GENERAL SUMMARY

Under the direction of the Senior Vice President/General Manager, the Food & Beverage Manager is responsible for the planning and execution of both member and non-member events, and the daily operation of the Vintage restaurant.

 

Our Culture

Our unique culture is at the heart of all we do and is guided by our values and behaviors. It’s what we expect of ourselves and each other every day. We call it our “Code of Culture”.

Our Code of Culture includes Our Mantra, Our Actions We Live By, and Pete’s Promise:

 

Our Mantra:

Respect The Past

Accept Responsibility

Pay it Forward

 

Our Actions We Live By:

Actions We Live By. It’s who we are when we step into our full power.

Keep It Real. Always. We need open and honest discussions. We need courage to speak up and to call things out that aren’t good enough. And we navigate tough conversations with empathy and grace.

Think Ahead. Be An Owner. Always be proactive, not reactive; be on the front foot. If we want to be an owner of this business, we must act like it!

Stay Humble. Hustle Harder. Show up and do the hard work. Be a gritty, roll-up-your-sleeves kind of crew. Know it’s never about one person–we are a part of a powerful team.

One Team. One Voice. Be ONE united team. When we move in the same direction, there are no limits to what we can accomplish.

Be Curious. Ask Why. Stay member curious. We seek to understand, and we never settle. We ask questions to truly understand the core of a matter.

 

Pete’s Promise:

Service Forward

Ruthlessly Consistent

Do the Right Thing

 

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

  

PRIMARY JOB FUNCTIONS Meet or outperform F&B budgets Supervise all FOH F&B associates Plan and execute member events and private events Supervision of Vintage operations and staff: To include interaction with members and event planners, scheduling of staff, execution of contracts, processing payment, ordering of supplies. Staff hiring, supervision, scheduling, training and development Ensure all HR policies and employment practices are followed in F&B departments Estimate food and beverage needs, and requisition or purchase produce, meats, poultry, fish and seafood, supplies, beverages, and equipment Receive and check all F&B orders to ensure accuracy and adherence to specifications Supervise inventories and estimate food and beverage costs Supervise the cleaning and maintenance of F&B equipment, and arrange for repairs, contracts, and other services Investigate and resolve any food quality or service complaints Inspect the storage areas to ensure that health and safety regulations are adhered to at all times Assist in developing marketing strategies for all F&B outlets, and for implementing advertising and promotional campaigns Regularly review financial information such as sales and costs, and monitor budget to ensure efficient operations and expense control; take action to correct any deviations from budget Establish and maintain effective internal controls with all F&B departments Maintain a strong relationship with the Culinary Chef, to ensure all food & beverage related events result in complete guest satisfaction Maintain knowledge of local competition and general industry trends Be knowledgeable about the duties and responsibilities of all restaurant positions; be able to fill in wherever and whenever needed Solicit feedback from customers on a regular basis Maintain visibility in the restaurant during peek times and/or as required Other responsibilities or projects as assigned by the SVP/GM

Sanitation and Safety

Operates food production equipment according to manufacturers’ instructions Consistently uses safe and sanitary food handling practices, including HAACP guidelines Cleans banquet preparation and serving equipment, workstation areas and kitchen, as needed Returns soiled food preparation utensils and small wares to the proper areas Ensure proper safety and sanitation to ensure food and safety compliance Promote the company’s safety goals and actively work towards ensuring a safe working environment

Communication & Relationships

Effectively and professionally interacts and communicates with management, other associates and vendors. Promote harmonious relations among staff, vendors, and the community at-large. Communicate timely and follow up, as appropriate. Active participation in required events, required programs, required meetings and required trainings. Represents the club in a professional manner through image, dress, communication, and immediate follow through and response

Corporate Goals & Objectives

Ensure compliance with company policies and procedures Ensure the TBCC mission and club brand is upheld in all aspects of kitchen operations Make professional development a consistent priority OTHER JOB FUNCTIONS Flexibility in work schedule, as job may require day and evening shifts, weekends and holidays