Food & Beverage Manager

About the role

Manages daily functions of various Food and Beverage facets including but not limited to guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Responsibilities

• Dedicate 49% or less of each day to management and supervisory duties
• Regularly walk the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution is according to standard
• Supervise inventories of materials and supplies for the outlet(s); maintain par levels based on facility needs
• Maintain regular communication with the Director of Golf and Head Professional and other Department Leaders to ensure operational objectives are being met
• Inspect the facility regularly to ascertain any maintenance, repairs or clean-up needs; ensure all equipment is in proper working order, including beverage carts
• Complete reports on production and necessary requisitions; control the distribution of necessary supplies
• Adopt and incorporate best practices, including the use of recommended inventory management software and other analytics tools
• Administer menu design, product pricing, ordering, inventory control procedures, and end of month inventory
• Ensure sanitation standards are consistently met; coordinate menu planning with Executive Chef
• Develop strong working relationships with all Troon preferred suppliers and actively participate in recommended programming
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manage department members that may include, but are not limited to: Snack Bar, Beverage Cart, Bartender, Server, food runner, bus person, bar back
• Assure that effective orientation and training are given to each new associate; continually develop ongoing training programs
• Monitor business volume forecast and plan accordingly in areas of manpower, productivity, costs and other expenses
• Incorporate safe work practices in job performance

Minimum Requirements

• High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or equivalent combination of education and experience

Physical Demands

• Frequently stands, walks, talks or hears
• Occasionally sits, uses hands, reaches with arms and hands, climbs, balances, stoops, kneels, crouches or crawls
• Regularly tastes or smells
• Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds
• Occasionally works in wet or humid conditions (non-weather) and outdoor weather conditions
• Noise level is moderate

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English may be required to perform the duties of the job
• Must meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits and regional cuisines
• Strong leadership ability including skills to communicate and express ideas and directives clearly to associates
• Strong problem analysis and problem resolution skills
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs
• High level of active listening skills and strong client service skills, including the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills
• Professional and courteous demeanor
• Ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values
• Organizational development abilities with a strong focus on individual and team advancement
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Budget and forecasting knowledge and abilities to create and maintain effective financial accountability to the company and to the ownership
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
• Extensive knowledge of food and beverage service equipment and current trends
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors
• Fluent in English speaking, writing and understanding

Certificates/Licenses

• Food Safety and Applicable Sanitation Training
• Alcohol Awareness Training