Food and Beverage Manager

The Players Club; Omaha (NE); On-site; USD 45,000 - 50,000; Full time

Job summary

A leading club in Omaha seeks a Restaurant and Banquet Manager to oversee Food and Beverage services, ensuring exceptional member experiences. The role involves managing staff, coordinating events, and maintaining high-quality standards in service delivery. Candidates should possess strong leadership and communication skills, with a focus on revenue generation and member satisfaction. This position offers a competitive salary and benefits, including medical insurance and paid time off.

Benefits

Medical/dental/vision insurance

Company paid holidays

Paid Time Off (PTO)

Employee meals

Playing and practice privileges

Qualifications

• Experience in managing Food and Beverage services.
• Strong focus on revenue generation and quality standards.

Responsibilities

• Manage daily Food and Beverage services for club members and guests.
• Coordinate with department heads for planning and scheduling events.
• Ensure high-quality food and beverage operations.

Skills

Leadership

Communication

Strategic Thinking

Job description

As the Restaurant and Banquet Manager, you will be responsible for managing all daily Food and Beverage services throughout all Member Dining, Catering, and Banquets. Assuring that the wants and needs of the club members and guests are consistently exceeded. Also, for providing for a cohesive environment bringing together all divisions of clubhouse operations. Hire, train and supervise subordinates. Coordinating and administering the club’s policies as defined by the Club. Develop operating policies and procedures and direct the work of the F&B staff.

The Restaurant and Banquet Manager will coordinate with other key department heads, primarily as it relates to cooperative efforts surrounding planning, scheduling, special events, and implementation of club functions, especially golf and tennis events. Implement and monitor the budget, monitor the quality of the club’s products and services and ensure financial objectives are achieved along with member and guest satisfaction. Secure and protect the club’s assets including facilities and equipment. Execute club operations to include, but not limited to, planning, organizing, directing – to include managing all facilities, and operations, within the Club with a strong focus on revenue generation, quality standards and service delivery.

Other Essential Duties Include:

• The focus of this position will largely be banquet oriented. However, the F&B manager will be cross trained at all F&B positions including A la Carte, Banquet, Beverage Cart, Pool, and Kitchen.
• Organize / supervise set up, execution, tear down and reset of the banquet facilities ensuring neat and orderly storage of all banquet materials and storage areas, event execution following details listed on BEO
• Use company approved programs to schedule and communicate with staff
• Lead monthly inventory efforts
• Oversee training for all positions to ensure consistent training and enforcement of club policies and procedures.
• Interacting positively, professionally, poised and politely with all team members, vendors and the membership to promote a team effort.
• Displaying a service mentality and desire to ensure members and prospective members, team members and the public are treated with respect and that their needs are proactively anticipated and met.
• Seeking out new and innovative ways to meet and respond to the needs and demands of the ever changing and diverse age group of the membership. Displaying strategic thinking, excellence, passion and advanced forethought.
• Comes to work regularly and on time, in approved uniform, follows directions, welcomes feedback and takes criticism appropriately. Get along well with co-workers and supervisors. Teat coworkers, supervisors and members and their guests with respect and courtesy.
• Meets deadlines and follows through on requests/ questions from members and team members, proactively seeks solutions and involves team members in the decision-making process.
• “Lead by example” approach within the clubhouse while maintaining a very upbeat, “can do” and “get it done” attitude toward members, services, programs and initiatives. Responsive to members‟ requests and strives to find creative ways to accommodate reasonable requests.
• Assures the smooth, efficient daily function of the clubhouse operations to provide its members and their guests with the experience and services they deserve. The focus is to provide an enjoyable, high-quality, first-class environment, in an efficient manner.
• Ensures that club members enjoy outstanding food and beverage operations by providing appealing menu offerings that are appropriately priced and featuring respectful, efficient and exemplary service.
• Addresses and resolves member concerns and suggestions, general service, employee attitude, maintenance and the cosmetic appearance of the facilities throughout the clubhouse.
• Coordinates with the Director of Food and Beverage, as appropriate, on clubhouse staff performance appraisals, disciplinary actions and other significant personnel actions, including keeping the GM informed of significant changes before they occur.
• The Restaurant and Banquet Manager clearly understands and values the importance of staff recruitment, retention and overall commitment to quality as core drivers to the Clubs success.
• Works with the leaders in the Clubhouse to plan, supervise and direct the work of all F&B employees, and interacts with them pursuant to orientation, appraisal, discipline and/or discharge issues. The Restaurant and Banquet Manager is an important mentor for department leaders and associates as well.
• The Restaurant and Banquet Manager ensures that a positive and healthy working environment exists that is free of safety risks and all forms of employee harassment.
• Assists in preparing the clubhouse F&B budget and, after approval, manages and controls the operations to attain desired results.
• The Restaurant and Banquet Manager ensures that appropriate controls and cost-effective procedures related to employee payroll, purchases, inventories, supplies and other necessary expenditures are in place.
• The Restaurant and Banquet Manager provides proactive, accurate, timely and meaningful reports and analysis.
• The Restaurant and Banquet Manager keeps the Director of Clubhouse Operations and GM informed of all significant or potentially significant operating matters, problem areas, achievements or other matters of importance.
• Places great importance on staff communications and interaction.
• Leads by example.
  
  

Delegates appropriate responsibility to department leaders yet remains responsible for clubhouse operations—giving credit to the team and taking responsibility for any shortcomings.

Base salary plus monthly bonus

Pay: $45,000 to $50,000

In addition to your salary, you will be eligible to receive those fringe benefits normally available to full-time employees in accordance with the Club's established policies.

Some of the benefits you will be eligible to participate in include but are not limited to:

• Medical/dental/vision insurance – 1st day of month following a 60-day waiting period
• Six (6) days company paid holidays per year – eligible after 6 months of employment
• Paid Time Off (PTO) – accrual based on schedule in employee handbook
• Employee meals
• Playing and practice privileges