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Food & Beverage Manger - Banquet ~ $40 to $45k plus Commission

Fargo Country Club Fargo, ND

  • Expired: over a month ago. Applications are no longer accepted.
Job Description

FLSA Status: Exempt (Salary)

Job Type: Full-time 

Department: Food & Beverage Administration

Reports to: Dir. of Food & Beverage or General Manager

Fargo Country Club, in Fargo, ND is excited to announce the exceptional career opportunity of Food & Beverage Manager with the emphasis of managing the Club’s Banquet/Events department. This position will also assist and manage the main restaurant and staff in between banquet functions.  Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service for members and their guests.

General Purpose:

The Food & Beverage Manager is responsible for ensuring an outstanding banquet/event experience for our members and their guests. The manager is expected to provide leadership, strategic direction, and ensure that service is focused on exceeding member and guest expectations which align with the Club’s service goals and initiatives.

Description of Duties and Responsibilities

  • Leads the daily operation of the Banquet/Event department by ensuring delivered execution meets agreed obligations of the club and members.
  • Completes all BEO’s (Banquet Event Orders) on a timely basis and distributes to the appropriate managers in advance of the event.
  • Leads a weekly meeting with appropriate F&B staff to go over upcoming BEO’s so all logistics of each event are covered.
  • Responsible for the on-site management of all banquet/events.
  • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
  • Ensures proper management of all banquet/events, including, but not limited to: sales, marketing, planning, merchandising, servicing, and corresponding administrative procedures.
  • Prepares, implements, and compiles data for various reports such as Annual Sales Plan, Competitive Price set, Monthly Reports, Annual Goals, Forecasts, and other reports as directed.
  • Develops new ideas for theme events in conjunction with the Swim/Tennis, Food and Beverage, Golf, and Membership departments.
  • Contracts banquets, events, and corresponding recreational activities.
  • Works with the Director of Food & Beverage to develop banquet menus, pricing, and revenue minimums using current and competitive data.
  • Participates in pre-event presentations, property tours, and customer meetings.
  • Ensures accurate and timely invoicing for all services rendered.
  • Implements policies and procedures for the Banquet Department, including compliance of all company standards relating to quality of products and services.
  • Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
  • Manages department members that may include, but is not limited to Banquet staff as will assist in managing front of the house (FOH) servers & bartenders.
  • Assists in managing the overall F&B Operations, including F&B staff working in the restaurant, golf course shacks, and pool operations.
  • Assures that effective orientation and training are given to each new associate. Develops ongoing training programs and tests for comprehension.
  • Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
  • Adheres to and enforces employee compliance with health, safety, and sanitation standards.
  • Incorporates safe work practices in job performance.
  • Regular and reliable attendance.
  • Performs other duties as required.

Schedule:

  • Weekends required
  • Holidays required
  • Must be able to work Day and Night shifts

Minimum Requirements:

Associate’s degree (AA); or six months to one year related experience and/or training; or equivalent combination of education and experience.

Preferred Requirements:

  • Performs other duties as required.
  • Bachelor’s Degree in Hospitality or Business Administration, or a related field
  • Previous Managerial Experience
  • Experience in restaurant point-of-sale (POS) systems (e.g. ALOHA & JONAS) and on-line Reservation Systems, Inventory Controls, Scheduling/Labor Management, Financial Forecasting
  • Experience in Purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Physical Demands:

  • Frequently stands, walks, talks and listens. Regularly uses hands, reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, crouches, taste or smells. Frequently lifts up to 25 pounds and occasionally lifts up to 50 pounds.
  • Occasionally works in extreme heat, wet or humid conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.

Job Knowledge, Skill, and Ability Preferences:

  • Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
  • Must meet state age requirements for handling alcoholic beverages
  • Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
  • Strong problem analysis and problem resolution skills
  • Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
  • High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
  • Job experience with Banquet Event Orders (BEO’s), any BEO software, or operational experience
  • Strong written and verbal communication skills
  • Strong leadership and people management skills
  • Professional and courteous demeanor
  • Ability to create high performance teams and to be a strong team player
  • Demonstrate a strong commitment to company values
  • Organizational development abilities with a strong focus on individual and team advancement
  • Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
  • Ability to maintain effective financial accountability to the company and to the ownership
  • Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
  • Working knowledge of food and beverage service equipment and current trends.
  • Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors

*This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Fargo Country Club

Address

Fargo, ND
USA

Industry

Food

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