A Midwestern “old-line” Country Club is seeking a mature, dynamic and accomplished professional to be responsible for all food & beverage service. He/she should possess a strong customer service focus with a passion for one’s chosen profession.
FACILITIES:
The club features two Ala’ Carte Restaurant outlets offering Breakfast, Lunch and Dinner. The Mixed Grille Room (90 seats) and Men’s Grill Room (45 seats). In addition the Club serves lunch in the seasonal Pool Snack Bar. The Club is also known as a premier Event & Wedding Venue with banquet facilities offering extraordinary food and impeccable service in an elegant atmosphere. The Clubhouse is situated in the center of the clubs lush 18-hole golf course where unique views of the grounds can be seen throughout the Club. The Club features 6 private banquet rooms ranging from 500 square feet up to 7,000. The facilities can seat up to 300 dinner guests or has spacing for a reception of 400 people. The Club prides itself in offering a beautiful venue for wedding receptions, corporate meetings, formal and informal affairs year round. The kitchen is well-equipped and restaurant outlets offer personalized member service and variety of menu items from sandwiches, salads, club classics to progressive Mid-America offerings.
THE POSITION:
The Clubhouse Manager is considered the “Go-To Manager” for the General Manager/COO and will be in charge during his absence. He/she manages and is responsible for all aspects of day to day food & beverage service (Not including the kitchen as the Executive Chef reports directly to the General Manager/COO) This individual will plan and implement budgets; hire, train and supervise subordinates. Directly responsible for Catering, the Mixed Grille and Men’s Grill. He/she will be responsible for all food and beverage service for the entire club. The ideal candidate will be a self-motivated professional with a proven and stable record of food and beverage at a reputable, private club, restaurant or hotel. Knowledge of fine wines and pairing wine with food is imperative.
The Clubhouse Manager will have a proven work history that demonstrates knowledge and a steady upward career track in successful operations. This personable professional is a member of the Executive Staff and will work with the other department heads to assure that the members’ and guests’ expectations are exceeded. He/she will be genuinely people-oriented, “visible” and readily accessible and responsive to the membership.
COMPENSATION:
The compensation package includes a respectful base salary plus performance bonus. Excellent benefit package including a comprehensive medical insurance program according to club policy; 401k program with employer matching contribution; vacation; and professional development.
SUMMARY:
Manages and is responsible for all aspects of day to day food & beverage operation. Plans and implements budgets; hires, trains and supervises subordinates. Plans, assigns and directs work; appraises performance; disciplines as required; addresses complaints and helps to resolves problems. Directly responsible for Catering, the Mixed Grille and Men’s Grill. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Takes direction from the General Manager/COO as it relates to accomplishing established goals. Serves as a member of the club safety committee.
DUTIES/RESPONSIBILITIES:
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. (Develops on-going professional development and training programs for food production, service and bar production/service personnel)
- Helps plan and approves external and internal marketing and sales promotion activities for the department. (Works on keeping club functions/promotions in the dining room, lounge and other outlets fresh and appealing to membership. Ensures that an accurate reservations system is in place)
- Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.
- Monitors purchasing and receiving procedures for front of the house products and supplies to ensure proper quantity, quality and price for all purchases.
- Maintains contact with members and helps to assure maximum member satisfaction.
- Oversees bar operation. Develop wine lists and bottle/glass wine sales promotion programs.
- Responsible for correct handling procedures to minimize china and glassware breakage and food waste. Ensures storage areas are neat and orderly.
- Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Initiates on-going facility inspections throughout the club to assure that cleanliness, preventative maintenance, safety and other standards are consistently attained
- Addresses member and guest complaints/suggestions and advises the General Manager/COO about appropriate actions taken.
- Assists in planning and implementing procedures for special club events and banquet functions.
- Functions as an administrative link between departments.
- Manages all aspects of the club in the absence of the General Manager/COO.
- Other duties as assigned and needed.
FINANCIAL:
- Develops operating budget for department outlets. After approval, monitors and takes corrective action necessary to help assure that budget goals are attained.
- Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
- Approves/reviews all invoices before submitting them to the accounting department.
- Manages physical inventory verification and provides updated information to the accounting department. Responsible for beverage inventory.
- Responsible to the proper accounting and reconciliation for the Point of Sale systems and member revenues.
- Audits and approves payroll sheets on as needed basis.
EDUCATION and/or EXPERIENCE:
Associate’s degree (A. A.) in either culinary or hospitality field or equivalent from two-year college or technical school; or five years related experience in restaurant management and/or training; or equivalent combination of education and experience. A bachelor’s degree in restaurant management and/or CCM is preferred.
TECHNOLOGY:
Must be proficient in all Microsoft applications. Jonas experience is preferred.
MATHEMATICAL SKILLS:
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
REASONING ABILITY:
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
CERTIFICATES, LICENSES, REGISTRATIONS:
The following is required per company policy:
Social Security Card
Employment Eligibility Verification Documents
PHYSICAL:
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and use hands to finger, handle, or feel. The employee is occasionally required to walk, sit, reach with hands and arms, and taste or smell. The employee must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
WORK ENVIRONMENT:
While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate.