Food and Beverage Services Manager

**CLUB PROFILE**:
The Rideau Club offers its members a unique mix of social, dining and business opportunities in the heart of Ottawa, with a history dating back to 1865. The Club is located at 99 Bank Street.

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This position is responsible for the day-to-day general management of member food and beverage service operations, including supervising food and beverage service staff. It entails every aspect of the 'dining experience' for all members and their guests. As a member of the Extended Leadership Team, the Food and Beverage Service Manager is expected to be a leader, teacher, and role model for all staff.

**DUTIES AND RESPONSIBILITIES**:

- **General**_
- Manages all aspects of the member food and beverage service operations, including the maintenance and acquisition of all related equipment.
- Seeks out new and innovative opportunities to continually impress the members and their guests and displays strategic thinking, excellence, passion, and forethought.
- Informs the Operations Manager and Chief Executive Officer of all significant or potentially significant operating matters, problem areas, achievements, or other matters of importance.
- Works with the Operations Manager, Catering and Events Manager, and Membership Administration and Engagement Coordinator to ensure successful execution of all events.
- Actively participates as a member of the Extended Leadership Team (ELT).
- Serves as a staff liaison on appropriate Club committees and at planning meetings with event conveners.
- Plans professional development and training activities for self and staff. Attends conferences, equipment shows, workshops, and other educational programs to maintain current knowledge of service innovations and changes that could affect the department’s operations.
- Communicates and works closely with the Operations Manager to discuss service requirements, beverage costing, and facility conditions to develop and plan for recommended capital needs.
- Maintains all member dining areas in accordance with the standards set out in the Rideau Club Standards document, including procedures and processes to ensure the security and proper storage of beverage products, inventory, and equipment.
- Anticipates beverage and staffing requirements, plans accordingly, and executes measures to remedy forthcoming, current, and ongoing issues.
- Completes regular evaluations of the performance of the entire food and beverage service program.
- Undertakes special projects as the Operations Manager and CEO requests, including duties beyond managing the food and beverage service operations department.
- Ensures compliance with all legal, legislative, health & safety, and employment handbook requirements (e.g., licensing).
- **Member Experience**_
- Ensures that outstanding service is delivered to all members and guests throughout their dining experience.
- Maintains contact with members and helps to ensure maximum member satisfaction.
- Communicate regularly and robustly with the membership about food and beverage member dining opportunities, service hours, service interruptions, etc.
- Receives and resolves complaints from members, guests, and staff with high professionalism.
- Ensures member dining areas are set, clean, and presentable at all times.
- Interacts with members, answering questions, solving problems, overseeing services, attention to detail, and cleanliness.
- **Financial Management**_
- Ensures the food and beverage POS system (Jonas) is appropriately programmed to process all sales accurately.
- Monitors the ordering and receiving of all alcoholic beverages, ensuring proper quantity, quality, and price.
- Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.
- Completes monthly beverage inventories and identifies opportunities to control beverage costs.
- Research new products and develop an analysis of their costs/benefits.
- Assists the Operations Manager and Accountant in preparing the department's annual budget; takes corrective action to help ensure budget goals are met.
- Assists the Operations Manager and the CEO in developing/implementing long-range (strategic) and annual business plans, operating reports, forecasts, and budgets.
- **Employee Management**_
- Responsible for the hiring, orientation, ongoing training, scheduling, supervision, and discipline of all Food and Beverage Service Department staff.
- Provides mentoring, coaching and regular feedback to maintain and develop team member performance.
- Monitors safety conditions and employees’ conformance with safety procedures, updates emergency plans and procedures and assures that effective training for these programs is conducted for all food and beverage service operations.
- Conducts or ensures performance reviews are completed on an annual basis for all staff in the food and beverage service department.
- Ensures all necessary employment documentation is submitted as required (e.g. all new hir