Food and Beverage Manager
Meridian Valley Country Club is looking for a Food and Beverage Manager that is energetic and a strong
team leader to add to our Meridian Valley family! The Food and Beverage Manager is responsible for all
front of house and back of house operations, including member and guest relations. The Food and
Beverage Manager sets the standard for service expectations while positively leading the Food and
Beverage team to achieve the highest quality of service in all areas of the operations.
Department:
Food and Beverage
Reports to:
General Manager
Supervises:
Event Manager, Bar Manager, Front of House Member Dining Service Staff,
Back of House Staff including Chef.
General Purpose:
Directs and oversees all front and back of house food and beverage facets,
including member dining rooms, banquet operations, kitchen operations and
outlet services. Responsible for the hiring, training, scheduling and
management of all service staff. Manages within all budgetary restraints while
providing a positive member/guest experience that encourages repeat business
and increased sales.
Essential Duties:
 Prepares and monitors annual budget, revenue goals and the expenses for the
Food and Beverage department.
 Reviews and analyzes various financial results/reports to monitor over Food and
Beverage performance and take any corrective actions necessary.
 Oversees all beverage inventory controls, beverage pricing, beverage menus and
beverage ordering procedures.
 Participates with the Head Chef, Event Manager and other key employees in the
creation of menus that appeal to members and banquet events.
 Acts as a staff liaison for the Golf Activities and Social Committee.
 Schedules, coordinates and executes the club social event calendar. Works with
receptionist to develop all promotional materials.
 Oversees reservation system for all dining and social events.
 Oversees and assists in the hiring, training, scheduling, supervision and
disciplinary actions of all front and back of house service staff in accordance to
employee handbook.
 Assures that effective orientation and training are given to each new associate
and develops ongoing training programs to maximize service standards and
efficiencies.
 Implements policies and procedures for the Food and Beverage team, including
compliance of company standards that relate to quality of products and
services.
 Works closely with Event Manager in the staffing, set up and execution of
outside functions and member events.
 Maintains a constant floor presence during high volume business times.
 Addresses all complaints concerning food, beverage or service in a timely and
professional manner, reporting all concerns to the General Manager.
 Oversees weekly food and beverage meetings with the Event Manager and Head
Chef.
 Monitors business volume forecasts and plans accordingly in areas of staffing
levels and product efficiencies.
 Conducts pre-shift meetings with dining room personnel, relaying important meal
period of event information while keeping staff apprised of policy changes or
operational standards.
 Ensures that all food and beverage point of sale operating systems are functional
and updated with proper menu items and prices.
 Serves as a liaison between the dining room and kitchen staff.
 Maintains up-to-date knowledge of all state food and beverage laws.
 Maintains accuracy and accountability for all food and beverage inventory,
server reports and end of day reporting systems.
 Communicates recommended efficiencies and staffing suggestions to General
Manager in a timely manner.
 Maintains flexibility to take on new and different tasks as directed by the General
Manager.
 Incorporates safe work practices in job performance of self and others.
 Maintains up-to-date knowledge of food, beer, wine and spirits.
Experience:
Minimum of 2 years of restaurant management experience (private golf club
experience preferred).
Physical Demands:
Must be able to lift up to 50 pounds and work on feet for extended periods of
time.
Certificates/Licenses:
Must possess valid WA State food handler and alcohol service permit.
Compensation:
Commensurate with experience. Base range of $50,000 to $70,000 plus bonus
incentives