FOOD & BEVERAGE MANAGER - MOFFETT FIELD

FOOD & BEVERAGE MANAGER - MOFFETT FIELD

POSITION:  FOOD & BEVERAGE MANAGER - MOFFETT FIELD

Reports To:  General Manager
 
Position Purpose:  Responsible for the total operations of food and beverage services (FOH), including culinary operations (BOH). This responsibility includes but is not limited to: Profitability, Marketing, Training, Standards, Budgeting, Safety, and Compliance to all applicable state and federal laws and health standards. Shall represent the club in a professional and exemplary manner and promote the success of the club to guests and staff alike.
 
General Description of Duties and Responsibilities:
 
OVERALL
  • Have both front of the house and back of the house skills and knowledge.
  • Hires, trains and supervises F&B and culinary staff.
  • Motivates and directs staff members daily.
  • Be able to schedule and monitor labor in an efficient, productive and profitable manner.
  • Schedule and facilitate supervision of all F&B and culinary staff with optimal management coverage from opening to close of daily operations.
  • Working knowledge of and ensures compliance with local liquor laws, licensing requirements, health and safety standards
  • Clear understanding and adherence to employee safety and workplace injury reporting requirements.
  • Obtains and maintains up to date health and public safety material.
  • Clear understanding of the budgeting process and accounting to that budget. 
  • Prepares, executes and is accountable for the budget for the F&B/ Culinary departments.
  • Controls labor cost by properly scheduling staff, improving productivity and reviewing daily time clock punch report.
  • Actively participates as a member of the management team.
  • Establishes controls to minimize food and supply waste, and theft.
  • Protect and maintains all company supplies and assets according to company policies.
 
FRONT OF THE HOUSE
  • Complete menu knowledge including the cost of the individual menu items.
  • Working understanding of marketing concepts and real cost; and able to implement those concepts.
  • Deliver and promote prompt, courteous and friendly service to all guests and employees.
BACK OF THE HOUSE
  • Plans menus with General Manager for all F&B areas of the club, considering costs, demand, health consciousness, and other applicable factors.
  • Verifies that kitchen staff follow all recipes and portion servings correctly and according to menu specifications.
  • Ensures food quality by maintaining the highest standard of personal hygiene, proper food handling techniques, and a clean, well-maintained physical plant.
  • Places food and supply orders as appropriate.
  • Receives products and verifies invoice pricing, quantity and that the product meets facility’s specifications.
  • Directly supervises the cooking of items that require skillful preparation.
  • Evaluates and ensures that all recipes, food preparations and plate presentations are consistent with commitment to quality.
Experience / Education / Certification Requirements:
  • Must have local health and alcohol awareness certification. 
  • Bachelor degree/Culinary degree and or combination of education/ experience in both FOH and BOH.
  • Prior experience as executive, sous chef or working chef.
  • Proven leadership experience.
  • Obtain and maintain current foodservice certification.
  • Able to communicate effectively in both verbal and written formats.
  • Able to delegate responsibilities.
  • Able to develop, lead, train and manage a team.
  • Computer literate with accurate typing skills.
  • Able to perform arithmetic computations for budgeting and cost analysis.
  • Ability to direct and operate restaurants and banquet facilities.
  • Understanding of local, state and federal health and sanitation laws.
  • Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives and dish machine.
  • Ability to work in a high energy and demanding environment
  • Strong organizational, leadership and problem solving skills.
  • Team player with ability to take direction.
  • Able to successfully work Pantry, Sauté, Line, Broiler, Helper, Dish and Expo stations.
Physical Requirements:
  • Must be able to lift up to 40 lbs. to waist height.
  • Frequent bending turning, kneeling and stooping
  • Exposure to hot and cold temperatures
  • Must be able to stand for extended periods.
  • Repetitive motion required including computer entry.
  • Must be able to operate a golf cart in a safe manner
  • Must be able to fluently speak and write the English language.
Other Requirements:
  • Must be able to work nights, weekends and holidays as needed.
Interested applicants should submit their resume, including salary history, via email to gpearce@obsports.com