Food And Beverage Supervisor

Job description

Food and Beverage Supervisors will be responsible for managing the dining room service in the main clubhouse, maintaining a high level of member contact throughout service hours, ensuring a high standard of appearance, hospitality, and service in personnel and cleanliness of dining room, checking the maintenance of all equipment in the dining room and reporting deficiencies and maintenance concerns, ensuring timeliness of food service, hiring, supervising, and training dining room staff, assisting with budget management, developing and implementing marketing programs to increase revenues, performing analyses using point of sale system, designing floor plans according to reservations, planning dining room set-up based on anticipated guest counts and client needs, taking reservations, maintaining reservations log, greeting and seating members and guests, confirming accuracy of and approving subordinates’ payroll prior to submitting it to the Payroll Office, including performing daily point of sale closeout and tip distribution requirements and verifying proper distribution of tips and hours for employees, providing reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc., receiving and resolving complaints concerning dining room service, serving as liaison between the dining room and kitchen staff, ensuring that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule, directing pre-meal meetings with dining room personnel, relaying pertinent information such as house count and menu changes, special member requests, etc, leading staff through different types of service styles, ensuring that the dining room and other club areas are secure at the end of the business day, maintaining an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensuring that they are properly stored and accounted for, developing and continually refining policies and procedure manuals for service staff to increase quality and to control costs, assisting in service and tableside cookery, as needed, assisting Executive Chef to update, review, and print weekly menu changes, assisting in developing wine lists and beverage promotions, tracking wine sales. Food and Beverage Supervisors will need to consistently push, pull, or lift up to 50 pounds. May supervise up to ten (10) Food Servers, Bartenders, and Food Runners/Expos.

Schedule: 40 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 10:00AM-6:00PM, 1:00PM-9:00PM, or 2:00PM-10PM. Shift hours may vary.

Please see job description for additional information.

Special Requirements

The Petitioner will consider for employment any person who possesses at least one (1) year of dining room supervisory experience at a high-end restaurant, hotel, resort, or private club.

Applicant must complete pre-employment background check at employers expense.