Key Responsibilities
Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards.
Oversee Club House and Events dockets.
Preserve excellent levels of internal and external customer service.
Coordinate with the Exec. Chef for the preparation, presentation and service of Food and Beverage products to always ensure highest quality
To assist in menu planning and pricing.
Identify members/customers' needs and respond proactively to all their concern.
Lead F&B team by attracting, recruiting, training, and appraising talented personnel management.
Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
Comply with all health, safety, and Food Safety standards regulations.
Produce relevant reports regarding sales results and productivity, as required.
Key Tasks
Be in charge and manage the overall operation of the F&B - Dining Rooms, Turning Point, Pavilion, Bars, and Meetings and Events.
Develop and implement operating policies and procedures for food and beverage departments as well as Events.
Increase levels of food service quality and enhance overall ambiance of member dining experiences. Assure cohesion of both F&B and Kitchen teams.
Help plan and approve internal marketing promotion activities for the food and beverage department.
Attend House Committee meetings and ensure integration and implement recommendations thereof.
Establish quantity and quality output standards for personnel in all positions within the department.
Develop wine lists and bottle/glass wine sales promotion programs.
Develop new and innovative ways in which to stimulate member activities and participation in Club events.
Maintain appearance, upkeep and cleanliness of all food and beverage personnel, equipment, and facilities.
Maintains records of special events and daily business volumes.
Work with other department heads on special projects assigned by the General Manager.
Ensure that all services to members and guests are conducted in a highly professional manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.
Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, member dissatisfaction, or a change in competitive environment requires such changes.
Oversee or conduct daily pre-shift meetings with FnB Supervisors and staff.
Keep aware of trends, systems, practices and equipment in F&B preparation and services in leading clubs, hotels, and restaurants field through trade publications and actual visits.
Coordinate with Events and Marketing Manager the promotion of the F&B offering and future events and promotions.
Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
Handle all Food & Beverage inquiries and ensure timely follow up and response on the same business day.
Ensure bar inventory, including for functions, are accurate and up to date.
Assure sectional monthly inventory.
All other duties as directed by Management.
Finance
Develop a comprehensive budget for each of the F&B outlets; after approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.
Achievement of budgeted food sales, beverage sales, labour costs and profitability.
Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.
Approves all product invoices before submitting to the accounting department.
Timely analysis of Food & Beverage Prices in relation to competition and quarterly preparation of price comparison of both food and drink with other Clubs.
Events
Brainstorming and implementing event plans and concepts.
Manage meeting and events section, where all aspects of the member/guest conference and banqueting service experience are delivered to the highest levels.
Work proactively to improve member satisfaction and comfort, delivering a positive and timely response to guest enquiries.
Take line ownership of corporate events, sign them off in conjunction with the Chef and Golf & Course Administrator.
Ensure thank you letters to event organizers are done while attempting to solicit feedback on the same
Oversee implementation and delivery of plans and objectives where banqueting initiatives & financial targets are achieved.
Build and maintain effective working relationships with all key stakeholders.
Liaise and negotiate with vendors, including sponsorship deals.
Handling post-event reports and assure corrective action plan thereof.
Supervision of daily paper flow including Proposals, and Function Contracts.
Ensure timely completion of function bills.
Customer relations
Have hands-on interaction with members/guests and team members.
Ensure professional and friendly service to all the members and guests.
Maintain product and service quality standards by creating and operating and environment that ensure consistent guest satisfaction.
Professional handling of member/guest complaints, suggests and implement corrective actions accordingly. Provide feedback to your superiors and where applicable to the complainant.
Drive problem root cause analysis for all guest complaints and resolution thereof and ensure cross-functional collaboration with the relevant teams.
Providing required training to staff to deliver a high stand of customer service.
Ensuring communication between all the departments is maintained effectively to ensure quality services at the F&B front.
Ensure customer (corporate clients) loyalty by nurturing long-term relationships.
Staying informed on the competitive products and services, market trends, and new technologies.
Attend to unusual requests and inquiries.
People management
Oversee talent capability development for entire F&B and Events teams.
Ensure that effective orientation and training for new staff are planned and implemented.
Manage the long-range staffing needs of the department, including succession planning.
Regularly develop and execute training programs for respective departmental staff based on identified performance gaps.
Develop on-going professional development and training programs for service staff
Ensure effective work processes, systems and teamwork are in place to maximize individual and overall departmental performance.
Participate in effective recruitment of departmental staff.
Conduct performance reviews. Set performance targets and standards for staff in the department.
Ensure discipline is maintained in the department. Address and resolve staff grievances accordingly.
Prepare duty roster for all staff in the department. Ensure adherence to the schedules and enough coverage for each day.
Ensure all team members uphold Club's core values as outlined in the strategic plan.
Key Competencies
Excellent communication skills
High level of customer service skills
Leadership and management skills
Must have excellent problem solving skills
Mastery in delegating multiple tasks
Up to date with food and beverages trends and best practices
Ability to manage large group of staff and meet financial targets
Creative and innovative
Academic & Professional Qualifications
Post Graduate Degree or three years Diploma in hotel Management or equivalent.
Previous experience in similar Job role or minimum 4 years' experience as Senior Supervisor. Proven track records.