Food and Beverage Manager

Gate Hospitality Group; Jacksonville (FL); Hybrid; USD 70,000 - 90,000; Full time

Benefits offered by this job

Vacation/Holiday/Sick Pay

401K

Medical/Dental/Vision

Short Term / Long Term Disability / 3

Job summary

The River Club of Jacksonville is seeking a passionate F&B manager to direct the evening operations of the St. Johns and VUE34 dining rooms, maintain exceptional member relations, and uphold top service and cleanliness standards.

You'll supervise servers, bartenders, and dining room staff, manage labor costs with Dayforce scheduling, coordinate with the Executive Chef on quarterly menus, and ensure compliance with safety, sanitation, and liquor regulations.

Qualifications

• Minimum of 2 years of management experience in a private club, or 5 years of management experience in a full-service, fine dining restaurant.
• Proficiency with Point-of-Sale (POS) systems required.
• Experience supervising dining room staff and banquets is preferred.

Responsibilities

• Directs the evening daily operation of the St. Johns and VUE34 dining rooms.
• Maintain exceptional member relations and ensure top service and cleanliness.
• Oversee labor, scheduling, purchasing, and cost controls to maximize profitability.

Skills

Club management experience

POS proficiency

Banquet experience

Staff supervision

Tools

Adaco system

Dayforce scheduling

Purchase Order system

Job description

The River Club of Jacksonville is looking for a passionate, energetic individual to join our F&B team!

Training & Experience

Minimum 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 required.

Job Knowledge

Working 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 costs.

Job Summary

Directs 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 rooms.

Schedule

Tuesday–Thursday, 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 needs.

Duties and Functions

Must be able to work a flexible schedule, to include weekends and holidays.

Arrive to work on time, consistently.

Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.

Hair must be clean and cut in a becoming style; management has final approval.

Attend all required training, safety courses, office, and departmental meetings.

Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.

Learn all the items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.

Supervise 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 service.

Count monthly Beverage inventories with Dining Room Manager, enter into the Adaco system, and turn into GM for auditing.

Oversee daily scheduling of ala carte staff - working to reduce labor costs through Dayforce scheduling.

Ensure accurate and timely schedules are posted for employees and maintained to proper service staffing standards and budget goals.

Maximize profitability through proper labor planning and scheduling, proper purchasing, and minimal waste of Company expenses; proper use of equipment; strive to meet established budgets.

Must follow proper human resource policies and procedures as outlined by the company.

Complete employee performance appraisals on time and in an accurate and well thought out fashion.

Maintain high sanitation and safety standards, by training and working with staff daily.

Maintain for yourself and dining room staff update to date TIPS, Food Handlers/Manager certifications, state liquor laws, and state licenses.

Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.

Manage the beverage program by creating craft cocktails for each menu change, while staying compliant with the company’s Core beverage program.

Oversee beverage management, purchasing and costs. Establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance, and general supervision of product.

Work 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 buffets.

Create and maintain VUE34 cocktail list, wine list and after dinner dessert and drink menu.

Become familiar with the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.

Update POS system with new prices, menu items and remove old items from the active screens.

Submit detailed monthly newsletter information to the Member Relations Manager on time.

Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.

Attend all required training, safety courses; attend office and departmental meetings.

Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.

Enforce high standards of appearance, cleanliness, graciousness, and service among staff.

Greeting members and guests by name whenever possible.

Communicate 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 manner.

Become knowledgeable of and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents immediately.

Ensure that products and services are of the highest quality and that administrative work is neat, organized, thorough and complete.

Maintain an organized, professional work area, to include offices and Member visible areas.

Follow proper sanitation procedures and ensure proper maintenance of facilities under your supervision and be a good steward of company assets.

Must 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 voice.

Establish work priorities for you and your subordinates to maximize performance and effectively delegate responsibility and authority.

Perform independently as needed and in your absence reassign your responsibilities to well-trained staff members.

Continually evaluate systems, processes, and personnel to maximize effectiveness in the best interest of the Member and their guests, the Company, and the employees.

Attend the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special needs.

Perform and follow up on any other duties as assigned by the General Manager.

Benefits

• Vacation/Holiday/Sick Pay
• 401K
• Medical/Dental/Vision
• Short Term / Long Term Disability /Supplemental Coverage
• Equal Opportunity Employer -Drug-Free Workplace