Food & Beverage Assistant Manager

The Wisconsin Country Club; Menomonee Falls (WI); On-site; USD 42,000 - 62,000; Full time

Job summary

The Wisconsin Country Club is seeking a Food & Beverage Supervisor to lead the F&B team, uphold quality and service standards, and drive guest satisfaction in a fine dining environment.

You will work closely with the Food and Beverage Director, Chef, and Banquet Manager, supervise staff, manage inventory, and monitor costs to optimize profitability. Flexibility to work weekends and holidays is required, with opportunities for training and development.

Qualifications

• Knowledge of liquor, wines and beer for elevated service.
• Ability to enforce service standards.
• Proven supervisory or managerial experience in the F&B industry.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety and health regulations.
• Ability to work flexible hours, including weekends and holidays.
• Reporting to the Food and Beverage Director; works with Chef and Banquet Manager.

Responsibilities

• Staff Management: Recruit, train, and supervise food and beverage staff.
• Service Standards: Ensure services meet or exceed quality standards.
• Member/Client Satisfaction: Interact with members and address concerns.
• Financial Management: Monitor expenses to maximize profitability.
• Inventory and Supply Chain Management: Manage inventory and orders.
• Event Coordination: Collaborate with Banquet Manager for events and catering.
• Training and Development: Provide ongoing staff training and development.

Skills

Staff management

Service standards

Customer satisfaction

Financial management

Inventory management

Event coordination

Training and development

Leadership

Communication

Organizational skills

Job description

Job Title:

Food & Beverage Supervisor

Job Overview

The Food and Beverage Assistant Manager is responsible for managing and coordinating all activities related to the provision of food and beverage services. This includes overseeing the staff, maintaining quality standards, ensuring customer satisfaction, and optimizing financial performance.

Key Responsibilities

Staff Management:

• Recruit, train, and supervise food and beverage staff.
• Schedule and allocate tasks to ensure efficient operation.
• Handle disciplinary issues and motivate the team to achieve high standards.

Service Standards:

• Ensure that all food and beverage services meet or exceed established quality and service standards.
• Monitor and maintain cleanliness and hygiene in dining and service areas.
• Implement and enforce health and safety regulations.

Member/Client Satisfaction:

• Interact with members to obtain feedback and address concerns.
• Resolve member complaints promptly and professionally.
• Implement strategies to enhance the overall dining experience.

Financial Management:

• Monitor and control expenses to maximize profitability.
• Implement cost-control measures without compromising quality.

Inventory and Supply Chain Management:

• Manage inventory levels and order supplies as needed.
• Control stock levels to minimize waste and maximize profitability.

Event Coordination:

• Work together with Banquet Manager to coordinate and oversee special events, banquets, and catering services.
• Ensure all staff are well-prepared for events and provide exceptional service.

Training and Development:

• Provide ongoing training to staff on service standards and procedures.
• Keep abreast of industry trends and innovations.
• Foster a culture of continuous improvement within the team.

Qualifications

• Knowledge of Liquor, Wines and Beer options for an elevated service of beverages.
• Knowledge of service standards and ability to enforce them.
• Proven experience in a supervisory or managerial role in the food and beverage industry.
• Strong leadership, communication, and organizational skills.
• Knowledge of food safety and health regulations.
• Ability to work flexible hours, including weekends and holidays.
• They will be reporting to the Food and Beverage Director, working hand and hand with our Chef and Banquet Manager.