F&B General Manager

Job Summary:
Responsible for the satisfaction of all guests in their dining experience. Serve as a Maître d to provide the guests with a very personable and extremely attentive dining or banquet experience. Responsible for proper training and management of the JHGTC service staff in accordance with the training manual, brand standards and VR brand standards. Responsible for creating a positive and productive work environment through team building and providing support as needed.

Job Specifications:

• Starting Wage: $59,500.00 - $85,000.00 + annual bonus
• Employment Type: Year Round 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: Yes  

Job Responsibilities:

• Responsible for all assets and liabilities of the JHGTC food service outlets. JHGTC outlets include North Grille restaurant, event site, swimming pool, snack bar, pro shop grab and go and Beverage cart operation
• Responsible for managing and attaining $825K+ revenue goals for daily F&B and event operations.
• Responsible for hiring all F&B service staff including 3 assistant managers, servers, bartenders, hosts, beverage cart attendants, snack bar attendants and banquet servers.
• Responsible for purchasing all beer, wine, liquor and inventory control and monthly inventory counting.
• Responsible for purchasing and managing all supplies necessary for the JHGTC F&B outlets
• Conduct initial and ongoing training of all JHGTC F&B service staff, ensuring that all company policies, procedures, service standards, P.O.S. operations and assigned duties are performed correctly and efficiently at all JHGTC outlets. This includes wine service training.
• Lead daily pre-shift meetings with the service staff to review specials, reservations, Tee sheet volume, special members, concerns of the day and any other information important to the JHGTC F&B dept
• Create and manage wine sales incentives to encourage up-selling in order to maximize revenues and ensure the financial success of the JHGTC
• Manage the service of the JHGTC F&B outlets. This includes managing the host/hostess to control the flow of the dining room.
• Managing the servers and the bussers so they maintain the sequence of service. Work closely with the kitchen to ensure the quality of food, presentation and timing of the food is served in accordance with our standards.
• Ensure prompt accurate service with anticipation and compliance of all guests’ needs are provided for.
• Be hands on. Assist directly with food and beverage service as necessary.
• Maintain a positive and professional rapport with JHGTC staff, Members and guests and promote a positive work environment.
• Responsible for the cleanliness of the JHGTC food outlets.
• Responsible for maintaining all JHGTC F&B service equipment in operational order. Report on all maintenance concerns.
• Schedule staff as business levels dictate. Also ensure that staff schedules are within budgeted labor guidelines and that labor cost percentage is at or below budget.
• Work closely with the Culinary Team (Chef, Sous Chef, Cooks and Stewarding Supervisor) and communicate all menu concerns, service timing and special requests.
• Work closely with the General Manager on maintaining and updating the Wine List and Liquor Inventory and communicate any beverage concerns.
• Responsible for maintaining payroll including tip and group service charge distribution and submitting it according to assigned deadline.
• Implement all opening and closing procedures of the JHGTC F&B outlets.
• Organize staff sales incentives to encourage upselling and to maximize revenues to ensure the financial success of the JHGTC outlets
• Attend all meetings that include all wedding planning, Group Review Meetings, Pre Conference Meetings (“Pre-Cons”), Food and
• Beverage Meetings and JHGTC department head meetings

Group Events and weddings

• Work closely with the Sales Manager to review member events, weddings, group golf events and small corporate events.
• Work with client event organizers or wedding coordinators to ensure group events are executed per sales contracts and meet the client’s expectations.
• Develop Banquet Event Orders (BEO’s) for setting up and staff needs for all Conventions events and setting up for banquets
• Meet with Group Client Contact prior to and at the conclusion of all functions.
• Maintain a positive and professional rapport with all Client Contacts.
• Manage all convention events and set up and ensure prompt accurate service with anticipation and compliance of all guests needs.
• Train all banquet staff in accordance to ISO 9001 Training Manuals and JHGTC Quality Standards.
• Conduct initial training of all convention personnel ensuring all company policies, procedures, standards and assigned duties are performed correctly and efficiently.
• Responsible for the cleanliness of all banquet venues
• Responsible for maintaining all convention equipment in operational order. Report all maintenance needs to the Maintenance Department.
• Responsible for the training and awareness of all SOPs required of your direct reports.
• Implementation of the opening procedures of the convention department.
• Hire all Banquet staff
• Schedule staff and ensure adequate staffing levels for all functions, while adhering to budgeted guidelines.
• Manage the setup of all banquet venue including tables, chairs, Bar, cake table, banquet tables, audio visual equipment, linen, skirting, china, glassware, silverware and all miscellaneous equipment.
• Responsible for the billing of all event charges including site fees, F&B, set up and AV charges
• Complete all banquet gratuity sheets daily.
• Responsible for requisitioning needed food, beverage and non-food supplies from the storeroom.
• Implement the closing procedures of the convention department.
• Perform additional duties as requested by management.

Job Requirements:

• 2 years of experience in a table-service restaurant.
• 2 years of supervisory experience.
• Windows, Word, Excel, and POS experience.
• Fluent in reading, writing, and speaking English.
• Must have excellent people skills.
• Must have excellent communication skills.
• Knowledgeable in wine service.
• Able to work long hours and varied shifts.
• Fine dining experience.

Preferred Skills:

• Fine dining experience