Food and Beverage Manager

The River Club of Jacksonville is looking for a passionate energetic individual to join our F&B team!TRAINING & EXPERIENCEMinimum of 2 years of management experience in a private club or 5 years of management experience in a full-service fine dining restaurant. Banquet experience a plus. Proficiency with Point-of-Sale (POS) systems KNOWLEDGEWorking knowledge of dining room and beverage operations including the use of appropriate equipment and the accompanying safety features member relations vendor relations systems employee relations budgets and SUMMARYDirects the evening daily operation of the St. Johns and VUE34 dining rooms maintain exceptional member relations executes the highest quality standards to include top service and overall cleanliness and to maximize sales and profits. Works in the absence of the Dining Outlets Manager to cover the lunch operations of the St. Johns and VUE34 dining 1:00 p.m.9:00 p.m.; Friday 1:00 p.m.10:00 p.m.; Saturday 2:00 p.m.10:00 p.m. Sundays and Mondays off. Schedule may occasionally vary based on Club events holidays and operational AND FUNCTIONSMust be able to work a flexible schedule to include weekends and to work on time entering the property arrive in proper uniform crisp clean and in good must be clean and cut in a becoming style; management has final all required training safety courses office and departmental any safety hazards follow up that hazard has been corrected and assist with providing a safe work all the items available for sale in the St. Johns & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include ala carte staff to include Servers Dining Room Attendants Captains Hostesses and Bartenders regarding recruitment selection orientation training and termination. Pre-shift educational/motivational meetings executed daily to include Forbes Service Energizers. Maintain a visible presence on the dining room floor during service actively directing and coaching staff to ensure consistent high-quality monthly Beverage inventories with Dining Room Manager enter into the Adaco system and turn into GM for daily scheduling of ala carte staff - working to reduce labor costs through Dayforce accurate and timely schedules are posted for employees and maintained to proper service staffing standards and budget profitability through proper labor planning and scheduling proper purchasing and minimal waste of Company expenses; proper use of equipment; strive to meet established follow proper human resource policies and procedures as outlined by the employee performance appraisals on time and in an accurate and well thought out high sanitation and safety standards by training and working with staff for yourself and dining room staff update to date TIPS Food Handlers/Manager certifications state liquor laws and state alcoholic beverage consumption and service in accordance with company standards and State the beverage program by creating craft cocktails for each menu change while staying compliant with the companys Core beverage beverage management purchasing and costs. Establish controls and good purchasing practices including beverage list/menu planning ordering inventory storage maintenance and general supervision of directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter monthly dinner specials wine dinners wine tastings and holiday and maintain VUE34 cocktail list wine list and after dinner dessert and drink familiar with the properties Dining Reservation system POS system Purchase Order system and labor management POS system with new prices menu items and remove old items from the active detailed monthly newsletter information to the Member Relations Manager on and maintain an open line of communication with Members the public vendors other departments and their department heads employees all required training safety courses; attend office and departmental any safety hazards follow up that hazard has been corrected and assist with providing a safe work high standards of appearance cleanliness graciousness and service among members and guests by name whenever frequently with the members to ensure their total satisfaction and to obtain their feedback following up on observations suggestions and any complaints in a timely knowledgeable of and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents that products and services are of the highest quality and that administrative work is neat organized thorough and an organized professional work area to include offices and Member visible proper sanitation procedures and ensure proper maintenance of facilities under your supervision and be a good steward of company be able to handle a multi-line telephone system and take accurate detailed messages and reservations relay phone calls; relay messages to members and special function attendees; respond to Members in a cheerful upbeat work priorities for you and your subordinates to maximize performance and effectively delegate responsibility and independently as needed and in your absence reassign your responsibilities to well-trained staff evaluate systems processes and personnel to maximize effectiveness in the best interest of the Member and their guests the Company and the the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special and follow up on any other duties as assigned by the General Pay401KMedical/Dental/VisionShort Term / Long Term Disability /Supplemental CoverageEqual Opportunity Employer -Drug-Free Workplace