correcting deficiencies where required. • Planning, implementing, and maintaining processes that enhance proper service and overall member satisfaction. • Relays necessary information to staff as needed, assures all menus are correct in the POS computer, and menus are prepared for service. • Oversee actual service on a daily basis in all areas of the Club including Grill, Bar, Ashbridge Room, Banquets, and the Snack Bar. • Plans staffing, scheduling and specification for all service staff on Homebase App (wait staff, bartenders, bus staff, host and food runners). • Help enhance our training program and train service team members on dining and beverage in dining rooms and banquet settings. • Diagrams buffet tables, guest tables and other function room set-up needs for all events. • Check’s function sheets (BEO’s) against the actual room set up; oversees personnel scheduling for special events. • Oversees scheduling of F&B service employees along with input from Captains to reassure proper coverage is met. • Handles members complaints. • Obtains or delegates collection for prompt payment for all events. • Attends weekly BEO meetings (Wednesday’s at 3pm) • Assumes Closing Manager and/or responsibility of manager on duty (MOD) in the absence of the bartenders or captains. • The Cub is open 6 days a week (lunches are open all 6 days, and dinners are served Wednesday to Saturday Night). The Club is closed on Mondays except for Holidays. • All other duties and special projects assigned by the General Manager Reports To: • General Manager Supervises: • Captains, Wait Staff, Bartenders, Bus Staff, Host, and Food Runners. • Houseman/Handyman Compensation: • Base salary $46,000 to $50,000 based on experience, plus eligibility for an annual bonus. Total compensation (including bonus) may reach up to $60,000.