Restaurant / Banquet Sales Manager

Property Description:

Founded in 1972, River Oaks is home to some of the most scenic golf in Western, New York.  Located minutes away from Buffalo and Niagara Falls, the 18-hole private golf course designed by renowned architect, Desmond Muirhead boasts a Driving Range including 100 yard Practice Hole, Men’s and Women’s Locker Rooms, Pro Shop, and Open to the Public Restaurant and Banquet Facility.  The dining room seats up to 200 for receptions and private parties with extraordinary views of Grand Island from our patio.

 

Position Summary:

Responsible for all front of house (FOH) food and beverage service and banquet/event sales of the Club.  Directly supervises all food and beverage staff including bar staff, service staff and beverage cart staff. Plans and implements budgets. Hires, trains and supervises subordinates. Applies relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

 

Essential Duties and Responsibilities:

• In coordination with the GM, develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
• Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures.
• Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
• Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on bar inventories and ensure proper quantity and price on all purchases.
• Sell and organize all special events, weddings, banquets, conferences, group outings, tournaments to corporate clients, members and the general public in the local market.
• Process all requests for group outings/events. Prepare and maintain and outings calendar for the year. Develop and maintain a perpetual client roster.
• Organize and handle all details for group outings, special events, banquets, etc. Manage communication between departments to help ensure coordination of all guest needs and activities. Ensure that all employees, especially customer contact personnel, fully understand all pertinent details in order to maximize customer satisfaction.
• Conduct orientations and tours as needed for guests. Interact with guests in a congenial and professional manner to provide information regarding facility products, services, amenities, activities, policies, etc.
• Handle customer inquiries and/or complaints in accordance with Club operating policies and procedures.
• Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
• Sell food and beverage services to potential outing clients/members, show facilities and assist in planning as needed. Develop promotional programs to improve dollars per round.
• Ensure compliance with operating guidelines related to the R.A.M. or Tips programs. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
• Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

 

Qualifications:

• High school, college degree, required or preferred.
• 5 years applicable functional, supervisory and/or management experience, preferably in the golf industry.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

 

Supervises:

All food & beverage staff

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

Salary:

$50,000 + commission on sales

KemperSports Management is an Equal Opportunity Employer