Department: Food & Beverage

Reports To: General Manager/Clubhouse Manager/HOD

Job Summary:

-The Food & Beverage Superintendent is responsible for the overall management and success of the clubhouse’s food and beverage operations.

-They lead the team in delivering exceptional culinary experiences and outstanding hospitality while ensuring profitability and adherence to the clubhouse’s vision and standards.

Key Responsibilities:

Leadership & Management:

• Lead, motivate, and develop a high-performing F&B team, fostering a positive and collaborative work environment.
• Ensure efficient scheduling and deployment of staff to meet operational needs.
• Conduct regular performance reviews and provide ongoing coaching and training.

Operational Excellence:

• Oversee all F&B operations, including dining rooms, bars, banquets, events, and any other F&B outlets.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and efficiency across all areas.
• Monitor inventory levels, manage costs, and optimize purchasing practices.
• Ensure adherence to food safety and hygiene regulations.

Financial Performance:

• Develop and manage the F&B budget, monitoring revenue and expenses to achieve profitability targets.
• Analyze financial data to identify trends and opportunities for improvement.
• Implement strategies to maximize revenue and control costs.

Menu Development & Innovation:

• Collaborate with the culinary team to create menus that reflect the clubhouse’s vision and cater to member preferences.
• Stay abreast of culinary trends and introduce innovative concepts.
• Ensure menu items are consistent with quality standards and profitability goals.

Guest Experience:

• Foster a culture of exceptional guest service throughout the F&B team.
• Develop and implement guest feedback mechanisms to continuously improve service quality.
• Address guest concerns and complaints promptly and professionally.

Strategic Planning:

• Participate in the development of long-term strategic plans for the F&B department
• Identify and implement growth opportunities, such as new events or menu offerings.
• Collaborate with other departments to ensure a seamless guest experience across the clubhouse.

Key Performance Indicators (KPIs):

Financial:

• F&B revenues budget: Track overall revenue performance against budget targets.
• Food and beverage cost percentages: Monitor and optimize food and beverage costs as a percentage of revenue.
• Labor cost percentage: Manage labor costs effectively as a percentage of revenue.
• Gross profit margin: Track the overall profitability of the F&B operations.
• Net profit margin: Assess the bottom-line profitability after all expenses are considered.
• Inventory turnover rate: Ensure efficient inventory management and minimize waste.
• Revenue per available seat hour (RevPASH): Measure the revenue generated per seat during operating hours.
• Average check size: Track the average spending per customer/table.
• Beverage-to-food sales ratio: Analyze the balance between food and beverage sales.

Operational:

• Guest satisfaction ratings (from surveys, and feedback forms): Gauge customer satisfaction with service, food quality, and overall experience.
• Employee satisfaction ratings (from surveys): Assess employee morale and engagement.
• Employee turnover rate: Track the rate at which employees leave the F&B department.
• Foods safety and hygiene audit scores: Ensure compliance with health and safety regulations.
• Table turnover rate: Measure the efficiency of table service and seating capacity utilization.
• Speed of service metrics (e.g., order to delivery time): Track the time it takes to fulfill customer orders.

Strategic:

• Successful launch of new menu items or events: Measure the success of new initiatives based on revenue, customer feedback, and participation.
• Increased member participation in F&B events: Track the number of members attending F&B events and their spending.
• Growth in F& B revenue: Measure they ear-over-year growth in F&B revenue.
• Number of new members attracted by F&B offerings: Assess the impact of F&B on membership growth.

Qualifications:

-Proven experience in a senior F&B management role, preferably in a clubhouse or similar environment.

-Strong leadership and people management skills.

-Excellent financial acumen and budgeting skills.

-In-depth knowledge of food and beverage operations, including menu development, cost control, and quality standards.

-Exceptional customer service skills and a passion for hospitality.

-Degree in Hospitality Management or Minimum Diploma with five (5)  years of experience and above