WBC International Code Signal Flags

General Description

The Snack Bar Manager is expected to work 15 -20 hours per week and is responsible for the day-to-day oversight of Snack Bar operations, including personnel, equipment and inventory management and financial reporting.

As a Winchester Boat Club (WBC) team member, the Snack Bar Manager should exemplify the key characteristics we expect of all our employees: Integrity, Commitment, Respect, Responsibility and Cooperation.

While on duty, the Snack Bar Manager must wear the uniform specified by WBC Management (staff T-shirt, khaki shorts or pants, apron and hat). Hair should be neat, pulled back if necessary, and covered by a hat.

The Snack Bar Manager is paid at an hourly rate. Vacation time during this period is at the discretion of the WBC Executive Director working with the HR Manager (see Job Application for WBC Vacation Policy). The Snack Bar Manager must be willing to work a variety of shifts including weekends and special events as directed.

The Snack Bar Manager must be very visible to the membership.

Reporting/Management Relationships

The Snack Bar Manager reports directly to the WBC Executive Director and supervises all employees of the Snack Bar and is responsible for overseeing the scheduling of hours for all Snack Bar staff, subject to approval by the WBC Executive Director. There must be at least one Manager or Shift Manager on duty during the Snack Bar's hours of operation. It is expected that the Snack Bar Manager will work to prepare equitable schedules in line with the number of hours in employee contracts and consistent with any additional guidelines set forth by the WBC Executive Director and BOD Snack Bar Director.

Primary Responsibilities

Pre-season Planning

  • Menu - Under the direction of the Snack Bar Director, develop plans for:
    • A recommended menu and pricing.
    • Design and produce the order form to be available on the opening of the Club.
  • Inventory needs
    • Food Products
    • Paper Products
    • Equipment
      Under the direction of the Snack Bar Director and Winter Manager, identify equipment needs and work with WBC Management to assure that needed equipment is in place and in working condition.
  • Certifications
    Snack Bar Manager must be certified in CPR and choke saving techniques, Allergy Awareness and in Servesafe Sanitation and must have these certifications in place prior to the time of pre-season inspection.
  • Prepare the Stockroom and Upstairs Refrigerators
    Prepare the Stockroom, refrigerators, storage: Clean and stock the storage areas.
  • Standard of Service
    Prior to Season Opening, the Snack Bar Manager should meet with the BOD Snack Bar Director and Executive Director to discuss and agree on standards of service for the upcoming season (in the areas set forth in the General Daily Operations description below).
  • Employee Training
    Snack Bar Manager is responsible for training Snack Bar employees.

Operations

  • General
    • Daily Operations:
      Snack Bar Manager is responsible for the operation of the Snack Bar consistent with Board of Health guidelines and overseeing employees in the areas of: food preparation and handling, personal hygiene and uniform requirements (including shirt, hat and apron), cleaning and sanitation procedures inside and on the food deck, order processing, sales data entry into cash register, opening and closing procedures, customer service, inventory stocking/reordering.
    • Equipment Cleaning/Set-Up
      The Snack Bar Manager is responsible for the proper cleaning of all food service equipment and work areas inside the building, assuring that they meet Board of Health codes. Snack Bar Manager works through the WBC Executive Director to work jointly with Maintenance on the proper cleaning of the outdoor Snack Bar facility: set up/take down umbrellas, trash pickup and removal, hosing down deck, tables and chairs. Snack Bar employees may also oversee the day-to-day tidiness of the facility.
  • Pre-Season
    Work out a plan with WBC Executive Director and BOD Snack Bar Director for the level of Snack Bar service and hours that will be provided in the pre- season (from Memorial Day weekend through the beginning of full-season operations/lessons). The pre-season hours, staffing and offerings may vary year-to-year.
  • Regular Season
    • Staff Meetings
      • Attend WBC Management's weekly staff meeting with other department heads.
      • Submit a copy of staff schedules to WBC Management in weekly meeting.
      • Conduct bi-weekly meeting with Snack Bar staff.
    • Regular Hours of Snack Bar Operation (weather permitting) will be determined. It is expected that the Snack Bar will remain open on a pre-determined schedule.
    • In the event of inclement weather, WBC Management, in consultation with the Snack Bar Manager, will determine changes to the Snack Bar staffing level and hours of operation.
    • Special Circumstances in Hours of Snack Bar Operations
      Changes in scheduled hours of operation due to special circumstances should be determined by WBC Executive Director, BOD Snack Bar Director with input from the Snack Bar Manager. Club events will be handled on a case-by-case basis, and WBC shall determine the role and level of service the Snack Bar will provide. (For example, events such as Swim Meets, Sailing Regattas, and holiday and other special events the Snack Bar may be asked to stay open and provide special offerings or extra service to members and guests.)

 

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