Kitchen Manager / Food & Beverage Manager

Position Summary

Responsible for all food and beverage production, maintenance and service for the club. Manages all aspects of the Food and Beverage Department. Assures that the needs of the guests are always exceeded. Must be available Days, Nights, Weekends. Must be able to lift up to 75lbs. 3+ years of Cook/ Chef experience required. Experience placing orders and working with budgets required. 3+ years of leadership experience required. Banquet/ Event experience preferred.

Essential Job Functions:

• Delivers and promotes prompt, courteous and friendly service to all members, guest and employees.

• Motivates and directs staff members on a daily basis.

• Performs daily cash reconciliation.

• Prepares annual and monthly budgets for F&B operations.

• Assures the effective orientation and training of all new staff and ensures that professional development activities for experienced staff are implemented.

• Monitors and takes corrective action as necessary to assure that budgeted sales and costs are attained.

• Ensures that all safety, sanitation, and other standards are consistently met.

• Helps plan and promotes activities for the dining operations.

• Schedules staff for all positions under his/her supervision.

• Coordinates with the Club Manager in the planning and development of menus.

• Ensures that all legal requirements are met for clubhouse operations, including but not limited to: wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages.

• Recruits and hires staff for operations.

• Consults with the Club Manager to assure the highest level of member satisfaction at minimum cost.

• Greets guests and oversees actual service on a routine basis.

• Monitors the ordering and receiving of products related to clubhouse operations.

• Develop on-going training programs.

• Continually works to ensure correct handling procedures to minimized breakage and waste.

• Handles member complaints and report all complaints to the Club Manager.

• Oversees the Catering/Private Party business.

• Assures function sheets are reviewed with the Club Manager and service staff weekly.

• Assists Club Manager in the preparation of food/beverage operations budgets.

• Any other duties related to the operation of the food/beverage department as deemed appropriate by the General Manager.

• The statements contained herein describe the scope of the responsibility and essential functions of this position, but should not be considered to be an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other areas to cover absences or relief to equalize peak work periods or otherwise balance the workload.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily and safely. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please speak to your supervisor or contact the Human Resources Department if you feel that you require an accommodation.

Education/Certificates/Licenses/Training

High School Diploma required. Bachelor's Degree preferred with a concentration in management and/or hospitality. Must obtain any required local and state licenses or certifications.

Experience/Background/Knowledge

Previous management experience in the food and beverage industry preferred. Proven leadership experience is mandatory.

Skills

Ability to communicate effectively with managers, guests and employees in one-on-one and small group situations in a fast paced environment. Ability to create and disseminate written correspondence. Ability to delegate responsibilities. Ability to motivate, develop and manage a team. Must be computer literate. Must be able to perform math computations essential for budgeting and food cost analysis purposes.