Table View: Clubhouse Manager – Retirement Village – Table View posted by Cedrus Libani Recruitment Agency Ltd

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 our community. This position requires a highly organized and customer-focused individual to ensure seamless service delivery and resident satisfaction.

Key Responsibilities

• 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.

Requirements

• 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.

Qualifications

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.