Unique Club/Facility Details

Golf Facilities

Racquet Facilities

• 2 outdoor Hard courts
• 2 outdoor Hard courts

Swimming Facilities

• 1 Indoor
• 1 Outdoor

Other Athletic Facilities

12,000 sq. ft fitness center

Dining Facilities

• Casual Dining Room
• Casual Dining Room
• Casual Dining Room
• Casual Dining Room

The Food and Beverage Manager is ultimately responsible for all food & beverage and service operations daily. Being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The Food and Beverage Manager consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. This senior-level position works closely with and reports to the General Manager and Clubhouse Manager.  A most critical relationship is that with the Executive Chef, ensuring collaborative and harmonious relationships between front and back of house operations.

JOB KNOWLEDGE, CORE COMPETENCIES AND EXPECTATIONS

• Food and Beverage cost controls and operating procedures.
• Accounting.
• Menu Design.
• Marketing and promotions.
• Wine, Spirits and Bar operations.
• Point of Sales systems.
• Strong interpersonal and organizational skills.
• Polished, professional appearance and presentation.
• Mange stress and time.
• Build, train and maintain a high-level employee team.
• Effective communication through all department levels and clubhouses.
• Knowledge of and ability to perform required role during emergency situations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages the department’s long-range staffing needs.
• Hires, trains, supervises, and terminates all staff for both outlets.
• Assists in recruitment, training, supervision and termination of food and beverage staff.
• Relays all staffing need to Food and Beverage Director.
• Provides weekly job recruitment status to HR Manager.  Ensures all FOH job descriptions are up to date and accurate.
• Works with General Manager and Food and Beverage Director to create and maintain par lists for all front of house operational needs – Alcohol, non-alcohol beverages, member relations snacks, front of house food and bar product.
• Assists in developing an operating budget for department; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
• Assists in developing capital budgets for all necessary food and beverage equipment and recommends facility renovation needs.
• Responsible for all FOH and Kitchen equipment purchases, replacements, or repairs at both outlets. 
• Responsible for all Food and Beverage supply ordering and storage.  To include soft and hard goods, small wares, cleaning, and bar supplies.
• Ensures that adequate cash procedures are followed, and that documentation is reported in an accurate and timely manner.
• Responsible for proper cash and charge procedures, guest check analysis, ticket controls and daily sales reports and analysis.
• Helps plan departmental organizational chart.
• 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 execute external and internal marketing and sales promotions for Food and Beverage activities for the club.
• Working with Executive Chefs and General Manager with input from the House Committee to develop 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.
• Research new products and evaluate their cost and profit benefits.
• Approves Front of House invoices and turns into Food and Beverage Administrator within 24 hours for coding.
• Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
• Consults daily with Executive Chef, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine basis.
• Develops wine lists and wine sales promotion programs.
• Addresses member and guest complaints and advises General Manager about appropriate corrective actions taken.
• Responsible for purchasing appropriate uniforms for both outlets.
• Monitors appearance, upkeep and cleanliness of all Front of the House food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Works in conjunction with GM and F&B Director on long range planning for the department in concert with the club’s planning process.
• Establishes and maintains professional business relations with vendors.
• Recommends operating hours for all food and beverage outlets.
• Implement and monitor Front of the House sanitation and cleaning schedules.
• Completes other appropriate assignments for the General Manager.

Educational Requirements

LICENSE AND SPECIAL REQUIREMENTS

• New Mexico ServSafe Food Manager Certification.
• New Mexico Alcohol Servers License.
• Certified Club Manager (CCM) designation through CMAA or in current pursuit of this designation is desirable, but not required.
• Maintain current driver’s license.

Salary Range