Food & Beverage Manager

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:

• 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

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  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.