Golf Facilities

• 18 hole course, designed by Pete Dye

Tennis Facilities

• 3 outdoor Har-Tru courts

Swimming Facilities

• 1 Outdoor
• 1 Outdoor

Other Athletic Facilities

Deep Water Marina 20-stall Equestrian Center Fitness Center

Dining Facilities

• Formal Dining Room
• Member's Grill
• Outdoor Dining
• Casual Dining Room
• Private Function Room

Special Club Features

Job purpose

Responsible for food and beverage service for the club.  Promotes the club’s dining facilities for member dining, private banquets, business and social meetings and other member related activities.  Oversees administrative and operational aspects of preparing and serving events.  Work with other departments to assure that the guests’ expectations are exceeded.  Assists in budgets, hiring, training and supervision of subordinates and apply relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded.

Duties and responsibilities

1. Responsible for managing the beverage program. This includes accurate monthly inventories of Liquor, Beer, Wine and tobacco. Participates in wine tastings, makes recommendations, and is responsible for development of wine list, beverage list and weekly drink specials.
2. Directs pre-meal reviews with dining room staff, relaying any policy changes, special notes, member needs or other pertinent information as needed to ensure a positive member dining experience.
3. Takes reservations, greets and seats members as needed. 
4. Performs table checks, inquiring about the overall dining experience.
5. Is trained and proficient in “recovery” service when a member has a poor experience.
6. Addresses member and guest complaints and advises Director of F&B and General Manager about corrective actions taken
7. Assures the cleanliness and safety of dining room areas, equipment and fixtures.  Reports deficiencies and maintenance concerns to proper personnel through the established app FIXIT.
8. Promotes, advertises and markets the club’s social event facilities and capabilities to all members
9. Transmits necessary information to and coordinates event planning with production, serving and housekeeping staffs; arranges for printing of menus, procuring of decorations, entertainment and other special requests, etc.
10. As needed, checks function sheets against actual room set-up; oversees personnel scheduling for special functions and supervision of service personnel within budgetary means
11. Arranges prompt billing and payment for all ala carte and, where directed, member events
12. Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws.
13. Attends management meetings to review policies and procedures, upcoming business and to continually develop quality and image of the food and beverage department
14. Tracks new products and trends in food service and catering applicable to the club
15. Develops interesting ways of promoting club functions in the dining room, lounges and other areas of the club.
16. Ensures the security of valuables (club’s, guests’ and members’ property) at all times
17. Assumes responsibility of manager on duty (MOD)

Assistant Food & Beverage Manager 

1. Inspects to ensure that all safety, sanitation, energy management, preventative maintenance and other standards are consistently met.
2. Ensures correct handling procedures to minimize china and glassware breakage and food waste.
3. Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
4. Assist in the recruiting and hiring of new food and beverage staff
5. Supplement the monthly newsletter with all pertinent club food and beverage information each month as needed.
6. Assists in recruitment, training, supervision, review and, where applicable, corrective action of food and beverage staff.  
7. Responsible for establishing and maintaining department paperwork and records in appropriate files in a timely and efficient manner. 
8. Assists in developing and maintaining all written standards and procedures for the department as needed.
9. Develops beverage education programs for the membership and staff.
10. Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis, including timely submission of each.
11. Provides courteous, obliging, and attentive service to all members and guests.
12. Is familiar with club information, such as:  facility lay-out at all locations to include emergency procedures; the organizational chart; key personnel and members.
13. Assures a high standard of appearance, hospitality and service in personnel and cleanliness of dining rooms. 
14. Works closely with the Concierge, Director of First Impressions and Marketing/Sales staff regarding the scheduling of visits and itineraries of members and guests.
15. Completes other tasks and related duties as assigned by the Director of Food & Beverage.
16. Ensures that all members, guests and co-workers are treated in a friendly and respectful manner in accordance with the standards of excellence of The Ford Plantation.
17. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform any other job related duties requested by their supervisor.

Educational Requirements