JUPITER ISLAND CLUB JOB DESCRIPTION Job Title: Food and Beverage Manager Job Number: 012-504 Department: Food and Beverage Reports To: Food and Beverage Director FLSA STATUS: Exempt Date: 2012 SUMMARY: Ensures exceptional Member/guest food and beverage service while continually working to exceed Member expectations. Serves as a leader who sets the standard in training; communication; delegation and follow-up; in developing and motivating managers and service staff. Responsible for facilitating and implementing service systems, menu development, communication, administration and financial controls for all food and beverage operations, private parties and events. Must maintain an active, hands on management leadership style. Usually in season October 15 th to April 30 th, a six day a week work schedule is expected. At peak intervals within the season, a seven day a week work schedule will be required. ESSENTIAL DUTIES AND RESPONSIBILITIES and other duties as may be assigned related to this position. Member Oriented: Maintains a positive contact with Members at all times. Receives comments/complaints from Members and Guests. Ensures prompt follow up to Members comments, complaints or suggestions. Meets with Food and Beverage & Entertainment Committee(s) on a regular basis. Meets regularly with Members planning private parties, weddings and or special occasions. Assists Members (when and if possible) with parties and events planned at private residences, including rental equipment, staff, etc. Note: not to compete or interfere with normal food and beverage activities taking place at the Club.
Management Responsibilities and Supervision of Staff: Maintains an active on floor presence in dining rooms, all food and beverage outlets, Chef s Cupboard (gourmet food shop), and Wine and Spirit Shop. Will be asked to cover day-off shifts of operational restaurant managers. Plans and coordinates training programs designed to assist the entire department in exceeding Membership expectations. Monitors safety conditions and employees conformance with safety procedures and updates emergency plans and assures that effective training is continually conducted in all Food and Beverage departments. Attends management and department head meetings as scheduled. Schedules daily line ups and re-caps within the department to communicate daily assignments and changes to ensure proper work execution thereof. Assures that all staff adheres to uniform and hygiene standards. Consistently monitors and enforces all rules and regulations as set forth in the Club s Employee Handbook. Counsels with other food and beverage managers to immediately deal with employee grievances and complaints, and provides prompt, fair and reasonable resolutions to problems and issues. Operational: Responsible for weekly work schedules; advises managers (who are working on such schedules) and approves all schedules and thereby the labor costs associated with such documents. In conjunction with the Food and Beverage Director coordinates weekly Food and Beverage department meetings, focuses on communication, identifies new food and beverage trends and ideas, identifies immediate areas of improvement for the department and reviews upcoming events. Maintains an even flow of communication between kitchen, beverage, housekeeping, grounds lug n tug, valet, security, golf shop, tennis shop, facilities, flower shop, beach facility, golf course maintenance and kids camp. Assists managers within the department in taking monthly inventories i.e.: food, liquor, wine, Chef s Cupboard, etc In conjunction with the Club s Food and Beverage Director and the Club s Executive Chef, coordinates service standards and systems along with developing staffing, menus and pricing structures required for each food and beverage outlet.
Works with the Club s Beverage Manager to ensure the club s wine lists are contemporary, cutting edge, trendy yet representing our Member s established good taste. All lists must be presented professionally with accurate prices and accurate vintages displayed. Wines/inventories at all outlets must be the correct temperature, ample stock with accurate vintage dates as reflected on the wine list. Oversees monthly inventory of china, silverware, glassware and linen. Develops procedures and systems to reduce breakage. Researches new product lines and develops and analyzes their cost benefit to the operation. Responsible for the finish look of all restaurant and bar areas prior to service. This also includes layout of banquet rooms, tents and outdoor areas. Responsible for organizational lay-out, cleanliness of floors, carpets and windows, all table items such as candles, glassware and silver, condition of linen, plant life and placement and also including accent & utility lighting. Inspections of these rooms and spaces prior to service is paramount. Reviews all accidents and assures appropriate documentation and procedures are followed as well as reporting all injuries to Human Resources. Responsible for the design, distribution and content of all banquet orders (specification sheets). These documents must be accurate, timely and specific (improved details) to ensure the success of the banquet, party or club function. Responsible for the quality, organization and presentation of menus, newsletter clips and articles, event signs and flyers, promotional materials, wine lists, and all and other food and beverage related material (that meets the Member s eye). Works closely with the Club s accounting department and Information Systems Manager to assure Jonas Point of Sale modules are set up for dining rooms and food outlets. Current pricing and revenue code structures are established and double checked for accuracy. Responsible for the cleanliness and sanitation of all food and beverage outlets and operating equipment. Establishes and maintains systems for: identifying Member preferences, reservation systems, no show policy, complaint log/record, food returns, inventory of china, glass, silver and linen. Establishes all operating and procedural systems related to the food and beverage department. Works closely with department managers for proper and uniform implementation of these systems
Financial: Works in conjunction with the Club s Food and Beverage Director to establish budgets, staffing, procedures and overall strategy for Food and Beverage department. Focuses on revenue enhancement and expense control. Monitors internal cost controls (food costs, labor costs and other expenses). Reviews payroll and revenues daily. Works in conjunction with the Club s Food and Beverage Director in overseeing performance appraisal process and recommends and approves wages, salaries and bonuses for the department. Monitors labor and evaluates scheduled and actual labor hours and costs. Assists Food and Beverage Director to forecast and actively monitor all food and beverage budgets, daily reports and monthly financial statements. Identifies daily and monthly variances as a result of operational performance. Computes, extracts, approves weekly payroll and submits on time according to Club procedures. SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors and directly supervises non-supervisory employees. Carries out supervisory responsibilities in accordance with the Club s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS: 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: Restaurant, Hotel, Hospitality Degree preferred and or a four-year college or university degree with a minimum of 4 years previous work-related experience; or an equivalent combination of education and experience.
CERTIFICATES, LICENSES, REGISTRATIONS: Florida Safe Food Handling Certificate required. Florida Safe Serve Alcohol Certificate required. Culinary and or Club Management certifications advantageous. Valid Driver s License. PHYSICAL DEMANDS: 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. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. The employee is occasionally required to sit; stoop, kneel, crouch or crawl; and climb or balance. The employee is regularly required to lift and/or move up to 25 pounds and is occasionally required to lift and/or move up to 50 pounds. To perform the essential functions of this job, the employee must have the sensory abilities to taste, hear, speak and smell. The employee must be able to identify and distinguish colors. 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. While performing the duties of this job, the employee is regularly exposed to outdoor weather conditions and is occasionally exposed to wet, humid conditions (not weather related); extreme heat and cold (not weather related); fumes and airborne particles; toxic or caustic chemicals; and moderate noise and vibration. The employee regularly works near mechanical parts; works in high, precarious places; and could be subjected to the risk of electric shock. Employee Signature Date Manager Signature Date