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Club Details

The One Hundred Club

100 Market Street Suite 500
Portsmouth, NH 03801


This club uses CMAA's General Manager/Chief Operating Officer Concept.
Age of Club Number of Members Average Age of Members Club Ownership
20 300 57 Individual-Owned
Gross Dollar Volume Annual Dues Volume Annual Food Sales Annual Beverage Sales
$2,000,000.00 $750,000.00 $550,000.00 $450,000.00

Golf Facilities

Golf facilities unspecified

Tennis Facilities

Tennis facilities unspecified

Swimming Facilities

Swimming facilities unspecified

Other Athletic Facilities

Dining Facilities

  • 1 Ballroom that seats 100
  • 1 Private Function Room that seats 30
  • 1 Meeting Room that seats 20
  • 1 Lounge/Bar that seats 100

Special Club Features

Built in the spirit of private dining clubs around the world, the One Hundred Club is New England’s premier private club, providing business leaders five-star hospitality in a comfortable setting surrounded by breathtaking views of historic downtown Portsmouth, New Hampshire. We offer spacious function rooms, meeting rooms, a comfortable bar and grill area, and a rooftop terrace where members and their esteemed guests can enjoy the sights and sounds of our beautiful city.

Portsmouth, NH is a beautiful coastal city and is a vibrant hub of culture and arts, dining and recreation. 

The club recently underwent a $2 million renovation and expansion and now occupies the entire top floor of 100 Market Street with 360 degree terrace views of beautiful downtown Portsmouth and Piscataqua River. 

Club is open 5 days per week, 12 months per year.

Job Details

Date Posted

7/8/2021

Job Title

Director of Food and Beverage

Brief Job Description

The One Hundred Club, which has recently undergone a $2 million renovation and expansion in 2020, seeks an energetic and dynamic Director of Food and Beverage to lead the team into a new growth phase. This position will report to the General Manager and directs the Executive Chef, Events Manager and Front of House Staff.

The Director of Food and Beverage is responsible for club’s dining services and all food and beverage production throughout the club. Directly supervises the Executive Chef, Events Manager and Front of House Staff. Plans, implements and monitors departmental budgets. Hires, trains and supervises subordinates and applies relevant marketing principles to assure that the wants and needs of club members and guests are consistently exceeded. Floor presence during dinner service is a requirement.

Tasks and Duties Include:

  • Develops an operating budget for food and beverage department; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained.
  • Develops a capital budget for all necessary food and beverage equipment and recommends facility renovation needs.
  • Ensures that adequate cash procedures are followed and that documentation is reported in an accurate and timely manner.
  • Responsible for proper cash and charge procedures, guest check analysis, tip reports, ticket controls and daily sales reports and analysis.
  • Manages the department’s long-range staffing needs.
  • Assists in recruitment, training, supervision and termination of food and beverage staff.
  • Helps plan and approves the organizational chart and staffing and scheduling plans.
  • Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
  • Monitors employee records to minimize overtime and keep labor costs within budget.
  • Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
  • Assures that all applicable club policies and procedures are followed.
  • Helps plan and approves external and internal marketing and sales promotion activities for the department’s outlets and special club events.
  • Approves menu items, pricing, and menu designs for dining, special events and banquet events.
  • Establishes quantity and quality output standards for personnel in all positions within the department.
  • Ensures 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.
  • Ensure all energy management, preventive maintenance and other standards are consistently met.
  • Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented to the employees’ personnel files.
  • Researches new products and evaluates their cost and profit benefits.
  • Maintains food and beverage personnel records.
  • Monitors purchasing and receiving procedures to ensure proper quantity, quality and price for all purchases.
  • Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
  • Consults daily with the Executive Chef, Catering Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
  • Greets guests and oversees actual service on a routine basis.
  • Helps develop wine lists and wine sales promotion programs.
  • Establishes, updates and maintains all written standards and procedures for the department as needed.
  • Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken.
  • Monitors appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
  • Monitors employee dress codes according to policies and procedures.
  • Approves all product invoices before submitting to the Accounting Department.
  • Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
  • Responsible for the proper accounting and reconciliation of the point-of-sale and member revenues.
  • Maintains records of special events, house counts, food covers and daily business volumes.
  • Ensures that an accurate reservation system is in place.
  • Audits and approves weekly payroll.
  • Approves all entertainment.
  • Responsible for long-range planning for the department in concert with the club’s planning process.
  • Establishes and maintains professional business relations with vendors.
  • Works with the club’s Controller to identify and develop operating reports and for ongoing control of the department.
  • Serves as manager-on-duty on a scheduled basis.
  • Complete periodic china, glass, and silverware inventories.
  • Implement and monitor sanitation and cleaning schedules.
  • Completes other appropriate assignments from the General Manager.

Candidate Qualifications

The successful candidate will have knowledge and experience in the following areas:

  • Food and beverage cost controls and operating procedures
  • Accounting
  • Menu design
  • Marketing and promotions
  • Wine, spirits and bar operations
  • Point-of-sales systems
  • Strong interpersonal and organizational skills
  • Polished, professional appearance and presentation
  • Manage stress and time
  • Build a team, train, and maintain employee teams
  • Effective communication through all department levels and throughout club
  • Knowledge of and ability to perform required role during emergency situations

Educational Requirements

  • Four-year college or university degree in Hospitality Management or Culinary Arts. (Preferred)
  • Five years or more as a food and beverage manager 
  • Has at least 2 years of management experience in a similar high-end club environment. (Preferred)

Date Position Available

Immediate

Salary Range

$65,000.00 to $69,999.00

Other Benefits

Competitive salary and benefits package including CMAA membership 

Please send resumes to:

Suzanne Crowther
General Manager
100 Market Street Suite 500
Portsmouth, NH 03801
PHONE: 603-766-4100
sue@onehundredclub.com

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