Job description

About us

Houston Yacht Club, Miramar Drive, La Porte, TX, USA

We are nationally recognized as a home for top level racing, have an unrivalled junior sailing program, numerous social events, and ‘learn to sail’ opportunities for families of all ages. Our historic clubhouse and harbor are located directly on Galveston Bay. Our waterfront property includes plenty of space to learn to sail, paddle, swim, and more. We have a large marina and guest rooms for overnight lodging onsite. Comfortable indoor areas host ala cart dining, weddings, private parties, and social events. Founded more than 120 years ago, we're an oasis where you can connect with friends, learn something new, or just unwind. And we're only 30 minutes from Downtown Houston.

I. Position

Assistant Manager

II. Job Summary

Responsible for all food and beverage production and service for the club. Directly supervise the Dining Room Manager, Pool manager, Events, and Chef etc. Plan and implement budgets. Hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members, family, and guests are consistently exceeded. Responsible for the banquet service function in the club. Supervise banquet service personnel to assure member and guest satisfaction through proper food and beverage service and presentation. Maximize the club’s profitability from the catering function.

IV. Job Tasks (Additional Responsibilities)

• Develops an operating budget for each of the department’s revenue outlets; monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Helps plan and approves internal marketing and sales promotion activities for the food and beverage department.
• Helps plan and approves the organizational chart, staffing and scheduling, job description and specifications for all department staff.
• Manages the long-range staffing needs of the department.
• Develop and approves the menu items proposed by the executive chef for all outlets, special events and banquet events. Books and plan’s events when needed.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state, and local laws pertaining to alcoholic beverages; assures that all applicable club policies and procedures are followed.
• Research new products and develops an analysis of the cost and profit benefits.
• Maintains food and beverage personnel records.
• Develops and implements policies and procedures for food and beverage department.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
• Works with Chef to review new techniques for food preparation and presentation in a manner and variety that maximizes member and guest satisfaction and minimizes food costs.
• Consults daily with the executive chef, administrative Assistant, Events director, and other applicable club administrators to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine basis.
• Develop wine lists and bottle or glass wine sales promotion programs.
• Develops on-going professional development and training programs for food production, service and bar production and service personnel
• Ensures correct handling procedures to minimize china and glassware breakage and food waste.
• Addresses member and guest complaints and advises the general manager about appropriate corrective actions taken.
• Develops interesting ways of promoting club functions in the dining room, lounge, and other outlets. Maximize the utilization of membership to facility through exciting and fun activities.
• Serves as an ad hoc member of appropriate club committees.
• Assists in planning and implementing procedures for special club events and banquet functions.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Confirm tables are strait and aligned, appropriate music
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the accounting department.
• Physical inventory verification and provides updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the point-of-sale systems and member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Ensures that an accurate reservation system is in place.
• Coordinate’s food service between kitchen and banquet service staff.
• Inspects all linens daily for proper appearance.
• Enforces established club rules, regulations, and policies.
• Reviews table diagrams, guest tables and other function room set-up needs for special functions.
• Conducts daily line-up to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses.
• Ensures that all banquet staff are well-groomed and in proper uniform.
• Assists with inventory of all banquet service equipment and supplies to meet required needs.
• Assists with training, supervising, scheduling, and evaluating of banquet service staff.
• Assures the neatness, cleanliness, and safety of all banquet areas.
• Completes an after-event “Banquet Service Catering Report” to improve quality and efficiency of banquet functions. Contacts membership to survey nightly dinning expertise.
• Ensures that all appropriate charges are billed correctly to each event and forwarded to the accounting department.
• Attends Banquet Department meetings.
• Manages the inventory of banquet service ware.
• Interacts with banquet host or host to assure all needs are being met.
• May serve “VIP” guests.
• Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed.
• Audits and approves weekly payroll.
• Supervises the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.
• In some clubs, the food and beverage director may also:
• Ensure timely correspondence with all catering guests including inquiry, follow-up, contracts, billings and thank you letters.
• Complete periodic china, glass, and silverware inventories.
• Maintain personnel files; and
• Implement and monitor sanitation and cleaning schedules.
• Responsible for long-range planning for the department in concert with the club’s planning process.
• Works with the general manager and executive chef to establish menu prices for à la carte dining and food and beverage outlets and with the general manager, executive chef and for banquet pricing.
• Establishes and maintains professional business relations with vendors.
• Development of wine lists and programs.
• Recommends wines to members and guests.
• Assists members and guests with wine tasting.
• Takes members’ and guests’ wine orders; complies with all required service and wine control procedures.
• Serves wine to members and guests in dining room.
• Assists in the ordering of and inventory for wines.
• Maintains the proper storage and cleanliness standards for the wine cellar or other holding areas.
• Maintains and cleans wine and liquor service carts and other service equipment.
• Attends staff meetings including pre-shift (line-up) sessions as required.
• Consistently follows state and local laws and club policies and procedures applicable to the service of alcoholic beverages.
• Advises appropriate manager about any member or guest complaints.
• Great each table and thanks members and guests; invites them to return.
• Approves design of all food and beverage and banquet menus
• Identify and develop operating reports of interest to the general manager and for on-going control of the department.
• Recommends to the general manager operating hours for all food and beverage outlets.
• Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
• Serves as night manager on duty on a scheduled basis. Responsible for all operations in the absence of the General Manager.
• Completes other appropriate assignments from the general manager.

V. Reports to

General Manager

VI. Supervises

Chef, Dining Room supervisor; Outlet Manager, Pool Manager

Employee Name Printed

Employee Signature

Date

Manager Name Printed

Manager Signature

Date

Job Type: Full-time

Pay: $1,000.00 - $1,200.00 per week

Benefits:

• 401(k) matching
• Health insurance

Restaurant type:

• Bar
• Casual dining restaurant
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• Night shift

Weekly day range:

• Every weekend

Education:

• Bachelor's (Preferred)

Experience:

• Supervising: 2 years (Required)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Night Shift (Required)

Work Location: In person

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