Assistant Food & Beverage Manager

Description

Basic Function: The Assistant Food and Beverage Manager will work closely with the Food and Beverage Manager to consistently ensure quality service and satisfaction of members and guests. Manage, supervise, and train Front of House staff and Banquet and Event staff. Maintain order and cleanliness in the dining room and work areas.

Essential duties and responsibilities: The Assistant Food and Beverage Managers position is responsible for, but is not limited to, the following:

Primary Responsibilities:

1. Ensure quality member service standards.

2. Assist with scheduling dining room employees.

3. Coordinate food service between kitchen and service staff.

4. Inspects all linens daily for proper appearance and cleanliness.

5. Resolve member/guest complaints.

6. Expected to maintain knowledge of current menu offerings, food and wine pairings, specialties and to be prepared to answer questions about such items.

7. Throughout shift, be aware of menu deviations, knowing if the kitchen staff is running out of any items, etc.

8. Ensure that all safety, accident and emergency policies and procedures are in place and consistently followed.

9. Ensure that revenue control procedures are continually followed.

10. Help train, supervise, and evaluate service staff.

11. Inspect dining room to ensure proper maintenance, cleanliness, and safety.

12. Provide layout and design recommendations to applicable managers.

13. Ensure that pre-opening and closing cleaning tasks are assigned and completed as required.

14. Manage the guest reservation system.

15. Assist with service of food and beverages in outlets and for special functions as needed.

16. Assist with table clearing and resetting as needed.

17. Suggest when additional service supplies and small equipment are needed.

18. Assist in maintaining the dining room inventory.

19. Responsible for maintaining and growing current sanitation procedures such as signs, charts, meetings and making sure all staff is SafeStaff tested and all required are Florida ServSafe certified.

20. Ability to create various computer documents and run departmental reports.

21. Other duties as assigned by the Food & Beverage Manager or Executive Management.

Other Duties and Responsibilities:

• •Maintain The Moorings Yacht & Country Club commitment to member satisfaction while performing job duties.
• •Learn Members name in an effort to recognize individuals as they enter the Club.
• •Exhibit and practice professional and courteous behavior while interacting with Members, their guests or other employees.
• •Comply with all rules, regulations and policies as stated in the Employee Handbook and/or established by the Board of Governors.
• •Adhere to the Club’s Code of Ethics and Conduct.
• •Must be cognizant of the rules and regulations of the facility for the safety and welfare of the staff and members.
• •Must be able to work well under pressure and meet all deadlines.
• •Adhere to all stated policies and procedures.
• •Adhere to grooming and appearance standards consistently.
• •Attend pre-meal meetings as requested by dining room supervisor.

Requirements

Qualifications: The requirements listed below are representative of the knowledge, skill and/or ability required:

Education: High school diploma or equivalent.

Skills:

· Excellent oral communication skills.

· Positive interpersonal, customer service skills.

· Strong communication and cooperative skills.

· Strong organizational skills.

· Proficient in Microsoft products and other computer programs and platforms.

· Ability to interact with a large and varied group of people including members and potential members in a professional and courteous manner.

Knowledge and Certificates: Knowledge of food, wine, and cocktails. Knowledge of POS System is required. Food Safety certification. Experience in Private Club, resort or high-end restaurants is preferred.

Experience : Minimum of 3 years Hospitality/F&B experience required. Some supervisory experience required.

Physical Demands of Work Environment: The physical demands and work environment described here are representative of those that must be met and/or encountered by an employee to successfully perform the essential functions of this job.

1. Requires indoor and outdoor work.

2. Weekends, holidays and evenings may be required.

3. While performing duties of the job, employee is required to stand for most of their shift. Regularly required to use hands and fingers to handle or feel; reach with hands and arms; talk and hear. Employee is required to regularly kneel or crouch, bend, reach overhead and walk.

4. Must be able to pull and lift up to fifteen (15) pounds regularly and occasionally up to forty (40) pounds.

5. The noise level in the work environment is usually low to moderate.

Machines/Equipment/Tools used:

1. Uniform required (Club provided).

2. NorthStar Club Point of Sale software, Windows format, or other Club software as applicable.

Classification: Salaried, exempt. Hours will fluctuate based on scheduled events. Salary commensurate with experience.

Supervision: Front of House Food & Beverage Staff, Events & Banquets Coordinator.