Top Asset Management Executive jobs in Charlotte, NC

Job Summary:

The Clubhouse Manager is a key member of the management team and is directly responsible for the oversight of the Overall Operation, the Food & Beverage Operations, Pool and Tennis, Facility Maintenance and Housekeeping at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B staff. Works closely with the General Manager and collaborates with all departments of the Club to improve the Member Experience.

Essential Duties and Responsibilities:

• Create a feeling of overall hospitality, warmth, and energy through interactions with membership, guests and staff.
• Maintaining the ‘staged’ look of our Clubhouse.
• Focus on the continued development of ‘Work Culture’ in which all staff are committed to creating ‘WOW’ moments for the members and guests.
• Maintains a high visibility, regularly communicating and interfacing with membership, both in-person and through structured written communication.
• Plans and implements budgets. Develops an operating and payroll budget for all departments under their oversight.
• Involvement with the general manager to prepare the annual operating budget.
• Takes a ‘coaching and teaching’ approach to team member development and directs corrective action procedures as necessary.
• Responsible for preparing revenue and expense reporting, payroll reporting and operations action plans to discuss with the general manager bi-monthly.

• Daily management of the Food and Beverage Department
  • Conducting ongoing training; constantly updating the personnel as procedures evolve.
  • Enforcing proper uniforms and hygiene for the staff.
  • Institute and implement all Human Resource guidelines.
  • Uphold all Food and Beverage policies & alcohol service guidelines.
  • Ensuring all employees are conducting themselves in a professional manner.
• Program and maintain all point of sale and reservation software.
• Assist with all banquet and event sales and execution.
  • Assists in planning, promoting and generating enthusiasm and interest for club events.
• Conduct training and refresher classes for all F&B personnel in the correct procedures.
• Daily oversight of all F&B accounting procedures

• Forecasting and budgets pertaining to F&B operation
  • Directly responsible for achieving the budgeted COGS% for all non-alcoholic and alcoholic beverages.
  • Analyzes financial results for the food & beverage dining operations relative to budgeted goals and takes corrective measures as necessary.
• Coordination between all departments – connecting the F&B operation with Golf, tennis, aquatics and housekeeping operations.
• Develop and implement creative strategies to increase revenues.
• Responsible for overall guest satisfaction
  • Fielding all member issue as they arise
  • Assisting the service staff throughout the shift or event as needed
  • Quality assurance in the front while collaborating with the Executive Chef and back of house
• Perform daily walk-through to ensure full compliance with the Department of Health regulations.

Additional Responsibilities:

• Preparation of a bi-weekly schedule for all FOH & Banquet staff
• Conduct daily pre-shift meetings.
• Act as the designated Opening or Closing MOD – securing the entire building as necessary.
• Maintaining cost controls and completing a monthly beverage inventory to submit on the first of the month
• Interviewing potential new hires
• Organizing and enforcing all daily side work sheets.
• When closing, organize all nightly drops, closing procedures, and appropriate cash handling.
• Communicating with the Culinary Team
  • Low inventory or service needs
  • Reservations & pace of dining
  • Dietary restrictions and needs for our members and guests.
  
  

Qualifications, Experience and Skill Requirements:

• Must have 3-5 years of related experience in F&B management.
• Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage/ a la carte and banquet experience.
• Proven management experience with a strong business aptitude
• Strong service orientation
• Must maintain a tailored & presentable appearance that consistently showcases professionalism in the front of house
• Excellent written and verbal communication skills.
• Highly organized, efficient, and detail-oriented
• Must be friendly, outgoing and possess exceptional interpersonal skills.

Supervisory Duties:

All front of house team members including but not limited to:

Servers, bartenders, banquet servers, wait assistants,

beverage cart drivers, host/hostesses, pool servers, snack bar attendants, tennis, housekeeping and maintenance staff etc.

Working Conditions:

• Physical activity includes long periods (6-8 hours) of standing, walking, bending, and scooping.
• The employee will be required regularly to reach with arms and hands.
• The employee occasionally will be required to lift 30lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas.
• Specific vision abilities include close, distance, color, peripheral vision, and depth perception.
• Work extended hours during golf and holiday season including weekends and holidays.