Golf Facilities

• 18 hole course, par 72

Tennis Facilities

• 2 outdoor Hard courts

Swimming Facilities

• 2 Outdoor

Other Athletic Facilities

Dining Facilities

• Men's Grill

Special Club Features

Located in Tennessee

Position Description:   Manages and controls all aspects of Club food and beverage outlets and the banquet team.  Directly supervises the food and beverage management team.   Under the direct supervision of the General Manager / COO, this position is responsible to develop, maintain and implement operating standards and policies with regards to service delivery, financial controls and staff accountability ensuring that the balance of quality and financial performance is consistent with the Club’s vision and budget. 

Job Tasks/Duties

• Develops an operating budget for  thr department; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Manages the department’s long-range staffing needs.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Helps plan and approves the organizational chart and staffing and scheduling plans.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Monitors employee records to minimize overtime and keep labor costs within budget.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
• Assures that all applicable club policies and procedures are followed.
• Helps plan and approves external and internal marketing and sales promotion activities for the
  department’s outlets and special club events.
• Approves menu items, pricing, and menu designs for all outlets, special events and banquet events.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
• Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
• Researches new products and evaluates their cost and profit benefits.
• Maintains food and beverage personnel records.
• Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
• Consults daily with the Executive Chef  to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine, random basis.
• Helps develop wine lists and wine sales promotion programs.
• Establishes, updates and maintains all written standards and procedures for the department as needed.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the Accounting Department.
• Monitors or manages physical inventory verification and provides updated information to
  the Accounting Department.
• Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Audits and approves weekly payroll.
• Establishes and maintains professional business relations with vendors.
• Works with the club’s Controller or Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank-you letters.
• Complete periodic china, glass, and silverware inventories.
• Implement and monitor sanitation and cleaning schedules.
• Completes other appropriate assignments from the General Manager.

Educational Requirements

Salary Range