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Position Purpose
The position is responsible for overseeing the clubs front of house food and beverage operations, which encompass the front-of-the-house functions of the restaurant; maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and selecting, training, and developing employees.
Duties and Responsibilities
- Establishes controls on operating expenses.
- Responsible for the overall function and profitability of all F&B outlets.
- Assures effective orientation and training of new staff and professional development activities for experienced staff are planned and implemented
- Inspects to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met
- Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
- Manages the long-range staffing needs of the department
- Establishes quantity and quality output standards for personnel in all positions within the department
- Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state, and/or local laws pertaining to alcoholic beverages and food safety and sanitation
- Researches new products and develops an analysis of the cost/profit benefits
- Responsible for accurate inventory of restaurant supplies and food
- Develops and implements policies and procedures for food and beverage departments
- Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases
- Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction while minimizing food and labor costs
- Manages physical inventory verification and provides updated information to the accounting department
- Responsible for the proper accounting and reconciliation of all F&B sales
- Maintains records of events, house counts, food covers, and daily business volumes
- Ensures that an accurate reservation system is in place
- Audits bi-weekly payroll
- Generates weekly staffing schedules to assure work coverage for maximum guest satisfaction
- Responsible for purchasing, receiving, storing, and inventory procedures within the department.
- Monitor and maintain appropriate food, beverage, and labor cost controls
- Conduct appropriate staff meetings and communicate pertinent information to staff
- Effective and consistent monitoring of staff performance through reward and/or counselling, suspension, and termination.
