Food & Beverage Manager

Oakwood Country Club; Kansas City (MO); On-site; USD 65,000 - 90,000; Full time

Job summary

Oakwood Country Club seeks a dedicated Food & Beverage Manager to lead dining room and bar operations, ensuring top-tier service, hospitality, and cleanliness for members and guests.

Responsibilities include weekly beverage orders, inventory control, staff training, and managing daily operations within budget while implementing strategies to increase revenue and guest satisfaction.

Qualifications

• High school diploma or GED required or equivalent.
• A four-year college degree in Hospitality is preferred.
• Three years of food and beverage supervisory experience preferred.

Responsibilities

• Maintain dining room and bar service standards for appearance, hospitality and cleanliness.
• Oversee weekly beverage ordering and inventory.
• Supervise, coach, train and develop dining room and bar staff to meet service standards.
• Manage daily operations and departmental expenses within budget.
• Develop strategies to increase revenue and guest spend.

Skills

Bar experience

Beverage ordering

Inventory management

Member relations

Emergency preparedness

Education

High school diploma or GED

Hospitality degree preferred

Job description

Job DetailsJob Location: Oakwood Country Club - KANSAS CITY, MO 64137Position Type: Full-Time

FOOD & BEVERAGE MANAGER

Reports to: Food and Beverage Director

Job Knowledge, Core Competencies and Expectations

• Responsible for management of dining room & bar service in the main clubhouse.
• Bar experience, beverage ordering and inventory.
• Maintains a high level of member contact throughout service hours.
• Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

• Maintain the highest standards of appearance, hospitality, service, and cleanliness throughout all dining room and bars.
• Ensure timely and efficient food and beverage service while maintaining a strong focus on guest satisfaction.
• Weekly beverage ordering and inventory.
• Supervise, coach, train, and develop dining room and bar staff to consistently meet service standards and operational expectations.
• Manage daily operations and departmental expenses within established budgetary guidelines.
• Develop and implement strategies to increase revenue, drive repeat business, and improve average check and guest spend.
• Monitor service execution and team performance, identifying opportunities to improve efficiency, profitability, and the overall guest experience.

Job Tasks/Duties

• Designs floor plans according to reservations.
• Plans dining room set-up based on anticipated guest counts and client needs.
• Beverage ordering and inventory
• Takes reservations, checks table reservation schedules and maintains reservations log.
• Greets and seats members and guests.
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
• Hires, trains, supervises, schedules and evaluates dining room staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting it to the Payroll Office.
• Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
• Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Trains staff on all aspects of the POS system.
• Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and China, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
• Develops and maintains the dining room reservation system.
• Develops and implements an ongoing marketing program to increase dining room business.
• Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
• May serve as club’s opening and closing manager or manager on duty.
• Works with Executive Chef to update, review and print weekly menu changes.
• Assists in developing wine lists and beverage promotions.
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Performs other appropriate assignments and projects as required by the Food and Beverage Director.

QualificationsEducation and/or Experience

• High school diploma or GED required.
• A four-year college degree in Hospitality is preferred.
• Three years of food and beverage supervisory experience preferred.
• Knowledge in beverage ordering and inventory.

Licenses and Special Permits

• Alcoholic beverage certification.
• Food safety certification.

Physical Demands and Work Environment:

• Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Push, pull or lift up to 50 pounds.
• Continuous repetitive motions.
• Work in hot, humid and noisy environment.
• Working morning, evening shifts, weekends and holidays.