What are the responsibilities and job description for the Food & Beverage Manager position at Bluejack National?
ESSENTIAL FUNCTION(S):
Employees of Bluejack National ensure that the highest level of service is offered to members and guests by providing personal, gracious and professional service. As Food & Beverage Manager, you will oversee the organization, coordination, and implementation of the Food & Beverage program for the members and guests of Bluejack.
Job duties will include involvement in all aspects of Food and Beverage service in all outlets, major club functions and other projects and activities assigned to increase relationships within the Bluejack community. This position will also serve as an important extension of the sales and marketing efforts. This position will have a close working relationship with Culinary team, Events team, and Member Services team including crossover duties in multiple areas. This position will be primarily responsible for The Place restaurant with additional functions and duties at other outlets as needed.
RESPONSIBILITIES:
•Communicate daily with fellow management to ensure a coordinated effort at providing a year-round quality experience for members and guests.
•Ensure compliance with prescribed standards in the areas of guest satisfaction, food cost, labor costs, safety, and sanitation and product preparation.
•Actively monitor member feedback to ensure standards of operation constantly meet or exceed the presently established guidelines.
•Effectively communicate and coordinate operational activities with key relationships in all areas of the club.
•Enforce all of the club rules and regulations governing the use of Bluejack facilities.
•Responsible for maintaining operation in accordance with all TABC / state and county liquor laws.
•Responsible for controlling expenses to include: labor, linen, breakage, shrinkage, beverage, equipment, and supplies.
•Responsible for communicating any maintenance and repair needs to the appropriate departments.
•Hold daily “pre-shift” service meetings in collaboration with The Place Chef for FOH / BOH team members.
•Maintain high visibility in dining areas to receive members and guests and to ensure prompt, efficient and knowledgeable service.
•Responsible for all FOH training and education in reference to expected service standards, sequence of service, food products and liquor/wine products served at Bluejack.
•Interview prospective employees for F&B.
•Responsible for onboarding of all new FOH employees at The Place.
•Enforce Food & Beverage Rules and Regulations as it relates to the member’s use of the facilities.
•Assist in the development of a progressive wine program.
•Verify opening and closing procedures developed for each position supervised in Food & Beverage.
•Weekly scheduling of all F&B employees.
•Maintain F&B point of sale system to accurately reflect menu offerings.
•Handle personnel problems as they arise in F&B.
•Handle member problems and complaints as professionally as possible or refer to the DOFB for support.
•Maintain adequate amount of service supplies.
•Attend all relevant operational meetings.
•Complete daily, weekly and monthly reports as required.
•Assist in the supervision of inventory management and cost control.
•Supervise inventories of all china, glassware, and silverware. Maintain par levels commensurate with club needs.
•Assist with any special projects as assigned by management.
•Responsible for maintaining all standard operating procedures.
•Involvement in all aspects of major club functions including F&B events, seasonal parties, major and minor golf events, Fort events, Fishing events, retail events, etc.
•Keep departmental managers and staff aware of functions, changes and expectations, through clear and frequent communication.
•Supervises staffing levels and quality of service while maintaining Food & Beverage financial goals.
•Always exhibit a professional appearance.
Approximate schedule and hours:
• 45-60 hours a week. Weekdays, weekends and Holidays. Schedule flexible as business
PHYSICAL JOB REQUIREMENTS:
Lifting/Pushing/Pulling/Carrying
•This position requires an above average amount of physical labor such as bending, stooping, walking, reaching and standing.
•Should be able to lift and carry up to 25 lbs.
Bending/Kneeling
•This position requires an above average amount of physical labor such as bending, stooping, walking, reaching and standing. This position requires this type of activity throughout the day.
•This position requires office and computer time, and thus, there can also be extended periods at a desk.
Source: Hospitality Online
Salary : $16 - $55,000