Assistant Food & Beverage Manager - Eagle Springs Golf Club

Job Summary:

The Assistant Food & Beverage Manager is responsible for management of the dining room and dining services staff, banquet set-up and staffing, and other tasks as assigned. The Assistant F&B Manager reports directly to the Food & Beverage Director. The position sets the standard for appearance, hospitality, and quality of service for subordinates to emulate. This position is a "working manager" able to fulfill the duties of a server and bartender in addition to their managerial tasks.

Job Tasks:

• Recruiting, hiring, onboarding, training of Dining Services staff every spring and throughout season as needed, and performance management of staff.
• Assists in ensuring proper cleaning and sanitation of the kitchen, restrooms, dining room, and surrounding areas.
• Responsible for ensuring the highest standards of service in accordance with Eagle Springs Service Standards Manual.
• Coordinates with F&B Director, Locker Room Manager and Kitchen Staff to ensure the highest quality of food and beverage.
• Assists with ensuring the practice of proper hygiene, as designated by management and the health department.
• Works the floor in all positions as needed.
• Proactively attends to members and their guests to ensure their demands are being met.
• Receives, investigates, and acts upon complaints from members, guests, and employees to ensure resolution of issues.
• Ensures all appropriate charges are billed correctly to each member.
• Manages the inventory of dining services equipment and supplies.
• Assures state and local laws for the service of alcoholic beverages are consistently followed.
• Implements and enforces Club policy and procedures.
• Assumes opening or closing manager duties as assigned.
• With F&B Director, conducts post event evaluation to improve quality and efficiency of member and guests' functions.
• Make recommendations for the replacement and upgrading of service equipment.
• Responsible for timely review of weekly payroll of F&B staff.
• In absence of F&B Director, may assume responsibilities, duties, and authority of the Director.
• Assists with season opening/closing of all F&B areas and other club house areas as instructed.
• Other duties as assigned by department managers and directors.

Budgetary Responsibilities:

• Responsible for controlling labor costs according to budget.
• Responsible for controlling and monitoring event expenses according to budget.
• Coordinates with F&B Director to complete schedules and staffing diagrams in accordance with the budget.

Supervisory Responsibilities:

• Dining Room staff
• Snack Bar staff
• Event staff

Education, Training and Experience:

• Minimum of 3 years' assistant Food & Beverage management experience.
• Add education required even if it is just a high school diploma
• Add any training or certifications needed for the position.

Knowledge, Skills and Abilities:

• Extensive Microsoft Office and food and beverage POS software knowledge and proficiency.
• Ability to keep up with the trends and innovations in the industry.
• Strong verbal communication, written communication, and organizational skills.
• Ability to handle multiple tasks, projects, and meet deadlines.
• Professionalism and the ability to be discreet with confidential and sensitive issues.

• Ability to work independently, assist with a variety of projects and be assertive as appropriate.
• Ability to manage and develop staff.

Other

Required to perform work in-person from April to November, and December 27th each year.