Assistant General Manager

Private Country Club is seeking an Assistant General Manager. The candidate will be responsible for the strategic planning and day-to-day leadership of the clubhouse operations with a strong focus on the food and beverage operations to achieve revenue and desired goals while also exceeding member and guest expectations through the service of extraordinary quality food and beverages.

Experience required includes 3 – 10 years of relevant experience with a minimum of 5 years as a manager/director in a high volume upscale Food & Beverage operation. BA/BS in a related field and/or a combination of experience and education with a minimum of 7 years of equivalent experience required. Country Club Prior Experience preferred.

Purpose of the job: Directs and organizes the activities of the Clubhouse Departments to maintain high standards of quality and service to maximize member satisfaction and profits. Primary responsibilities: Plan and direct the functions of administration and planning of the Food & Beverage Department to meet the daily needs of the operation.

This is a hands-on position working directly with the staff. Not an office role. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. restaurants, banquets, kitchens, steward, etc. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve the desired result.

Plan and execute a large volume of banquet functions and member events. Plan member event/dining programming to increase revenue and ensure guest satisfaction. Participate with the chef and restaurant managers in the creation of attractive and menus. Implement effective control of food, beverage, and labor costs among all departments.

Regularly review and evaluate the degree of member/guest satisfaction of the individual restaurants and banquet service. Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

Work with the Maintenance Director to ensure the clubhouse is well maintained. Continuously evaluate the performance and encourage the improvement of the colleagues in the food and beverage department. Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Assist General Manager in budgeting and forecasting and assist Catering Director drive sales. Secondary responsibilities: Perform any general tasks to adhere to health standards. Additional duties not mentioned above may be requested by the supervisor. Participate in Manager on Duty coverage requiring constant monitoring throughout club and troubleshooting problems.

The position plays a key role in Club Leadership and is looked upon as a leader. Submit proper reports and departmental documents to the corporate team Track purchases/labor costs and revenue on a daily basis. This is a very active hands-on position. Working directly with the staff to execute all operations including banquets, al a carte dining and member events is key.