Food and Beverage Events Manager

Club:
The Reserve at Lake Keowee

Location:
Sunset, SC

Position:
Food and Beverage Events Manager

Job Summary:
Continuously upholds The Reserve at Lake Keowee's mission, values, and service expectations in everyday work performance.  Directs and oversees all food and beverage facets including personnel, menu mix, ordering, vendor preference, food production, inventory, and catering promotion.  This person will be an integral part of the success of the Club and a key member of the Management Team.   Ultimately responsible in the department for member and guest satisfaction and financial performance.  

This position requires a highly self-motivated individual who can work with minimal supervision and interact with clients at a high level.  Qualifications should include a minimum of 3 to 5 years high –profile culinary and service operations, strong leadership skills, and outstanding revenue general abilities.   

Clearly describes, assigns and delegates responsibility and authority for the operation of the various food and beverage sub-departments (ex. Catering, pool, restaurants, banquets, kitchens).

Monitors revenue goals and the expenses for the Food and Beverage department as well as generating various (weekly, monthly, etc.) business volume forecasts and planning accordingly. 

Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and takes any corrective actions that may be needed. 

Monitors market conditions that impact menu offerings, business volume, and profitability. 

Executes inventory control and calculation for monthly analysis and reconciliation.   Identifies opportunities to control food costs and other expenses.  Works closely with the CFO on policies and procedures and the monthly inventory processes. 

Continually researches vendor possibilities, pricing, service and evaluates vendor relationship to benefit the facility.

Develops catering policy and pricing (approval by GH/Board of Director), may carry out production and closure of all events. 

Implements policies and procedures for the F&B department including compliance of company standards relating to quality of products and services (Board approval).

Monitors tasks, and the responsibilities below serve as a general view of what is commonly expected of an event director:

• Monitors the progress of the planning and execution of each task that has to do with the event
  as much as possible to have a clear understanding of what the event is about from the host. Understand how exactly he/she wants the event to be prioritized  (tastes of the client).
• Performs as a link between the event (actually the host of the event) and external bodies.
• Recruitment and Training/coaching for the organizing committee for the purpose of an event.
• Development of general event management policies.
• See and implement the vision of the production process of the event. 
• Makes sure that staff and work personnel at the event adhere to the management policies that were put in place to minimize hiccups during the course of the event. 

Skills, Abilities and Knowledge for the Role of an Event Director:

• Excellent communication skills and interpersonal abilities.
• Possess good leadership qualities at all times.
• Have good organizational, analytical, and coordinating abilities.
• Ability to work as part of a team.
• Excellent problem-solving abilities.
• Creative and able to prioritize tasks in the face of many challenges.
• Preferred degree in any hospitality-related field.
• Minimum of 7 years working experience in event management/planning/directing in club setting.  

Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.  

Work Environment:
While working the duties of this job the employee is occasionally exposed to outdoor weather conditions. The work environment is friendly and professional and can be busy, fast- paced and energetic.  Work environment is exposed to cleaning chemicals and solutions on a daily basis.  

Physical Demands:
Must be able to stand and exert fast-paced mobility for periods of up to 12 hours in length.  Must have good sense of balance, be able to bend, kneel and have ability to frequently maneuver trays weighing up to 35 pounds. Server must have the ability to lift furniture, and banquet equipment. Must be able to walk and have full range of mobility. Position requires bending, climbing, reaching, standing, walking, sitting, fingering, and grasping, repetitive motions. Must be able to lift and transport 50Ibs.

Travel:
No travel is expected for this position.

Required Education, Experience and Certification: 
Minimum 7 to 10 years experience in Food & Beverage is required.  Minimum of two years college education. Bachelor's degree in Hotel/Restaurant Management is preferred. Must be able to speak, read, write and understand primary language(s) used in the workplace. Previous experience, progressive management experience in food and beverage operations and must understand importance of cost controls.  Graduate of Hospitality Management, Food and Beverage and Hygiene of Foodstuffs and compliance with law Certificate required.  

Additional Eligibility Qualifications:
Must have dependable transportation. Service Director must be at least 21 years of age.   Must be eligible to work in the United States.  Background check and drug screening required.  Random testing during employment. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Reports to:
Club Manager

Salary Grade:
Non-Exempt