Assistant Clubhouse Manager/F&B Manager

Westwood Club

Richmond, VA

At the Westwood Club, we pride ourselves on creating an exceptional experience for our members. As a private racquet club, with so much more, we offer top-notch facilities, a vibrant community, and a commitment to excellence in every aspect of our service. Our food and beverage team plays a crucial role in enhancing our members’ experience, and we’re looking for an enthusiastic and dedicated Assistant Clubhouse Manager/F&Beverage Manager to join us.

We operate a busy facility with an a la carte dining room, banquet operation, seasonal pool snack bar as well as an outdoor bar with the best tennis views around.

Our dining room caters to members of all ages with a menu that changes seasonally and has both comfort foods and trendy foods. The welcoming atmosphere where members care about the team has created an environment where some service staff have stayed for over 20 years.

Our banquet operation takes care of luncheons, business meetings, rehearsal dinners and weddings and gets creative with holiday and seasonal events which can attract over 500 members.

Our seasonal pool snack bar is a quick-serve operation where we provide tasty and delicious options to 250+ members who join us at the pool on a daily basis.

Our outdoor bar is where our members come to relax and enjoy time with their friends while watching tennis and sometimes listening to live music.

We are looking for a team player to join in on the hard work and fun and help lead a team of caring employees to provide a relaxed and upscale experience to our members.

Reports to: Clubhouse Manager

Supervises: Bar Supervisor, Banquet Captain; Banquet Server; Dining Room Server; Bartender; Host; Food Runner; Busser; Grill Server; Grill Food Runner

Education and/or Experience

High school diploma or GED required.
A four-year college degree in Hospitality is preferred.
Two years of dining room supervisory or managing experience in private club or comparable setting.

Job Knowledge, Core Competencies and Expectations

Responsible for management of dining room service, banquet service, pool bar service, pool grill service
Maintains a high level of member contact throughout service hours.
Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food in large quantities.
Able to work flexible schedule that includes weekends, holidays and split shifts.
Must have good communications skills and a dynamic, outgoing personality.
Good organizational and follow-through skills.
Ability to demonstrate proper banquet wine service.
Knowledge of kitchen and banquet equipment.
Knowledge of and ability to perform required role during emergency situations.

Job Summary (Essential Functions)

Assure a high standard of appearance, hospitality and service in personnel and cleanliness of clubhouse areas. Ensures timeliness of food service. Supervise and train food and beverage staff. Assist in supervising the banquet functions for the club. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages.

Job Tasks/Duties

Designs floor plans according to reservations.
Plans dining room set-up based on anticipated guest counts and client needs.
Takes reservations, checks table reservation schedules and maintains reservations log.
Greets and seats members and guests.
Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
Hires, trains, supervises, schedules and evaluates all food and beverage staff.
Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room.
Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
Receives and resolves complaints concerning food and beverage service.
Serves as liaison between the dining room and kitchen staff.
Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule.
Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc.
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.
Makes suggestions about improvements in dining room service procedures and layout.
Trains staff on all aspects of the POS system.
Assures that the dining room and other club areas are secure at the end of the business day.
Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for.
Develops and maintains the dining room reservation system.
Develops and implements an ongoing marketing program to increase food and beverage business.
Monitors food and beverage labor and supplies budget; makes adjustments to achieve financial goals.
Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence.
Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs.
Attends scheduled staff meetings.
May serve as club’s opening and closing manager or manager on duty.
Works with Executive Chef to update, review and print weekly menu changes.
Assists in developing wine lists and beverage promotions.
Coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order.
Supervises and directs banquet staff during all phases of a special event.
Effectively and regularly communicates expectations and service goals to staff.
Assists in the creation and implementation of employee incentives and morale-boosting programs.
Assists in the development and execution of short- and long-term department goals.
Coordinates food service between kitchen and banquet service staff.
Assists with inventory of all banquet service ware, equipment and supplies to meet required needs.
Enforces established club rules, regulations and policies.
Prepares and reviews table diagrams, guest tables and set-up needs for special functions.
Participates in or conducts pre-function meeting with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
Ensures that all staff are well-groomed and in proper uniform.
Assists with training, supervising, scheduling and evaluating of banquet service staff.
Assures the neatness, cleanliness and safety of all banquet areas.
Interacts with banquet host or hostess to assure all needs are being met.
Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Analyzes accurately situations requiring solutions and adopts an effective plan of action.
Notifies management of member and guest complaints.
Oversees breakdown of events, including clean-up activities and securing the facilities.
Ensures that all appropriate charges are billed correctly to each event and forwarded to the Accounting Department.
Attends Banquet Department meetings and confers with management to identify, plan and develop methods and procedures to obtain greater efficiency.
Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
Performs other appropriate assignments and projects as required by the Clubhouse Manager.