Benefits:

401(k)

Competitive salary

Dental insurance

Health insurance

Paid time off

Food and Beverage Service Manager (FBSM)

DEPARTMENT: Plantation Bay Golf & Country Club

I. ESSENTIAL FUNCTIONS: Plantation Bay Golf and Country Club’s (PBCC) Food and Beverage Service Manager Shift Supervisor (FBSM) position is responsible for managing and overseeing the Front of House operations mainly at the PW Restaurant or The Founders but also periodically at Cabana foodservice outlets at the country club. The FBSM ensures the highest customer satisfaction through high quality service. Duties and responsibilities include but may not be limited to:

A. Provide professional direction for the standards of service.

B. Supervise and provide leadership for wait staff, bartenders, server assistants and valet.

a. Assist with recruiting & onboarding of F&B team members

b. Work closely with the Events Manager to ensure that each event has the appropriate team members scheduled.

c. Ensure that established standards of service are being met or exceeded at all times

d. Make job assignments as needed and ensure all areas/tasks are covered.

e. Train new and current team members on an on-going, monthly basis and provide extra training as needed

f. Performance measurement/management, feedback, & expectation setting for team. This includes writing up underperforming team members and instituting a performance improvement plan when appropriate.

g. Ensure that uniform policies are being met.

h. Pitch in and assist team with their duties when needed.

i. Relay club information and happenings to staff, providing an “open door” type policy so that team members are able to come to you with questions or concerns as needed.

C. Ensure that tables are properly arranged and set for each meal period.

D. Conduct pre-meal meetings with scheduled staff members. Ensure that team members have clear direction as to their responsibilities and that duties are properly executed.

E. Ensure that side work is properly executed and that all equipment in storage is properly stored and cleaned as needed

a. Adhere to all standards and requirements for sanitation and cleanliness in work area.

b. Adhere to all cash-handling, check ringing, credit card accepting policies

c. Ensure that all information is input into club-designated operating system

F. Attend department-head meetings and trainings as required.

G. Ensure dining outlets are properly maintained and kept clean and organized at all times. This includes but is not limited to cleanliness of glassware, silverware, seating, tables and table top settings, floors, server stations, storage closets, wine cellar, etc.

H. Oversee and monitor reservations for those dining events overseen by you.

I. Actively work to maximize the profitability of F&B operations through both increasing revenues and decreasing costs. Actively maintain financial control procedures put in place.

J. Function as a host when you are present for dining services. Greet all guests by defined members recognition system and in a warm and friendly manner (ensuring that direct reports do the same).

K. Monitor consistency of food and beverage quality. Resolve negative comments or concerns relating to dining. Work to restore member satisfaction through guidelines set by General Manager or Managing Director.

L. Assist with end-of-month inventory on all beer, liquor, soda and wine products.

M. Conduct weekly inventory for ordering purposes to ensure beverages, linens, and front-of-the-house supplies and ordered and stocked at par levels.

N. Well-acquainted with menu options and pricing and assist guests who appear undecided or request input into options.

O. Alcohol should be served with care, adhering to all applicable laws. Intoxicated guests should be handled according to safety rules and regulations.

P. Immediately report any equipment malfunctions or other problems as needed.

Q. Accidents are to be reported immediately and documented as required by the company, with incident reports being filled out and submitted as soon as possible.

R. Other duties as they arise or are assigned

PHYSICAL AND MENTAL REQUIREMENTS

A. Ability to work flexible hours

B. Must possess strong leadership qualities

C. Must exercise sound judgment and discretion

D. Professional appearance and demeanor

E. Excellent communication and interpersonal skills

F. Must be customer service oriented

POSITION REQUIREMENTS (Experience, Licenses or Certifications required):

A. Extensive knowledge of personnel management, food, wine, liquor and buffet set up and services

B. Bachelor's degree in related field preferred

C. Experience in an upscale private club or resort environment preferred

D. Must have previous experience in food & beverage, food & beverage supervision and budget planning

WORKING CONDITIONS: This position requires the ability to be able to stand and walk for long periods of time through events. Sitting, standing, walking, bending, pushing/pulling, holding/lifting, twisting, reaching, and climbing stairs are a regular part of this position. Must be able to life and/or move up to 50 pounds on a consistent basis. Also performs managerial and administrative duties both in the club office, in dining and kitchen facilities, and outdoors.

SUPERVISORY CONTROL: Reports directly to the Food and Beverage Director

NUMBER OF EMPLOYEES SUPERVISED (if any): 12-20