Baton Rouge, Louisiana
Assistant Manager Job Opening in Baton Rouge, Louisiana - CCLA Assistant Manager ? A?la Carte
Job Description
ABOUT THE COUNTRY CLUB OF LOUISIANA
The Country Club of Louisiana is a private, member owned club located in Baton Rouge, Louisiana. Situated on the Mississippi River, Baton Rouge is the capital of Louisiana and its second-largest city. Baton Rouge, French for ?red stick,? is a thriving city that is home to both LSU and Southern University and numerous businesses and industrial facilities. Known for its great people, unique food, and lively music, the city has something for everyone ? it represents the best of Louisiana's vibrant culture. Centuries old oaks, magnolias and other trees indigenous to the state of Louisiana, combined with scenic lakes and historic bluffs create the natural setting for The Country Club of Louisiana. Developed in 1985, the beautiful custom homes, Jack Nicklaus designed championship golf course, majestic Louisiana plantation clubhouse with tennis and swimming facilities make The Country Club of Louisiana one of the country?s finest residential and recreational communities. A legendary landmark celebrated for its quiet elegance and beauty, The Country Club of Louisiana?s Jack Nicklaus signature course is one of the premier golf courses in Louisiana and the south. People travel from all over to play the course and it is listed as a favorite by many. The golf course and practice green underwent extensive renovations during the summer of 2012. It has since been ranked #1 by Golf Digest in 2014 & 2015. CCLA?s reputation in golf is equaled by its tennis facilities. Members have access to ten impeccably maintained outdoor rubico clay tennis courts along with three indoor, hard, tennis courts, and three full time tennis professionals.
MISSION STATEMENT
The Country Club of Louisiana is a private, member-owned, full service country club dedicated to providing its members, their families, and guests with exceptional experiences throughout facilities and services in a family friendly environment.
VISION AND VALUES
Create a peaceful escape where members, families, and friends can meet, play, relax, and return. Core Values: Integrity, Respect, Innovation, Financial Responsibility, Excellent Service
THE COUNTRY CLUB OF LOUISIANA BY THE NUMBERS:
$7.9M Annual operating revenue
$3.7M Annual dues revenue
$2.3M Annual F&B revenue
130 Employees
9 Board members
Average age of members ? 56
Job Title:
Assistant Manager - A?la Carte
Reports To:
Assistant General Manager
Supervises:
A?la Carte Staff
Job Summary:
Position responsible for the management of the A?la Carte service within the club. Basic duties include: plan and implement budgets; hire, train, evaluate, and supervise subordinates; assure that the wants and needs of the club Members and their guests are consistently met or exceeded.
Interaction:
Frequent interaction with Members and guests
Frequent interaction with A?la Carte staff and other food and beverage departments
Occasional interaction with vendors
Job Tasks:
Develops detailed plans for private events
Assists with the development of an operating budget for the department
Monitors and takes corrective action as necessary to help assure that the budget goals are attained.
Assures that effective orientation and training for the staff and professional development activities for experienced staff are planned, implemented and maintained.
Coordinates and supervises all A?la Carte set-up and inspects, standardizes and corrects inappropriate procedures.
May serve as supervisor in Men?s Locker Room (19th Hole) and Banquet functions as needed.
Maintains and addresses service issues pertaining to the Nicklaus Room, Casual Dining facility, and Men?s Locker Room (19th Hole).
Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
Helps plan and approve staffing, scheduling procedures and job descriptions for all departmental staff.
Serves as liaison between dining room and kitchen staff.
Assures that the dining room areas are secure at the end of the business day.
Maintains an inventory of dining room items including but not limited to silverware, coffee pots, water pitchers, salt and pepper holders, sugar bowls and linen. Ensures that they are properly stored and accounted for.
Assists in service as needed.
Develops and implements policies and procedures for the A?la Carte department.
Consults with the Chef, Catering Department and other Club administrators to help assure the highest level of Member satisfaction.
Ensures correct handling, cleaning and storage procedures to minimize china, glass, and silver loss.
Serves as ad-hoc member of appropriate Club committees.
Greets Members and guests; oversees actual service
Assists in planning and implementing procedures for special Club events and banquet functions.
Maintains appearance of dining room equipment and facility to include dining rooms, service areas, and bars.
Holds daily pre-shift meetings with servers to insure smooth and efficient service, relay pertinent information, and provide continual training.
Ensures that staff is well groomed and in proper uniform according to policies and procedures.
Receives and appropriately rectifies complaints concerning food, beverages, or service.
Inspects service areas, rooms, and equipment to assure that sanitation, safety, energy management, preventive maintenance and other standards are met before and after events.
Implements, upgrades, and/or maintains all service standards within A?la Carte operation.
Makes recommendations and prepares proposals for replacement and upgrade of A?la Carte/Banquet service equipment, tables, etc.
Prepares typed comments on all repeat social events and key club parties/activities; maintain for future reference.
Inspects and maintains orderliness of all service equipment and storage areas.
Takes inventory of all silver service equipment and utensils on a quarterly basis. Calculates loss ratios, prepares proposals for replacement and maintains quarterly inventory log.
Responsible for the stocking, cleaning and organization of service areas.
Maintains frequent ?Manager Presence? in the dining areas of the club.
Runs all assigned functions in A?la Carte, Banquet, and outside events, etc.
Prepares billings materials to Accounting in a proper, accurate and timely manner.
Performs Maître?d duties for club functions as assigned. Placement of reservation cards, check in duties, table placement, seating diagrams, station assignments, etc.
Complete all objectives and special projects on a timely basis as assigned by the Assistant General Manager or General Manager.
When assigned as ?Manager on Duty? is expected to complete all daily responsibilities for this position, maintain presence in all areas of clubhouse operation, and ensure proper and complete closing procedures are done.
Review of department time records and make any necessary adjustments for absences, missed punches, etc. Approves time records according to Club policies and procedures.
Assures weekly staffing schedules no later than Friday for upcoming week.
Attends and conducts meetings when required
Assist in other departments including Men?s Locker Room (19th Hole), Banquet and Outside functions as needed.
Performs any other work related duties as assigned by Assistant General Manager and/or General Manager.
Keeps the club clean.
Working Conditions:
Restaurant setting
Occasional office administrative work
Occasionally exposed to hot or cold weather conditions for outdoor functions
Special Requirements:
Ability to keep information confidential
Must possess an outgoing personality
Must possess honesty and integrity
Must be courteous and tactful at all times
Must treat others with kindness and respect
Ability to effectively communicate in a professional manner to members, guests, and staff.
Ability to appear for work as scheduled and on time
Ability to interact well with co workers
Ability to understand and follow rules and procedures
Excellent communication and supervisory skills
Professional and personable demeanor
Ability to handle multiple functions simultaneously
Food and beverage service knowledge
Self motivated and works well independently
Must be proactive
Ability to follow directions from a supervisor
Must maintain a ?sense of urgency?
Physical Functions:
The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally required to stand, walk, climb stairs, balance stoop, kneel, crouch, crawl and/or sit up to eight hours per day.
Use hands to finger, handle, or feel objects, tools and/or controls.
Reach with hands and arms.
Hearing and talking sufficient enough to communicate with members, guests, vendors, and co-workers.
Specific vision abilities include close vision, vision sufficient enough to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Must be able to push, pull or lift up to 50 lbs.
Independent mobility through clubhouse.
Educational and Certification Qualifications
Bachelor?s Degree preferred in Hospitality, Business, or related field.
Experience with Jonas Software preferred.
CMAA affiliation preferred.
Job Type: Full-time
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