Responsible for managing and coordinating food and beverage departments, maintaining established operational standards, and effectively leading the team to produce the best result for the club.
Essential Duties and Responsibilities
(Other duties may be assigned)
- Ministerial Exemptions: All employees are expected to commit to Christ and the philosophy, ministry, and vision of OCBF and help meet the church family’s spiritual, social, emotional, and physical needs. This position is responsible for providing prayer, spiritual assistance, and ministerial support to co-workers and others they meet while working. This includes but is not limited to being available to pray with employees, leading and participating in bible study with team members, conveying Biblical principles during staff meetings and church activities, and knowing and ensuring that the church’s mission and vision are integrated into all aspects of the department’s task. As the Employee Handbook outlines, all staff must live a life that models the church’s core values. To further the church’s mission of disciplining the church to impact the world, they must be involved in spiritual discipleship while performing the essential job requirements.
- Ensure food and beverage staff are providing excellent guest service.
- Oversee all food and beverage at the Club, both front and back of the house operations.
- Manage service aspects in all food and beverage assigned areas and events.
- Manage dining rooms, lounges, and catering to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
- Confirm that all service staff are in proper uniform and adhere to the Club’s appearance standards
- Create, maintain, and distribute weekly schedules for staff and communicates changes as appropriate to all staff.
- Communicate with service and kitchen staff regarding reservations and/or special events.
- Conduct pre-shift, pre-meal, and/or pre-event meetings with all necessary staff.
- Conduct monthly beverage inventories and quarterly china, glass, and silverware inventories.
- Open and close dining room(s), snack bar, and/or clubhouse on a regular basis.
- Control 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.
- Protect club, members, and guests by training staff in and adhering to all safety, sanitation, food preparation, food storage, and alcohol beverage control policies.
- Maintain member and guest satisfaction by handling inquiries, concerns, or comments and providing solutions to members and guests.
- Ensure a pleasant dining experience in all outlets by collaborating with the Chef to create menus and menu pricing as requested.
- Communicate and collaborate with other departments, ensuring appropriate staff levels for all events and assigned responsibilities.
Supervisory Responsibilities
Manage food service employees. Carry out responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Responsible for the overall spiritual leadership of the department, including the volunteers.
Competencies
To perform the job successfully, an individual should demonstrate the following competencies:
Attendance/Punctuality – Is consistently at work and on time. Ensure work responsibilities are covered when absent. Arrive at meetings and appointments on time.
Customer Service – Manage difficult or emotional customer situations. Respond promptly to customer needs. Solicit customer feedback to improve service. Respond to requests for service and assistance.
Dependability – Use time appropriately and wisely. Follow instructions and respond to management direction. Accept responsibility for own actions.
Diversity – Demonstrate knowledge of EEO policy. Show respect and sensitivity for cultural differences. Educate others on the value of diversity.
Ethics – Inspire the trust of others by keeping commitments and working with integrity and ethically. Uphold organizational goals.
Interpersonal Skills – Focus on solving conflict, not blaming. Approach others in a tactful manner by demonstrating respect and consideration regardless of their status or position. Maintain confidentiality. Listen to others without interrupting. Keep emotions under control.
Mathematical Skills – Ability to add and subtract two digit numbers and to multiply and divide with 10s and 100s. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
Oral Communication – Ability to communicate primarily in English. Speak clearly and persuasively in positive and/or negative situations. Listen and get clarification in order to respond to questions.
Planning/Organizing – Prioritize and plan work activities—plan for additional resources. Set goals and objectives. Develop realistic action plans.
Problem Solving – Identify and resolve problems promptly and demonstrate the ability to develop alternative solutions. Gather and analyze information in order to develop alternative solutions. Work well in problem-solving situations.
Professionalism – React well under pressure by keeping emotions under control. Reasoning Ability – Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Safety and Security – Observe safety and security procedures. Report potentially unsafe conditions. Use equipment and materials properly.
Technical Skills – Must be able to operate the following equipment: Steamer, tilt jacket kettle, tilt skillet, stove with 8 burners, convection oven, slicer, fry lator (deep fryer), and warmer. Assess own strengths and weaknesses.
Teamwork – Balance team and individual responsibilities. Exhibit objectivity and openness to others’ views and ideas and is willing to try new things. Give and welcomes feedback. Contribute to building a positive team spirit. Put success of team above own interests. Build morale and group commitments to goals and objectives. Support everyone’s efforts to succeed.
Written Communication – Able to read and interpret written information, primarily in English.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
A Bachelor’s degree or higher preferably. Three years of food and beverage experience. Three years of management or related experience and/or training; or equivalent combination of education and experience. Must demonstrate excellent customer service skills. Must be willing to work outside of normal schedule for catered events.
Spiritual Commitment
All employees are expected to commit to Christ and to the philosophy, ministry and vision of OCBF and to help the church to meet the spiritual, social, emotional and physical needs of the church family.
Members are asked to commit to:
- Consciously pursuing spiritual growth by participating in the vital experience of the church (Education, Fellowship, Outreach and Worship).
- Faithfully give at least 10% of their income to the ministry of OCBF.
- Faithfully serve in one of the ministries of the church in a volunteer capacity.
- Agree to read and function under the guidelines and authority of the Church Constitution and By-Laws.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
