Food and Beverage Manager
- Develops an operating budget for food and beverage. Working with the Clubhouse Manager, Assistant Manager and Executive Chef. After budgets approval, monitor and takes corrective action as necessary to help assure budget goals are attained.
- Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
- Reviews all chits daily to ensure all member billing is done properly.
- Ensures all event billing is complete.
- Oversee recruitment, training, supervision and termination of food and beverage staff.
- Designs floor plans according to reservations.
- Plans dining room set-up based on anticipated guest counts and client needs.
- Helps plan and approves the organizational chart, staffing and scheduling plans.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Monitors employee records to minimize overtime and keep labor costs within budget.
- Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
- Assures that all applicable club policies and procedures are followed.
- Establish standard operating procedures and processes for all dining areas.
- Be a positive and enthusiastic motivator for all F&B personnel.
- Helps the communications manager plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
- Establishes quantity and quality output standards for personnel in all positions within the department.
- Researches new products and evaluates their cost and profit benefits.
- Maintains food and beverage personnel records.
- Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
- Performs daily POS closeout and report.
- Greets guests and oversees actual service on a routine, random basis.
- Helps develop wine lists and wine sales promotion programs.
- Tracks wine sales.
- Ensures beverage inventory is taken the 1st of every month. Works with the club controller to spot check beverage inventory.
- Works with the club’s Controller to identify and develop operating reports and for ongoing control of the department.
- Oversee To Go Program
- Addresses member and guest complaints and advises the Clubhouse Manager about appropriate corrective actions taken.
- Monitors employee dress codes according to policies and procedures.
- Approves all beverage invoices before submitting to the Accounting Department.
- Monitors or manages physical inventory verification and provides updated information to
- the Accounting Department.
- Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
- Works with the Assistant Manager to maintain records of special events, house counts, food covers and daily business volumes.
- Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
- Ensures that an accurate reservation system is in place.
- Audits and approves weekly payroll.
- Responsible for long-range planning for the department in concert with the club’s planning process.
- Establishes and maintains professional business relations with vendors.
- Serves as manager-on-duty on a scheduled basis.
- Works with Executive Chef to update, review and print weekly menu changes.
- Updates POS items as needed before shift.
- Assures that the dining room and other club areas are secure at the end of the business day.
- Complete periodic linen, china, glass, and silverware inventories.
- Attends scheduled staff meetings.
- Completes other appropriate assignments from the Clubhouse Manager.