Minneapolis Golf Club is one of golf’s favorite places for the past century, our legacy of both amateur and professional golf makes us proud stewards of the game, beginning with our very first tournament, the Minnesota State Open.
Legends of the game including Sam Snead, Arnold Palmer, Jack Nicklaus, Gary Player, Fred Couples, Ben Crenshaw, Tom Lehman, Payne Stewart, Tom Watson, Phil Mickelson, and Nancy Lopez have all strolled the fairways of MGC.
The Club was chosen to host its first tournament in 1924, The Minnesota State Open, and hosted the United States Amateur in 1950. The PGA Championship came to Minneapolis Golf Club in 1959—which also marked CBS Television’s first Minnesota golf tournament to be aired nationally.
The Dayton's Challenge was a charity golf event held at MGC from 1996 to 2003. Organized by Tom and Jim Lehman, this annual tournament benefited Children's Cancer Research Fund, the fundraising arm for the Pediatric Oncology Department at the University of Minnesota. The year 1998 was truly memorable for this event as it featured golf legends Arnold Palmer, Jack Nicklaus and Gary Player as the headliners competing along with many other top players. Dayton’s Challenge winners over the years included David Duval, Phil Mickelson, Payne Stewart, Tom Watson, Fred Couples, Ben Crenshaw and Nancy Lopez many of whom lavished praise on Minneapolis Golf Club's classic, traditional design.
POSITION SUMMARY:
The Food & Beverage Director position manages operations of the entire Food & Beverage Department and assists with Banquets. Specifically, the F&B Director oversees a la carte operations, the Executive Chef, pool, as well as the service training program. The Food & Beverage Director will ensure smooth a la carte operations, adherence to company policies, open staff communication and ensure that the highest quality of service is provided to the membership and guests. The position will also assist the General Manager in planning, developing, and controlling F&B toward total satisfaction. Pays special attention to Labor and Payroll control. In addition, the F&B Director is to provide friendly, knowledgeable, and efficient experience to our members and their guests, assuring a high standard of appearance, hospitality, and service in personnel. A very visible, accessible, and engaged team member as well.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
- Primary focus is the management and direction of a la carte operations and staff to include supervision and delegation of staff, service training, follow MGC’s Standard Operating Procedures, and ensuring member satisfaction.
- Greets members and guests by name whenever possible and oversee service on a routine and random basis. Address member and guest complaints and rectify them as soon as possible and studies these situations for necessary action to prevent recurrence. Counsels Service Staff about grievances and remedying of complaints: correct and executes solution. Also advise Human Resources about appropriate employee corrective actions taken.
- Responsible for hiring all Grill/Pool/6th Tee staff, Executive Chef and creating the service staff schedule. Post schedule no later than 5 days prior to the start of the new schedule. Staff according to business levels and labor costs.
- Manage and create the F&B Service Training Program: Create and revise manuals as necessary, conduct hands-on training with new and current staff, provide refresher training to current staff as needed.
- Remain highly visible.
- Responsible for the training of all member dining service staff to include Grill Captains/Servers/Bartenders/Food Runners, and concessions staff at 6th tee and Pool; emphasizing proper serving techniques and the highest level of service to clients and membership.
- Ensure staff is following dress code, professional conduct standards and workplace policies. Work with HR to provide immediate corrective action for employees in violation of standards.
- Monitor daily hygiene and food safety standards. Ensure that all safety, sanitation, energy management, preventive maintenance and other cleanliness standards are consistently met.
- Communicate professionally, tactfully and promptly with members, clients, vendors and with the general public to answer questions and solve problems. Do not fraternize or gossip with the staff. Lead by example. Ensures staff dress and conduct themselves always in a professional manner.
- Come up with new and creative ideas for the department and plan internal/external marketing and sales promotion activities. Help develop beer/wine lists and promotions.
- Ensure that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
- Ensure correct handling procedures to minimize china and glassware breakage and food waste.
- Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues.
- Maintain POS system including sales items, pricing, etc.
- Maintain a regular presence and visibility within the Grill and Pool or schedule a Captain to serve as acting manager when you are not available to be there.
- Participate in facility inspections to assure cleanliness, maintenance, and safety.
- Provide regular communication with staff on specials and promotions.
- Frequently circulate throughout facilities observing and greeting members/guests and resolve any complaints.
- Expedite food and assist servers and bartenders as needed.
- Be knowledgeable of all MGC food and beverage product offerings.
- Provide Nightly Manager Reports on Restaurant activities to General Manager.
- Set up and contribute to daily pre-shift meetings regarding food and beverage departments as well as service reminders.
- Participate in budgeting/forecasting and financial planning for F&B.
- Manage inventory of uniforms and proper issuance, returns and documentation.
- Communicate frequently with the kitchen on timeline and ensure that the product being served meets quality standards, is timely and per the member specifications.
- Perform and/or direct the opening and closing duties as needed for the Grill Room, Pool and #6 Tee
- Oversees Annual Inventories of China, Glassware, Silverware and other service items.
- Immediately identify if product is running low, such as supplies and beverages. Keeps necessary inventories at appropriate par levels.
- Ensure that all staff is following a standardized process and is on the same page.
- Work with the Grill Captains/staff to create a schedule that provides adequate management coverage. All shifts should overlap slightly to provide a shift change report. As a general rule, there should be a manager or a captain scheduled to open and close Grill every night.
- Continuously manage employee hours and overtime to ensure labor costs are in line. Ensure employee time records are accurate and schedules are being revised in Jonas as necessary.
- Adjust the staff schedule at a moment’s notice based on levels of business.
- Monitor ticket accuracy.
- Receive and monitor beverage inventory.
- Works closely with Banquet Director and entire Leadership Team.
Who we want:
- You are friendly and personable
- You have strong character and unquestionable work ethics
- You have a degree in hospitality management or equivalent education and experience in the industry.
- You have 5 years or more experience in the food & beverage hospitality industry
- You have solid computer skills specifically with office programs
- You enjoy evaluating service standards and improving things whenever possible
- You are a good conductor yet you jump into the work load whenever necessary
- You are eager to develop strong relationships with clients (members)
- You can come up with ideas and strategies to meet or exceed budgeting guidelines
- You enjoy coordinating with team members and other managers
- You are good at organizing, planning and prioritizing work
- You are a creative thinker
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Schedule and Pay*
This is a competitive, salaried position. Rate of pay will depend on experience and professional qualifications.
Minneapolis Golf Club has a demanding work schedule during the golf season. Nights and weekends are a must.
In the off season, work hours have more flexibility.
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Benefits*
This is a benefits eligible position including health, life, 401k paid vacation, employee meals and employee golf privileges.
NECESSARY SKILLS:
- Strong commitment to exceptional customer service.
- Proven track record of maintaining cost controls, increasing revenues and providing strong leadership and ongoing training to F&B staff.
- Refined public relations skills
- Experience creating successful marketing or promotional programs and/or events.
- Experience and/or knowledge about the game of golf desired.
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EDUCATION/EXPERIENCE: *
- Minimum of 4-5 years experience managing or assisting in the management of F&B operations to include large social and corporate events.
- Bachelors Degree in Business Management, Hospitality, Marketing or similar field or combination of experience and education.
- Continuing education as provided by Minneapolis Golf Club
SUPERVISORY RESPONSIBILITY
This position supervises Executive Chef, Restaurant Servers, 6th Tee Concession Attendants and Food Runners/Bussers
WORK ENVIRONMENT
This position operates in a restaurant and office environment as well as outdoors. When working outdoors, there is no protection from weather conditions. At times, the employee is required to function in narrow aisles or passageways. The employee may be exposed to hazards including, but not limited to cuts, slipping, tripping and burns.
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. While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, kneeling, reaching, climbing, balancing, pushing, pulling, stooping, crouching, grasping, feeling, fingering and repetitive motion. The employee is required to have close visual acuity. This position may require lifting of up to 50 pounds.
POSITION TYPE AND EXPECTED HOURS OF WORK
This position requires frequent evening and weekend work. Must be available to work varying days & hours.This position is required to work major events including, but not limited to Easter, Mother’s Day, Halloween party, Member/Member, Invitational, Santa Brunch.
MGC is an Equal Opportunity Employer
Location: 2001 Flag Avenue South, Saint Louis Park, MN 55426
Job Type: Full-time