Food Services Manager oversees the daily operations of the organization's food service function. Monitors inventory levels and purchases food, kitchen equipment, and other supplies as needed. Being a Food Services Manager provides related training and supervises service staff. Establishes quality standards for foods and maintains cleanliness of the facilities in accordance with state or local regulations. Additionally, Food Services Manager may require an associate degree or its equivalent. Typically reports to a head of a unit/department. The Food Services Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Food Services Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Food and Beverage Manager
A special opportunity exists for a high energy candidate with progressive food and beverage operations management experience in private clubs or high-end establishments in the hospitality industry as Lawrence Country Club is conducting a search for a Food & Beverage Services Manager!
Lawrence Country Club, a private, family-oriented, member-owned golf and country club located in the heart of Lawrence, Kansas. We are proud to say that we have been in existence for over 100 years!
The successful candidate will be an integral part of a high-performing team at a club recognized for its fine dining, active social and recreational calendar/amenities, quality work environment, and positive culture. The primary focus of the role is FOH/F&B management with emphasis on maintaining the high standards of established culture and service.
Job Summary (Essential Functions)
Assure a high standard of appearance, hospitality and service in personnel and cleanliness of all dining areas. Ensures timeliness of food service. Supervise and train staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.
Job Knowledge, Core Competencies and Expectations
Job Tasks/Duties
· Designs floor plans according to reservations.
· Plans dining room set-up based on anticipated guest counts and client needs.
· Takes reservations, checks table reservation schedules and maintains reservations log.
· Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
· Hires, trains, supervises, schedules and evaluates dining room staff.
· Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.
· Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
· Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office.
· Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
· Receives and resolves complaints concerning dining room service.
· Serves as liaison between the dining room and kitchen staff.
· Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
· Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
· Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
· Makes suggestions about improvements in dining room service procedures and layout.
· Trains staff on all aspects of the POS system.
· Develops and supervises the revenue control system.
· Assures that the dining room and other club areas are secure at the end of the business day.
· Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
· Develops and maintains the dining room reservation system.
· Develops and implements an ongoing marketing program to increase dining room business.
· Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.
· Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
· Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
· Assists in service and tableside cookery, as needed.
· Attends scheduled staff meetings.
· May serve as club’s opening and closing manager or manager on duty.
· Works with Executive Chef to update, review and print weekly menu changes.
· Assists in developing wine lists and beverage promotions.
· Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
· Performs other duties as assigned.
Physical Demands and Work Environment
Salary
$46,000-$51,000
Benefits
Health Insurance; Dental Insurance; Life Insurance; Simple IRA with 3% match; PTO; Golf Privileges; Clothing Allowance; Employee Meals
Please email all resumes and cover sheet to Adam Breitenfeldt at adam@lawrencecountryclub.com
No phone calls please.
Job Type: Full-time
Pay: $46,000.00 - $50,000.00 per year
Benefits:
Experience level:
Restaurant type:
Ability to Relocate:
Work Location: In person
Clear All
0 Food Services Manager jobs found in Manhattan, KS area