Description

• Supervises inventories of materials and supplies for all Pool Food and Beverage needs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.
• Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Display good associate development and mentorship skill, builds a team for the future and fosters growth.
• Develops relationships with the members and guests to personalize and anticipate service needs.
• Manages service standards of the restaurant and bar.
• Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs.
• Ensures all equipment is in proper working order.
• Completes reports on production and necessary requisitions.
• Maintains par levels based on facility needs and controls the distribution of necessary supplies.
• Ensures sanitation standards are consistently met.
• Coordinates menu planning for all outlets with the Executive Chef.
• Develops ongoing training programs.
• Maintains regular communication with other departments.
• Must be on the floor during busy mealtimes and required to open/close the bar and restaurant as needed.
• Incorporates safe work practices in job performance.

• High school diploma or general education degree (GED); and 3-5 years food and beverage management experience and/or training.
• Must be at least 21 years of age or older to meet age requirements for this position.

• Knowledge of Microsoft Office applications and POS system.
• Demonstrates great customer service. Strong oral and written communication skills.
• Ability to read and speak English required to perform the duties of the job.