Assistant F&B Manager Profile: Lubbock Country Club Lubbock, Texas MISSION STATEMENT TO PROVIDE QUALITY PRODUCTS AND SERVICES TO OUR CUSTOMERS.
To treat our members and coworkers in a kind and friendly manner. To be a positive influence in the community.
Our Business: People Business. We, the Staff, People taking care of our members, as People.
Our Pledge: To provide our members with the finest of facilities and the best in service. To provide our Employees with a positive, challenging, and professional work atmosphere.
Our Goal: To maintain the highest standards of gracious hospitality and to preserve LCC's reputation and tradition of excellence.
LUBBOCK COUNTRY CLUB BY THE NUMBERS: Annual Operating Revenue $10,209,233.00
Annual Dues Revenue $5,125,553.00
Annual F&B Revenue $3,183,472.00
Employees 193
Board Members 9
Average Age of Members 55
Position: Assistant F&B Manager
Reports To: Assistant General Manager
Supervises: All F&B Personnel
Job Summary: Responsible for all front of house staff in Club restaurants, banquet functions, and other outlets. Collaborate with Assistant GM and Executive Chef on menus, food purchase specifications and recipes. Supervises daily operational workflow of the restaurant, quality assurance, member F&B satisfaction, and monitors labor budget for the department. Maintains highest professional service and leadership standards. Assures the food and beverage experience meets and exceeds members and their guests' expectations
Interaction: Frequent Interaction: with members, guests, staff, and vendors
Essential Functions: - Hires, trains, supervises, and evaluates the work of staff in the restaurant
- Schedules and coordinates the work of employees to assure that service is professional and technically correct and within budgeted labor cost goals
- Approves the requisition of products and other necessary restaurant and bar supplies
- Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all areas of the restaurant
- Establishes controls to minimize supply waste and theft
- Safeguards all food and beverage preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Attends food and beverage staff and management meetings
- Interacts with applicable food and beverage managers to assure that food and beverage production consistently exceeds the expectations of members and guests
- Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology
- Recruits and makes selection decisions; evaluates job performance of restaurant staff; corrects, rewards and disciplines staff in a fair and legal manner
- Recommends compensation rates/increases for restaurant staff
- Establishes and maintains a regular cleaning and maintenance schedule for all restaurant areas and equipment
- Provides training and professional development opportunities for all restaurant staff
- Ensures that representatives from the restaurant attend service lineups and meetings
- Motivates and develops staff including cross-training and promotion of personnel
- Maintain a presence in the dining area when it is open to welcome members
- Daily review of department timecards and make necessary adjustments for absences, missed punches etc. according to club policies and procedures
- Enter updated weekly schedules on Fridays for upcoming week
- Review timecards for payroll purposes
- Undertakes special projects as assigned by the Assistant General Manager
Working Conditions: - Kitchen and Restaurant Setting
- Occasional exposure to hot and cold temperatures and inclement weather conditions
Special Requirements: - Ability to keep information confidential
- Must possess an outgoing personality
- Must possess honesty and integrity
- Must be courteous and tactful at all times
- Must treat others with kindness and respect
- Ability to effectively communicate policy and programs in a professional manner to members and staff.
- Excellent supervisory skills
Physical Functions: The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
- Use hands to finger, handle, or feel objects, tools and/or controls.
- Reach with hands and arms.
- Hearing and talking sufficient enough to communicate with members, guests, vendors, and co-workers.
- Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
- Must be able to push, pull or lift up to 30 lbs.
- Independent mobility through clubhouse.