Food and Beverage Manager – Royal Perth Golf Club (WA)

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ABOUT

Royal Perth Golf Club (the Club) is one of Australia’s premium private golf clubs located only 5 minutes from the Perth CBD and situated adjacent to the Swan River in South Perth.

Established in 1895, the Club is the oldest golf club in Perth and has a well maintained 18 hole golf course, practice facilities, modern plant and equipment and a large Clubhouse with multiple function rooms.

The Club is seeking to appoint an experienced Food and Beverage Manager to administer its operations with a membership base of over 1,600 in a first-class food and beverage operation. The Food & Beverage Manager plays a critical role in both clubhouse food & beverage service operations on a daily basis. Being the “public face” of these operations with a hands-on approach and an understanding that full “on-the-floor” member and staff engagement is critical to success in this position. The F&B Manager consistently provides superb dining and other food and beverage experiences for the Club’s membership and their guests. The F&B Manager works closely with and reports to the General Manager.  An important relationship is that with the culinary team, ensuring collaborative and harmonious relationships between front and back of house operations.  The F&B Manager is a creative and fun-loving individual who consistently brings forward innovative programming and services for membership and team.          

KEY RESPONSIBILITIES

  • Be passionate about enhancing the member service culture by understanding and exemplifying the Mission, Vision and Core Values of Royal Perth Golf Club.
  • Inspire and motivate others to perform well and be able to accept feedback from others.
  • Communicate effectively to numerous audiences, including Members, leadership and co-workers
  • Make commitments and keeps promises.
  • Identify and resolve problems in a timely manner and gather and analyze information skillfully.
  • Continue to find ways to improve and promote quality.
  • Have a developed understanding of all things Food and Beverage related including high service standards, solid food, wine and beverage knowledge.
  • Observe safety and security procedures, use equipment and materials properly, and ensure a safe workplace for the RPGC staff.
  • Be an active participant in budgeting, hiring, coaching, orientation and training of the F&B staff.
  • Create a culture of teamwork and accountability among the staff to ensure all is done in accordance with approved Club policies compliant with governmental regulations.
  • Have a strong and highly visible, and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service. He or she must be able to communicate these expectations to staff with diverse backgrounds and motivate them positively to understand and execute those expectations.
  • Oversee all dining areas to ensure smooth operations, high levels of member and guest satisfaction, quality food products and exemplary service.
  • Assist in planning and be responsible for ensuring that special club events are well-conceived and executed.
  • Play an active role in banquets and social functions, including member and member-sponsored events.
  • Be responsive to members’ requests for menu selections, event planning, etc., and strive to find creative ways to accommodate reasonable requests; have a belief in a service philosophy of “the answer is ‘yes,’ what is the question?”
  • Clearly understand the metrics for successful attainment of financial goals and objectives in F&B operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment.
  • Monitor plans, budgets, and procedures to provide direction and controls for food and beverage operations; implement corrective procedures as necessary to help ensure that budget goal are attained.
  • Have a strong sense of urgency and responsiveness while also maintaining quality and integrity of service standards.
  • Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations.  Keep current on all matters pertaining to the food and beverage industry.
  • Consistently monitor payroll and labour resource allocations to ensure they are in line with financial forecasting and goals.
  • Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes.
  • Be a collaborative team player who is willing to be “hands on” when necessary.
  • Involve associates in the decision-making process of how ‘work gets done’ and create a work environment that the staff want to come to and participate in every day.
  • Have a passion and aptitude for teaching and training and develop and enhance training programs for all food service personnel, working, as necessary, with the managers responsible for those operations.
  • Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities.
  • Support and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards.
  • Conduct and/or oversee training programs for food service personnel on various issues, including service techniques, knowledge of menu items and daily specials, Member name recognition, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations.
  • Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
  • Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial objectives with member satisfaction goals.
  • Work closely with the Head Chef to facilitate a strong relationship between kitchen and restaurant departments.
  • Ensure that staff clearly understand performance expectations and that assigned tasks are reasonable, well-conceived and appropriately conveyed. Provide resources necessary to allow employees to perform their jobs effectively and create an exceptional ambience for members and guests.
  • Establish and uphold expectations for dress, decorum and other service standards and consistently monitor for adherence at all times.
  • Take personal ownership of his or her area of responsibility, with special attention to the physical plant and overall appearance of the operation and understand the need to be consistently “member ready” in both appearance and service.
  • Establish relationships and work with state and regional wine distributors on maintaining the Clubs Cellar.
  • Oversee all cellar purchasing and the promotion of cellar releases to its members.

CANDIDATE QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

Food & Beverage management experience in a high-volume facility or an equivalent combination of related education and F&B operational experience.

SALARY AND BENEFITS

Salary is open and commensurate with qualifications and experience.
Applications close Monday 22 November at 5.00 pm. Please Send a Covering Letter and CV to the General Manager, Justin Rapley

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