Food & Beverage Manager

Royal Palm Yacht & Country Club Inc; Boca Raton (FL); On-site; USD 70,000 - 100,000; Full time

Job summary

Royal Palm Yacht & Country Club Inc. seeks a Food & Beverage Manager to oversee dining room operations, lead the service team, and ensure exceptional Member experiences. The role requires strong leadership, menu and wine knowledge, and adherence to club policies. A private club or luxury hospitality background is preferred.

Responsibilities include staff development, budget oversight, and collaboration with the Culinary and Beverage teams to deliver top-tier dining events for Members and guests.

Qualifications

• Bachelor's degree in Hospitality Management preferred.
• Minimum of 2 years related management experience, preferably in a private club, hotel or resort setting.
• Florida Food Manager Certification required.
• CPR/AED Certification preferred.

Responsibilities

• Oversees dining room operations and staff to deliver high-quality service for Members and guests.
• Schedules staff and plans dining room setup based on reservations.
• Maintains POS information and ensures accurate checks and flow of service.
• Handles guest complaints promptly and maintains professional interactions with staff and management.
• Manages budgetary aspects, including labor costs and inventory, to meet financial goals.

Skills

Staff management

Customer service

POS knowledge

Wine & beverage knowledge

Education

Bachelor's degree in Hospitality Management

Florida Food Manager Certification

CPR/AED Certification

Tools

Jonas

Job description

POSITION SUMMARY: The Food & Beverage Manager will oversee restaurant operations in the Country Club and/or Yacht Club while upholding quality service standards and adhering to the Club's procedures. This position will be passionate about providing excellent customer service to each Member and guest by performing the following duties:

ESSENTIAL DUTIES & RESPONSIBILITIES

• Supervises Dining Room operations, activities of servers, food runners and service assistants to provide a high quality and exceptional dining experience for Members and guests.
• Schedules staff and plans dining room set-up based upon anticipated Member/guest reservations.
• Oversees Host/Hostess on a daily basis, ensuring that proper floor plans are created and that the dining room is set up for success each shift.
• Maintains accurate POS information to ensure proper flow of service and accurate checks to Members.
• Monitors server table throughout the shift ensuring all tables are maintained properly throughout the meal, water glasses are full, and the timeliness of food delivery. Handles and Member or guests complaint as soon as they occur.
• Strong leader who communicates effectively to staff, the Management team, Members and guests.
• Demonstrate an understanding of profit/loss management, marketing, and management of a formal dining room, casual dining room, multiple bars, luxury catering events and beverage menu development.
• Strong ability to interact with staff (all levels) in a fast-paced environment, sometimes under pressure, while remaining flexible, proactive, resourceful and efficient with a high level of professionalism.
• Possesses thorough menu knowledge including ingredients, preparation, sauces and garnishes. Knows the wine list including brand, type and food compliments.
• Inspects and ensures all side work is completed, items are properly cleaned and stored, tables and floors are clean and rooms are re-set at the end of each shift. Completes all closing manager duties each shift.
• Coordinates with the Management team on the development, interpretation and implementation of club policies, standard operating procedures and training programs, manuals, directives, work schedules, rules and regulations for the staff.
• Effectively manages staff and demonstrates the ability to maintain staff attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action.
• Supervises, develops and assists in evaluating the service staff and assists with the completion of evaluations.
• Assists with interviewing, hiring and terminating service staff. Provides on-boarding and continuous training for all FOH staff, including POS training. Consistently ensures all staff are following RPYCC standard operating procedures and are properly groomed and in correct uniform.
• Completes and submits reports on time such as time sheets, schedules, rate changes, status and position changes, terminations, staffing requisitions, revenue analysis, end of shift reports, etc.
• Handles and resolves complaints concerning food, beverage and service. Communicates to the Executive Chef, Director of Food & Beverage, Assistant General Manager and General Manager.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt/pepper holders, sugar bowls, china, glassware, flatware, and linens. Ensures items are at par levels and properly stored.
• Manages within budgetary restraints. Monitors dining room labor and supplies. Makes adjustments as necessary to achieve financial goals.
• Conducts pre-meal meetings and attends all staff/management meetings as necessary.
• Assures compliance with health, safety, sanitation and alcohol awareness standards.
• Any and all other tasks assigned by the Beverage Director, Dining Director, Assistant General Manager or General Manager.

Education / Experience

• Bachelor's degree in Hospitality Management preferred
• Minimum of 2 years related management experience, preferably in a private club, hotel or resort setting

Qualifications

• Florida Food Manager Certification
• CPR/AED Certification
• Knowledge of Jonas a plus

Physical Requirements

(The physical requirements described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

• Must be able to lift, push, pull and move up to 50 lbs on a regular basis
• Frequent walking, reaching, bending, turning, squatting, stooping and stretching
• Must be able to stand for extended periods
• Normal vision and hearing ranges required