Organization
Founded in 1916, Palma Ceia Golf and Country Club is located in Tampa's most prestigious residential neighborhood and is the Tampa Bay area's most prestigious private club. The Club features an 18-hole championship golf course, tennis courts, swimming, a fitness center and clubhouse for member entertaining, dining and banquets. The main focus of Palma Ceia Golf and Country Club is providing members and their guests with outstanding facilities and the highest standard of service.
Position Overview
The Food & Beverage Manager will oversee the Club's diverse dining and banquet operations, ensuring excellence across multiple venues:
- The 19th Hole: A casual family dining venue open six days a week, offering à la carte service. It averages over 145 lunch covers and 185 dinner covers. Buffet-style service is available for Sunday Brunch and Wednesday Dinner, adding approximately 250 weekly covers.
- The Lounge: An adults-only pub serving bar and casual fare Tuesday through Sunday, with additional lunch service on weekends. It averages more than 40 daily covers.
- The Men's Locker Grill: A men's-only dining space offering lunch Monday through Saturday and daily bar service.
- The Pool Pavilion: A seasonal outdoor venue averaging 75 daily covers during peak season.
- Bendelow's: A fine dining venue available for private events and regular service Thursday through Saturday. It accommodates up to 80 members/guests for private events.
- Banquet Facilities: Managing event spaces including the Ballroom (up to 250 guests), Windsor Room (40 guests), Living Room (70 guests) and Centennial Room (24 guests).
The Food & Beverage Manager will also oversee all additional F&B outlets, such as the snack bar, concession stand and turn stand. This role includes supervising the Events Director, Banquets & Events Manager and Restaurant Managers. Additionally, the position requires collaboration with the Clubhouse Manager and Executive Chef to manage budgets, as well as hiring, training and leading staff while implementing marketing strategies to enhance the member experience.
Responsibilities
- Works closely with Clubhouse Manager developing an operating budget for each of the department's revenue outlets; monitors and takes corrective action as necessary to help ensure that budgeted sales and cost goals are attained.
- Recommends capital purchase for all necessary F&B equipment and recommends facility renovation needs.
- Responsible for proper charge procedures, member check analysis, commissions reports, ticket controls and daily sales reports and analysis.
- Manages the department's short-term and long-range staffing needs.
- Assists in recruitment, training, supervision and termination of F&B employees.
- Helps develop the organizational chart, staffing requirements and scheduling plans within their department.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Monitors employee records to keep labor costs within budget.
- Assures that all standard operating procedures for revenue and cost control, as well as Club policies and procedures are in place and consistently followed.
- Helps plan internal marketing and sales promotion activities for the department's outlets and special events.
- Works with Clubhouse Manager and Executive Chef to review menu items, pricing and menu designs for all outlets, special events and banquet events.
- Researches new products and evaluate their cost and profit benefits.
- Works with Purchasing Manager to monitor purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
- Consults daily with the Executive Chef, Banquet Manager, Purchasing Manager and other club administrators to help assure the highest level of member satisfaction at proper costs.
- Serves as manager-on-duty on a scheduled basis.
- Ensure timely correspondence with all catering including inquiry, follow-up, contracts and billings.
- Complete periodic China, glass and silverware inventories.
- Implement and monitor sanitation and cleaning schedules.
- Works with Human Resources to ensure all legal requirements are consistently followed, including wage/hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
Qualifications
- Seven years of experience in private club management with an emphasis on Food and Beverage
- Food safety certification
- Alcoholic beverage certification
- Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), Jonas Club Software, POS, and other industry specific software at least at an intermediate level.
Competitive Compensation
Salary is commensurate with qualifications and experience. Palma Ceia Golf and Country Club offers an excellent benefits package, including medical, dental, vision, life, short- and long-term disability, and retirement (401k).
A full background check and drug testing will be conducted on selected candidate.
Professionals who meet or exceed the established criteria are encouraged to send current resume and cover letter addressed to Mr. Robert Ley, General Manager Palma Ceia Golf & Country Club. Send to:
Terry Anglin, CCM, CCE, ECM
Principal
terry@gsiexecutivesearch.com
901-550-9338
Ned Welc, CCM, CCE
Principal
ned@gsiexecutivesearch.com
440-796-7922
GSI Executive Search has been serving the private club industry for thirty years, providing a wide range of executive search and placement services. In addition to GM searches that have been performed recently, GSI consultants have done over 100 GM searches around the US in the last two years.