Food and Beverage Manager

Windsor Yacht Club Position: Food & Beverage ManagerAccountable to: Director of Operations Supervision Given: Minimal Skills Required ·        3 - 5 years minimum food and beverage experience·        Post-secondary education - Hospitality Certification is an asset·        Strong leadership and communication skills·        Computer literate, proven skills in POS systems and reporting·        Superior organizational skills·        Knowledge of proper service etiquette·        Attention to details ·        Ability to handle problem situations·        Professional, patience and courtesy·        Strong sales experience·        Supervisory experience ·        Smart Serve Certified Job Summary The Food & Beverage Manager is responsible for planning and managing the Food and Beverage operation within budget margins as outlined by the Board of Directors. To facilitate the delivery of high-quality food and beverages and exceptional customer service in collaboration with the Executive Chef. Also, oversees the Dining & Event Supervisor position to ensure optimal service for Member dining and all events. Core Competencies: • Member Focus • Communication • Team Work • Quality Orientation • Time Management • Adaptability / Flexibility • Creative and Innovative Thinking • Decision Making and Judgment • Planning and Organizing • Accountability and Dependability • Leadership • Coaching and Mentoring • Staff Management • Enforcing Laws, Rules and Regulations   Job Duties and Responsibilities  Overall/ GeneralOversee Multiple Events (the planning, organization & execution, budget, negotiations, event contracts, and ensure all financial aspects are handled efficiently to avoid overspending) including but not limited to: Member Dining, Catering, Banquets, Weddings, Showers, and Meetings etc.Overall supervision and development of the front of house staff.Monitor the Quality and Service of the Food & Beverage department to checking function contracts and work allocation sheets to ensure adequate employees are scheduled or called off for current and upcoming events as well as daily business.Ensure that all scheduled employees are present and ready to work and that all staff is on the floor at all times and in the designated areas.Ability to prioritize, multi-task and keep up in a fast-paced environmentDemonstrated track record in achieving set objectives in sales, labour cost & Cost of Sales.Awareness of and interest in current culinary trends in the marketplaceEnsure communication with Membership regarding F&B program is abundant and consistent. As well, advise Director of Operations as to what the Membership would like to happen at their Club including their likes and dislikes, new events or new items.Excellent interpersonal and communication experience, both verbal & writtenExcellent time management skills to balance both administrative tasks and floor managementOversee daily department operations, and work with Executive Chef, Front of House & facilities staff to improve efficiencies by policing policies and proceduresExtensive food & beverage knowledge and a passion for service excellenceSincere & Genuine interest in providing a superior Member experienceAbility to professionally address and resolve Member concerns, requests or issuesCollaborate the Front of House Team to develop and carry-out ideas and procedures to continuously improve all departmentsCoordinate tasks and work with all other departments to ensure that all departments runs efficientlyStaff/ Management/ HR/ AdminComplete all hiring, training, monitoring, coaching and reviewing of employeesWork to ensure that Front of House Staff are being trained and clearly understand their job roles, responsibilities, and performance expectationsEnsure that service standards are being met by the front of house staff in all food & beverage areasDiscipline and termination when appropriateCreate and maintain, train staff and ensure compliance with all SOP'sSchedule meetings with Director of Operations, Chef and Dining & Event Supervisor Interdisciplinary/TeamworkExcellent working relationship with Chef, Culinary Team and Dining & Event SupervisorAssign and provide direction to the staff for event supervisionLeadership to all departments through clear communication, direction and continual improvements to current processesConducts appropriate InventoriesCompletes weekly review of departmental work schedulesOversee scheduling of staff to properly service events/functions, while managing labour costs Job SpecificProperly read the F&B contracts, and associated paperwork to assure that all details have been completed.Meet with Members or clients to discuss details of EventsOrganize and conduct department meetings on a regular basisEnsure menus and contracts are completed promptlyEnsure compliance with all ESA & Liquor Laws of OntarioPerform other duties as assignedPossess the ability to balance between active floor management and organized and effective execution of administrative duties.Working with the culinary team to achieve labour & food costsWork with Front of House to achieve labour & alcohol beverage costsHuman Resources ResponsibilitiesAttend and report to monthly Board of Directors MeetingsArranging of bi-annual staff meetingsMaintaining employee record documentation (including verbal and written discipline, time off request, and absence)Ability to maintain vendor/supplier relationship (rebate programs & incentives)