• The River Club of NY
  • $39,570.00 -62,650.00/year*
  • New York , NY
  • Hospitality - Food Services
  • Full-Time
  • 212 E 55th St

The River Club was organized and incorporated in 1930 to fill the need for a family club in New York City located in attractive surroundings. Its purpose is to promote social interaction and sports among its Members and to provide a Clubhouse with appropriate facilities for men, women, and children.?


The River Club offers gracious dining, comfortable accommodations and a variety of social events including extensive athletic facilities such as two indoor professional clay courts, a singles squash court and a swimming pool.?The Club offers unparalleled services to Members and the Club reflects a warm and welcoming ambiance.?


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Job Overview:



  • This position manages the daily operations of the dining room and private events throughout the Club, maintaining established quality and service standards, maximizing profits and controlling expenses for the club.

  • Must be skilled in the areas of scheduling labor, expense controls and meeting/exceeding financial goals. Must also have demonstrated abilities at marketing and promoting the F&B outlets.

  • Must have experience supervising a union staff as well as experience with maintenance programs.

  • The individual must also have wine and beverage knowledge?and able to enact beverage control systems.

  • Required computer skills are use of Microsoft Office?


Responsibilities:



  • Assign & delegate responsibility and authority for the F & B operation.

  • Train and implement club standards for personnel performance and customer service.

  • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety

  • Perform some service tasks such as clearing tables and serving food and drinks when necessary.

  • Monitor dining room labor and supplies budget. make?adjustments to achieve financial goals.

  • Oversee banquet functions and meetings to ensure proper set up and timing and appropriate service is provided

  • Develop detailed plans for each catered event in conjunction with some clubs department (food and beverage director, executive chef, banquet chef, house director) as necessary.

  • Grow sales by responding to?inquires and leads are responded to in an enthusiastic and timely manner

  • Assist in Organizing and directing worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facilities

  • Work closely with F & B Director in the development of high quality, creative food & beverage presentations, tastings and proposals


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Qualifications:



  • Previous experience as F&B Manager or Dining Room Manager

  • Excellent communication and customer service skills

  • Strong attention to detail and extremely organized with elevated time management and prioritizing skills

  • Proven leadership skills

  • Ability to coordinate and oversee multiple tasks simultaneously.

  • Passion for food, event planning & hospitality

  • Highly organized with strong attention to detail

  • Strong project management experience and ability to manage on-going multiple priorities

  • Flexibility to work a schedule that will include evenings, weekends and occasional long hours


Education/Experience:



  • College graduate, preferably with a degree in hospitality, culinary or business management.

  • Minimum of 4?years in Food and Beverage senior management.

  • Proven experience with catering and banquets business.

  • Multi-Language skills preferred




Associated topics: assistant restaurant manager, conference, day shift manager, general operations manager, grocery store manager, kitchen manager, management, night manager, partner, restaurant leader

* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.

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