Food and Beverage Manager

Job Category: Food & Beverage Requisition Number: FOODA013586 Posting Details Posted: November 20, 2023 Full-Time Salary: $85,000 USD per year Locations Alamo, CA, USA Job Details Description To create a dining experience where members feel “welcomed and relaxed” and receive impeccable service.
Oversee the training of all the staff and ensure that they are knowledgeable and maintain high standards.
Run a financially responsible restaurant where beverage and labor cost are in line and waste is minimized.
$110,000 to $140,000 ESSENTIAL DUTIES AND RESPONSIBILITIES: Inspect dining room daily to ensure proper appearance, maintenance, and safety.
Inspect all linens daily for proper appearance.
Prepare weekly staff schedules Ensure pre-opening cleaning tasks are assigned and completed as required.
Oversee the guest reservation system.
Provide layout and design recommendations of the dining room per event.
Help coordinate food service between kitchen and service staff.
Resolves member/guest complaints.
Enforce established rules, regulations and policies (including cost control of the dining room).
Ensure proper staffing levels for the member dining areas.
Make sure staff is in proper uniform in accordance to the employee handbook.
Help seat and control traffic at the host stand.
Oversee the entire service of the dining room.
Manage all aspects of the POS system Enforce all RHCC policies i.
e.
conduct and member dress code.
Promote a safe working environment.
Streamline work methods to increase efficiency.
Hold “pre-shift” meetings to go over specials and new wines, club information etc.
Develop staff for other job functions and cross training within the club.
Manage Paycom and approve payroll for Food and Beverage staff.
Develop and maintain service standards for dining room and lounge.
Insure banquet room set up according to event order.
Assist the Banquet Manager with catering events.
Create memorable Wine Experiences and manage RHCC robust Wine program.
MARGINAL DUTIES: Receive and greet members and guests.
Follow all safety, accident, and emergency policies.
Assist with recruiting, training, supervising, and evaluating the service staff.
Assist with service of food and beverages in outlets and for special functions when needed.
Assist with table clearing and resetting when needed.
Recommend additional service supplies and small equipment when needed.
Assist in assessing the dining room inventory.
Develop ways to curb losses in dining.
QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below 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.
EDUCATION and/or EXPERIENCE: Four Years college degree preferred with at least three years management experience in the hospitality industry.
CERTIFICATES, LICENSES, REGISTRATIONS: Round Hill will provide Certification in safe food handling and responsible alcohol service.
OTHER SKILLS and ABILITIES: Ability to follow policies and procedures.
Ability to operate a POS (Point Of Sale system), fax, copier, computer/printer, and telephone.
Familiarity with restaurants and/or clubhouses, golf, tennis, bocce and event management.
Ability to communicate clearly verbally and in writing.
Demonstrates good listening skills.
Demonstrates good organizational and management skills.
Ability to multi-task in a stressful environment.
Familiarity with “front house” and “back house” issues and ways to resolve them in a timely manner.
Ability to lead and motivate staff.
Ability to solve problems and plan for upcoming events.
PSYCHOLOGICAL DEMANDS OF THE JOB: The psychological demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Employee spends 2/3 or more of the total time on the job: Changing priorities.
Being interrupted.
Juggling multiple tasks.
Working as part of a team.
Interacting with people from other departments.
Interjecting ideas and opinions.
Paying attention to detail.
Having to "think on my feet".
Building rapport with members & guests.
Dealing with a "fast-paced" environment.
Schedule and keep costs within the budget.
Employee spends 1/3 of the total time: Working alone.
Employee spends up to 1/3 of the total time: Dealing with irritated and angry people.
PHYSICAL DEMANDS OF THE JOB: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regularly (2/3 or more total time) required to: Use hands to finger, handle, or feel objects and controls such as those on telephones and computers.
Talk and hear in person and on the telephone.
Reach with hands and arms, grasp objects, push/pull approx.
10-50 pounds, twist the upper body, rotate the wrist, and use finger dexterity writing and using the computer.
Frequently (1/3 to 2/3 total time) required to: Kneel, squat, bend and lift in assisting the set up and service of the dining room.
Occasionally (up to 1/3 total time) required to: Lift 10 to 20 pounds of plated food assisting a server to a table for a distance of 10 to 40 feet.
Bend to retrieve an item on the floor.
Stand for several minutes up to 3 hours at a time per shift.
Walk for a distance of 10 to 40 feet, up to 3 hours at a time per shift.
Climb stairs.
Specific vision abilities required by this job include close vision, color vision, depth perception, and the ability to adjust focus.
WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate to noisy.
The majority of work is performed in the dining room and kitchen, and on occasion an office setting.
EQUIPMENT USED: Regularly: Occasionally: POS (Point of Sale System) Computer and printer Telephone Fax machine Copier Adding machine Wine Opener