Food and Beverage Services Manager

  • Wynlakes Golf and Country Club
  • 7900 Wynlakes Boulevard, Montgomery, AL 36117
  • Nov 01, 2022
Full time F & B Managers

Job Description

I. Position

Food and Beverage Services Manager

II. Job Summary (Essential Functions)

Responsible for all food and beverage service for the club. Directly supervises the bartenders, banquet manager, restaurant manager and managers of all other outlets such as snack bars, half-way houses, etc. Plan and implement budgets. Hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

III. Job Tasks (Additional Responsibilities)

  1. Administers the department budget for desired results and takes corrective action as necessary to help assure that budget goals are attained.
  2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  3. Inspects to ensure that all safety, sanitation, preventive maintenance and other standards are consistently met.
  4. Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
  5. Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department- contributes to The Wyndows.
  6. Helps plan and approves the organizational chart, staffing and scheduling procedures and job description and specifications for all department staff.
  7. Important to maintain awareness of seasonal hiring needs- specifically, golf course beverage cart drivers and pool grill staffing.
  8. Assists the executive chef developing menu items for all outlets, special events and banquet events.
  9. Establishes quantity and quality output standards for personnel in all positions within the department.
  10. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and local laws pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed-special emphasis on minimizing overtime.
  11. Maintains food and beverage personnel records-completes Personnel Action Forms (PAF) in a timely manner.
  12. Implements and executes policies and procedures for food and beverage department.
  13. Consults daily with the AGM/CM, executive chef, catering director, and other applicable club administrators to help assure the highest level of member satisfaction at minimum cost.
  14. Greets guests and oversees actual service on a routine, random basis.
  15. Helps develop wine lists and bottle or glass wine sales promotion programs.
  16. Develops on-going professional development and training programs for food production, service and bar production and service personnel.
  17. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
  18. Addresses member and guest complaints and advises the GM or AGM/CM about appropriate corrective actions taken.
  19. Develops interesting ways of promoting club functions in the dining room, lounge and other outlets.
  20. Assists in planning and implementing procedures for special club events and banquet functions.
  21. Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
  22. Monitors employee dress codes according to policies and procedures.
  23. Approves all product invoices before submitting to the accounting department.
  24. Manages physical inventory verification and provides updated information to the accounting department.
  25. Responsible for the proper accounting and reconciliation of the point of sale systems and member revenues.
  26. Ensures that an accurate reservation system is in place.
  27. Audits and approves weekly payroll.
  28. The food and beverage director also completes periodic china, glass and silverware inventories.
  29. Works with the AGM/CM and executive chef to establish menu prices for a la carte dining.
  30. Establishes and maintains professional business relations with vendors.
  31. Assists with the design of all food and beverage and banquet menus (hard copy).
  32. Works with the controller to identify and develop operating reports of interest to the general manager and for on-going control of the department.
  33. Recommends to the AGM/CM operating hours for all food and beverage outlets.
  34. Serves as manager on duty on a scheduled basis.
  35. Completes other appropriate assignments from the AGM/CM.

IV. Reports to

Assistant General Manager/Clubhouse Manager (AGM/CM)

V. Supervises

Banquet Manager; Dining Room/Restaurant Managers; and Pool Grill personnel

3-5 years experience preferred; College drgree in Business or Hospitality preferred; CMAA membership preferred.