Unique Club/Facility Details

Golf Facilities

• 18 hole course, par 70, designed by Bendelow

Racquet Facilities

• 4 outdoor Clay courts

Swimming Facilities

• 1 Outdoor

Other Athletic Facilities

Dining Facilities

• 1 Formal Dining Room that seats 120
• 2 Private Function Room that seats 40

Summary: The primary goal of the Food & Beverage Manager (F&B Manager) is to ensure that every Member & guest of the Losantiville Country Club (LCC) receives distinctive & exceptional food and beverage service. This individual leads & develops the team of Service & Culinary personnel throughout LCC. Will develop policies & procedures in concert with the General Manager (GM) that are designed to achieve the goals of the Board of Directors & supervising Committees. The F&B Manager will foster & demonstrate excellent sense of teamwork throughout LCC, including but not limited to other Clubhouse Departments as well as Golf Shop, Grounds and Administrative. This individual will develop, implement & verify standards of operation in accordance with the highest ethical & legal benchmarks designed to attain superlative service and achieve financial goals.

Essential Job Functions:

• Responsible for entire process of booking through the billing of catered events and communication with entire staff regarding all scheduled events.
• Communications with membership to include social media. (Shared duty with membership dept.)
• Work with GM and Membership department on creation of special events.
• Along with F&B team responsible for execution of special events, ala carte and banquets.
• Demonstrates impeccable & professional appearance & demeanor.
• Maintains exemplary level of performance of job duties; acts as positive role model for subordinate staff.
• Maintains ongoing communication with General Manager, colleagues & subordinates to receive, and transmit, any special or extraordinary instructions for upcoming shift, and to receive & provide needed information to ensure professional operation of LCC.
• Reviews anticipated volume of business, schedules and plans work accordingly.
• Creates nightly closing reports addressing any service issues, complaints, comments, or compliments and disseminates to the food and beverage team and General Manager.
• Monitors performance of LCC staff to maintain compliance with LCC standards of service (10 steps to success), accuracy, and thoroughness.
• Inspect LCC public and non-public spaces to ensure that they are member ready; stock is adequate to anticipated needs; staff appearance is in compliance with LCC standards. 
• Provides direction, written and oral, to subordinate staff of proper procedure and work habits.
• Assists Supervisor(s) in development, implementation and refining procedures within Department to optimize communication between all Clubhouse staff.
• Works to assist Supervisor(s) to standardize and simplify procedures to maximize efficiency of department, balancing financial goals of Club with goal of superb guest service.
• Demonstrates ability to resolve guest complaints.
• Demonstrates ability to supervise all duties of Department including, but not limited to, performance of duties of all LCC service staff including the Snack Bar; understanding of all ‘side work’ required to set up and clean up before, during and after shifts; generation of all POS reports needed to begin & complete operations; and understanding of all additional miscellaneous duties.
• Maintains and distributes operational checklists to subordinate management and staff to achieve impeccable appearance, operational excellence, and care of all F&B related equipment.
• Learns to operate, and demonstrates competence in operation, and ability to train subordinates in same, of various machinery and equipment & systems including, but not limited to telephones, copiers, computer systems, food service machines.
• Maintains cordial & professional relations with other Departments; promotes same with colleagues and subordinates. 
• Assumes primary responsibility for training & evaluating staff as required by individual performance in accordance with LCC Employee Handbook, Policies & Procedures.
• Assumes primary responsibility for inventory of all supplies throughout Department; may delegate responsibilities as desired. Consults with, and alerts, GM regarding purchasing. Monitors all for quality, accuracy & control of expense.
• Participate in Departmental, Inter-departmental and Club governance meetings as required.
• Assumes responsibility for hiring, training, supervision, discipline, up to and including termination, & effective direction, coordination and evaluation of subordinate staff. 
• Performs other such duties as may be required by Supervisor, or other Management.
• Communicates comments, suggestions and criticisms of guests and other staff to Supervisor.
• Communicate personal problems affecting job performance to Supervisor, or other management.

Educational Requirements