Reports to : Food & Beverage Director
Direct Reports : All Front of House Staff
Position Description :
WCC is seeking a positive, initiative-taking, operations, and service focused Food and Beverage Manager to drive excellence at our golf club.
As the Food and Beverage Manager, you will be responsible for leading the front-of-the-house staff and working in collaboration with our culinary team, guided by our Food & Beverage Director.
This is a dynamic, hands-on role overseeing daily operations in a variety of settings. This position plays a pivotal role in developing and delivering on remarkable Member experiences.
The ideal candidate will have a passion for service, a strong commitment to Member satisfaction, the ability to develop, lead, and mentor a diverse team of young talent.
This is an excellent opportunity for advancement and professional growth with a growing leader in the private golf industry.
Job Requirements :
- TIPS certified; Legal age to serve alcohol according to Massachusetts law.
- Work 32-40 hours weekly; flexible to work daytime, evenings, weekends, and holidays. Peak times variable.
- Ability to lift heavy items (kegs, wine boxes, etc.) and stock areas. Lifting up to 50 lbs.
- Ability to multitask and work collaboratively.
- Ability to use a computer and have familiarity with POS systems.
- Ability to stand, walk, bend etc. for extended periods of time.
Responsibilities : General :
General :
- Work as a member of a team to maintain an effective and pleasant atmosphere.
- Transmit orders to the kitchen, noting the timing of meal progression.
- The ability to answer questions about our menu.
- Maintain dining experience by inquiring needs, removing courses as completed, and being alert to any special needs of the members
- Make sure all products are rotated and ensure all items are current.
- Ensure all beverage areas are organized, neat, clean, and maintain beverage par levels.
- Coach, train, and support staff while also working with the F&B director to ensure standards are met in scheduling, inventory, bar set-up, timing, sanitation, housekeeping, billing and any other area of the operation or service.
- Working with Events Manager to ensure staff can set up and execute functions in a professional timely fashion according to guidelines provided by catering sales.
- All other tasks assigned by Food & Beverage Director or General Manager.
Supervisory :
Orientate, train, coach and provide progressive disciplinary guidance to dining staff through Human Resources. Provide H.
R. with staff requisitions as needed in a timely fashion.
- Check side work prior to opening and closing on all assigned shifts. Revise side work as needed.
- Monitor and maintain housekeeping standards sanitation and event set ups through clubhouse Facilities Manager
- If directed by F&B director, attend Thursday department meeting with reviewing and coordinating the weeks, months, and long-term departmental goals of Functions, Communications, Kitchen, Service, and Clubhouse Maintenance.
Administrative :
- Engineer service staff schedules to meet service needs within budgeted labor cost goals, using teamwork and maximizing individuals through pooled tips system.
- Assist with purchases of liquor, wine, and beer in appropriate time, limiting out of stocks. Maintain continuity throughout all outlets providing weekly menu suggestions and seasonal bar selections.
- Maintain menus : Coordinate the printing of Daily Lunch and Dinner Specials, Weekly Tasting Menus, through Hostesses and communications in a timely fashion.
- Work with Communications Coordinator to ensure web site information regarding department menus, and events is accurate and current.
- Maintain ClubEssentials P.O.S. system. Ensuring menus are correct with corresponding options, printing to correct printer and being billed to the correct department.
- Assist the F&B director with weekly and monthly inventory as well as with placing beverage orders.
- May be assigned to close the clubhouse at the end of the night.
- Anticipate schedules to meet budgetary goals, reflecting seasonal and operation fluctuation.
Training :
- Maintain T.I.P.S. certification. Achieve T.I.P.S. Trainer Status.
- Create a training program for incoming serving, bartending, and hostess staff. And programs for continued staff education around Club expectations of service.
- Create new beverage recipes.
- Implement staff training program to include supervisors ensuring outlined standards of service and uniform are met on a consistent basis through a comprehensive training program.
- Developing and providing refresher seminars in service, wine and liquor education to provide consistent superior service throughout the Club House and Pool Terrace & Bar.
- Develop consistent programs for seasonal outlets; Pool Terrace, Pool Bar, and 10
Tee ensuring outlets are consistent with Club House standards.
Compensation :
Salary range is $65,000 - $75,000.
Benefits :
- Medical BCBS Plan (employee contribution).
- Dental Blue Plan BCBS (employee contribution).
- Eye Med Vision Plan (employee contribution).
- Life with AD&D Insurance and Long Term Disability Insurance (company paid).
- CMAA Dues covered by the Club.
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