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Plan and implement effective orientation and training for new staff as well as professional development activities for experienced staff.
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Develop and implement all policies and procedures for the front-of-house operation.
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Schedule and manage all front-of-house staffing needs throughout all dining venues.
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Adhere to and utilize all standard operating procedures for revenue and cost control.
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Work in conjunction with the Executive Chef to develop menus for all dining venues and banquet events.
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Ensure that all legal requirements are consistently adhered to in regard to federal, state and local alcohol service laws.
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Research new products and techniques that stay relevant to industry trends.
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Consult with the Executive Chef and other applicable Club management to assure the highest level of member satisfaction is being achieved.
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Address member concerns and advise the General Manager about appropriate corrective action in a timely manner.
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Maintain appearance, upkeep and cleanliness of all front-of-house spaces.
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Manage physical inventory verification of all front-of-house capital assets and provide updated information to the Accounting Department.
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Maintain detailed records of member events, banquet events, food covers and menu preferences.
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Manage the point-of-sale system in the dining venues to ensure accuracy in pricing and items is being met.
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Develop an operating budget for each of the department’s four dining venues.
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Work in conjunction with the Event Coordinator in researching, recommending and managing entertainment in the dining venues.
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Internally promote upcoming Club social events to the membership.
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Work in conjunction with the F&B Director on the development and promotion of wine, beer, spirit and beverage offerings.
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Consistently training and advocating handling procedures to insure minimal china breakage and food waste.
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Work in conjunction with the Event Coordinator on the development of interesting Club functions in the dining venues.
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Assist in planning and implementing procedures for special club events and banquet functions.
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Ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
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Welcome members and oversee actual service on a routine basis.