Архив: Front office manager/food and beverage manager. Сербия.

FRONT OFFICE MANAGER

Job brief

We are looking for a Front office manager to manage our reception area.

You will act as the ‘face’ of our company and ensure visitors receive a heartwarming welcome. You will also coordinate all front desk activities, including calls, reservations and guests services.

As a Front office manager, you should combine a pleasant personality with a dynamic professional attitude to supervise and lead our team.

Our ideal candidate can deal efficiently with complaints and has a solid customer service approach.

Ultimately, you should be able to ensure our front desk provides professional and friendly service to our customers.

Responsibilities

Ensure front desk is tidy and has all necessary stationery and material (e.g. pens, forms and informative leaflets)

Train, supervise and support office staff, including receptionists, security guards and call center agents

Schedule shifts

Ensure timely and accurate customer service

Handle complaints and specific customers requests

Troubleshoot emergencies

Monitor stock and order office supplies

Ensure proper mail distribution

Prepare and monitor office budget

Keep updated records of office expenses and costs

Ensure company’s policies and security requirements are met

FOOD AND BEVERAGE MANAGER

Job brief

The Food & Beverage Manager is responsible for leading the food and beverage service staff in facilities to include the Club Room, Grill Room, Patio, Lounge, Banquet Bars, Halfway House and Beverage Cart.

Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

Responsibilities

Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests

Manages dining rooms, lounges, Halfway House, Beverage Cart, Catering and Cabana bars to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.

Confirms that all service staff are in proper uniform and adhere to the Club’s appearance standards

Hires, manages and trains staff in all technical and non-technical aspects of their role including Company's

standards of quality and service

Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to

all

Communicates with service and kitchen staff regarding reservations and/or special events

Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff

Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the

Club’s policies and applicable laws

Make rounds of all food and beverage outlets to ensure member/guest needs are met

Responsible for employee relation issues and reviews incidents with Human Resource Manager

Completes and administers employee performance appraisals

Conducts monthly beverage inventories and quarterly china, glass and silverware inventories

Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and

supervises any remaining staff in the Clubhouse. Works with remaining staff to complete tasks in an effective

and efficient manner.

Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing,

maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget

and local labor laws

Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and

other reports as requested

Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing

including promotions and special events and by training staff on “up-selling.”

Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing

solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business

Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations

Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested

Communicates and teams well with other departments (i.e. Banquets, Golf, Tennis, Kitchen, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.

Primary duty is management and leadership, however will be required to fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve/back-up staff during peak periods or when short staffed

Attends and participates in weekly Leadership meetings

Implements and supports all Company initiatives and programs and requested by management

Teams with other Company departments to ensure exemplary customer service and adherence to policies and procedures