Food and Beverage Manager

Bluejack National; Chicago (IL); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Food & Beverage Manager to lead their operations. This role involves overseeing the entire Food & Beverage program, ensuring exceptional service for members and guests. You'll coordinate events, manage staff, and maintain high standards of quality and compliance. The ideal candidate will have a strong background in hospitality management, excellent communication skills, and the ability to manage multiple outlets effectively. Join a vibrant team and make a significant impact in a fast-paced environment where your leadership will shine.

Benefits

Health Insurance

Employee Discounts

Paid Time Off

Retirement Plan

Flexible Schedule

Qualifications

• Proven experience in food and beverage management in a high-volume environment.
• Strong communication skills for effective staff and guest interaction.

Responsibilities

• Oversee all food and beverage operations, ensuring high standards of service.
• Manage staff schedules and training for optimal performance.

Skills

Food & Beverage Management

Inventory Management

Staff Supervision

Customer Service

Budgeting

Education

Bachelor's Degree in Hospitality Management

Certification in Food Safety

Tools

Point of Sale (POS) Systems

Inventory Management Software

Job description

As Food & Beverage Manager, you will oversee the organization, coordination, and implementation of the Food & Beverage program for the members and guests of Bluejack. Initially this position will also act as an operational service manager, overseeing the execution of Events & Catering directing all private events, tournaments, and club functions.

ESSENTIAL FUNCTION(S):

The essential functions include, but are not limited to the following:

• Involvement in all aspects of Food & Beverage service in all outlets, major club functions and other projects and activities assigned
• Serve as an important extension of the sales and marketing efforts
• Close working relationship with the Club Chef, Member Services, and the Beverage and Activities Manager, including cross over duties in multiple areas.
• Will be responsible for multiple outlets initially, including The Blake Cottage, The Place, The Fort, The Veranda, the Comfort Stations and lodging catering program.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• Communicate daily with fellow management to ensure a coordinated effort at providing a year-round quality experience for members and guests.
• Ensure compliance with prescribed standards in the areas of guest satisfaction, food cost, labor costs, safety, and sanitation and product preparation.
• Actively monitor member services to ensure standards of operation constantly meet or exceed the presently established guidelines.
• Effectively communicate and coordinate operational activities with key relationships in all areas of the club.
• Assist in the supervision of inventory management and cost control.
• Assist in coordinating the development of operating and capital budgets according to the budget calendar; monitors monthly and takes effective corrective action as required.
• Welcomes new club members; meets and greets all club members as practical during their visits to the club.
• Enforce all of the club rules and regulations governing the use of Bluejack facilities.
• Responsible for maintaining operation in accordance with all TABC / state and county liquor laws.
• Operate and maintain dining areas staffed with knowledgeable, competent personnel.
• Responsible for controlling expenses to include: labor, linen, breakage, shrinkage, beverage, equipment, and supplies.
• Supervise inventories of all china, glassware, and silverware. Maintain par levels commensurate with club needs.
• Inspect outlets daily prior to opening and again at closing to ascertain any maintenance, repairs or additional cleanup needs.
• Maintain high visibility in dining areas to receive residents and guests and to ensure prompt, efficient and knowledgeable service.
• Hold daily “pre-shift” service meetings for servers. Topics of discussion should be ongoing training information, additions to the menu for that shift and a general inspection of employee readiness for the day.
• Responsible for server and bartender education in reference to food products and liquor/wine products served at Bluejack.
• Produce service exams for employees to ensure that each person is well informed and identify areas needing improvement. Test employees with service exams on a regular basis as part of ongoing training.
• Maintain standards for Food & Beverage and an ongoing training program for new employees.
• Enforce Food & Beverage Rules and Regulations as it relates to the member’s use of the facilities.
• Assist in the development of a progressive wine program.
• Supervise and lead the service staff.
• Assist in opening and closing procedures developed for each position supervised in Food & Beverage.
• Responsible for Daily/Weekly job responsibilities for all positions in Food & Beverage.
• Weekly scheduling of all F&B employees.
• Maintain F&B point of sale system to accurately track member charges.
• Handle personnel problems as they arise in F&B.
• Handle member problems and complaints as professionally as possible or refer to the AGM and for support.
• Maintain adequate amount of service supplies.
• Interview prospective employees for F&B.
• Attend all relevant operational meetings.
• Conduct weekly meetings with line staff.
• Complete daily, weekly and monthly reports as required.
• Assist in coordinating the maintenance and inventory management of kitchen/dining/catering equipment.
• Assist with any special projects as assigned by management.
• Responsible for maintaining all standard operating procedures.
• Act as senior server/bartender on a regular basis.
• All other duties as requested by AGM of GM.
• Involvement in all aspects of major club functions including F&B events, seasonal parties, major and minor golf events, Fort events, Fishing events, retail events, etc.
• Keep departmental managers and staff aware of functions, changes and expectations, through clear and frequent communication.
• Supervises set-ups, breakdowns, staffing levels and quality of service while maintaining Food & Beverage financial goals.
• Always exhibit a professional appearance.

APPROXIMATE SCHEDULE AND HOURS:

• 45-50 hours or more, per week. Weekdays, weekends and Holidays.

PHYSICAL JOB REQUIREMENTS:

Lifting/Pushing/Pulling/Carrying

• This position requires an above average amount of physical labor such as bending, stooping, walking, reaching, and standing.
• Should be able to lift and carry up to 25lbs.
• This position requires an above average amount of physical labor such as bending, stooping, walking, reaching, sitting, and standing. This position requires this type of activity throughout the day.

ACKNOWLEDGMENT:

The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.