What are the responsibilities and job description for the Food & Beverage Manager position at Troon?
Position Summary:
The F&B Manager is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. Driving revenue through programming, driving golfers to the bar and up-selling will be a key component to this position. This includes implementing budgets and the hiring, training and supervising of all related F&B service and food production staff. The F&B Manager will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.
Compensation: Salary plus bonus package available for achieving budgeted revenues and expenses.
Qualifications, Knowledge and Skill Requirements:
• Must have 3 years of hospitality management experience
• College degree preferred
• Must have proven success of driving revenue through programming
• Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage/ a la carte and banquet experience
• Must have proven management experience
• Must have strong business aptitude
• Must have strong service orientation
• Must possess excellent written and verbal communication skills
• Must be highly organized, efficient and detail-oriented
• Must have exceptional interpersonal skills
Position Responsibilities:
• Daily management of Food and Beverage Department
• Assist General Manager with banquet and event execution
• Create marketing initiatives to drive revenue through the food and beverage operation
• Hires, supervises and develops bartender, beverage cart driver, host/hostess, line cook, snack bar attendant and other employees in the F&B department
• Conduct training and refresher classes for all F&B personnel in the correct procedures
• Daily oversight of all F&B accounting procedures
• Forecasting and budgets pertaining to F&B operation
• Maintaining cost controls and conducting a monthly inventory
• Implement and maintain F&B sales/marketing programs
• Food ordering and preparation – follow PO buying process
• Quality assurance, guest service and training of all employees
• Uphold Food and Beverage policies
• Institute and implement all Human Resources guidelines
• Coordination between all departments
• Develop and implement creative strategies to increase revenues
• Plan and Coordinate special events and functions
• Responsible for overall guest satisfaction
• Ensure all employees are conducting themselves in a professional manner
• Perform daily walk-through to ensure full compliance with the Department of Health regulations
• Complies with applicable health, alcoholic beverage, fire and other local/state laws
• Closing procedures and appropriate cash handling practices
• Perform other duties as assigned
