Assistant Food & Beverage Manager

Position Summary:

The primary focus of the Assistant Food & Beverage Manager is overseeing restaurant operations, both front of house (FOH) and back of house (BOH).

The Assistant Food & Beverage Manager will be responsible for the management of all FOH operations including service, dining, setup, maintenance, staffing and beverage. Adherence to the highest standards set forth by the club will be reflected in staff appearance, hospitality, quality of service and cleanliness. Other responsibilities will include, but not be limited to supervising and training FOH staff, supervising food and beverage service and preparation; assisting with other duties such as seating and taking reservations and events.

Essential Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Acknowledge, greet and thank Members and guests in all areas of the Club.
• Take an active role in service on a daily basis. Remain highly visible during lunch and dinner service hours.
• Lead the pre-service Daily Line-Up. Ensure it is effective and informative with all staff.
• Establish high standards of service and implement training procedures to ensure consistently excellent service.
• Assure that effective training for new staff and professional development activities for experienced staff are planned and implemented.
• Coordinate the activities of Front of the House and Back of the House leading to an exceptional service and culinary experience for the Members.
• Develop other training materials as needed.
• Have a targeted focus on the Club’s beverage program. Work closely with the bar staff in development of specials, recipes, par levels, ordering, inventory and related.
• Work with the F&B Managers to place beverage orders for all non-alcoholic, beer and liquor products.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Address Member and guest complaints and advise the other Managers and the Director of Food and Beverage about appropriate corrective actions taken
• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Evaluate and supervise performance and dress codes. Carry out disciplinary action as needed, in accordance with the Club’s policies, working with HR and ensure that communication is open, concise, constructive and timely.
• Follow established closing procedures including a thorough check out of service staff and grounds.
• Complete a daily manager’s report for the MOD of the next shift. Email end-of-shift reports to all pertinent staff. Maintain follow-up reports for major events.