McConnell Golf
Food & Beverage Outlets Manager | Providence Country Club
McConnell Golf, Charlotte, North Carolina, United States, 28245
Food & Beverage Outlets Manager | Providence Country Club
Providence Country Club is seeking a Food & Beverage Outlets Manager to ensure a high standard of appearance, hospitality, and service in our food and beverage personnel as well as in our dining rooms and outlets. The successful individual will ensure the timeliness of food service, supervise and train dining room staff, manage within budgetary restraints, and develop and implement programs to increase revenues.
Full‑time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.
Responsibilities
Design floor plans according to reservations.
Plan dining room and outlet set‑up based on anticipated guest counts and client needs.
Take reservations, check table reservation schedules and maintain the reservation system.
Greet and seat members and guests.
Inspect dining room and outlet employees to ensure they are in proper uniforms at all times.
Hire, train, supervise, schedule and evaluate food and beverage service staff.
Confirm time, attendance and hours worked and approve weekly departmental payroll.
Produce daily or meal‑period revenue analyses and other reports from point‑of‑sale (POS) systems.
Perform daily POS closeout and tip distribution requirements (if applicable).
Provide reporting for employee hours, schedules, pay rates, job changes, tips, etc.
Receive and resolve complaints concerning dining room and outlet service.
Serve as liaison between the dining room/outlets and kitchen staff.
Ensure that all side‑work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
Direct pre‑meal meetings with dining room and outlet personnel; relay pertinent information such as house count, menu changes, special member requests, etc.
Lead staff through all service types.
Ensure the correct appearance, cleanliness and safety of dining room and outlet areas, equipment and fixtures; check maintenance of all equipment and report deficiencies and maintenance concerns.
Make suggestions about improvements in service procedures and layout.
Train staff on all aspects of the POS system.
Develop and supervise the revenue control system.
Ensure that the dining room and other club areas are secure at the end of the business day.
Maintain an inventory of dining room and outlet items including silverware, coffee pots, water pitchers, glassware, flatware, china, salt and pepper holders, sugar bowls, linen and ensure proper storage and accounting.
Develop and implement an ongoing marketing program to increase dining room and outlet business.
Monitor dining room and outlet labor and supplies budget to achieve financial goals.
Utilize computer to accurately charge members, create forecast and revenue reports and write correspondence.
Develop and continually update and refine policy and procedure manuals for service staff to increase quality and control costs.
Assist in service and tableside cookery, as needed.
Attend scheduled staff meetings.
Plan operating budget for dining and outlet service responsibilities.
May serve as club’s opening and closing manager or manager on duty.
Work with Executive Chef to update, review and print weekly menu changes.
Assist in developing wine lists and beverage promotions.
Ensure that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Perform other appropriate assignments and projects as required by the Food and Beverage Director.
Qualifications
High school diploma or GED required.
A four‑year college degree in hospitality is preferred.
Three years of dining room supervisory experience in a private club.
Job Knowledge, Core Competencies and Expectations
Responsible for management of dining room service in the main clubhouse.
Maintain a high level of member contact throughout service hours.
Knowledge of and ability to perform required role during emergency situations.
Licenses and Special Permits
Alcoholic beverage certification.
Food safety certification.
Physical Demands and Work Environment
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.
USD $21.00 - $21.00 / hour.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing; Industries: Hospitality
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Full‑time positions offer outstanding benefits including medical, dental, vision, life, 401(k), paid time off, and a daily complimentary staff meal.
Responsibilities
Design floor plans according to reservations.
Plan dining room and outlet set‑up based on anticipated guest counts and client needs.
Take reservations, check table reservation schedules and maintain the reservation system.
Greet and seat members and guests.
Inspect dining room and outlet employees to ensure they are in proper uniforms at all times.
Hire, train, supervise, schedule and evaluate food and beverage service staff.
Confirm time, attendance and hours worked and approve weekly departmental payroll.
Produce daily or meal‑period revenue analyses and other reports from point‑of‑sale (POS) systems.
Perform daily POS closeout and tip distribution requirements (if applicable).
Provide reporting for employee hours, schedules, pay rates, job changes, tips, etc.
Receive and resolve complaints concerning dining room and outlet service.
Serve as liaison between the dining room/outlets and kitchen staff.
Ensure that all side‑work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
Direct pre‑meal meetings with dining room and outlet personnel; relay pertinent information such as house count, menu changes, special member requests, etc.
Lead staff through all service types.
Ensure the correct appearance, cleanliness and safety of dining room and outlet areas, equipment and fixtures; check maintenance of all equipment and report deficiencies and maintenance concerns.
Make suggestions about improvements in service procedures and layout.
Train staff on all aspects of the POS system.
Develop and supervise the revenue control system.
Ensure that the dining room and other club areas are secure at the end of the business day.
Maintain an inventory of dining room and outlet items including silverware, coffee pots, water pitchers, glassware, flatware, china, salt and pepper holders, sugar bowls, linen and ensure proper storage and accounting.
Develop and implement an ongoing marketing program to increase dining room and outlet business.
Monitor dining room and outlet labor and supplies budget to achieve financial goals.
Utilize computer to accurately charge members, create forecast and revenue reports and write correspondence.
Develop and continually update and refine policy and procedure manuals for service staff to increase quality and control costs.
Assist in service and tableside cookery, as needed.
Attend scheduled staff meetings.
Plan operating budget for dining and outlet service responsibilities.
May serve as club’s opening and closing manager or manager on duty.
Work with Executive Chef to update, review and print weekly menu changes.
Assist in developing wine lists and beverage promotions.
Ensure that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Perform other appropriate assignments and projects as required by the Food and Beverage Director.
Qualifications
High school diploma or GED required.
A four‑year college degree in hospitality is preferred.
Three years of dining room supervisory experience in a private club.
Job Knowledge, Core Competencies and Expectations
Responsible for management of dining room service in the main clubhouse.
Maintain a high level of member contact throughout service hours.
Knowledge of and ability to perform required role during emergency situations.
Licenses and Special Permits
Alcoholic beverage certification.
Food safety certification.
Physical Demands and Work Environment
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.
USD $21.00 - $21.00 / hour.
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing; Industries: Hospitality
#J-18808-Ljbffr