Abrar Admin

Big Canoe POA, Inc.

<div><div><b>Position Summary</b>:</div><div><br>
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<div></div><div><div><div>The <b>Food</b> &amp; Beverage Manager reports to the Clubhouse Manager. Assisting in managing all aspects of the Big Canoe Property Owners Associations food and beverage daily operations. This position assists the Clubhouse Manager with the responsibilities of leading the entire front of house service staff.</div><br>
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</div></div><div></div><div><b>Qualifications:</b></div>
<div>To perform this job successfully, an individual should demonstrate the following qualifications:</div>
<ul><li>Assist in performing daily managerial shift functions, including restaurant readiness, line checks, staff pre-shift communication, monitoring ticket times, table visits, and ensuring guest satisfaction</li>
<li>Continuous training and coaching of all front of the house service staff, on suggestive selling techniques, full hands in/out mentality, holding all accountable to the prescribed guest service and quality standards</li>
<li>Design and implementation of staff training programs</li>
<li>Ensures through proper shift management, the department meets or exceeds budgeted front of the house labor dollars weekly/monthly</li>
<li>Menu design, costing, training and execution</li>
<li>Assists the Clubhouse Manager with month end LBW inventory</li>
<li>Able to assist with opening and closing down the Ala Carte Kitchen line under the supervision of the Chef or kitchen lead on duty.</li>
<li>Using the Figure 8 management philosophy, walks the entire facility throughout the business day, ensuring the restaurant is operating in accordance to the POA standards and guest expectations</li>
<li>Daily involvement and upkeep with facility readiness, cleanliness and organization &ndash; assignment of cleaning/organizing projects as they are identified</li>
<li>Assists when needed, the POA Staff and with the planning and execution of scheduled outside and in house events</li>
<li>Helps with and implements the ideas for F&amp;B promotions, specials and new menu additions</li>
<li>Assists in the training of server, bar, host and food runner staff</li>
<li>Interacts daily with the staff and guests, ensuring the staff is held accountable to our standards and the guest receives a consistently great experience</li>
</ul><div>REQUIREMENTS AND SKILLS</div>
<ul><li>Associate&rsquo;s Degree in Business Administration, Hospitality Management, Culinary Arts (Preferred, however, substantial club, restaurant, or hospitality experience will be considered in lieu of the degree)</li>
<li>Minimum of 7-10 years of significant Food &amp; Beverage Management experience with a minimum 5 of those years&rsquo; experience as a mid to high volume Casual Concept Restaurant Senior or General Manager</li>
<li>Restaurant opening experience</li>
<li>Experience managing revenue of $2.5 million and 30 or more employees</li>
<li>Have a complete knowledge of opening and closing the entire restaurant complex &ndash; including the kitchen area</li>
<li>Serve Safe Certification</li>
<li>Knowledge of Liquor, Beer and Wine ordering processes</li>
<li>Experience organizing/executing large events for over 300 people</li>
</ul><ul><li>Experience in budgeting, vendor sourcing and contracting, permitting and compliance</li>
</ul><ul><li>Experience in scheduling performing entertainment and talent acquisition</li>
<li>Knowledge of marketing and promotions</li>
<li>Experience in facility management and equipment maintenance</li>
<li>Experience in P&amp;L and accounting</li>
<li>Must be well organized and have good time management skills</li>
<li>Must have the ability to provide a consistent Guest Service experience</li>
<li>The endurance and ability to work any shifts, weekends and evening included (approx. 50 hours a week)</li>
<li>Ability to lead Service, Event and Kitchen staff toward a common goal of providing great service and high-quality food and beverage.</li>
<li>The ability to use Excel, Word and a point of sales system proficiently</li>
</ul>
<div></div><div>PHYSICAL REQUIREMENTS AND ENVIRONMENT</div>
<ul><li>Must be able to stand for long periods of time</li>
<li>Must be able to work long ng hours (10-12) each shift</li>
<li>Must be able to open and/or close on any day</li>
<li>Must be able to work on the weekend. Sundays will be alternated with the other members of the management team</li>
<li>Must be able to lift 50 pounds as needed</li>
<li>Can continue standing, walking, and repetitive actions</li>
<li>Able to withstand changes in temperature, occasional smoke, steam, heat and work in a confined area</li>
<li>Frequent bending, stooping, pulling and lifting</li>
<li>Must be at least 21 years old</li>
</ul>
<div></div><div><b>Work Environment:</b></div>
<div>The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. For the most part ambient room temperatures, lighting and traditional office equipment as found in a typical office environment.</div>
<div></div><b>Must be able to pass a background check and drug screen test.</b><br>
<b>Must be authorized to work in the US.</b></div>

Food & Beverage Manager @ the Clubhouse

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Big Canoe POA, Inc.

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Food & Beverage Manager @ the Clubhouse