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Assistant!Food!and!Beverage!Manager!
JOB!D E S C RIP TI ON!
Position Title: Assistant Food and Beverage Manager
Reports to: Food and Beverage Manager
Supervises: Dining Room Supervisor, Bartenders, Servers, Events Manager, Men’s Locker Room Attendant,
Men’s Card Room Attendant
Position Summary:
The Food and Beverage Manager will work closely with the Food and Beverage Director. The successful candidate
will have strong interpersonal skills, be an effective communicator and have practical knowledge of food and
beverage operations. Supervises the preparation and timely opening of all dining facilities for daily service.
Coordinates with Dining Room Supervisors and Event Manager to perform daily pre-shift meetings, to communicate
the daily specials, and to provide any special instructions. Supervises service and maintains a presence on the floor
throughout the shift. Acts as a liaison between the kitchen and the wait staff during service. Leads by example.
Classification: This is an exempt, salaried position. Hours will fluctuate based on scheduled events.
Essential Job Functions: The Assistant Food and Beverage Managers position is responsible for, but is not limited
to, the following:
• Manages training and supervising wait staff to ensure consistent delivery of service according to ACC
service standards including proper uniform, personal hygiene, side work, and closing duties.
• Ability to align club goals with individual and team goals
• Establish cleaning schedules and general upkeep of all dining room equipment, (daily, weekly, & monthly).
• Oversees and updates section assignments, room set-ups and overall appearance of dining rooms.
• Manage POS updates including pricing changes, adding menu items and daily specials
• Be knowledgeable and proficient in all POS procedures and assist servers with voids, comps, split checks,
etc.
• Be knowledgeable of reservation system and procedures for lunch, dinner and holidays.
• Be familiar with all dining room operations.
• Carefully follows all TABC laws and club policies and procedures regarding alcoholic beverage service
and informs manager if continued service to a member or guest is in question.
• Report all facility repairs/maintenance needs in a timely manner.
• Actively seek programs, incentives, etc., to increase membership activity in the dining room and keep staff
motivated.
• Document all employee, member and guest accidents at the time of occurrence.
• Ensure that only top quality and visually appealing products are served to our members/guests.
• Responsible for closing/locking of the Club to include re-sets, reports and security relations.
• Perform all other duties as directed by the Food and Beverage Manager or General Manager/COO
Personal Skills:
• Effective communication through all department levels and throughout club
• Has a heart to serve not only members, but co-workers
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• Knowledge of and ability to perform required role during emergency situations
• Strong interpersonal and organizational skills
• Polished, professional appearance and presentation
• Manage stress and time
• Ability to multi-task
•
Education and/or Experience:
• Bachelor’s Degree in Hospitality preferred
• Food safety certification.
• Alcoholic beverage certification.
• Experience In Private Club, resort or high-end restaurants
Physical Demands: This position routinely requires sitting, standing, walking, kneeling/squatting,
bending/stooping, pushing/pulling, holding, twisting, reaching, climbing stairs/ladders, and the ability to lift at least
forty (40) pounds.
Limitations and Disclaimer: The above job description is meant to describe the general nature and level of work expected to
be performed for this role at Amarillo Country Club. It is not intended to be an exhaustive list of all responsibilities, duties and
skills required for this position. All job requirements are subject to possible modifications and will be reasonably accommodated
for individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the
health and safety of other employees. This job description does not state or imply that these are the only duties to be performed
by the employee occupying this position. Employees will be required to follow other job-related instruction and perform other
job-related duties when requested by their supervisor, in compliance with federal and state laws. Listed requirements are
representative of minimum levels of knowledge, skills and abilities to perform this job successfully. Employee must possess the
abilities or aptitudes to perform each duty proficiently. Continued employment remains on an “at-will” basis.
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Task!List!
Job Tasks/Duties
• Designs floor plans according to reservations.
• Plans dining room set-up based on anticipated guest counts and client needs.
• Takes reservations, checks table reservation schedules and maintains reservations log.
• Greets and seats members and guests.
• Inspects dining room employees to ensure that they are in proper and clean uniforms at all times.
• Hires, trains, supervises, schedules and evaluates dining room staff.
• Confirms time, attendance and hours worked and approves weekly departmental payroll prior to submitting
it to the Payroll Office.
• Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of
tips and hours for employees and submits to Payroll Office.
• Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, tip pools, etc.
• Receives and resolves complaints concerning dining room service.
• Serves as liaison between the dining room and kitchen staff.
• Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed
according to schedule.
• Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and
menu changes, special member requests, etc.
• Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks
the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns.
• Makes suggestions about improvements in dining room service procedures and layout.
• Trains staff on all aspects of the POS system.
• Develops and supervises the revenue control system.
• Assures that the dining room and other club areas are secure at the end of the business day.
• Develops and maintains the dining room reservation system.
• Utilizes computer to accurately charge members, create forecast and revenue reports and write
correspondence.
• Develops and continually updates and refines policy and procedure manuals for service staff to increase
quality and to control costs.
• Assists in service and tableside cookery, as needed.
• Attends scheduled staff meetings.
• Plans operating budget for dining service responsibilities.
• May serve as club’s opening and closing manager or manager on duty.
• Works with Executive Chef to update, review and print weekly menu changes.
• Assists in developing wine lists and beverage promotions.
• Tracks wine sales.
• Assures that local and state laws and the club’s policies and procedures for the service of alcoholic
beverages are consistently followed.
