Food & Beverage Manager

Reports to: Club General Manager/Club Director

Supervises: Deputy Food & Beverage Manager, Food & Beverage Supervisor(s) (Club size dependent), Head Chef

Band level:

Responsible for:

• Adherence to business operating standards and procedures including H&S
• Management of food and beverage
• Team management at departmental level
• Revenue and yield from product sales

Accountable for:

• Management of food and beverage

Supports:

• Delivery of exceptional customer experience
• Overall P&L management of the Club

Consulted on: Membership and event management.

Informed on:

Job Purpose

Responsible for the Club's dining services and all food and beverage production throughout the Club. Supervise and oversee all activities, organisational execution, staffing, planning, purchasing and maintaining budgets of the food and beverage department and its team. Monitor compliance with food hygiene standards and procedures. Forecast, plan and manage orders, team and finance via maximising sales and revenue through customer satisfaction and employee engagement.

Job Tasks/Duties

• Manages and coordinates the restaurant, functions, Halfway Hut and Pulse Café at the Club consulting with the Club Director/General Manager, Head Chef, Events team and other departments with a view to ensuring the delivery of a high-quality service.
• Provides a capital request for all necessary equipment and recommends facility renovation needs.
• Responsible for cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
• Leads in the recruitment, training and supervision of the entire team, and is responsible for their performance management using the appropriate appraisal system.
• Approves the organisational chart, staffing and scheduling plans.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed in the food and beverage department.
• Helps plan and approves external and internal marketing and sales promotion activities for the department's outlets and special club events.
• Working closely with Central support on menu items, pricing and menu designs for all outlets, special events and banquet events.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases whilst maintaining good relations with the suppliers.
• Addresses customer complaints and advises the Club Director/General Manager about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Monitors and manages physical inventory and carries out stock takes as necessary.
• Responsible for closing of rotas within deadlines to ensure correct payroll is submitted and operated within the budgetary requirements.
• Sets up regular catch-up meetings with the team and participates in senior management meetings.
• Ensures that all new team members receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures.
• Works with the Head Chef to ensure that health and safety requirements in the food and beverage operation are strictly adhered to.
• Carries out Duty Management responsibilities as and when required.
• To ensure a high degree of personal presentation and hygiene in line with the company's dress and appearance policy.
• To be a positive ambassador for the Company's CARE values at all times.
• Responsible for supporting with Feed-It-Back in relation to the department Duty Management shifts as and when required.

Education and/or Experience

College or university degree in hospitality management or culinary arts; or has gained experience as a Food & Beverage Manager in a similar position.

Licenses and Special Requirements

• Premises Licence
• Food safety certification and/or HACCP certified
• Enhanced Disclosure and Barring Service (DBS) check
• CPR, First Aid, or AED certified