F&B Manager

The Director of Food and Beverage assists in leading The Lake Club Front of House member dining outlets – The Grille Room, The Patio, Don Pipino Room, Halfway House, and Bocce Courts. The ideal candidate will be a leader who possesses the energy, desire and ability to appropriately interact in a professional and friendly manner with the members of the Club, their guests and the staff. He/she will be genuinely people-oriented, and readily accessible and responsive to the membership. Independent judgement and creativity are required in developing innovative solutions and prioritizing tasks in an ever-changing environment. The ability to successfully handle multiple responsibilities with attention to detail and demonstrated “follow through” is essential. A proficient knowledge of staff training and development, scheduling and labor costs control, banquet and dining supervision and point-of-sale computer operations is essential to be successful in this position.

Job Summary:

• Provide high quality member experiences in all club-dining venues, which consistently meet, and exceed, member expectations and help foster a sense of community pride in the operations of the club as a whole. Sets the standard of sincere hospitality to the team and the guests.
• Supervise the Grille Room, Halfway House, Bocce Courts, and Patio wait staff and bartenders.
• Works with the Director of Operations to monitor the budget weekly and forecasts anticipated P&L and directs corrective action procedures as necessary to help assure budget goals are attained.
• Recommend, monitor and manage policies, operating procedures and staffing in dining areas and recognize the need to consistently perform to high levels of service in each of those operating areas.
• Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building a team and leading them to significant, positive member satisfaction.
• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met to include oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
• Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding, and execution to these high standards.
• Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
• Greets and seats members and guests during all peak dining hours (with F&B Management Team).
• Designs floor plans according to reservations (with F&B Management Team).
• Must maintain a high level of communication skills both written and verbal.
• Collaborate with the Executive Chef, Banquet Management Staff, and Sales Team to plan and execute events in member-dining areas.
• Supervises food service staff to help assure proper service; takes orders when necessary, offer beverages, clear tables, runs food etc.
• Serves as a liaison between the dining room and kitchen staff.
• Conducts pre-shift meetings with dining room staff; relays pertinent information such as counts for dinner, menu changes, verbal specials, member requests, uniform check etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Assure that all standard operating procedures for sales and cost controls are in place and consistently utilized.
• Will serve as the Grille Room’s opening and closing manager as scheduled along with the other F&B Management Staff.
• Maintain contact with membership and staff and be directly responsible for member satisfaction. Be highly visible by working hours at which members are likely to be using club facilities, which are often weekend, evening and holiday hours. Also visible to club staff by working varied hours to maximize staff confidence in management.
• Assists with the management of the Pool & Recreation Center (during peak season).
• Assures that local and state laws and The Lake Club’s policies and procedures for the service of alcoholic beverages and food safety are consistently followed.
• Performs other appropriate assignments and projects as required by the Director of Operations.

Job Requirements:

• 3 – 5 years of food and beverage experience in private club or fine dining establishments.
• High energy and outgoing personality with daily member interaction to build strong rapport with membership.
• Strong written and verbal communication skills are critical to this position.
• Must be able to perform multiple tasks simultaneously and be able to prioritize in a fast-paced environment.
• Must be able to work nights, weekends and holidays.
• Have the ability to delegate to direct reports in an efficient manner.

About Us:

Located in Poland Ohio, The Lake Club, a center for social and athletic activities, is a place, a membership, a staff, a business, and a philosophy committed to providing an environment, which inspires a safe, caring and healthy lifestyle. Our mission is to create a unique family - oriented atmosphere, which recognizes and serves its members with a standard of quality which consistently exceeds their expectations. We are committed to providing excellence in programming that will continually please and excite our members and their families. Private 18 hole golf course. Member Dinning: Grille Room, Wine Room, Halfway House and Members Patio. Bocce Area. Pool & Recreation Center. Tennis Courts. Weddings & Events. #LC

Check us out at: www.thelakeclubohio.com