Food & Beverage Manager

Employment Status

Full‑time (30 hours or more per week)

Pay

Salary range: $70,000 – $75,000 annually

Benefits

• Company medical, dental, and life insurance (effective the first of the month after the first day of full‑time employment)
• Paid Time Off accrual at 120 hours per year
• 7 paid holidays annually
• Eligibility to participate in the J.F. Shea Co., Inc. 401(k) plan after 30 days of service (for team members 21 years and older)

Position Overview

The Food & Beverage (F&B) Manager is responsible and accountable for strategic planning, proactive leadership, direction, and support of the F&B team to assure peak performance, culinary decisions, events, and establishing excellence for the guest experience. This position reports to the Director of Food & Beverage or Club Manager.

Key Responsibilities

• Communicate BlueStar Resort & Golf (BSRG) core values and mission to support company goals.
• Support the Director with strategic intelligence on all F&B initiatives, including vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and development of new F&B experiences.
• Ensure superior standards of food service and quality meet or exceed employee and guest expectations.
• Maintain effective communication regarding F&B operations, safety, and employee concerns.
• Model motivation to inspire team members; hire, train, supervise, create weekly schedules, and coach staff.
• Recognize and celebrate team member success while maintaining a sense of humor.
• Manage cost of goods, labor, and general expenses of F&B operations.
• Establish and manage purchase order programs, department checkbooks, contribution reports, and budgets.
• Coordinate with the Club Manager to set budget and goals for sales, revenue, new projects, and business development.
• Execute budgets on a daily, monthly, and annual basis and create operational reports as requested.
• Oversee all F&B functions (e.g., corporate parties, weddings, etc.).
• Maintain BSRG standards of excellence and pursue continual improvement by staying current on new products and market trends.
• Attend culinary exhibitions, buying shows, and educational seminars as requested.
• Perform other duties and responsibilities as assigned.

Personal Attributes

• Highly customer‑oriented and responsive with a strong need for closure.
• Ability to work under pressure and balance multiple priorities.
• Strong team‑building skills; capable of leading, cooperating, and motivating.
• Embodies BlueStar core values: Honesty and Integrity, Respect for the Individual, Teamwork, Competitive Spirit.

Minimum Requirements / Qualifications / Skills

• High school diploma or equivalent preferred.
• Three to five years of related hospitality experience preferred.
• One to three years supervising a team of managers or in a supervisory role (required).
• Current Food Handlers Card and TIPS® Certification.
• Meets state and federal minimum age requirements for serving alcohol.
• Computer literate; proficient with Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Familiarity with county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret food‑service industry periodicals.
• Ability to understand standardized recipe formats.
• Ability to write routine reports and correspondence.
• Effective public speaking skills for customers and team members.
• Proficiency in calculating food costs, menu pricing, discounts, percentages, inventory, labor standards, and volume; understanding of profit and loss statements and capital project presentation.
• Basic computational and budgetary analysis abilities.
• Strong planning, problem‑solving, decision‑making, delegation, time management, and employee development skills.
• Excellent written and verbal communication skills.
• Consistent achievement of high work standards with attention to detail, accuracy, and timeliness.
• Initiative and independent decision‑making based on sound judgment.
• Comfort with multitasking in a fast‑paced environment focused on continuous improvement.
• Flexible schedule required, including evenings and weekends; minimal travel may be required.
• Valid driver’s license.

Work Environment

This role operates in a professional indoor office setting as well as throughout the facility, including kitchens and outdoor event areas. Standard office equipment (computers, phones, copy/fax machines) is regularly used. Kitchen environments contain ovens, stoves, dishwashers, slicers, coffee machines, steamers, mixers, and chef’s knives. Employees may be exposed to heat, steam, fire, outdoor weather conditions, and occasional native wildlife. Noise levels can be loud, and outdoor work may involve walking on variable terrain while carrying items and navigating event setups.

Physical Demands

The position requires regular use of sight, hearing, speech, taste, smell, sitting, standing, walking for long periods, bending, kneeling, and manual dexterity. Frequent hand washing is required. Employees must occasionally lift or move up to 20 pounds and be able to work in a fast‑paced environment that demands attention to multiple details.