Texas A&M University
Classification Specifications

General Description:  Assists in the management of booking, planning and executing all University Club reservations and events. Supervises service staff.

Typical:  Assists the General Manager; books luncheons (all parties over 10 guests), banquets, meetings, weddings and other social events; creates and manages events from start to finish; confirms all events and enforces club fees and food minimums; makes appointments with clients to view club and consult on special events; maintains communication with all guests/members on booked events; hires, trains supervises and reprimands all part-time service and administration staff; manages service and administration staff to ensure excellent accommodations and service to club patrons; implements and enforces procedures of the POS system for the club; generates profit and loss reports to include account receivable and payables, member rosters, guest checks, invoices, sales receipts, credit memos and daily deposit logs; assists in developing and maintaining operational manuals for all areas of the club; manages budgetary control in reviewing financial reports and takes corrective measures when appropriate; ensures groups adhere to club policy; ensures quality control for facility; designs and implements special events for the club; recruits and handles all affiliate accounts; attends meeting throughout campus and the surrounding community in recruiting revenue; tabulates monthly reports for the General Manager to include member list and annual summary; creates employee incentive programs; assists in monthly Board of Directors meetings; maintains a training regiment to ensure that all bartenders and service staff have certification through TABC and the Health Department; assists event planners that have specific budgets to fit their needs; evaluates perpetual inventory sheets from Beverage Supervisor for each bar; ensures customers are receiving proper and attentive service from club staff; coordinates with service staff supervisor on staffing of all club events; sets alcohol prices for in-house events and maintains a clean and organized environment for staff; organizes and plans TABC classes with Beverage Supervisor; assists in training service staff and bartenders; develops bar sales budget; reviews financial reports and takes corrective actions as appropriate; manages all applicable beverage service forms and sales tracking paperwork with Beverage Supervisor; keeps up to date on new products; suggests wines to accompany food; promotes and helps create social events; completes end of month reports including inventory and sales; orders inventory such as beer, wine, liquor, soda, pre-mix, glassware, monogrammed paper products, coffee stirrers and fruit garnishments; maintains budget for all alcoholic beverages and sales; manages and reviews sales and invoice inputs; reports to General Manager on all projected monthly bar sales; administers Positive Performance Management discipline program for all part-time administrative and service staff; creates beverage price list for club and assists Beverage Supervisor in the maintenance of the list; other duties as assigned.

Received:  General instruction and occasional review from administrative supervisor.

Given:  General supervision of staff under the direction of this position.

Required:  Bachelor’s degree or any equivalent combination of training and experience. Three or more years of experience in a supervisory/management position in a restaurant or banquet style service operation. Must have experience in liquor inventory.

Preferred:  Bachelor’s degree. Five years of experience as a manager of an upscale dining facility. Working knowledge of catering alcoholic beverages.

Required:  Must be able to qualify for and obtain a Texas Alcohol Beverage Certification permit within 6 months of employment. Will be required to obtain a Food Handlers card and Food Management Protection Certification for continued employment. Valid driver’s license and good driving record. Must be able to obtain State of Texas class “C” vehicle operator’s license within 30 days of employment.

Preferred:  None.

Typical:  Use of standard food service equipment and personal computers.

Typical:  Physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items or supplies and carrying them short distances within the work area. Constant exposure to wet slippery floors, heat, steam and refrigerator temperatures.