Food & Beverage Manager

Club:
Forest Lake Club

Location:
Columbia, SC

Position:
Food & Beverage Manager

Club Information:
Forest Lake Club is a 98 year-old, member owned, "legacy type" private club with a total of 1140 members. The 44,000 square foot clubhouse has a ballroom which seats 300 or accommodates up to 700 for receptions and three dining rooms seating 20, 60,100 respectively; all of which were renovated last year. The Clubhouse Grill and Lounge, which serve as the more formal a la carte dining facility for the members, were also renovated last year. The Club features a summer pool snack bar and nearby, there is a golf snack bar with seating for 30 people. In addition, there is our free standing casual dining restaurant, The Lakeside Grille, situated next to the Clubhouse and pool. This opened in February of 2020 and is a primary driver of activity and enjoyment for the membership. The Club has an 18 hole golf course, ten tennis courts and a newly-rebuilt, resort-style pool facility. Currently, FLC has a waitlist of over 110 candidates. Food and beverage revenue is currently @ $3 million annually.

Position Summary & Responsibilities:

1. Assists in developing an operating budget for each of the department's revenue outlets; after approval, monitors and takes corrective action as necessary to assure that the budget's sales and cost goals are attained.
2. Assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented.
3. Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
4. Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.
5. Helps plan and approve internal marketing and sales promotion activities for the dining operations.
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job descriptions/specifications for all department staff.
7. Manages the long-range staffing needs of the department.
8. Approves the menus proposed by the Executive Chef for The Lakeside Grille.
9. Establishes quantity and quality output standards for personnel in all positions within the department, ensuring that productivity levels are achieved.
10. Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
11. Researches new products and develops an analysis of the cost/profit benefits.
12. Implements policies and procedures for food and beverage department.
13. Works with the Executive Chef on new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food cost.
14. Consults with the Executive Chef daily to help assure the highest level of guest satisfaction at minimum cost.
15. Greets members and guests and oversees actual service at The Lakeside Grille.
16. Helps develop wine lists and bottle/glass wine sales promotion programs at LG.
17. Develops on-going training programs for service and bar personnel.
18. Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste.
19. Personally handles selected member and guest complaints and advises the Club Manager about appropriate corrective actions taken.
20. Maintains responsibility for sales, expenses and profit goals as outlined in the Food and Beverage Department's operating plans/budgets.
    

Qualifications:

• Solid knowledge of higher end menus and food products 
• Minimum three years' experience as a restaurant manager or country club F and B manager or equivalent
• Possesses strong leadership, communication, organization and relationship skills
• Solid understanding of a la carte revenue generation
• Comprehensive knowledge of expense control as it relates to service payroll, cost of sales and the forecasting/budgeting of expenses
• Strong technical literacy, including Microsoft Word and Excel, payroll management and point of sale systems and must have strong writing skills and typing skills
• Diplomatic team player able to foster relationships with members, employees and guests
• Reports directly to the Club Manager 
  

 Desired Skills and Capabilities:

• Previous restaurant opening experience a plus
• Strong independent restaurant experience a plus
• Previous country club experience desirable
• Highly motivated and passionate about quality and presentation
• Ability to direct all day to day operations in a friendly, professional manner
• Leads by example, serving as a role model and maintains effective employee relations
• Strong administrative skills; computer use, microsoft software familiarity, typing speed, composition and language
• Purchases and maintains proper inventory levels with cost controls and forecasted needs in mind
• Maintains all safety and sanitation standards
• Creative in bar operations and features
• Ability to perform all the tasks involved with each position in the service department
• Develops relationships with vendors
• Thorough knowledge of wines, craft beers and spirits
• Searches for quality people to work in the service department
• Possess characteristics that command a presence in the dining room
  

Compensation:
Salary is posted at an annual of $55k - $65k depending on experience and qualifications. Benefits include vacation and personal time pay, health and life insurance and a matching contribution schedule to the club's 401(k) Safe Harbor Plan.