PICC LLC
Job Description
Job Description Description:
Job Title: Food and Beverage Manager
Reports to: General Manager
Supervises: All FOH staff including Director of Events & Sales, Beverage Manager, Servers, Bartenders, Bussers and Runners
Education and/or Experience • Four-year college or university degree in Hospitality Management or Culinary Arts. • 5 years or more as a food and beverage manager with three of those years in a similar position in a club or resort situation
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.
Job Summary (Essential Functions) Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises all Front of House Team. Plans, implements and monitors departmental budgets. Hires, trains and supervises team and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
Requirements:
Job Tasks/Duties • Leads recruitment, training, supervision and termination of food and beverage staff. • Develops standard operating procedures to help assure that all outlets are set-up and operated efficiently. • Develops and maintains a FOH product and supplies inventory system for alcoholic beverages including wines, non-alcoholic beverages and mixers glassware and paper and other bar supplies. • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc. • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. • Maintains cleanliness and sanitation of outlets, both in member areas and service areas • 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 charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis. • Manages the department’s long-range staffing needs. • 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. • Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events. • Collaborates with Executive Chef on all menu items, pricing, and menu designs for all outlets, special events and banquet events. • Establishes quantity and quality output standards for personnel in all positions within the department. • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages. • 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. • Leads purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases. • Greets guests and oversees actual service on a routine, random basis. • Develops wine lists and wine sales promotion programs. • Establishes, updates and maintains all written standards and procedures for the department as needed. • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. • Serves as an ad hoc member of appropriate club committees. • Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities. • Monitors employee dress codes according to policies and procedures. • Approves all product invoices before submitting to the Accounting Department. • 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. • Approves all entertainment. • 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. • 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. • Completes other appropriate assignments from the General Manager.
Licenses and Special Requirements • Food safety certification. • Alcoholic beverage certification.
Physical Demands • 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. • Work in hot, humid and noisy environment
*Ability to work nights and weekends is a must.
Equal Opportunity Employer
Pine Island Country Club is proud to be an Equal Opportunity Employer. We believe in building a diverse, inclusive team where all individuals feel respected, valued, and empowered to succeed.
Job Description Description:
Job Title: Food and Beverage Manager
Reports to: General Manager
Supervises: All FOH staff including Director of Events & Sales, Beverage Manager, Servers, Bartenders, Bussers and Runners
Education and/or Experience • Four-year college or university degree in Hospitality Management or Culinary Arts. • 5 years or more as a food and beverage manager with three of those years in a similar position in a club or resort situation
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.
Job Summary (Essential Functions) Responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises all Front of House Team. Plans, implements and monitors departmental budgets. Hires, trains and supervises team and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.
Requirements:
Job Tasks/Duties • Leads recruitment, training, supervision and termination of food and beverage staff. • Develops standard operating procedures to help assure that all outlets are set-up and operated efficiently. • Develops and maintains a FOH product and supplies inventory system for alcoholic beverages including wines, non-alcoholic beverages and mixers glassware and paper and other bar supplies. • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc. • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule. • Maintains cleanliness and sanitation of outlets, both in member areas and service areas • 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 charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis. • Manages the department’s long-range staffing needs. • 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. • Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events. • Collaborates with Executive Chef on all menu items, pricing, and menu designs for all outlets, special events and banquet events. • Establishes quantity and quality output standards for personnel in all positions within the department. • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages. • 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. • Leads purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases. • Greets guests and oversees actual service on a routine, random basis. • Develops wine lists and wine sales promotion programs. • Establishes, updates and maintains all written standards and procedures for the department as needed. • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken. • Serves as an ad hoc member of appropriate club committees. • Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities. • Monitors employee dress codes according to policies and procedures. • Approves all product invoices before submitting to the Accounting Department. • 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. • Approves all entertainment. • 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. • 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. • Completes other appropriate assignments from the General Manager.
Licenses and Special Requirements • Food safety certification. • Alcoholic beverage certification.
Physical Demands • 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. • Work in hot, humid and noisy environment
*Ability to work nights and weekends is a must.
Equal Opportunity Employer
Pine Island Country Club is proud to be an Equal Opportunity Employer. We believe in building a diverse, inclusive team where all individuals feel respected, valued, and empowered to succeed.