Food & Beverage Manager

General Purpose

Directs and oversees all food and beverage facets including a la carte locations, banquet/event spaces, and satellite locations including the pool and halfway house.

Essential Duties

• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards)
• Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly
• Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed
• Crafts monthly variance narrative to department financials
• Maintains inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly
• Communicates financial goals and results to direct reports weekly and monthly. Develops all departmental financial forecasts to include catering
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
• Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
• Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants
• Directs and assigns work, evaluates performance, rewards, and disciplines associates; addresses complaints and resolves problems
• Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants

Education/Experience

Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience.

Physical Demands

Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

About Troon

Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com.