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Job Description & Employment Terms
Food & Beverage Assistant Manager
DEPARTMENT: Food & Beverage JOB TITLE: Food & Beverage Operations Manager
REPORTS TO: Director of F&B & Assistant General Manager
JOB TYPE: Exempt
BASIC FUNCTION: The Food and Beverage Manager will assist in the management of day-to-day
operations within the FOH and F&B Department. Must be able to oversee supervisors and staff, and
delegate duties as needed to ensure the operations run smoothly.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
• Participate in the F&B yearly budgeting process.
• Collaborate with new menu production and updating POS items.
• Assist F&B Director with new hire F&B Orientation.
• Collaborate with the F&B Director with the writing and completion of employee
performance appraisals and counseling reports.
• Assist the F&B Director with staff counseling on performance and behavior per Club
policies and guidelines.
• Staff counseling on performance and behavior keep accurate and up-to-date
documentation on employee issues and daily operations.
• Assist with documentation of personnel changes: rates, positions, status, sick leave and
vacation time, employment termination, etc.
• Responsible for ensuring that all software programs are being maintained and updated
consistently and accurately. These programs include ClubEssential, Triple Seat, and
Website/Reservation systems.
• Oversee FOH training program- maintaining accuracy and upkeep of all training
materials; training guides/quizzes, excluding orientation and training manual.
• Manage Wine Club membership, benefits, and events to provide additional value for
members.
• Oversee and execute wine events.
ADDITIONAL RESPONSIBILITIES:
• Support F&B Front of the House during peak business times.
• Act as liaison between the FOH & BOH.
• Document accidents and injuries to employees, Members, or guests within 24 hours of
the occurrence and follow up as MPCC policies dictate.
• Assist with emergency situations within the scope of acquired training.
• Report any deficiencies in equipment function to the appropriate personnel.
• When acting as closing MOD, responsible for securing the Clubhouse at night, i.e
running end-of-day reports, securing doors & and windows, setting alarms, checking the
parking lot, and notifying Senior Management of any unattended vehicles, and locking
the front gate.
• Assist with coordinating quarterly menu changes with the Executive Chef and ensure
POS item accuracy.
• Responsible for staff training on set up and proper operation of audio-visual
equipment.
• Responsible for ordering operating equipment and supplies for the front of the house.
• Complete Altres supervisor training courses
• Train in and maintain certification in first aid, CPR & AED.
• Maintain a professional appearance.
• Attend the following meetings when requested – Manager’s Meeting, F&B Meeting,
House Committee, Board of Directors, and Safety Meeting.
CANDIDATE QUALIFICATIONS:
• This position requires a minimum of 3 years of experience in an F&B management role,
preferably in a private club.
• This position requires the ability to read, write and speak English.
• Must be able to add, subtract, multiply, and divide.
• Must be able to retain and carry out instructions in written and oral form.
• Basic computer skills and knowledge are required.
• Able to efficiently send and open emails and attachments.
• Able to create and revise documents in Microsoft Word, Publisher, and Excel.
• Understanding the internet and how to navigate it is required.
• Must be able to compose clear and effective documents with proper grammar and
punctuation.
• Education – Must have a high school diploma or equivalent GED (General Education
Degree.)
• A “Manager” blue card issued by the Hawaii State Liquor Commission is required.
• Must be able to work evenings, weekends, and holidays.
• This is a full-time “Exempt” position, which may require working up to, or more than, 50
hours a week when needed.
MENTAL DEMANDS: This position requires mindfulness for safety, planning and methodical
execution, alertness, anticipation, cooperation, attention to detail, memory retention, common
sense, and self-evaluation and correction. Additionally, this position requires the ability to
communicate with a variety of personalities and temperaments. Must be able to remain
impartial and treat all employees fairly. Must communicate with the staff in a way that asserts
authority yet treats everyone with dignity and respect. Must possess the ability to self-manage.
Uses time wisely and productively. Must demonstrate problem-solving capabilities, integrity,
initiative, and creativity.
PHYSICAL DEMANDS: While performing this job, the employee is regularly required to stand,
walk, talk, smell, and hear. The employee is required to reach with arms and hands. Must be
experienced in properly lifting and carrying large and small service trays. The employee must
meet vision requirements of close, distance, color, peripheral, and depth perception. Must
have good hand and eye coordination.
WORK CONDITIONS: While performing the duties of this job, the employee may be exposed to
cleaning chemicals, e.g., bleach, degreaser, and dish detergent. May work both indoors and
outdoors.