Beach Point Club (Mamaroneck, NY) seeks Food Service Supervisor as follows: Job Description: Supervise restaurant service in the main clubhouse. Assure highest standards of appearance, cleanliness, hospitality, and service in restaurant & staff. Supervise and train Service Team (incl. hire, train, schedule, supervise & evaluate). Maintain a high level of member contact. Manage within budgetary restraints, & plans budget. Develop & implement programs to increase revenues through repeat business & higher check averages. Manage reservations. Do revenue analyses & reports from point of sale (POS) systems. Maintains inventory. Job Duties include: • 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 restaurant employees to ensure that they are in proper and clean uniforms at all times. • Hires, trains, supervises, schedules and evaluates restaurant staff. • Confirms time, attendance and hours worked of restaurant staff. • Produces daily or meal-period revenue analyses and other reports from point of sale (POS) systems used in the dining room. • Performs daily POS closeout. • Provides appropriate reports concerning employee hours, schedules, pay rates, job changes, etc. • Receives and resolves complaints concerning restaurant 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 service team; relays pertinent information such as house count and menu changes, special member requests, etc. • Able to lead staff through all service types such as American and Buffet. • 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. • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. • Develops and maintains the dining room reservation system. • Monitors dining room labor and supplies budget; makes adjustments to achieve financial goals. • 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 on duty, in absence of regular Manager. • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. • Performs other appropriate assignments and projects as required by the Manager (F&B). • Performance of tasks involves good verbal and written communication skills. Job Requirements: