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Assistant Food & Beverage Director

City Club at River Ranch/Lafayette, LA
Job Title: Assistant Food & Beverage Director
Full-time
Job Description:
  • The Assistant Food & Beverage Director is responsible for assisting the F & B Director in the leadership and management for all food and beverage operations, which encompass grill & bar, banquets, offsite catering, pool grill and bar, Fitness juice bar, culinary operations, and sales
  • In general, the Assistant Director will assist in planning and implementing budgets, hire, train, and supervise subordinates, and apply relevant marketing principles to assure the wants and needs of Club Members and guest are consistently exceeded
  • All duties are performed in accordance with departmental policies, practices and procedures
  • Responsibilities:
  • Assists in developing an operating budget for each of the department’s revenue outlets that includes but is not limited to the Grill & Bar, Banquet, Offsite Catering, Kitchen, Pool Grill and Bar, Fitness Juice Bar, and Catering Sales Departments; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
  • Assists in assuring that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
  • Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met. Works with the Facilities Manager to focus on upkeep of furnishings, kitchen equipment and Food & Beverage venues
  • Assists in assuring that all standard operating procedures for revenue and cost control are in place and consistently utilized
  • Develops creative ways of promoting club functions and dining in all areas
  • Plans staffing and scheduling and implements procedures and job description/ specifications for all department staff
  • Ensures that all legal requirements are consistently adhered to including Wage and Hour and federal, state, and/or local laws pertaining to alcoholic beverages, food safety and sanitation, tips, and employment of minors
  • Attends weekly catering operations meeting with the Food & Beverage Director, Executive Chef, Sales Director, Catering Coordinator, Sales Coordinator, etc., to review member or client's wants/needs and overall operational flow of parties plus distribute individual function sheets complete with function details
  • Assists in assuring that new policies and procedures for food and beverage departments are implemented
  • Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
  • Consults with the Food & Beverage Director, Executive Chef, Catering Manager, and other applicable club administrators daily to help assure the highest level of Member satisfaction at minimum cost
  • Greets guests and oversees all elements of actual service on a routine, random basis. Provides backup tableside service on an as needed basis
  • Helps develop wine lists and bottle/glass wine sales promotion programs
  • Ensures correct handling procedures to minimize china and glassware breakage and food waste
  • Addresses Member and guest complaints in a timely fashion and advises the Chief Operating Officer about appropriate corrective actions taken
  • Develops interesting ways of promoting club functions in the dining room and other outlets
  • Assists in planning and implementing procedures for special club events, banquet and offsite catering functions
  • Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
  • Develops on-going professional development and training programs for food production, service and bar production/service personnel
  • Monitors employee dress according to policies and procedures
  • Approves product invoices before submitting to the Accounting Department on time and in accordance with company policies and procedures
  • Assists in physical inventory verification and provides updated information to the accounting department
  • Responsible for the proper accounting and reconciliation of the Point of Sale system and Member revenues
  • Ensures that accurate reservation system is in place
  • Provides assistance in maintaining records of special events, house counts, food covers and daily business volumes
  • Establishes and controls, through managers, payroll and other operating expenses in the Food & Beverage Department that includes but is not limited to auditing and approving bi-weekly payroll
  • Handles staff line-ups prior to all dining and special events
  • Performs other job related duties as required by the Chief Operating Officer
Qualifications:
  • A bachelor’s degree in a business or management related field or related culinary degree with five or more years of industry and culinary management experience or a combination of both
  • Hectic work environment with occasional periods of big workloads. You may be required to work nights, weekends, and/or holidays
  • Must have a current CPR/AED certification
  • Financial Accountability – Skills necessary to manage and control food costs, labor costs and expenses so that financial goals are met
  • Strong Organizational Skills
  • Teamwork – Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team
  • Strong Leadership Skills – Serves as a role model for employees through teamwork support, attention to detail, quality control and interactions with Members, guests and team Members
  • Experience in supervising and training staff, including safety training
  • Ability to prioritize and organize work assignments; delegate work
  • Strong oral and written communication skills
  • Knowledge of Word and Excel
  • Thorough knowledge of catering, food preparation, plating, and presentation in order to perform non-repetitive analytical work
Contact:
Email your resume to personnel@cityclubrr.com.

 Date Posted: 5/10/17