Golf Facilities

Tennis Facilities

• 7 outdoor Har-Tru courts

Swimming Facilities

Other Athletic Facilities

Two International Squash Courts Five Platform Tennis Courts Fitness Equipment (Limited)

Dining Facilities

• 2 Casual Dining Room that seats 100
• 1 Member's Grill that seats 40
• 1 Lounge/Bar that seats 50
• 2 Banquet Room that seats 130
• 2 Outdoor Dining that seats 150

Special Club Features

The Role

The Assistant GM/ Director of Food and Beverage is a full-time, year round, highly visible position requiring strong presence, leadership and communication skills with members and staff alike. The F&B position reports directly to the General Manager and works closely with the Chairman of the Food and Wine, Committees and the entire club staff. The position is comprehensive and must ensure the successful achievement of the mission and objectives of Short Hills Club. The Food and Beverage manager is responsible for all food and beverage production and service for the club. Directly supervise ala carte, and outlets such as pool, racquets events and snack bar. Implement and plan hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

The Required Scope of Services

A successful Assistant GM/ Director of Food and Beverage at SHC will create a culture of member engagement, enthusiasm, and participation at all skill levels. The Assistant GM/ Director of Food and Beverage will serve as the ambassador for all SHC food and beverage from a front of the house position. He/she will manage all front of the house food and beverage responsibilities for hiring, training, discipline, and performance reviews. The Assistant GM/ Director of Food and Beverage will work on increasing dining participation for existing members. Help to create fun and exciting menus and bar offerings with our Executive Chef.

Essential Job Functions

• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Assures that all standard operating procedures for revenue and cost control are consistently utilized.
• Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.
• Helps plan staffing and scheduling procedures and job description/specifications for all food and beverage department staff.
• Manages the long-range staffing needs of the department.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Ensures that all legal requirements are consistently adhered to federal, state and/or local laws pertaining to alcoholic beverages.
• Researches new products and develops an analysis of the cost/profit benefits.
• Maintains food and beverage personnel records.
• Develops and implements policies and procedures for food and beverage departments.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
• Consults with the Executive Chef, Events Manager, and other applicable club administrators daily to help assure the highest level of member satisfaction at minimum cost.
• Greets guests and oversees actual service on a routine basis.
• Helps develop wine lists and bottle/glass wine sales promotion programs with approval of General Manager.
• Develops on-going professional development and training programs for food production, service and bar production/service personnel.
• Ensures correct handling procedures to minimize china and glassware breakage and food waste.
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
• Serves as an ad-hoc member of appropriate club committees.
• Assists in planning and implementing procedures for special club events and banquet functions.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Monitors employee dress codes according to policies and procedures.
• Approves all product invoices before submitting to the accounting department.
• Manages physical inventory verification and provides updated information to the accounting department.
• Responsible for the proper accounting and reconciliation of the Point of Sale systems and member revenues.
• Maintains records of special events, house counts, food covers and daily business volumes accurately daily. 
• Ensures that an accurate reservation system is in place.
• Audits and approves weekly payroll with providing backup information on any changes to hours or staff changes.
• Ensure all monthly requested reports labor, beverage cost, reciprocal dinning, and wine inventories with sales are reported to the general manager.

Assistant GM/ Director of Food and Beverage may also:

• Complete periodic china, glass and silverware inventories
• Maintain personnel files
• Implement and monitor sanitation and cleaning schedules

Educational Requirements

Required Education and Experience

The ideal candidate should have:

• A minimum of 3-5 years of experience as a Director of Food and Beverage in private Club or in a similar equity club setting with a resume indicating progressively more responsible positions.
• Proven ability to work effectively with General Managers as well as member-led committee chairs.
• Experience recruiting, leading and directing a team of staff both year-round and seasonal.
• Experience with procurement of supplies for the food and beverage need accordance with budget.
• Ability to be an independent, self-starter requiring minimal supervision.
• A high level of attention to detail and ability to multitask.
• Excellent oral and written communication skills.
• Organizational, financial and managerial skills, possessing a working knowledge of member owned club budgeting and accounting practices. Computer skills helpful.