DIVISION: Silverleaf Club
DEPARTMENT: Food & Beverage
REPORTS TO: Food & Beverage Manager
STATUS: Exempt
JOB SUMMARY
The Assistant F&B Manager is responsible for the front of house operations of all dining outlets as well as Member Catering and Club events including maintaining Silverleaf standards in all services and operations while maximizing profitability. Seek opportunities to create memories by anticipating needs, exceeding expectations and building relationships.
QUALIFICATION STANDARDS
Education and Experience:
- 4 year college degree preferable or industry training equivalent
- At least 1 year previous supervisory experience in dining room/restaurant and/or banquet management in a luxury private club, resort or high-end restaurant
- Strong knowledge of the following: five star customer service; casual, fine dining and banquet food and beverage service; wine, training skills; and computers (Microsoft Word, Excel, Outlook) – point of sale system experience a plus
- CPR/1st Aid Certification (if not already acquired, will acquire upon employment)
- Food Safety Certification and Business Council on Alcohol Education Certification (if not already acquired, will acquire upon employment)
Physical Requirements:
- Flexible and long hours sometimes required; long hours standing and/or walking
- Medium work – Exerting up to 50 pounds of force occasionally, and/or 25 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
- Must have high level of physical fitness
- Unusual working conditions: May be scheduled nights, weekends, holidays and occasional overtime; may work indoors or outdoors in a variety of weather conditions; working with wet/slippery floors, sharp objects, fumes and electrical equipment
Mental Requirements:
- Must be able to convey information and ideas clearly
- Must be able to evaluate and select among alternative courses of action quickly and accurately
- Must work well in stressful, high pressure situations
- Must maintain composure and objectivity under pressure
- Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
- Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need
- Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests
- Must be able to work with and understand financial information and data, and basic arithmetic functions
- Safety Sensitive Position
DUTIES & FUNCTIONS
Essential:
- Lead by example, consistently conveying a positive attitude, passion and pride in your work
- Approach all encounters with members, guests and fellow employees in a gracious, attentive, courteous and service-oriented manner
- Conduct all business for the club as an ambassador of Silverleaf – with integrity and in a professional manner at all times
- Respect all stakeholders’ privacy, perspective, priorities, time and resources
- Keep fiscal responsibility and member satisfaction in mind when making all decisions
- Take part in keeping Silverleaf clean and liter free. Cleanliness is everyone’s responsibility, take ownership in the Club
- Maintain regular attendance in compliance with Silverleaf standards, as required by scheduling which will vary according to the needs of the Club
- Maintain high standards of personal appearance and grooming, which include wearing proper attire and name tag when working
- Comply at all times with Silverleaf standards and regulations to encourage safe and efficient Club operations
- Maintain a warm and friendly demeanor at all times
- Provide management presence in all front of house areas in absence of Food & Beverage Manager
- Ensure overall member satisfaction with food and beverage services
- Build relationships with members and staff – actively utilizing the member preference program to recall personal preferences in order to anticipate and exceed member expectations
- Oversee that detailed up to date event files are maintained documenting all conversations, orders, special requests and contracts
- Be available to meet and greet members at their events to ensure their expectations have been met and hopefully exceeded; must be able to think and act quickly and correct any situations that do not meet their expectations
- Maintain communication with all departments of the Club to ensure seamless dining and event execution
- Communicate record of daily operation via the daily report on the shared drive including sales, covers, comps, staffing, specials, member feedback, service issues, etc.
- Assist with the hiring, training, coaching, counseling, evaluating and scheduling of all F&B front of house employees
- Perform duties of all food and beverage service staff (F&B Supervisor, banquet steward, dining server, bartender & banquet server) in high traffic periods and ensure procedures and quality standards are met
- "Inspect what you Expect" – MBWA (Management By Walking Around) using all 5 senses, inspect Club facilities continuously
- Manage the front of the house food and beverage service operations by being ‘on the floor’ during peak business periods (approx. 11 am - 2 pm and 6 pm - 9 pm); Responsible for closing down club facilities & communicating with Night Auditor and contracted cleaning service as scheduled
- Monitor food and beverage service employees’ attendance and punctuality – review and correct time clock punches daily; prepare service charge pool distribution and approve bi-weekly payroll for f&b service employees
- Assist with the development and implementation of the F&B departmental budget
- Maintain and increase departmental revenues – promote and maximize profitability via training staff to use suggestive selling techniques, implementing food and beverage marketing programs (check stuffers, newsletter, word of mouth, special events, etc.); upsell high margin items on catered events and ensure all appropriate items/services are charged; oversee billing to ensure accuracy
- Work with Member Services department to create marketing materials for F&B department; ensure timely distribution to maximize member attendance
- Monitor, control and execute departmental expenses and payroll with Executive Chef
- Order equipment and supplies, and maintain inventory control for all food and beverage front of house areas according to budget
- Assist with planning and implementation of regular on-going training sessions for all F&B service staff
- Maintain and ensure immaculate facilities for guests - monitor and maintain the cleanliness and orderliness of the front of house and back of house areas using a ‘clean as you go’ philosophy
- Maintain sanitary conditions in all dining, kitchen and bar areas in accordance with state and local regulations
- Conduct monthly meetings with direct reports and pre-service meetings at the beginning of every shift for the purpose of informing, training and inspiring staff
- Oversee food and beverage physical plant to ensure facilities and equipment are in proper condition and good working order
- Recommend special projects/promotions and execute them as directed by the Food & Beverage Manager
- Research and stay current on industry trends for implementation of new concepts and products in food and beverage departments via industry publications, trade shows & networking through local and national associations
- Perform daily walk-through inspections and follow-up until repairs are completed
- Meet with Food & Beverage Manager weekly to review operation efficiency, staffing opportunities, member feedback, etc.
- Recognize employees for a job well done in a timely manner; utilize the Silverleaf Star program
- Assist in development of all F&B staff for future advancement
- Assist Beverage Manager with inventories, ordering, receiving and stocking as needed
- Assist with controlling food and beverage cost with beverage manager, F&B manager and executive chef
- Assist Food & Beverage Manager with implementation of the Internship Program including marketing, recruiting, training & supervising
- Answer all guest/member complaints and suggestions
- Enforce all food and beverage and club policies
- Performs other duties as required by your manager
Marginal:
- Participate in required M.O.D. program as scheduled
- Participate in Public Relations events as needed
- Attend meetings as required by management
- Perform other duties as required
Job Type: Full-time
Pay: $45,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Schedule:
- 10 hour shift
- 8 hour shift
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekend availability
Supplemental pay types:
Experience:
- Leadership Experience: 1 year (Required)
- Restaurant Experience: 1 year (Required)
Work Location:
Work Remotely:
Work Location: In person