Food and Beverage Manager

Troon • Bedford, NH

17d

About The Position

Manages daily functions of various Food and Beverage facets including but not limited to guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions. Essential Duties:  Supervises inventories of materials and supplies for the outlet. Maintains par levels based on facility needs.  Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met. Coordinates all group events through the Golf Tournament Coordinator.  Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs. Ensures all equipment is in proper working order, to include beverage carts.  Completes reports on production and necessary requisitions. Controls the distribution of necessary supplies.  Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.  Ensures sanitation standards are consistently met.  Coordinates menu planning with Executive Chef.  Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.  Manages department members that may include, but is not limited to: Snack Bar, Beverage Cart, Server.  Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.  Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.  Regular and reliable attendance.  Incorporates safe work practices in job performance.

Requirements

• High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience.
• Ability to read and speak English may be required in order to perform the duties of the job
• Must meet state age requirements for handling alcoholic beverages.
• Knowledge of Microsoft Office applications and POS system.

Responsibilities

• Manages daily functions of various Food and Beverage facets including but not limited to guest satisfaction and customer service, personnel, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
• Supervises inventories of materials and supplies for the outlet.
• Maintains par levels based on facility needs.
• Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met.
• Coordinates all group events through the Golf Tournament Coordinator.
• Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs.
• Ensures all equipment is in proper working order, to include beverage carts.
• Completes reports on production and necessary requisitions.
• Controls the distribution of necessary supplies.
• Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.
• Ensures sanitation standards are consistently met.
• Coordinates menu planning with Executive Chef.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include, but is not limited to: Snack Bar, Beverage Cart, Server.
• Assures that effective orientation and training are given to each new associate.
• Develops ongoing training programs.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.
• Regular and reliable attendance.
• Incorporates safe work practices in job performance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED