Food & Beverage Manager

Food & Beverage Manager - The Sagamore Club

The Sagamore Club is a private 18-hole Jack Nicklaus Signature designed course that is consistently recognized as one of the top courses in the state. The Club has a full-service Clubhouse with Ladies and Men’s locker rooms, dining areas, a bar, Jr. Olympic size pool along with a kid's zero-entry play pool, Fitness Center, and tennis / pickleball courts. We pride ourselves on offering a casual, rustic, resort-style feel. You’ll find young families with numerous dependents and retired empty nesters with every other demographic in between using the Club. We create an experience each and every day for our members and guests to ensure we “make their day”.

POSITION SUMMARY :

The Food & Beverage Manager is responsible for overseeing Dining and Catering / Banquets as well as assisting the F&B Director to manage the daily Food & Beverage services throughout all dining and kitchen areas. He / she assures that the wants and needs of the Club’s members and guests are consistently exceeded; a clean and safe environment is maintained, and the financial goals, established standards and expectations of the Club are met.

POSITION FUNCTIONS AND DUTIES :

• Manage the ala carte and banquet operations / club functions and ensure that the Club’s high standards of service and quality are met or exceeded.
• Be knowledgeable of, comply and administer the Club’s standards, policies and regulations to encourage safe and efficient operations.
• Maintain regular and timely attendance in compliance with Club standards, as required by scheduling which will vary according to the needs of the Club; follow directives, welcome feedback and be receptive to feedback that may be negative or positive.
• Monitor the quality of the club’s products and services and ensure financial objectives are achieved along with member and guest satisfaction.
• Interview, hire, supervise and train employees when necessary. Ensure employee roles and expectations are clearly defined and employees are held accountable for their performance.
• Develop operating policies and procedures and direct the work of the F&B staff and Event Planning staff.
• Observe and evaluate workers and procedures in order to raise the bar on quality standards and service.
• Coordinate with other key department heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events, and implementation of club functions.
• Secure and protect the club’s assets including facilities and equipment.
• Interact positively, professionally, poised and politely with all members, guests, team members, vendors and the community to promote a team effort.
• Display a hospitality mentality and desire to ensure members and prospective members, team members and the public are treated with respect and that their needs are proactively anticipated and met.
• Seek out new and innovative ways to meet and respond to the needs and demands of the ever changing and diverse age group of the membership. Display strategic thinking, excellence, passion and advanced forethought.
• Meet deadlines and follow through on requests / questions from members and team members, proactively seek solutions and involve team members in the decision-making process.
• Utilize “lead by example” approach within the clubhouse while maintaining a very upbeat, “can do” and “get it done” attitude toward members, services, programs and initiatives.
• Be responsive to members’ requests and strive to find creative ways to accommodate reasonable requests.
• Assure smooth and efficient daily function of the food & beverage operations to provide its members and their guests with the experience and services they deserve. Focus on providing an enjoyable, efficient, high quality and first-class environment.
• Ensure that Club members and guests enjoy outstanding food and beverage operations by providing appealing menu offerings that are appropriately priced and featuring service that is exemplary, respectful, and efficient.
• Coordinate with the F&B Director, as appropriate, on food & beverage team members’ compensation, benefits, performance appraisals, disciplinary actions and other significant personnel actions, including keeping the F&B Director informed of significant changes before they occur.
• Work with the leaders in the Food & Beverage Department to plan, supervise and direct the work of all food & beverage team members, and interact with them pursuant to orientation, appraisal, discipline and / or discharge issues.
• Serve as a mentor for department leaders and team members. Ensure that a positive and healthy working environment exists that is free of safety risks and all forms of harassment, discrimination and retaliation.
• Assist in preparing the food & beverage operating budget and, after approval, manage and control the operations to attain desired results. Ensure that appropriate controls and cost-effective procedures related to employee payroll, overtime, purchases, inventories, supplies and other necessary expenditures are in place.
• Provide proactive, accurate, timely and meaningful reports and analysis.
• Keep the F&B Director informed of all significant or potentially significant operating matters, problem areas, achievements or other matters of importance.
• Place great importance on staff communications and interaction.
• Delegate appropriate responsibility to department leaders and remain responsible for food & beverage operations—giving credit to the team and taking responsibility for any shortcomings.
• Attend staff meetings.
• Perform other duties as assigned by management.

EDUCATION / EXPERIENCE / SKILLS :

Four-year college degree or equivalent experience preferred.

A minimum of 3 years progressive responsibility in the food and beverage or banquet industry.

Proficient in Outlook, Microsoft Word / Excel.

Food safety and alcohol beverage certification required.

Knowledge of local liquor laws, food safety training and sanitation policies required.

Must be able to effectively hire, train, motivate, discipline and terminate employees.

Excellent listening skills, oral and written communication skills and positive interpersonal skills required.

Ability to communicate effectively with food & beverage team members of diverse backgrounds, cultures and education levels.

Demonstrated ability to be a team leader, manage team members, handle member / guests in a diplomatic, constructive and professional manner.

Proven familiarity with all aspects of kitchen operations.

Excellent time management skill.

Proven ability to diagnose problems, respond to complaints, and increase food & beverage efficiencies.

Demonstrated results oriented and capable of working with minimal direction.

Excellent team player with ability to work hands on in a fast-paced environment.

TYPICAL PHYSICAL AND MENTAL DEMANDS :

Will walk / stand for long periods of time, possible extended distances.

Requires ability to perform a variety of manual labor tasks that will require some strenuous physical efforts, such as carrying, pushing, pulling, or occasionally moving objects weighting up to 50 pounds.

Frequent walking, standing, sitting and continuous repetitive motions.

Must be able to convey information and ideas clearly.

Must be able to evaluate and select among alternative courses of action quickly and accurately.

Must work well in stressful, high-pressure situations and maintain composure and objectivity under pressure.

Must be effective in listening to, understanding, and clarifying the concerns and issues raised by members, guests, and team members.

Must be able to work with and understand financial information, data, and basic arithmetic functions with ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

TYPICAL WORKING CONDITIONS :

Work may be performed in an indoor or outdoor setting depending on outlet. Varied weather conditions are expected with exposure to heat / humidity, or cool / cold weather, fumes or airborne particles, toxic or caustic chemicals (cleaning materials, etc.). Varying schedule to include evenings, holidays, weekends, and extended hours as business dictates.

Benefits :

401(k).

Dental insurance.

Health insurance.

Paid time off.

Vision insurance.

About Hawthorns / Sagamore :

Our club is a private 18-hole Jack Nicklaus Signature designed course that is consistently recognized as one of the top courses in the state. The Club has a full-service Clubhouse with ladies' and men's locker room, dining areas, and a bar, Junior Olympic swimming pool along with a zero-entry play pool, fitness center, and tennis / pickleball courtsWe pride ourselves on offering a casual, rustic, resort style feel with elevated and personal service. You'll find Members also have access to an outdoor heated Junior Olympic pool, fully equipped fitness center with cardio, weight resistance, and free weight areas, childcare, children's playground, men's and ladies' locker rooms, an outdoor tennis court and Pickleball courts. In addition, they have access to secure private meeting rooms with the assistance of a personalized party planner.We are proud to offer our members a championship level, 18-hole golf course including a full swing green grass driving range, practice chipping & pitching area, a practice putting green and a fully equipped Golf Shop with the latest in merchandise and equipment. Our illustrious golf course was designed by the world-renowned Arthur Hills.The Club sponsors many social functions throughout the year including Romantic Valentine's Dinner, Ladies Luncheon & Fashion Show, Easter & Mother's Day Brunches, Independence Day Celebration, Music Under the Stars, Family Fall Festival, Father / Daughter Dance, Santa Brunch, Candlelight Dinners, and New Year's Celebrations just to name a few. The events allow our Members the opportunity to come together as a community, make new friends and enjoy activities exclusive to the country club lifestyle.