The Buffalo Club
  • 09-Jan-2020 to 09-Mar-2020 (MST)
  • Food and Beverage
  • Buffalo, NY, USA
  • Will commensurate with experience and qualificaitons
  • Salary
  • Full Time

Performance Bonus, Employee Meals, Free Parking, Medical, Dental, Vision benefits, Life and Disability Insurance, 401k w/ Company Match and Safe Harbor Contribution, Generous Time-off policy, Employee Events and Parties


Position: Clubhouse Manager

Department: Food and Beverage

Reports To: General Manager

Supervises: Director of F&B, Director of Catering, Restaurant Managers and Captains, Banquet Manager and Captains

Job Description: The Clubhouse Manager is responsible for the overall operation of the FOH Food and Beverage operation in accordance with The Buffalo Club standards. He/she will take an active role is managing the full division with a strong focus on delivering world class levels of service.

General Requirements:

  • Complies with The Buffalo Club's Vision & Values
  • Report to work at the scheduled time, neatly groomed and dressed in accordance with The Buffalo Club's appearance standards.
  • Anticipate guest and contact needs, ascertain satisfaction, and respond urgently and appropriately to concerns and requests.
  • Exceptional communication abilities when interacting/ directing associates, guests, clients and internal departments to build relationships.
  • Able to consistently perform tasks with little direct supervision.
  • Works harmoniously and professionally with co-workers. 

Job Requirements:

  • Knowledge of management requirements for F&B, catering and member events.
  • Must demonstrate appropriate analytical skills, attention to detail, organizational and project management skills.
  • Manages all department's long-range staffing needs and assists in recruitment, training, supervision and termination of staff.
  • Helps plan and approves the organizational chart and staffing and scheduling plans.
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  • Ensures all legal requirements are consistently followed, including wage/ hour and federal, state or local laws for food safety and the sale/consumption of alcoholic beverages.
  • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
  • Approves budgets, staffing and general operating procedures and other plans for the F&B; directs the work of managers and supervisors.
  • Monitors the budget and directs corrective action procedures as necessary to help assure that budget goals are attained.
  • Functions as an administrative link between departments.
  • Monitors internal cost control procedures.
  • Plans and coordinates training and professional development programs for himself or herself and club personnel.
  • Assists the General Manager in developing and implementing long-range (strategic) and annual (business) plans, operating reports, forecasts and budgets.
  • Monitors safety conditions and employees' conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all departments.
  • Maintains contact with members and helps to assure maximum member satisfaction.
  • Participates in ongoing facility inspections throughout the club to assure that cleanliness, maintenance, safety and other standards are consistently attained.
  • Serves as an ad hoc member of appropriate club committees.
  • May serve as a departmental manager in that manager's absence.
  • Attends management and staff meetings as scheduled.
  • Interacts with members answering questions, solving problems, overseeing services and cleanliness and showing the club facilities to visitors.
  • Serves as a club representative within the community.
  • Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible.
  • Monitors labor; evaluates scheduled and actual labor hours and costs.
  • Researches new products and develops an analysis of their costs and benefits.
  • Reviews all accidents and works with HR in completing accident reports.
  • Ensures that all legal requirements are consistently followed.
  • Monitors employee dress codes and member dress codes as applicable.
  • Conducts training and other meetings with department staff.

F&B Specific Requirements

  • Oversee the overall FOH F&B operation to include Restaurants, Bars, Banquets, Catering and Member Events to world class levels
  • Develops best in class dining and training programs for the F&B division, experience in executing fine dining restaurant service is required
  • Helps plan and approves external and internal marketing and sales promotion activities for the department's outlets and special club events with the Communications Coordinator.
  • Works with the Executive Chef to approve menu items, pricing, and menu designs for all outlets, special events and banquet events.
  • Greets guests and oversees actual service on a routine basis.
  • Responsible for long-range planning for the department in concert with the club's planning process.
  • Works with the club's Controller to identify and develop operating reports and for ongoing control of the department.
  • Serves as manager-on-duty on a scheduled basis.
  • Meets or exceeds F&B and catering revenue and controls expense budgets within budgetary restraints.
  • Train and monitor all associates' performance to ensure the restaurants are consistently meeting Buffalo Club standards. Ensure internal inspection scores are maintained within guidelines.
  • Immediately respond to any guest issues and develop action plans to correct continuous issues.
  • Inspects dining room, banquet rooms and bars daily prior to each shift for setup, cleanliness, organization and
  • Implements new menu roll outs in accordance with the New Menu Rollout Procedure to ensure that all associates are trained and tested and that all support functions such as POS are updated on time.
  • Develops world class bar programs and collaborates with the club mixologist.
  • Conduct daily pre-shift meetings and monthly department meetings.
  • Schedule all colleagues to maintain the service standards of The Buffalo Club while operating within budgeted labor cost guidelines. Actively adjusts schedules according to forecasted business levels.
  • Responsible to hire, train, motivate, retain, discipline, evaluate and supervise the work of all restaurant associates ensuring that that all are complying with The Buffalo Club Vision and Values.
  • Develops and continually updates and refines training manuals for service to increase quality of service.
  • Ensure proper care, security and maintenance of club equipment through proper supervision of associates
  • Maintain daily housekeeping and maintenance program to include storage and operational areas and associate appearance. Reports any defective areas to Engineering.
  • Direct associates to maintain the back of the house cleanliness and safety.
  • Perform administrative duties including daily logs, inventory and preparing supply requisitions/ ordering, payroll and associate reviews.
  • Ensure all associates are work harmoniously and professionally with co-workers, supervisors and other club departments.
  • Actively manage and be present for all club events and large events when needed.  

Beverage Requirements:

  • Responsible purchasing and maintenance for all bars, a la carte wine lists and Wine Locker Owner wine list, development, offerings and execution.
  • Advanced understanding of executing a high-quality craft cocktail, beer and spirit program highly desired.
  • Must be able to design a wine program that is world class but delivered in an approachable way to the membership.      
  • Exceptional knowledge of all Beverage and Wine standards and operating procedures.
  • Provide wine support to all departments when required or needed.
  • Meets wine revenue and expense budget goals and manages within budgetary restraints.
  • Actively develops processes to increase wine revenue.
  • Acts ethically and honestly at all times due to the sensitive nature of managing alcohol.
  • Assures all Buffalo Club associates are following state and local laws and club policies and procedures for the service of alcoholic beverages.
  • Develops and maintains club wine product inventory within budgeted guidelines.
  • Responsible for the Wine Locker Owner program and execution.
  • Develops and maintains product and revenue control systems to reduce theft.
  • Works with F&B Managers to train all associates in the appropriate beverage service in their areas. Conducts monthly wine trainings for all departments.
  • Work in conjunction with Purchasing on the procurement and receiving of wine product and supplies.
  • Work in conjunction with the Communications Coordinator to market wine focused events to increase business and to plan promotional strategies.
  • Keeps current with changing member preferences and industry trends relative to the wine operation.
  • Plans and executes wine related events such as wine dinners, tastings etc.
  • Inspects all wine service areas for setup, cleanliness, organization and maintenance.

Physical Requirements:

  • Must have full availability
  • Must be able to continuously sit, stand and walk a minimum of 8 hours.
  • Must be able to bend, kneel, push and pull over the course of a shift.
  • All employees must maintain a neat, clean and well-groomed appearance per The Buffalo Club's appearance standards.
  • Will be occasionally required to perform job functions outdoors and be exposed to sun, heat, humidity and other elements.
  • Must be able to work a flexible shift that includes early mornings, nights, weekends, holidays, split shifts, and extended shifts.
  • Must be 18 years of age.
  • Must have a reliable form of transportation to and from work.
  • Must be able to operate all related equipment.
  • Ability to read, write and communicate effectively in English, both written and oral.
  • Must be able to periodically lift and carry up to 40 lbs. over the course of a shift. 

Qualifications

Education:

  • Bachelor's Degree from a four-year college or university (hospitality management degree preferred)

Experience:

  • Three years or more of leadership as an Assistant Director of F&B, F&B Manager or Clubhouse Manager at a highly rated private club or luxury hotel.
  • Experience managing a F&B operation of at least $3+ million
  • Management experience of complex capital projects and renovations
  • Verifiable progressive leadership advancement
  • Passion and proven projects in change management 

Licenses & Certificates:

  • Ability to obtain and/or maintain any government required licenses, certificates or permits.

 

 

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