F&B Manager

Status: Full Time

Classification: Exempt (Salary)

Compensation: Salary commensurate with experience

Department: Clubhouse - Service

Reports to: Director of F&B

Schedule: 40-45 hours a week

Availability: Must be available during week, weekends and holidays

Primary Purpose

Provides top level, personalized service to members and guests alike Trains, mentors, and manages staff in a la carte dining and banquet operations Works collectively with peers in various positions of the food and beverage operation Helps oversee pool operations on a seasonal basis

Essential Functions & Duties

Daily

Planning, implementing, and maintaining of processes that will enhance the services, procedures, team dynamic and overall member satisfaction Communicates member feedback, needs, requests, or complaints while providing top level service Formulates the daily line-ups for each service (both banquet & a la carte) Supports service team with set up, execution and breakdown of daily member experiences in a la carte dining and banquets Acts as a “situational leader” monitoring the quality and pace of service on the floor and assists where needed

Daily commitments to create a continuous teaching environment that focuses on staff timeliness, productivity, proper service, and other standards at the club Assists F&B Leadership team with developing, implementing, enforcement, and evaluation of the service training program on a daily and weekly basis

Weekly

Assumes an active role in the hiring, training, coaching, and disciplining of the service staff Completes regular closing shifts and ensures the overall safety and preservation of the Club Prepares closing report, including successes and defects from the evening Attends F&B meetings, such as weekly Banquet meeting when it applies to rotational schedule

Monthly/Quarterly

Achieves budget goals through personal contributions as well as strong and competent departmental leadership Seasonally oversees Pool operations Monitors and places restock requests on inventory for all service items including supplies, china, silver, and glassware

Requirements:

Education

Bachelor’s degree from a four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience

Prior Experience

Prior serving experience in an upscale dining environment, with a strong track record of progression and growth Must be honest, respectful, dedicated, ethical, caring, have a positive attitude and a spirit to serve Must have excellent time-management skills, be detail-oriented, and have strong follow through skills Must possess a proven track record of leading other talented individuals to successfully providing top level, personalized service to members and guests Must possess exceptional communication, interpersonal, member service skills Must be open to feedback; growth and development

Language, Communication & Technological Skills

Computer literate, including Microsoft 365, Adobe Acrobat, Canva Ability to read and interpret multiple documents such as safety rules, operating instructions, financial documents, procedure manuals Ability to write complex reports, business correspondence, and procedure manuals

Ability to effectively present information and respond to questions from groups of managers, employees, members, and general public Ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels Ability to respond effectively to the most sensitive inquiries or complaints Club Software experience (NorthStar, Jonas, CE, Etc.) preferred.