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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.
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