Food and Beverage Manager

About Woodmont Country Club

Founded in 1913, Woodmont Country Club stands as one of the most prestigious and respected private clubs in the nation. Nestled in the heart of Rockville, Maryland, Woodmont is known for its unwavering commitment to excellence, its rich history, and its tradition of providing exceptional member experience. The Club features two championship golf courses, a newly enhanced clubhouse and dining facilities, and a vibrant social calendar that brings together generations of families and friends.

Woodmont’s culture is defined by its members-first philosophy, a deep sense of community, and the pursuit of hospitality excellence. Our reputation is built on delivering impeccable quality, innovative experiences, and a level of service that consistently exceeds expectations. Every event, meal, and interaction is designed to reflect the prestige of the Woodmont brand.

Position: Food and Beverage Manager

Department: Food and Beverage

Reports To: Director of Dining Operations

Purpose of Position:

The Food and Beverage Manager at Woodmont Country Club is crucial for delivering superior food and beverage services throughout the Club. This role involves managing all aspects of member dining operations, emphasizing exceeding Club Members' and guests' expectations. Responsibilities include orchestrating staff training and development, maintaining high service standards, and cultivating a culture of excellence within the food and beverage department.

Core Requirements:

• Advocate and adhere to Club policies and procedures.
• Serve as a role model within and beyond Club premises.
• Maintain a consistently positive and respectful attitude.
• Regularly communicate with the Director of Dining Operations about departmental concerns.
• Exhibit exceptional time management skills and the ability to prioritize tasks effectively.
• Ensure punctuality and preparedness for performing duties.
• Protect the confidentiality of all Club-related data.
• Meet and exceed department productivity standards.

Essential Responsibilities:

Operational Excellence:

• Supervise the service staff actively, ensuring compliance with established service standards.
• Enhance member dining experiences through regular table visits during service hours.
• Maintain the Club’s aesthetic and functional standards, including the upkeep of public areas.

Staff Development:

• Lead orientation and ongoing training programs for service staff.
• Update and refine Policy and Procedure manuals to improve service quality and efficiency.

Service and Staff Coordination:

• Manage staff scheduling and dining room setup based on anticipated member/guest counts and event requirements.
• Maintain high standards of appearance and cleanliness among all service staff.
• Ensure effective communication and coordination between dining room and kitchen staff.

Compliance and Quality Control:

• Adhere to all legal and regulatory requirements related to food and beverage service, including alcohol regulations.
• Oversee standard operating procedures for maintaining high service quality and cost control.

Member and Guest Engagement:

• Resolve member/guest complaints and inform the Director of Dining Operations about corrective actions taken.
• Innovate food preparation and presentation techniques to enhance dining satisfaction.

Event and Promotion Management:

• Assist in planning and executing Club events and banquet functions to create memorable experiences.
• Develop creative strategies to promote Club functions.

Financial Management:

• Manage reconciliation of Point of Sale systems and member revenues.
• Keep detailed records of business volumes and special events to inform operational and financial decisions.

Facilities and Equipment Maintenance:

• Ensure all food and beverage equipment and facilities are well-maintained and clean.

Strategic Leadership Responsibilities:

Vision and Strategic Planning:

Craft and articulate a compelling vision for the Food & Beverage (F&B) department that aligns seamlessly with Woodmont Country Club's overarching goals. Engage in strategic planning to establish both short-term and long-term objectives, prioritizing operational efficiency and excellence in execution.

Service Excellence Standards:

Establish and uphold superior service standards within the F&B department. Ensure each team member is fully cognizant of their roles and responsibilities in surpassing these benchmarks. Conduct regular assessments of service protocols, initiating necessary enhancements to elevate the dining experience.

Communication:

Champion transparent and effective communication channels within the F&B department, as well as interdepartmentally. Guarantee that every member of the staff is well-informed about upcoming Club events, shifts in member preferences, and significant operational updates, fostering a well-coordinated service environment.

Team Collaboration:

Promote a culture of collaboration and mutual support among the F&B team and across different departments within the Club. Encourage a working atmosphere where employees are motivated to share innovative ideas and constructive feedback, contributing to a collective improvement effort.

Innovation and Adaptability:

Exhibit flexibility in adapting to changing industry trends and member expectations, steering the F&B department towards innovative culinary and service offerings. Position the Club as a leader in providing exceptional dining experiences through continuous innovation.

Analytical Decision-Making:

Employ robust analytical capabilities to make well-informed decisions that positively influence the F&B department and the Club at large. Approach decision-making with a blend of decisiveness, fairness, and transparency, ensuring choices are made in the best interest of the Club and its members.

Through these leadership responsibilities, the Food & Beverage Manager will be instrumental in sculpting a distinguished dining service that not only meets but exceeds the expectations of Woodmont Country Club members and guests, further enhancing the Club’s reputation for excellence.

Position Requirements:

• Demonstrated experience in food and beverage management within a hospitality or club environment.
• Strong leadership abilities with an emphasis on staff training and team development.
• Excellent communication skills for effective interaction with members, guests, and staff.
• Dedication to high service standards and operational efficiency.
• Flexibility to work various hours as dictated by Club events and service demands.

This is a salaried full-time position, necessitating a dedication of at least 45 hours per week. The role requires a flexible approach to scheduling, with availability extending to early mornings, evenings, holidays, and weekends to meet the Club's diverse operational demands and uphold our commitment to exceptional service for our members and guests.