Job Description

POSITION BASED IN Midrand area - Working on a golf course, country club would be beneficialFood & Beverage ManagerResponsible for all food and beverage production and service for the club.Directly supervise the Head Chef, Duty Managers, and managers of all other outlets such as the half-way house, etc. Plan and
implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to
assure that the wants and needs of club members and guests are consistently exceeded.1. Develops an operating budget for each of the department's revenue outlets; after approval, monitors
and takes corrective action as necessary to help assure that budget goals are attained
2. Assures that effective orientation and training for new staff and professional development activities
for experienced staff are planned and 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 revenue and cost control are in place and
consistently utilized
5. Helps plan and approves external and internal marketing and sales promotion activities for the food
and beverage department
6. Helps plan and approve the organizational chart, staffing and scheduling procedures and job
description/specifications for all department staff
7. Manages the long-range staffing needs of the department
8. Approves the menus proposed by the Head Chef for all outlets and special events
9. Establishes quantity and quality output standards for personnel in all positions within the
department
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. Research new products and develops an analysis of the cost/profit benefits
12. Maintains food and beverage personnel records
13. Develops and implements policies and procedures for food and beverage departments
14. Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity,
quality, and price for all purchases
15. Reviews new techniques for food preparation and presentation in a manner and variety to maximize
member and guest satisfaction and to minimize food costs
16. Consults with the Head chef, procurement manager and other applicable club administrators daily to
help assure the highest level of member satisfaction at minimum cost
17. Greets guests and oversees actual service on a routine, random basis
18. Helps develop wine lists and bottle/glass wine sales promotion programs
19. Develops on-going professional development and training programs for food production, service and
bar production/service personnel
20. Ensures correct handling procedures to minimize china and glassware breakage and food waste
21. Addresses member and guest complaints and advises the General Manager about appropriate
corrective actions taken
22. Develops interesting ways of promoting club functions in all F&B aspects of the facility

BGA Recruitment