Food and Beverage Manager
The River Club
1 Independent Drive
Suite 3500
Jacksonville,
FL
32202
The River Club of Jacksonville is looking for a passionate, energetic individual to join our F&B team!
TRAINING & EXPERIENCE
2 years experience as a full service restaurant manager or of a private club; banquet and fine dining experience a plus. Use of a Point of Sale (computer) system.
JOB KNOWLEDGE
Working knowledge of dining room and beverage operations, including the use of appropriate equipment and the accompanying safety features, member relations, vendor relations, systems, employee relations, budgets, and costs.
JOB SUMMARY
Directs the daily operations of the dining rooms maintaining exceptional member relations, the highest of quality standards, to include: top service and overall cleanliness and to maximize sales and profits.
SCHEDULE
Varied times/days, including weekends and holidays.
DUTIES AND FUNCTIONS
Learn all of the items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.
Supervise ala carte staff to include Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses and Bartenders with regard to recruitment, selection, orientation, training and termination.
Pre-shift educational/motivational meetings executed daily.
Circulate constantly throughout the dining room during the principal hours of service coaching and directing, to maintain and increase quality of service.
Coordinate the monthly inventory of the china and glassware, use this information to impact the P&L daily.
Count monthly Beverage inventories with Dining Room Manager, enter into Birchstreet system and turn into GM for auditing.
Oversee daily scheduling of ala carte staff - working to reduce labor costs through Timesaver scheduling.
Insure accurate and timely schedules are posted for employees and maintained to proper service staffing standards and budget goals.
Maximize profitability through proper labor planning and scheduling, proper purchasing and minimal waste of Company expenses; proper use of equipment; strive to meet established budgets.
Must follow proper human resource policies and procedures as outlined by the company.
Complete employee performance appraisals on time and in an accurate and well thought out fashion.
Maintain high sanitation and safety standards, by training and working with staff daily.
Maintain for yourself and dining room staff update to date TIPS, Food Handlers/Manager certifications, state liquor laws and state licenses.
Monitor alcoholic beverage consumption and service in accordance with company standards and State laws.
Manage the beverage program while staying compliant with the company’s Core beverage program.
Oversee beverage management, purchasing and costs. Establish controls and good purchasing practices, including beverage list/menu planning, ordering, inventory, storage maintenance and general supervision of product.
Work directly with the Executive Chef to create new Dining Room and VUE34 menus for each quarter; monthly dinner specials, wine dinners, wine tastings and holiday buffets.
Create and maintain VUE34 cocktail list, wine list and after dinner dessert and drink menu.
Become familiar and manage the properties Dining Reservation system, POS system, Purchase Order system and labor management platform.
Update POS system with new prices, menu items and remove old items from the active screens.
Submit detailed monthly newsletter information to the Member Relations Manager on time.
Develop and maintain an open line of communication with Members, the public, vendors, other departments and their department heads, employees, etc.
Attend all required training, safety courses; attend office and departmental meetings.
Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.
Enforce high standards of appearance, cleanliness, graciousness and service among staff.
Greet members and guests by name whenever possible.
Communicate frequently with the members to insure their total satisfaction and to obtain their feedback, following up on observations, suggestions, and any complaints in a timely manner.
Become knowledgeable of, and adhere to all safety standards within the work environment; facilitate good safety practices among all subordinates; report safety concerns or accidents immediately.
Insure that products and services are of the highest quality and that administrative work is neat, organized, thorough and complete.
Maintain an organized, professional work area, to include offices and Member visible areas.
Follow proper sanitation procedures and ensure proper maintenance of facilities under your supervision and be a good steward of company assets.
Must be able to handle a multi-line telephone system and take accurate, detailed messages and reservations, relay phone calls; relay messages to members and special function attendees; respond to Members in a cheerful, upbeat voice.
Learn all of the items available for sale in the St. John’s & VUE34 dining room menus; responsible for assisting Members with food and beverage selections to include wines.
Supervise ala carte staff to include Dining Room Manager, Servers, Dining Room Attendants, Captains, Hostesses and Bartenders with regard to recruitment, selection, orientation, training and termination.
Establish work priorities for you and your subordinates to maximize performance and effectively delegate responsibility and authority.
Perform independently as needed and in your absence reassign your responsibilities to well trained staff members.
Continually evaluate systems, processes and personnel to maximize effectiveness in the best interest of the Member and their guests, the Company and the employees.
Perform independently as needed and in your absence reassign duties to AM Dining Room Manager.
Attend the weekly Staff Meeting and Food and Beverage meetings weekly to review function sheets and to communicate any special needs.
Must be able to work a flexible schedule, to include weekends, holidays and split shifts.
Arrive to work on time, consistently.
Upon entering the property, arrive in proper uniform, crisp, clean and in good repair.
Hair must be clean and cut in a becoming style; management has final approval.
Perform and follow up on any other duties as assigned by the General Manager.
BENEFITS
Vacation/Holiday/Sick Pay
401K
Medical/Dental/Vision
Short Term / Long Term Disability /Supplemental Coverage
Equal Opportunity Employer -Drug-Free Workplace
Acerca de The River Club
About The River Club:
Offering stunning views of downtown and the St. Johns River, The River Club occupies not only the top two floors of the Wells Fargo Center, but also has a respected place in Jacksonville’s rich history. Founded in 1954 as the city’s premier dining venue, The River Club continues to fulfill the distinct dining tastes of its members and guests with superb hospitality and service.
The River Club offers members access to world-class dining in a truly beautiful setting. The dramatic exterior views of Jacksonville’s skyline rival the interior’s elegant furnishings of glistening chandeliers, warm woods, and rich fabrics. An elegant, grand staircase ascends to the Club’s second floor, seemingly transporting members to a higher dining experience.
Member dining choices can reflect their desired mood. There are two dining rooms, each offering an elegant dining experience. In the formal dining room, tables are accented with fine china, sparkling crystal, and gleaming silverware. For a more casual experience, the St. Johns Dining Room is the perfect choice. The Social Lounge features an eclectic bistro menu while treating members to dramatic sprawling views of the St. Johns River.
Culinary excellence is a standard at The River Club. Members appreciate the inventive and exquisite cuisine served with unique style and flair. Among the popular custom menu offerings are such traditional member favorites as the weekly seafood buffet, the Chef’s She-Crab Soup, and The River Club’s one-of-a-kind Bread Pudding.
More than 13,000 square feet of dining space is designated for special events, such as weddings and business luncheons and dinners. Exciting Monthly Membership Events such as Wine Dinners, Quarterly Tastings, Member Socials and Art Shows also take place in these rooms as well as in the lounge area. Private dining rooms and impressive board rooms lend to a professional atmosphere. The presence of current conference technology, which includes drop-down projection screens and wireless internet capabilities makes this an ideal site for business luncheons or meetings.
The River Club, a dining institution for more than fifty years, continues to delight all with its charming and sophisticated ambience.”Acerca de Gate Hospitality Group
What is the Gate Hospitality Group?
The Gate Hospitality Group is a management organization consisting of four of northeast Florida’s most luxurious and renowned private clubs – Ponte Vedra Inn & Club and The Lodge & Club both located in Ponte Vedra Beach and Epping Forest Yacht Club and The River Club both located in Jacksonville. In addition to serving club members, Ponte Vedra Inn & Club and The Lodge & Club are also award-winning oceanfront hotels where they also cater to resort guests. An expertly trained staff of more than 900 employees enhances the member and guest experience at these four properties by exceeding the highest standards of hospitality.
Careers with the Gate Hospitality Group
The Gate Hospitality Group offers a wide variety of hospitality employment opportunities at every level of experience centering on all aspects of private club operations and resort operations. We welcome candidates for employment who will take pride in being a member of a team dedicated to the art of service. We invite you to learn more!
