Food and Beverage Manager- The Georgia Club

2 months ago

Statham, United States AFFINITI - THE GEORGIA CLUB Full time
Job Details

Job Location
The Georgia Club - Statham, GA

Description

Established in 2001 and headquartered at our Club Support Center in Atlanta, Georgia, and with a satellite office in Naples, Florida, Bobby Jones Links is a club management and development company rich in resources and expertise serving private, resort, daily fee, and public courses.

At the core of everything we do is our commitment to serving people. We have spent more than two decades building a vibrant company culture that delivers the lifestyle, camaraderie, and experiences that our members and customers desire and the environment in which our employees will thrive.

The Georgia Club, located in Statham, Georgia, and managed by Bobby Jones Links, is hiring for a Food and Beverage Manager. The Georgia Club is a large master-planned community that has been consistently named a "Top 50 Retirement Community In The U.S." Amenities
include 27 holes, an aquatic center, a large racquet club, a fitness center, and an acclaimed farm-to-table dining venue. Recently, the club purchased a food truck to continue to provide fresh programming and authentic experiences to the community.

Responsibilities of the Food and Beverage Manager at The Georgia Club include:

Financial and Reporting
  • Assisting in the preparation of the club's annual food and beverage budget and financial goals.
  • Ensuring the use of the Bobby Jones Links labor scheduler and records all expenses in the expense tracker.
  • Holding all food and beverage department associates accountable for reaching their monthly and annual financial goals
  • Completing an accurate inventory count each month and has a firm understanding of cost of goods sold.
  • Operating the food and beverage department within the budgeted payroll and making adjustments to it as sales increase or decrease.
  • Understanding the financial connection between customer service, food quality, portion control, cost of sales, and payroll dollars, as they relate to the net income of the restaurant.
Operations
  • Ensuring the restaurant's presentation and appearance is always clean, pleasing to the eye, and impeccable in its presentation.
  • Holding a monthly restaurant staff meeting that covers training, customer service, the area's progress since the prior month, and basic financials that can pertain to the entire department.
  • Planning the weekly schedule for all of the food & beverage department's employees.
  • Working closely with the kitchen to ensure expedient ticket times, excellent food quality, and proper plate presentation.
  • Conducting the month end inventory.
  • Planning, preparing, and promoting daily/weekly specials.
  • Managing the sale, operation, billing and collection of all banquet functions.
  • Ensuring that the ordering of food and beverage is accurate based on inventory needs and menu items listed.
  • Incorporating safe work practices and safe food handling standards.
Human Resources
  • Hiring and training all restaurant personnel.
  • Ensuring every new restaurant associate receives a written job description and a copy of the Bobby Jones Links' Associate Card.
  • Regularly recognizing exemplary associate accomplishment through the rewarding of Grand Slam awards.
  • Following all State, Federal, and Bobby Jones Links rules in regard to human resources including such key policies as hiring and firing, discrimination, and harassment
Qualifications

Required Skills
  • The ability to lead people and build cohesive teams working toward a common goal.
  • The ability to provide exemplary associate and customer service.
  • The ability to proficiently use Excel, Word, and club point of sales systems.
  • The ability to develop and manage budgets and other financial worksheets in detail.
  • The ability to read and understand financial statements including balance sheets and income statements.
  • A thorough working knowledge of the club's food and beverage operation.
  • Significant experience in the food and beverage industry including catering operations
PHYSICAL DEMANDS & WORK ENVIRONMENT REQUIREMENTS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is frequently required to:
  • Walk, sit, stand for long periods of time, bend, use hands to finger, handle, or feel; and talk or hear, stoop, kneel, crouch, close vision, distance vision, peripheral vision depth perception and ability to adjust focus.
  • Lift up to 25 lbs. regularly; up to 50 lbs. occasionally and to lift overhead and push/pull, move lighter objects.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee may:
  • Be exposed to outside weather conditions including temperatures over 90 and below 40 degrees.
  • Indoor conditions that may be very hot or cold.
  • Work near: moving mechanical parts, fumes, toxic or caustic chemicals.
  • Noise level in the work environment is frequently loud.

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