Food & Beverage Manager

Direct and oversee all facets of food and beverage operations in our restaurant, golfers’ lounge, comfort station, beverage cart, and banquet areas including personnel, service standards, menu, ordering, vendor relations, food production, inventory, and marketing. Responsible for department-related guest satisfaction and financial performance.

$50,000 - $65,000

Essential Duties:

• Clearly describes, assigns, and delegates responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, room service, restaurants, banquets, kitchens, and stewards).
• Prepares and monitors annual budget, revenue goals, and expenses for the Food and Beverage department, generating various (weekly, monthly, etc.) business volume forecasts and planning accordingly.
• Reviews and analyzes various financial results/reports to monitor overall Food and Beverage performance and take any corrective actions as needed.
• Monitors market conditions that impact menu offerings, business volume, and profitability.
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food, beer, wine, liquor costs, and other expenses.
• Participates with the Chef and Catering Managers in creating menus to entice a variety of appetites including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
• Directs ordering amounts, timing of orders, receiving, invoice settlement and accuracy, storage temperatures and areas.
• Seeks to optimize engagement with Troon Preferred F&B Partnerships to best available products, prices and services.
• Approves catering policy and pricing; may include carry-out planning, production and closure of all events.
• Implements policies and procedures for the Food and Beverage department, including compliance with company standards relating to the quality of products and services.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Develops, and administers ongoing training programs and tracks completion and certifications
• Assures that each new associate receives effective orientation and training. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Responsible for implementing and maintaining excellent service to achieve guest satisfaction.
• Communicates any changes or new policies and procedures to the department.
• Conducts staff meetings with subordinates.
• Maintains flexibility to take on new and different tasks as directed by the General Manager.
• Incorporates safe work practices in job performance.
• Attends and participates in staff meetings.
  
  

Minimum Qualifications for the Food and Beverage Manager:

• Bachelor’s degree (BA) from a four-year College or university; or four to six years related experience and/or training; or equivalent combination of education and experience.
• Is ServSafe Food Manager Certified or can obtain certification
• Has or can obtain TiPS or Responsible Alcohol Service certification
  
  

Other Qualifications:

• Knowledge of hospitality POS system application, hardware, software, and menu programming.
• Experience in Multi-faceted Food and Beverage operations.