Reports to: Club General Manager/Club DirectorSupervises: Deputy Food & Beverage Manager, Food & Beverage Supervisor(s) (Club size dependent), HeadChefBand level:Responsible for: Adherence to business operating standards and procedures including H&S, Managementof food and beverage, Team management at departmental level, Revenue and yield from product sales.Accountable for: Management of food and beverage.Supports: Delivery of exceptional customer experience, Overall P&L management of the Club.Consulted on: Membership and event management.Informed on: –Job PurposeResponsible for Club's dining services and all food and beverage production throughout the Club. Superviseand oversee all activities, organisational execution, staffing, planning, purchasing and maintaining budgetsof the food and beverage department and its team. Monitor compliance with food hygiene standards andprocedures. Forecast, plan and manage orders, team and finance via maximising sales and revenue throughcustomer satisfaction and employee engagement.Job Tasks/Duties Manages and coordinates the restaurant, functions, Halfway Hut and Pulse Café at the Club consulting with the Club Director/ General Manager, Head Chef, Events team and otherdepartments with a view to ensuring the delivery of a high-quality service. Provides a capital request for all necessary equipment and recommends facility renovation needs. Responsible for cash and charge procedures, guest check analysis, tip reports, ticket controls anddaily sales reports and analysis. Leads in the recruitment, training and supervision of the entire team, and is responsible for theirperformance management using the appropriate appraisal system. Approves the organisational chart, staffing and scheduling plans. Assures that all standard operating procedures for revenue and cost control are in place andconsistently followed in the food and beverage department. Helps plan and approves external and internal marketing and sales promotion activities for thedepartments outlets and special club events. Working closely with Central support on menu items, pricing and menu designs for all outlets,special events and banquet events. Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for allpurchases whilst maintaining good relations with the suppliers. Addresses customer complaints and advises the Club Director/ General Manager about appropriatecorrective actions taken. Monitors appearance, upkeep and cleanliness of all equipment and facilities. Monitors employee dress codes according to policies and procedures. Monitors and manages physical inventory and carries out stock takes as necessary. Responsible for closing of rotas within deadlines to ensure correct payroll is submitted andoperated within the budgetary requirements. Sets up regular catch-up meetings with the team and participates in senior management meetings. Ensures that all new team receive the appropriate safety instructions and training; establishes andenforces all safety policies and procedures. Works with the Head Chef to ensure that health and safety requirements in the food and beverageoperation are strictly adhered to. Carries out Duty Management responsibilities as and when required. To ensure a high degree of personal presentation and hygiene in line with the companys dress andappearance policy. To be a positive ambassador for the Companys CARE values at all times. Responsible for supporting with Feed-It-Back in relation to the department Duty Management shifts as and when requiredEducation and/or Experience College or university degree in hospitality management or culinary arts; or Has gained experience as a Food & Beverage Manager in a similar position.Licenses and Special Requirements Premises Licence. Food safety certification and/or HACCP certified. Enhanced Disclosure and Barring Service (DBS) check CPR, First Aid, or AED certified
AMRT1_UKCT
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