South Africa: Clubhouse Manager – Retirement Village – Table View posted by HotelJobs

About the Role

The Clubhouse Manager plays a crucial role in overseeing and managing the day-to-day operations of the Clubhouse, serving as a central hub for residents and activities within a community. This position requires a highly organized and customer-focused individual to manage the Clubhouse’s operations, maintain resident relations, and ensure a seamless experience for residents.

Key Responsibilities

• Clubhouse management on a day-to-day basis
• Maintaining resident relations
• Controlling and analysing resident satisfaction, restaurant, bar, venues, events calendar, POS, stock control, resident food & beverage accounts, operating costs, employees, Glo CMS Management app, cleanliness and hygiene
• Managing and coordinating prompt, efficient & courteous serving during F&B service
• Establishing and maintaining effective employee and resident relations
• Assisting in developing formal training plans and conducting on-the-job training sessions for restaurant and front office employees
• Handling guest complaints courteously and efficiently
• Preparing the F&B department budget and goals
• Making consistent resident contact
• Managing and booking events for the monthly events calendar
• Liaising with residents on their preferences and searching for new and exciting events to host
• Managing events on the day
• Achieving goals, objectives as set out by the Estate Manager
• Managing food promotions, assisting with menu creation, weekly meals of the week, Sunday carveries/roasts
• Financial responsibility: Point of Sale system management, end of day and revenue reports, resident F&B accounts, bi-weekly and monthly stock takes, managing operating costs and ensuring it is within budget, resident levy invoices, placing orders with suppliers
• Ensuring suppliers’ invoices are captured and submitted timely to the accounts department
• Managing monthly and bi-weekly stock take, capturing and providing necessary feedback for variances

Requirements

• Knowledge of all F&B Standards, quality presentation, service, and products, as well as health and safety standards
• Knowledge of front office standards and operating systems
• Understanding of menu planning and its impact on productivity and profitability
• Knowledge of marketing plan, competition, promotional concepts, F&B costs and controls
• Ability to analyse financial information and prepare budget and outlet goals
• Ability to clearly define productivity standards with quality requirements and methods needed to obtain them

Qualifications

Higher National Diploma or equivalent required. At least two to three years in a related position is preferred.

Salary & Benefits

Salary details are not available as this information was not included in the original job description.