Job description

About the Presidio Golf & Concordia Club:

Located 10 minutes from downtown San Francisco, the Club offers dining & golf, social programs, fitness and spa amenities and also hosts a number of private banquets. The current membership of 275 has experienced tremendous growth in the under 40 category in recent years. Open Tuesday – Sunday, the Club offers lunch service daily and dinner service twice a week. The 16,000 square foot Clubhouse was renovated in 2017 following a merger with the Concordia Club. This member owned and operated Club provides golf shop services for members only with preferred access to the public Presidio Golf Course which is not owned or operated by the Club.

Position: Dining Room and Member Services Manager
Reports to: General Manager

Position Summary:
Provides superior service to members and quality leadership to food & beverage service staff. Projects a positive upbeat image for the Club and its amenities. Partners with General Manager on other duties or projects as assigned. Must be available to work evenings and weekends as scheduled.

Major Duties & Responsibilities:
1. Member Service a. Dining Room Manager is often the primary staff contact with members and is responsible for providing a very high-level of anticipatory service and handling special requests. b. Provide daily, on-site services to members including: reservations, Q&A, event availability, calendar inquiries and special assistance as needed. c. Promote and coordinate special member events. Build excitement about events and get member reservations details in advance of event. d. Reserve and plan small group member reservations for less than 20 attendees e. Coordinate reciprocal Club arrangements. f. Works with various departments to assist with or re-direct member requests. g. Monitor member service satisfaction, track member suggestions and concerns, addressing as needed with General Manager. h. Assist with Club communications (website, e-mail, occasional print communications, and social media) as needed.

2. Food Service Staff Management
a. Prepares weekly schedules one month in advance and daily assignments 1 week in advance. b. Oversees and implements a comprehensive and on-going training program complete with up-to-date training manuals to ensure exceptional service in all parts of the Club’s food and beverage operation. c. Hires, trains, coaches and evaluates departmental service staff. Responsible for maintaining records of personnel performance and establishes a program for regular, informal and formal written performance appraisals. d. Ensures that a positive spirit and healthy working environment exists throughout the Club, one that is free of safety risks and models respectfulness. e. Guarantees that all food and beverage service employees are regularly trained and certified in areas that help guard the safety and well-being of members and other employees including, but not limited to, responsible alcohol service, safe food handling, etc. f. Helps to facilitate a team environment with morale, high standards and efficient use of resources.

3. Food Service Operations
a. On the floor presence overseeing the daily operations and service in the dining rooms.

Provides hands-on support and on-going training to service staff to ensure that the member experience is of the highest quality. b. Maintains accurate member reservation system to ensure quality member experience. c. Ensures accurate use of JONAS POS system by all food service staff. Responsible for accurate daily reporting to Club Accountant. d. Oversees the general care, maintenance and upkeep of all front of house service equipment. e. Works with housekeeping to oversee the general care, maintenance and cleanliness of

Clubhouse and Club furnishings. Ensure consistent look and feel of Clubhouse. f. Prepares member event seating assignments, seating charts and place cards. g. Meets weekly with kitchen and events team to review upcoming events and departmental initiatives. h. Assists General Manager to ensure that the food and beverage department is operated in accordance with all applicable local, state and federal laws. This includes exacting control over state monitored areas such as alcoholic beverage sales, sanitation and hygiene. i. Keeps General Manager informed of all potential problems and activities related to the smooth operation of the Dining Rooms. j. Enforces house rules as they apply to the food and beverage areas of the Club. k. Cover light duty afternoon bar as needed. l. Order service supplies for dining room.

4. Financial Management
a. Maintains an up-to-date point-of-sale management information system, which can be counted on for timely and accurate information for all parts of the food and beverage operation. This includes properly recording cash receipts (outside events only). b. Reports sales information to the Club Accountant through JONAS on daily basis. c. Report staff attendance for service charge distribution inline with payroll period deadlines. d. Monitors employee records to avoid overtime and maintain labor costs within budget.

5. Assist with other Club duties from time to time as requested.

Minimum Qualifications and Characteristics:

1. 4 year college degree preferably in hospitality or business administration.
2. Minimum 5 years of experience in food & beverage service, 2 years in private Club, luxury, or similar environment.
3. High level of personal and professional decorum in fast paced and occasionally demanding environment.
4. Ability to interact effectively in a positive and helpful manner with members, staff, coworkers, guests and management in all aspects of the job.
5. Demonstrated strong organizational, verbal, written and mathematical skills.
6. Must be available to work evenings and weekends as scheduled.

Essential Functions:

1. Generally work is performed indoors – 50% seated, 50% on your feet.
2. Requires ability to lift 25 pounds and seek assistance for heavier loads.

Job Type: Full-time

Pay: $80,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 5 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

COVID-19 considerations:
Following all San Francisco Covid prevention guidance

Work Location: One location

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