Food and Beverage Manager

Reports to: General Manager

Supervises: Servers, Host/Hostess, Food Runners, Bussers.

Hours/Days Schedule Expectation: The Food and Beverage Manager works the necessary hours to facilitate the delivery of exceptional service to the membership.

Education and/or Experience

• High school diploma or GED required.
• A four-year college degree in Hospitality is preferred.
• Three years of dining room supervisory experience in private club or similar.

Job Knowledge, Core Competencies and Expectations

• Responsible for management of dining room and banquet service in the Clubhouse.
• Maintains a high level of member contact throughout service hours.
• Develops staffing and operational procedures for areas of responsibility.
• Ensure that all health and legal requirements are consistently adhered to pertaining to sanitation and alcoholic beverages.

Job Summary (Essential Functions)

Works closely with the General Manager to maintain and enhance the traditions and heritage of the Shreveport Club. Responsible for ensuring that all member/guest expectations are met or exceeded. Responsible for the general operation of staff functions relating to Food and Beverage. Responsible for hiring and provides comprehensive training and evaluation of service employees focusing training on proper service techniques and empowering employees to act in solving problems. Assists, as needed a la carte and catering in booking of member events and parties. Is responsible for promotion of daily menus, specials events and the dissemination of hospitality and good will to all members, guests and employees.

Focuses on delivering club services that are “above and beyond” the expectations of our members and similar organizations. Understands and accepts personal responsibility and accountability for such. Manage the work culture to assure a high standard of service, professional appearance, and warm hospitality.

Job Tasks/Duties

• Consistently and outwardly supports fellow managers and supervisors in all actions and interactions with members and staff.
• Keeps General Manager informed of potential problem areas and diffuse such when possible with appropriate corrective actions.
• Function as communication link between office, dining room and kitchen departments to ensure cohesiveness and teamwork.
• Research new products and services and develop cost/profit benefits.
• Takes initiative to make suggestions on how we can continually improve our operations, service and offerings.
• Designs floor plans according to reservations.
• Plans dining room set-up based on anticipated guest counts and client needs.
• Takes reservations, checks table reservation schedules and maintains reservations log.
• Maintains dining room software & member preferences
• Greets and seats members and guests.
• Inspects dining room employees to ensure that they are always in proper and clean uniforms.
• Performs daily POS closeout.
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room and kitchen management staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as cover counts and menu changes, special member requests, etc.
• Review with Chef and Catering Personnel the menus proposed for a la carte and catering events, and all dining activities, special events and functions.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Trains staff on all aspects of the POS system.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Assists in developing wine lists and beverage promotions.
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Monitor workplace conditions to ensure safe environment with proper safety procedures in place. Assures that effective training for these programs are conducted in all departments.
• Performs other appropriate assignments and projects as required by the General Manager.

Licenses and Special Permits

• Alcoholic beverage certification.
• Food safety certification.

Physical Demands and Work Environment:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch
• and twist or reach.
• Push, pull or lift up to 50 pounds.· Continuous repetitive motions.

Pay: $55,000.00 - $65,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person