To ensure the qualified management of the Club's Food & Beverage operations, including customer service, efficiency and business growth
**Restaurant **& **Bar Operations**:
- Manage each section supervisor and support their individual roles and responsibilities
- Develop a strong and supportive working relationship, keeping abreast of any needs or issues that may arise and impact on success of that section
- Collaborate to ensure these sections are delivering high quality food and beverage experiences at every occasion
- Gather and respond to feedback from members and guests - menu development and costing is critical to maintain interest in the venue
- Work with Marketing team to ensure attractive posters, flyers, collateral are appropriate to the service style and menu offerings provided
- Research, review and implement improvements, initiatives which will assist with the increase of covers and turnover
- Build a strong rapport with customers in both bar and restaurant - many of whom are regulars and long term members of the Club
- Conduct regular inspections of all front and back of house F&B; areas and ensure areas are properly and hygienically maintained,
- Build relationships with suppliers to achieve best pricing structures, sponsorship support and promotions which are appropriate and relevant to the Club's demographic
- Maintain compliance with all legislative authorities, eg Liquor Licensing, Health & Hygiene and any other relevant authority
- Keep abreast of any new technology or information relative to best practice and applicable for an F&B; environment
- Provide friendly & helpful customer service which will consistently exceed our members' expectations
**Function **& **Event Operations**:
- Support the Function Manager in the planning and delivery of both Club and Private functions and events
- Ensure that supervision and floor staff are all suitably trained and experienced in all aspects of function operations including set-ups, equipment, and customer service
- Assist Function Department with regular reviews of menu pricing and content
- Assist Function Department with proposals and business development as and when required, or in the absence of the Functions Manager.
**Kitchen Operations**:
- Support Head Chef in the planning and development of restaurant menus, minimum 4 changes per year based on seasonal changes
- Support Head Chef in the planning and development of function menus to suit the needs of conferences, weddings and other similar private events,
- Support Head Chef in reviewing and maintaining kitchen equipment, staff training, stock control and importantly, improving COGS
Alternatively, for a confidential chat please contact:
**Martin Smith **on **0402 456 030**
**Ellen Bouzan** on **0448 480 400**
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**Did you know?**
Frontline Hospitality has offices across Australia and not all of our roles are advertised on job boards. Head to our website to view all of our available positions.
**Frontline Hospitality Recruitment**
**44 Kings Park Road**
**West Perth**
**WA 6005**
**Tel: 0862 634 433
📌 Food & Beverage Manager
🏢 Frontline Recruitment
📍 Perth