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

Clubhouse Manager – Retirement Village – Table View Purpose of the position The Clubhouse Manager plays a crucial role in overseeing and managing the day-to-day operations of the Clubhouse, which serves as a central hub for residents and activities within a community. Responsibilities & duties Clubhouse management on a day-to-day basis and maintaining resident relations. Responsible for controlling & analysing on an ongoing basis: 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 the prompt, efficient & courteous serving during F&B service. Establishes & maintain effective employee and resident relations. Assist in developing formal training plans & conduct on the job training sessions for the restaurant and front office employees. Handle guest complaints courteously and efficiently. Preparation of the F&B department budget & goals. Make consistent resident contact. Manage and book events for the monthly events calendar. Liaise with residents on their preferences and search for new and exciting events to host. Management of events on the day. Responsible for achieving the goals, objectives as set out by the Estate Manager. Responsible for food promotions, assist with menu creation, weekly meals of the week, Sunday carveries/roasts; Financial responsibility: Point of Sale system and management thereof, end of day and revenue reports, resident F&B accounts, bi-weekly and monthly stock takes, managing operating costs and that it is within budget, resident levy invoices, placing orders with suppliers. Ensure suppliers invoices are captured and submitted timelessly to the accounts department. Manage monthly and bi-weekly stock take, capturing and provide necessary feedback for variances. Qualifications & Experience Knowledge of all F&B Standards, quality presentation, service and products and health and safety standards as well as knowledge of front office standards and operating systems. Knowledge of menu planning Displays an understanding of the impact that menu choice has on productivity and profitability Knowledge of marketing plan, competition, promotional concepts, F&B costs and controls. Knowledge of food trends and special seasonal foods 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. Education: Higher National Diploma or equivalent required. At least two to three years in a related position. Through knowledge and experience in F&B and/or front office, both would be advantageous. Must have own reliable transport. Fluent in English and Afrikaans.