The Food & Beverage Manager is responsible for coordinating, supervising and directing all aspects of Food & Beverage outlet’s operations and banquet events, while maintaining profitability, high quality of products and service levels. The Food & beverage Manager is expected to market ideas to promote business; reduce employee turnover; and maintain revenue and payroll budgets.
DUTIES & FUNCTIONS
Approach all encounters with residents, members and employees in an attentive, friendly, courteous, and service-oriented manner.
Maintain regular attendance in compliance with Williams Island standards, as required by scheduling which will vary according to the needs of the business.
Maintain high standards of personal appearance and grooming.
Comply at all times with Williams Island standards and regulations to encourage safe and efficient Food & Beverage operations.
Maintain a warm and friendly demeanor at all times.
Direct and supervise Food & Beverage outlets personnel.
Respond to residents and members complaints in a timely manner.
Ensure preparation of required reports, including (but not limited to) payroll, revenue, employee schedules, action plans.
Keep kitchen informed of accurate plating counts on banquet functions.
Maintain up to date details on banquet functions and communicate to supervisors.
Ensure proper tabulation of all banquet checks.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure compliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Conduct staff performance reviews in accordance with Williams Island standards.
Ensure the training of employees on procedures and technical job tasks.
Interview candidates for front-of- house F&B positions and follow hiring standards.
Organize and conduct department meetings on a regular basis.
Monitor industry trends; take appropriate action to maintain competitive and profitable operations.
Conduct and/or attend all required meetings.
Complete sales and tip report accordingly.
Control and maintain all service equipment. Write service requests as necessary.
Perform any other duties as requested by the General Manager.
Long hours sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and considers, adjust or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Education & Experience:
At least 4 years of progressive experience in a club or related field; or a 4-year college degree and at least 7 year of related experience; or a 2-year college degree and 5 or more years of related experience.
Must have knowledge of Food & Beverage preparation techniques, health department rules and regulations, liquor laws and regulations.
Job Type: Full-time
High school or equivalent
Country Club: 1 year
Food and Beverage: 4 years
Liquor Laws and Regulations: 1 year
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