Job Title:  Food & Beverage Manager
Reports To:  Director of Culinary
Direct Reports: Assistant Food & Beverage Managers, Team Leads
FLSA Status:  Salary, Exempt
Salary: DOE + holiday bonus

Saddle & Cycle Club is a prestigious private club known for its impeccable service, luxurious amenities, and vibrant community. With a legacy spanning over a century, we offer an unparalleled experience. We are currently seeking a Director of Facilities to join our team and be part of an esteemed organization dedicated to providing exceptional experiences to our Members and their Guests.

JOB SUMMARY
The Food & Beverage Manager is responsible for maintaining a high standard of appearance, hospitality, and service in personnel and cleanliness throughout the Club. The Food & Beverage Manager will supervise and train Team Members and develop and implement programs to increase business, as well as improving and maintaining service levels to ensure outstanding Member and Guest experience.

ESSENTIAL DUTIES & RESPONSIBILITIES
Administrative:

Implements and enforces general policies established by the Board of Governors and General Manager/COO; directs their administration and effective execution.

Attends Team Member, Board, and Committee meetings as assigned and requested.

Selects, administers, and develops all Team Members under their supervision consistent with Club philosophy and standards.

Develops and builds their team and leads them to achieve significant, positive Member and Guest satisfaction outcomes.

Consistently ensures that the Club is operated in accordance with all applicable local, state, and federal laws.

Responsible for upholding the mission, policies, and procedures of the Saddle & Cycle Club including the Constitutional and Operational By-Laws and Team Member Handbook.

Always acts in the best interests of the Club.

Financial Management:

Assists in coordinating the development of annual operating and capital budgets for multiple departments.
Manages approved budgets throughout the fiscal year; completes monthly variance analysis and sales reports in conjunction with department heads
Assists in completion of, and reviews, monthly inventory to ensure cost is in line with goals, as well as reviewing income and costs relative to goals; takes corrective action as necessary.
Clearly understands the financial metrics for successful attainment of goals and objectives and consistently reviews these expectations with their direct reports.
Purchases or supervises the purchasing, receiving, safekeeping, and disbursement of applicable department supplies on the Club’s behalf.
Assists in the development of the Club’s long-range capital plan.
Demonstrates care for the proper maintenance of the Club’s physical assets and facilities.

Management

Oversees the recruiting, hiring and development of all related personnel in conjunction with appropriate department heads; ensuring Assistant Managers are actively participating in the processes.
Oversees and implements a comprehensive and ongoing training program for applicable departments.
Provides training and future development of all subordinate Managers and Team Members.
Instills the concept of being “team players” among all Team Members.
Continues to coach, counsel, and evaluate departmental Team Members in conjunction with Assistant Managers.
Displays hands-on approach and leads team by example.
Plan and approve schedules and timecards cross-functionally/departmentally, monitoring to minimize overtime and follow labor budget goals.
A sharp eye for detail in the overall management of the operation.  Maintains a clean, neat, and organized appearance of the Club.
Develops and implements standard operating procedures for all areas of the Club and adheres to them consistently.
Contributes to the Club’s newsletter and writes articles as requested for the Club.
Completes the labor schedule and approves payroll in conjunction with department heads and Managers.
Disseminates information and coordinates activities between departments on a timely basis.
Keeps the General Manager/COO informed of all potential problems and activities related to the Club.
Acts as a Manager on Duty for the Club and oversees this schedule.
Must be approachable to Team Members, Members, and Guests.

Food and Beverage:

Conduct or participate in daily line up(s) of service Team Members assuring consistency in appearance and hygiene and disseminating appropriate information
Assure that all standard operating procedures for revenue and cost control are in place and consistently followed
Plan dining room set-up based on anticipated guest counts and needs
Take reservations, check table reservation schedules, and maintain the dining room reservation system 
Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls, and daily sales reports and analysis
Provide daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room 
Perform daily POS closeout and tip distribution requirements (if applicable)
Approve menu items, pricing, and menu designs
Work with Executive Chef to update, review and print weekly menu changes
Maintain an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls, and linen, and ensure that they are properly stored and accounted for
Monitor appearance, upkeep, and cleanliness of all food and beverage equipment and facilities
Maintain records of special events, house counts, food covers, and daily business volumes
Help develop wine lists and wine sales promotion programs
Establish, update, and maintain all written standards and procedures for the department as needed
Serve as manager-on-duty on a scheduled basis
Address member and guest complaints and advise Director of Culinary and General Manager about appropriate corrective actions taken
All other duties as assigned and not outlined above.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

Education and/or Experience:

Bachelor's degree (B.A. or B.S.) in Hospitality Management or Culinary Arts from four-year college or university; OR minimum four to six years related experience and/or training; or equivalent combination of education and experience. Prior experience in private Club strongly preferred.

Language Skills:  

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals.  Ability to effectively present information and respond to questions from Members, Guests, Vendors, Managers, and Team Members. 

Mathematical Skills:  

Ability to work with basic mathematical concepts such as probability, division, addition, subtraction, and multiplication.  

Reasoning Ability:  

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.  

PHYSICAL DEMANDS  
The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

While performing the duties of this job, the Team Member is regularly required to stand, walk, and talk or hear. The Team Member frequently is required to use hands to finger, handle, or feel; reach with hands and arms; and climb or balance.  The Team Member is occasionally required to sit and taste or smell.  The Team Member must regularly lift and/or move up to fifty (50) pounds.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  

While performing the duties of this job, the Team Member may be exposed to outside weather conditions. The Employee is regularly exposed to stairs and the noise level in the work environment is usually moderate. 

ACKNOWLEDGMENT
By applying I acknowledge that I have reviewed and understand the above job description in its entirety and I can successfully fulfill each duty or task with or without an accommodation. I also acknowledge that the Club retains the right to change this job description at any time.

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Food & Beverage Manager