Job Description

Position Title: Food & Beverage Manager

Reports to: Assistant Director, Food & Beverage

Position Summary: Responsible for management of dining room service and bar areas and for maintaining a high standard of appearance, hospitality and service in personnel and cleanliness of facilities. Monitors inventory levels and manages within the budgetary restraints, develops and implements programs to increase revenues. Supervises ala carte staff in all three outlets.

Essential Functions:

• Schedules personnel and plans dining room set-up upon anticipated member/guest counts and client needs.
• Takes reservations and checks table reservation schedules if needed.
• Carefully supervises dining room and bar staff to help assure proper service; pours coffee and takes orders when necessary.
• Inspects dining room employees to ensure they are in proper uniform at all times.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools etc.
• Receives and resolves all guest complaints.
• Serves as liaison between dining room and BOH staff.
• Assures that all side work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-shift meetings with dining room personnel and relays information and policy changes.
• Checks the maintenance of equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Produces daily meal period revenue analyses and other reports from the POS (Point of Sale) system(s) used in the dining room.
• Develops and maintains the dining room reservation system.
• Monitors dining room labor and supplies budget; makes adjustments as necessary to achieve financial goals and to control costs.
• Develops and maintains a bar/product supplies inventory system for:
• Alcoholic beverages including wines
• Non-alcoholic beverages and mixers
• Glassware
• Paper and other bar supplies
• Develops standard operating procedures to ensure that bars are set up and operated efficiently.
• Assists with private parties and service in food and beverage outlets when necessary.
• Keeps current with changing member preferences and industry trends relative to the food and beverage operation
• Schedules wine and beer samplings with distributors to continuously improve variety and quality of beverages available to club members and guests.
• Observes guests experience, conferring frequently with staff to maintain satisfaction and ensure proper service timing for each course at every table. Ensures proper and timely service of guests in the room by communicating with the kitchen, server and members.
• Responsible for learning and training new staff on North Star system if necessary.
• Responsible for completing annual and 30/60/90 day performance evaluations and or disciplinary actions for entire staff.
• Performs all other duties as assigned by employer.

Qualifications and Skills:

Education: Bachelor’s degree in Hospitality Management or similar area of study preferred and other combination of education, training or experience that provides the required knowledge skills and abilities.

Experience: Minimum three years Restaurant management experience at a luxury hotel property, fine dining establishment or comparable club. Strong knowledge and passion for wine and beverage with past bartending experience.

Additional Skills: Ability to stand for long periods of time. Ability to read, listen and

communicate effectively in English, both verbally and in writing. Ability to access and accurately input information using a moderately complex computer system, phone and internet website.

Licenses or certificates:

TIPS Training

Food Safety Certification

Sommelier Certification a plus!

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