Food & Beverage Manager

Meridian Hills Country Club

Title: Food and Beverage Manager

Department: Food and Beverage

Reports to: Food and Beverage Director

Meridian Hills is a family country club home to 700+ membership families located in the heart of the Midwest. The Club is widely recognized as a premiere facility in Indiana whose tradition of distinguished membership provides exceptional social opportunities, amenities, grounds, and a gathering place year-around for the family.

General Summary

The Food & Beverage Manager is a member of Meridian Hills Country Club’s Food and Beverage Management Team. This individual is responsible for the daily operations in both a la carte restaurants and banquets. They ensure the standards of quality within the Food and Beverage operation are maintained. The F&B Manager works closely with the F&B Director, Executive Chef, and Banquet/Events Coordinator to ensure the F&B program meets or exceeds member expectations. The F&B Manager also works closely with the F&B Director to meet and exceed financial goals withing the F&B Department. In addition to duties as described, this individual will complete other appropriate assignments made by the Food & Beverage Director, Clubhouse Manager, and Club G.M./C.O.O.

Primary Essential Duties and Responsibilities:

• Responsible for proper charge procedures, member chits, tip reports, ticket controls and daily sales reports and analysis.

• Assists in managing the department’s weekly and seasonal staffing needs.

• Responsible for hiring, training, supervision, discipline, and termination of Food and Beverage staff.

• Conducts orientation and ongoing training for FOH employees.

• Monitors employee timecard records to minimize overtime and keep labor costs within budget.

• Creates, implements, and maintains standard operating procedures within the F&B department to increase efficiency and ensure consistency.

• Ensure that all standard operating procedures for revenue and cost control are in place and consistently followed.

• Ensure that all applicable club policies and procedures are followed.

• 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.

• Ensure all energy management, preventive maintenance, and other standards are consistently met.

• Conducts employee performance reviews for line level FOH Staff.

• Ensures all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures appropriate proof of training is documented to the employees’ personnel files.

• Ensure all dining rooms meet MHCC set up and cleanliness standards before and after meal services, such as table stability and settings, room lighting, room temperature, condition of floors and walls.

• Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.

• Consults daily with the F&B Director, Executive Chef, Banquet and Catering Coordinator, and other club administrators to help assure the highest level of member satisfaction is met.

• Greets members and oversees service on a routine basis.

• Addresses member and guest complaints, advising the F&B Director and/or Clubhouse 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.

• Maintains records of special events, house counts, food covers and daily business volumes.

• Ensures an accurate reservation system is in place.

• Establishes and maintains professional business relations with vendors.

• Serves as manager-on-duty on a scheduled basis.

• Complete periodic China, glass, and silverware inventories.

• Implement and monitor sanitation and cleaning schedules.

• Completes other appropriate assignments from the F&B Director and/or Clubhouse Manager.

Qualifications

• Food and beverage cost controls and operating procedures experience.

• Menu design experience.

• Wine, spirits, beer knowledge and bar operations experience.

• Point-of-sales systems experience.

• High attention to detail with a passion for hospitality

• Ability to thrive in a fast-paced, member-focused environment

• Flexible schedule, including evenings, weekends, and holidays

• Strong interpersonal and organizational skills.

• Strong leadership and team development skills

• Polished, professional appearance and presentation.

• Ability to manage stress and time.

• Proven history of ability to build, train, and maintain and positive team culture.

• Ability to effectively communicate with all department levels and throughout club.

• Knowledge of and ability to perform required role during emergency situations.

Education & Experience Requirements

• College or university degree in Hospitality Management or Culinary Arts preferred.

• 3 years or more of hospitality management experience in a Club or upscale/fine dining restaurant.

• Food Safety Certification.

• Alcoholic Beverage Certification.

Working Conditions and Physical Requirements

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties and responsibilities of this position:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.

• Push, pull, or lift, up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid, and noisy environment.

The statements above are intended to describe the general nature and level of work being performed by people assigned to this job. They do not constitute an employment agreement between the employer and employee; other duties may be assigned as the needs of the employer and requirements of the job change for the company’s overall benefit.