Position Summary & Responsibilities: The Food and Beverage Manager is a direct report to the Director of Food and Beverage and is responsible for assisting planning and managing all “front of the house” operations of the Food and Beverage divisions to achieve member satisfaction and quality service while meeting/exceeding financial goals.

This position will assist in the supervision of the Banquet Supervisor, Beverage Cart, Captains, and service staff in all facets of the department (Dining, Café, Banquets, Setup). The next F&B Manager will be coming on board with a newly hired Food and Beverage Director with the opportunity to mold/develop a team that consists of both tenured and new staff ready for the next chapter here at Sea Pines Country Club.

The candidate (he or she) must possess an engaging and outgoing personality that lends naturally towards member interaction. In addition, the new Food and Beverage Manager must possess leadership and training skills to help the Food and Beverage Director lead the F&B team to follow the Club’s mantra of “Creating memorable experiences through exceptional service”. This role requires an individual who is looking to grow in the hospitality/private club industry, is a hand’s-on, lead from the front, team-oriented individual who can help us to achieve our hospitality goals with our membership. Hospitality is a team sport- we are looking for a great team leader to help us achieve success.

Our members enjoy all the dining experiences at the Club with dinner service offered 5 nights a week in the Pub and Grill (Wednesday – Sunday) and 6 nights a week at the Café, which is a very casual quick service restaurant that services 12 indoor seats and the pool deck. In addition to regular dining, members use the Club as their social hub enjoying the Odyssey speaker series, Trivia night, wine dinners and wine events, formal events, twice a year Oyster Roasts, dance events and a plethora of other fun events.

While it may read like the Club is very busy, the calendar is evenly spaced out to provide the team a manageable work-life relationship. The best way to ensure this is by allowing the F&B team to have consecutive days off whenever possible and it is important to know there are no F&B services offered on Mondays (except for Memorial Day, Labor Day, and potential special events which are rare). The Board of Directors has initiated a mandate to focus only on the members and has moved towards a member hosted event model which eliminates most outside events that used to be held via a member sponsor.

The dining experience at the Club can be both casual and formal. There can be a burgers and brews event or a Friday night buffet one week and the next week there could be 5 course wine dinners or our black-tie event- “The Gala”. The candidate must understand that it is all about quality food and great service even though the experience may be casual or sophisticated depending on the occasion. And by extension the wine list must match the event. The wine tastings and wine dinners are an important component of the experience that members enjoy as they develop their knowledge and palette. The Food and Beverage Manager candidate should have good wine knowledge and will be assisting in the continuation of driving this component of the F&B Department.

• Above all, we are looking for an individual that is an “operator”- we want someone who is a hand’s on, effective and impactful team leader that can motivate and create the culture of hospitality that our members have come to expect from our club. We are fortunate to have a great staff- we are looking for someone that is committed to leading them and being a “role model” for our team.
• We are looking for a Food and Beverage Manager that actively manages all facets of the operation- in addition to the restaurant and café, we have an active banquet/special event facet- on many days there are multiple events happening throughout the day- We are looking for someone who enjoys moving from one area to the next to make sure it all goes as it should
• Assists with the developing of an operating budget for 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.
• Assists in the planning of the Food and Beverage Department to meet the daily needs of the operation.
• Works to assures that effective orientation and training for new staff and professional development activities for experienced staff are implemented understanding this is a very important component to the candidate’s success.
• 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.
• Helps develop operating tools necessary and incidental to modern management principles, e.g., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Works with the Food and Beverage Director to develop and implement external and internal marketing and sales promotion activities for the beverage operation.
• As a hands-on manager, you are expected to continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Helps plan staffing and scheduling procedures and assists in the development of job descriptions/specifications for all beverage department staff.
• Helps manage the long-range staffing needs of the beverage department.
• Establishes quantity and quality output standards for the personnel in all positions within the beverage department.
• In conjunction with the Food and Beverage Director, ensures that all legal requirements are consistently adhered to, including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Works with the Food and Beverage Director to research new products and develops an analysis of the cost/profit benefits.
• Works with the Food and Beverage Director to implement policies and procedures for beverage department.
• Assists with the ordering and receiving of all products and supplies in the department to ensure proper quantity and price on all purchases.
• Works with the Food and Beverage Director to review new techniques for beverage presentation in a manner and variety to maximize member and guest satisfaction and to minimize beverage cost.
• Consistently delivers a warm greeting to members and oversees actual service daily.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Assists in the development of on-going training programs for bar production/service personnel.
• Continually works to ensure correct handling procedures to minimize glassware breakage.
• Works with Food and Beverage Director to handle member complaints on escalated issues.
• Works with Food and Beverage Director to develop interesting ways of promoting club functions in the dining room areas.
• shares responsibility for beverage sales, expenses and profit goals as outlined in the Beverage Department.
• Assists in planning and implementing of procedures for special club events and banquet functions.
• Performs other duties as apparent or assigned.

Minimum Qualifications:

This role demands a dynamic, outgoing enthusiastic individual that fosters relationships, interacts at the highest levels of the community, and represents Sea Pines Country Club with the utmost standards of service, integrity, and professionalism. We are looking for someone who is interested in continuing to grow in the position and become a Director of Food and Beverage when they are ready (and we want to help make that happen!)

Additionally, the Food and Beverage Manager should possess the following minimum qualifications:

• Ability to manage multiple projects simultaneously
• Expectation to work Open and Closing shifts (Note: Closing includes supervising the staff and securing the building at the end of the night)
• Ability to communicate a “Daily Plan” to staff and others to ensure successful day to day operations of the clubhouse
• Effectively communicate with members, guests, and team members in a friendly and positive manner
• Excellent customer service skills
• Solid time management, organization, and prioritization skills
• Consistently exceeds member needs
• Follows-up and resolves issues in a timely manner
• Must live by the Club's core values

Skill Requirements:

• Must be computer literate (Word, Excel, Outlook, etc.)
• Knowledge of Jonas preferred
• Four-year college degree preferred in Hospitality, Food and Beverage or a related field
• Minimum of 3 years of related management experience in Food and Beverage within the Club, hospitality, and/or service industries; or equivalent combination of education and experience
• SERV Safe certified a plus
• TiPS Certified a plus

Come join a winning team!!

#SPCC