Job Description

1. Position

a. Food & Beverage Manager

2. Related Titles

a. Restaurant Manager/Supervisor/Director, Dining Service Director, Host/Hostess, Captain/ Maître D/MOD

3. Job Summary

a. Responsible for management of front of house service in the manner most pleasing to members and their guests. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of bar lounge, dining room, and banquet halls. Trains and supervises FOH staff; manages within budgetary restraints; develops/implements programs to increase sales (repeat business and higher check averages).

4. Job Tasks

a. Creates staff scheduling for all FOH outlets including: bartenders, servers, server assists, food runners, banquet servers, beverage cart, pool café, and summer camp; adding/removing personnel to the schedule based on needs.

i. Knowing when to cut staff at an appropriate time

ii. Filling in shifts due to call outs after all other resources have been exhausted

b. Takes reservations and checks table reservation schedules

c. Greets and seats members and guests – controls the flow of the room

d. Carefully supervise to help assure proper service; makes drinks and waits tables when necessary – always assuring that the floor staff has priority in taking tables – the MOD should be able to stay out of working “in” the shift, and be able to look at the big picture; jumping in as needed

e. Inspects employees to ensure that they are always in appropriate and clean uniforms

f. Hires, trains, and supervises service of all FOH staff

i. Responsible for creating and implementing a training program for all service staff

g. Receives and handles all complaints concerning food, beverages, or service

h. Serves as liaison between the bar lounge, dining room and Chef; especially during busy times

i. Assures that all side work is accomplished, and all cleaning of equipment and storage areas is completed according to ‘End of Shift Bar/Serve Assist daily checklist’

j. Attends meetings with F & B personnel as well as Department Heads. Relays information and policy changes; briefs staff

k. Responsible for creating, implementing, and executing programming set for members to increase member participation at the Club (Beer & Wine Events, Member Events, etc.)

l. Assures the correct appearance, cleanliness, and proper set up of dining areas, banquet rooms, and private rooms. Checks the maintenance of all equipment and reports deficiencies.

m. Responsible for all POS transactions that are rung in daily by all employees

i. Works with accounting to correct any wrong transactions

n. Works with Events Coordinator and Banquet Manager to ensure that all banquet events are set properly

o. Serves as MOD for Member and Non-Member Banquet Events

p. Works with Club House Manager, Events Coordinator, and Chef on producing annual budgets. Also responsible for assuring budgets are met monthly (labor, COGS, sales, etc.)

q. Responsible for maintaining inventory throughout the month for all beverage products

i. Responsible for completing month end inventory in a timely manner and emailing a copy to the GM

r. Orders appropriately for a la carte and banquet events to assure adequate par levels to serve members and guest

s. Responsible for monitoring all COGS for a la carte and banquet events. Reports any discrepancies to GM.

t. Sets and maintains par levels as needed for all a la carte and banquet events

u. Maintains organization and cleanliness of liquor/soda room, wine closet, beer cooler, banquet closet, banquet bar, storage & coat closets

v. Responsible for FIFO system of all beverages (including that bartenders do this behind the bar)

i. Creates and pushes sales on items a month or so before expiration

w. Responsible for locking up and setting the alarm at times

x. Works directly with the Club House Manager on all duties and aspects of SCC’s daily operations

5. Internal Qualifications

a. Adhere to Statesville Club policies and procedures

b. Professional attire and mannerisms at all times

c. Positive attitude at all times

d. Knowledge of State Labor and Liquor Laws

6. Required Knowledge, Skills and Abilities

a. Exceptional computer skills

b. Demonstrate planning and organizational skills

c. Exceptional communication skills

d. Sincere hospitality with member services

e. Knowledge on all FOH areas so that you may fill in any position as needed, including Country Club and bartending experience

7. Physical Demands

a. Must be able to lift up to 50lbs

b. Must be able to bend, squat, stand and walk for long periods of time

c. Work weeks will sometimes consist of 40 plus hour

d. Nights and Weekends will also be required

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