• Responsible for developing an operating budget for each department under his/her direction i.e., Kitchen, Banquets, Beverage, etc. • After approval, monitors and takes corrective action as necessary to help assure that budget goals are attained. • Responsible for effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. • Responsible for continual inspections to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. • Responsible for all standard operating procedures for revenue and cost control are in place and consistently utilized. • Responsible for planning and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all F&B staff and Housekeeping maintenance staff; plans for and manages the long-range staffing needs of each department • Responsible to establish performance standards for personnel in all positions within the departments. • Ensures that all legal requirements are consistently adhered to including wage and hour; federal, state and/or local laws pertaining to alcoholic beverages. • Responsible for developing and implements policies and procedures for food and beverage and housekeeping/maintenance departments. • Oversees new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs. • Consults with the Executive Chef, Catering Manager, and General Manager, and other applicable club administrators daily to help assure the highest level of member satisfaction at minimum cost. • Helps develop wine lists and bottle/glass wine sales promotion programs with Bar Manager. • Responsible for serving as a Club representative on appropriate Club committees. • Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. • Monitors employee dress codes according to policies and procedures. • Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues. • Ensures that an accurate reservation system is in place • Audits and approves semi-monthly payroll; produces employee meal cost sheets, employee requested PTO/Sick forms, and server gratuity sheets. • Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage service. • Performs related duties as required or requested by the General Manager.
• Master’s Degree or work experience equivalent • Hospitality – 5 years • Management – 5 years
Additional Salary Information: Salaried positon-Depends on Experience