JOB DESCRIPTION
Food & Beverage Manager
Tennessee Grasslands Golf and Country Club
Status: Exempt.
Definition:
The Food & Beverage Manager is responsible for all facets of front of the house F&B operations in dining venues, check processing, POS programming, menu printing and staff supervision while also working the floor as a supervisor in charge.
He/she organizes, directs and controls the level of service in assigned dining venues.
Supervision:
The Food & Beverage Manager reports directly to the Director of Food & Beverage and works closely with him/her to operate dining venues in a profitable and professional manner. The Food & Beverage Manager will also assist in other F&B departments and/or other Club departments at the supervisory level and as needed.
The Food & Beverage Manager must be able to work independently and be a self-starting problem solver. As required, he/she will seek information and refer unique problems/opportunities to the Director of Food & Beverage for clarification or interpretation of policy and/or action.
The Food & Beverage Manager accepts departmental-related operating recommendations and suggestions from the Membership and informs the Director of Food & Beverage about steps of action to be taken should such suggestions be approved for implementation.
Job Environment:
The environment at Tennessee Grasslands Golf and Country Club is focused on quality services with the emphasis on constant improvement and innovation. The Food & Beverage Manager works to create an environment where employees are involved and enthusiastic, with open communications and respect for themselves, members, guests and the property.
The Food & Beverage Manager maintains direct contact via telephone, e-mail or in-person with the service team.
The Food & Beverage Manager works closely with the team and staff to ensure that effective reporting and forecasting of all restaurant revenues are achieved. The individual also participates in F&B department meetings when scheduled and required.
General Duties:
§ Supervise and control service personnel in the restaurant. Make certain that traditional American service procedures are followed.
§ Maintain service stations. Assist all service personnel in the performance of their duties when needed.
§ Schedule all service personnel so that dining venues are staffed properly within the productivity guidelines set forth by the department.
§ Be directly involved in full communication with the Culinary team pertaining to reservations, order taking, timing of orders, courses and feedback.
§ Support the Director of Food & Beverage with the restaurant table reservation system and procedures, restaurant seating charts and confirmations.
§ Supervise the required requisition procedures so that the facility is always stocked with the items necessary for guest service.
§ Train all newly-hired personnel and maintain an ongoing program of training for all service personnel.
Maintain a clean and safe work environment. Ensure that all equipment is in good working order.
§ Ensure effective employee relations by working with all employees in a fair, consistent manner.
§ Consistently monitor the level of service provided to members and guests by all front of the house staff.
§ Ascertain that all food served meets the Club’s standards of quality.
§ Ensure member/guest satisfaction by handling any and all problems that occur in a hospitable, professional manner.
§ Advise management of any suggestions that may make the applicable dining venue a better, more efficient operation.
§ Implement all departmental policies and procedures as set forth by the Club.
§ Prepare all required payroll information in a timely, neat and correct manner.
Minimum Qualifications:
§ High school diploma or equivalent. College degree preferred.
§ Experience supervising personnel in a fine service food and beverage environment.
§ Computer literate in a Windows environment.
§ Able to read, comprehend and carry out instructions.
Necessary Knowledge, Ability and Skill:
§ Able to deliver a high-quality standard of service, consistently, with emphasis on continued improvement.
§ Understanding of F&B operations and service techniques.
§ Able to train, motivate and supervise.
§ Strong oral and written communication skills.
Physical Demands:
While performing the duties of this job, the employee is regularly required to talk, hear and move about freely in a multi-floor building. The employee is frequently required to visually observe the condition of his/her surroundings. He/she is routinely required to bend, stoop, stand, walk, carry and lift objects weighing 50 pounds or less.
It is inevitable that other duties will arise from time to time. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workload, rush jobs, technological developments, etc.).
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Experience level:
Restaurant type:
- Bar
- Casual dining restaurant
- Fast casual restaurant
Shift:
- Day shift
- Evening shift
- Morning shift
Weekly day range:
- Monday to Friday
- Weekends as needed
Ability to Relocate:
- Gallatin, TN 37066: Relocate before starting work (Required)
Work Location: In person