Job Description

Job Summary

Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises the, Beverage Manager, Event Supervisor, Dining Room Manager and managers of all other outlets such as snack bars, half-way houses, etc. Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Job Tasks/Duties

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and 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.
• Helps 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.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Consults daily with the Executive Chef, Catering Director, Purchasing Agent and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Helps develop wine lists and wine sales promotion programs.
• Addresses member and guest complaints and advises the General Manager and the Director of Club Operations about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• 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.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Ensures that an accurate reservation system is in place.
• Audits and approves weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Serves as manager-on-duty on a scheduled basis.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Complete periodic china, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.

Job Knowledge, Core Competencies and Expectations

• Food and beverage cost controls and operating procedures.
• Accounting.
• Menu design.
• Marketing and promotions.
• Wine, spirits and bar operations.
• Point-of-sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Manage stress and time.
• Build a team, train, and maintain employee teams.
• Effective communication through all department levels and throughout club.
• Knowledge of and ability to perform required role during emergency situations. 

Education and/or Experience

· Four-year college or university degree in Hospitality Management or Culinary Arts.

· Four to six years or more as a Food and Beverage Director with four of those years in a similar position in a fine dining situation.

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