Associate Food and Beverage/Dining Room Outlet Manager

• The Park Avenue Club proudly invites qualified professionals to submit resume for the position of Associate Food and Beverage Manager.

  We are looking for a passionate and proven member of the hospitality industry specializing in the club or hotel industries as it relates to operations and A La Carte dining for the position of Associate Food and Beverage Manager. This position will require nights and weekends, managerial and training skills, inventory and quality controls, team player, positive attitude.

  • Prior restaurant management experience supervising associates in an upscale hotel, country club, or restaurant
  • Exceptional member/customer service skills
  • Excellent verbal, employee relations and people development skills
  • Knowledge of dining room operations
  • Proven ability to manage multiple tasks at one time
  • Proven time management skills
  • Proven ability to resolve problems constructively
  • Proven ability to work as a member of a team
  • Project management, organizational, and analytical skills
  • Microsoft office computer skills
  • Consistent career progression, along with supporting, enthusiastic references

  Associate Food and Beverage (F&B) Manager oversees all dining and beverage service operations including dining room and catering standard procedure operations. He/She deals with liquor purchases/inventories and works in tandem with the Sommelier in selection, branding and marketing cocktails and wine sales to membership. Associate F&B Manger reports daily to Operations Director.

  Summary

  Park Avenue Club is a city club, which is located in Florham Park, New Jersey. The Club consists of more than 1100 dues paying members. The average age of membership is 52 years old. The Club consists of a 50/50 split of corporate and social members either live or work within a 10 mile radius. Park Avenue Club is unique in that all of its proceeds are used to provide essential support to 11 charities through its relationship with the Park Avenue Foundation. The Club is a 501(c)(7). The Park Avenue Foundation is a 501(c)(3) nonprofit charity, comprising of 11 charitable organizations:

  • Boys and Girls Club of Newark
  • PG Chambers School
  • Special Olympics of New Jersey
  • Morris Museum
  • Boy Scouts of America/Patriots Path Council
  • Share Our Strength
  • Community Food Bank of New Jersey
  • Burgdorff Foundation
  • Youth Symphony Orchestra
  • Jersey Battered Women Services
  • Morris Habitat for Humanity

  The Club solely exists for the purpose of supporting the charities of the Park Avenue Foundation; no other city club in the world shares a similar mission.

  Park Avenue Club relies upon 3 types of revenue streams in the support of the Park Avenue Foundation:

  1. Membership:
  2. Catering: Business and Social Meetings/Events
  3. Restaurant Dining: Serving breakfast, lunch and dinner

I. Position

Associate Food and Beverage Manager/Dining Room Outlet Manager

II. Related Titles

Restaurant Manager; Restaurant Supervisor; Dining Service Director; Member Dining Manager; Service Manager

III. Job Summary (Essential Functions)

Responsible for management of dining room service in the manner most pleasing to members and their guests. Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues (repeat member visits and higher check averages).

IV. Job Tasks (Additional Responsibilities)

1. Schedules personnel and plans dining room setup based upon anticipated guest counts and client needs.
2. Takes reservations, checks table reservation schedules and maintains reservations log.
3. Greets and seats members and guests.
4. Supervises dining room staff to help assure proper service; pours coffee and takes orders when necessary.
5. Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
6. Trains, supervises, schedules and evaluates dining room staff.
7. Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
8. Receives and resolves complaints concerning food, beverages and service.
9. Serves as liaison between the dining room and kitchen staff.
10. Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
11. Directs pre-meal meetings with dining room personnel; relays information and policy changes and briefs personnel.
12. Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
13. Makes suggestions about improvements in dining room service procedures and layout.
14. Produces daily or meal-period revenue analyses and other reports from point of sale systems used in the dining room.
15. Assures that the dining room and other club areas are secure at the end of the business day.
16. Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
17. Develops and maintains the dining room reservation system.
18. Develops and implements an on-going marketing program to increase dining room business.
19. Develops and supervises the revenue control system.
20. Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals.
21. Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
22. Attends scheduled staff meetings.
23. Confirms that all dining room closing procedures have been completed and assures that area is secure.
24. Designs floor plans in accordance with reservations.
25. Plans operating budget for dining service responsibilities.
26. Serve as club's opening and or closing manager or manager on duty.
27. Assures that local and state laws and the club's policies and procedures for the service of alcoholic beverages are consistently followed.
28. Performs other appropriate assignments and projects as required by the Operations director.

V. Reports to

Operations Director and Managing Director

VI. Supervises

Dining Room