Food and Beverage Clubhouse Manager

The Food and Beverage Clubhouse Manager position offers the individual the opportunity to work at a premier golf destination in the Midwest, which hosted the 2017 U.S. Open among several other USGA championships (including the upcoming 2022 U.S. Mid-Amateur Championship). Erin Hills has multiple indoor and outdoor food and beverage outlets that include casual and fine dining experiences. Meeting spaces are available for special events, corporate functions, and private dining. Erin Hills provides overnight accommodations with 37 beds within our traditional Irish Lodge and multiple rustic cottages. These are provided by a well-trained, coordinated and actively involved team of staff members.

Position

Food and Beverage Clubhouse Manager

Reports To

Events and Food & Beverage Director

Job Summary

The Food and Beverage Clubhouse Manager is a full-time position. This individual will assist the Events and Food & Beverage Director along with the additional Food and Beverage management team to help achieve operational goals and standards within the food and beverage department. This individual will be responsible for overseeing Food and Beverage locations, which include the Clubhouse Dining Room, Irish Pub and all on-course locations along with a large emphasis on our wine and spirit selection.

In-season hours at a minimum are 54 hours/week, and this individual is generally expected to work six days per week. This position is highly focused on evening hours, and the individual needs to be available on weekends and holidays. In the off-season a work week of four days is standard.

This position is a salary-based position with a range of $55,000-$65,000

Requirements

21 years of age or older
Minimum of three years' food and beverage managerial experience
Expertise in craft cocktails, beer, wine and spirits
Extensive knowledge of high-end wine and spirits
Knowledge of inventory procedures (ordering, receiving, storing, organization and monthly inventory counts)
Point of Sale experience, with Jonas Software preferred
Experience in varied payment methods and daily employee deposits
Experience with Microsoft Office (Outlook, Excel and Word)
Ability to lift at least 50 pounds
Ability to stand for long periods of time
Ability to squat, lift, bend, raise as needed
Completion of Responsible Beverage Training Course
ServSafe certification preferred but not required
Open, clear and effective communication with a positive attitude
Time management, organization and prioritization skills
Excellent customer service skills

Duties and Responsibilities

Training new staff on required job standards, menu knowledge, department procedures, policies and Point of Sale system
On-going training for existing staff, using pre-shift meetings, monthly staff meetings and special training meetings
Providing proper bar procedures and training to all serving staff
Ensuring that daily staff duties are completed
Working closely with back of house to provide an excellent guest experience and positive work environment
Open communication with all other food and beverage managers to ensure daily tasks are completed
Providing positive leadership and guidance for all food and beverage staff
Managing a variety of vendor relationships
Product ordering and receiving for all food and beverage locations
Providing clear communication with the accounting department on all invoices and ensuring all invoices are submitted in a timely manner
Maintaining overall Cost of Sales and achieving sales goals
Working directly with the Event and Food & Beverage Director to maintain inventory control
Assisting in the completion of monthly inventory
Continuous monitoring of wine inventory and selection
Staying up to date on new product releases
Managing and updating specialty drink, beer, spirit and wine lists
Supervising front of house restaurant operations and resolving guest issues to ensure satisfaction
Ensuring timely preparation and delivery of all service items
Monitoring and ensuring that all tables are cleared and reset according to department procedures
Assisting with outside operations as necessary
Monitoring and maintaining cleanliness, sanitation and organization of all assigned work areas to ensure service readiness
Assisting employees with Point of Sales issues and guest inquiries
Performing random sales audits to ensure all inventory items are rung in correctly
Working directly with the Event and Food & Beverage Director and Executive Chef on yearly budgets
Assisting with building and editing job descriptions

Benefits

Health, Dental and Vision Insurance, Flexible Spending Plan
401k Plan, Short-Term Disability
Flexible Time Off (FTO)
Cell Phone Reimbursement
Uniform allowance
Employee manager meals
Employee golf privileges

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