Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Day Shifts
Benefits
Equal opportunity employer
Job Description
Westmoreland Country Club is a prestigious private club known for its exceptional facilities, exquisite dining experiences, and outstanding member services. Located in a beautiful setting, the club combines tradition with modern amenities to offer a welcoming environment for its members and guests. With a reputation for excellence in hospitality and recreation, Westmoreland Country Club prides itself on maintaining high standards across all departments, including its food and beverage services. As a cornerstone of the club experience, the food and beverage outlets provide a diverse menu that caters to a variety of tastes, ensuring that every meal is memorable.
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Job Requirements
- High school diploma or general education degree (GED)
- 3-5 years food and beverage management experience and/or training
- Must be at least 21 years of age or older to meet age requirements for this position
Job Qualifications
- High school diploma or general education degree (GED)
- 3-5 years food and beverage management experience and/or training
- Knowledge of Microsoft Office applications and POS system
- Demonstrates great customer service
- Strong oral and written communication skills
- Ability to read and speak English required to perform the duties of the job
Job Duties
- Supervises inventories of materials and supplies for all Food and Beverage outlets
- Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
- Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory
- Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates
- Display good associate development and mentorship skill, builds a team for the future and fosters growth
- Develops relationships with the members and guests to personalize and anticipate service needs
- Manages service standards of the restaurant and bar
- Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs
- Ensures all equipment is in proper working order
- Completes reports on production and necessary requisitions
- Maintains par levels based on facility needs and controls the distribution of necessary supplies
- Ensures sanitation standards are consistently met
- Coordinates menu planning for all outlets with the Executive Chef
- Develops ongoing training programs
- Maintains regular communication with other departments to make sure all events and needs of the property are being met
- Must be on the floor during busy mealtimes and required to open/close the bar and restaurant as needed
- Incorporates safe work practices in job performance
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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