Operations Manager /Food and Beverage Manager - Golf Club JHB

BGA Recruitment • Full-time • Johannesburg, Gauteng, South Africa • 1w ago

POSITION BASED IN Sandton - Working on a golf course, country club experience would be beneficial

Key Responsibilities include for:

Managing all staffing within the clubhouse
Responsible for the entire food and beverage operation for the clubhouse restaurant, half way house and cellar.
Plan and implement budgets and contracts to achieve the required GP Margin.
Manage all events and corporate functions
Manage the housekeeping, maintenance and upkeep of the entire clubhouse

1. Available to greet members and guests and provide exceptional Service and attention at all times

2. Develop an annual operating budget for the department expenditure and revenue, After approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.

3. Ensure effective management, orientation and training for all clubhouse staff.

4. Inspect and manage to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met throughout the clubhouse. Ensure daily cleanliness and presentation of all Clubhouse Areas are according to the highest Standards, with specific attention to detail

5. Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized.

6. Ensure high food standards.

7. Plan and approve the organisational chart, staffing, scheduling procedures and job description / specifications for all department staff.

8. Ensure that all legal requirements are consistently adhered to including BCEA and Health & Safety Act.

9. Manage stock control.

10. Assist in developing innovative ways of promoting club functions.

11. Manage all golf club events and corporate functions

12. Manage the Golf club diary and internal calendar of events and functions

13. Ensure employee dress codes are according to policies and procedures.

14. Responsible for the proper accounting and reconciliation of the Restaurant and Halfway House Point of Sale systems

15. Maintain record and reports of daily business volumes

16. Manage staff work times and overtime