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Job POSTING

Club:

The Bridgewater Club

I. Location:

Carmel, Indiana (Indianapolis Metro)

Job Title:

Director of Food & Beverage / Clubhouse Manager

Facility:

The Bridgewater Club is a traditional and refined community for those seeking the highest level of personal service and extraordinary golf experience in a private club setting. This distinctive community features an exciting array of residential options including traditional single family custom homes, estate homes, golf villas and townhomes, and “empty nesters”, being developed by the finest home builders in central Indiana. The Bridgewater Club boasts a 90,000 square foot clubhouse which encompasses six banquet/meeting rooms; a full service dining room; men’s grill; 3 seasonal outlets; indoor/outdoor pool; fitness center; indoor golf facilities and multiple locker and steam rooms. The club generates over $2.4 million in F&B sales with about 50% being derived from banquets. The club’s dining room/pub is open seven days a week serving members lunch and dinner. The club also hosts numerous special events for members ranging from wine dinners to kids events. For more information please visit the club’s website at .

Job Summary

Responsible for all food & beverage service plus the housekeeping for the Club. Designs and organizes plans, implements budgets, hires, trains and supervises subordinates and applies relevant operations principles to assure that the wants and needs of club management, members and guests are consistently exceeded.

II. Specific Duties

Manages all of the Food & Beverage service personnel in the Clubhouse including but not limited to Pete’s Pub, Green Jacket, outlets, beverage cart and Banquet Rooms.

Manages Locker Room and Housekeeping staff to include, scheduling, standards, routine quality controls and guest satisfaction

Manages Pool Operation Concession during season including personnel, operations, cleanliness and guest satisfaction

Develops 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

Maintains responsibility for sales, expenses and profit goals as outlined in the Food and Beverage Department’s operating plans/budgets

Helps plan and approve the organizational chart, staffing and scheduling procedures and job descriptions/ specifications for all department staff

Assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented

Manages the long-range staffing needs of the department

Establishes quantity and quality output standards for personnel in all positions within the department

Maintains documentation of food and beverage personnel records

Implements policies and procedures for food and beverage departments

Ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages

Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met

Assures that all standard operating procedures for sales and cost control are in place and consistently utilized

Researches new products and develops an analysis of the cost/profit benefits

Approves the menus proposed by the Executive Chef for all outlets and special events

Monitors the ordering and receiving program for products and supplies to ensure proper quantity and price on all purchases

Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food cost

Consults with the Executive Chef and Catering Sales Manager daily to help assure the highest level of guest satisfaction at minimum cost

Greets guests and oversees actual service on a routine basis

Helps plan and approve external and internal marketing and sales promotion activities for the food operation

Assists in planning and implementing of procedures for special club events and banquet functions

Develops on-going training programs for food production, service and bar production/service personnel

Helps develop wine lists and bottle/glass wine sales promotion programs

Continually works to ensure correct handling procedures to minimize china and glassware breakage and food waste

Personally handles selected member and guest complaints and advises the General Manager about appropriate corrective actions taken

Develops interesting ways of promoting club functions in the dining room and outlets

Serves as an ad-hoc member of appropriate club committees

III. Qualifications

A qualified candidate must have a minimum of five years’ experience in a leadership role, preferably in a private club, upscale hotel or resort. They must be very charismatic, personable, accommodating, organized, creative, detail oriented and have a strong presence on the floor. In addition, they must have experience executing and overseeing banquets and weddings. A qualified candidate must have a keen understanding of food, beverage and wine in a casual and formal environment. This individual will need to have specific knowledge on how to lead and motivate a team while executing training programs to ensure the highest quality experience is maintained for the membership and their guests. Administrative skills required. Specifically, computer, POS, budgeting, labor and expense management.

The above is intended to be a basic description of the position and is in no way intended to be a complete representation of the job expectations or constitute an employment contract.

IV. Reports to

General Manager / Chief Operating Officer

Supervises

Executive Chef and Kitchen, Club Services Manager, Banquet Manager, Assistant Restaurant Manager, Housekeeping and Managers of all other outlets such as snack bars, half-way houses, etc.

V. Compensation

The compensation package for the Food & Beverage Director/Clubhouse Manager is an annual base salary and bonus plan. In addition, there are medical and dental benefits, 401K and vacation/personal/sick time off in accordance with the Bridgewater Club policies.

VI. Send Resume Info To:

To be considered for this position please e-mail resumes to:

Mike Gardner, CCM, PGA

Chief Operating Officer/General Manager

thebridgewaterclub@

PLEASE NO PHONE CALLS or MAILED RESUMES

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