Food and Beverage Manager, DU Golf Course

University of Denver•Highlands Ranch, CO

13d•$70,000 - $80,000•Onsite

About The Position

The University of Denver has a proud athletic tradition that compliments the schools academic endeavors. In its history, DU has won 28 national championships and enables student-athletes to compete on 17 Division 1 teams. The Pioneers pursue championships, excel academically, and represent both the University and their respective conferences to the best of their abilities. Position Summary The Food and Beverage Manager is responsible for leading and managing the food and beverage operation for the golf club. This includes daily restaurant operations, bar service, cart service, tournament fulfillment, and special event operations. The position is responsible for servicing all customers within the golf club and also maximizing the profit within the food and beverage operation. The position also ensures that the kitchen, bar and restaurant facilities meets and adheres to all codes and licenses and that all presentation of facilities, food and beverage are presented in a quality way. Essential Functions Daily food service operations in order to provide quality products including: menu evaluation and planning, purchasing, inventory, receiving, food preparation, control and storage. Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations. Accountable for the execution of product and service quality by maintaining highest level of delivery. Prepares and updates statistical reports to ensure compliance with federal, state, and local regulations. Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process. Establishes policies and procedures for delivery of superior food and beverage product/service which exceed the customer expectations. Manages the entire beverage service including the restaurant and beverage cart service. Ensures that customer’s needs are met through the selection and quality of offerings as well as ensuring that customers are offered beverages during play. Provides menu offerings and pricing for tournament and special event offerings that meet the needs of clients and provide a fiscal return to the golf club. Executes these offerings to provide the best experience possible. Provides team leadership by ensuring cohesiveness and service excellence through hiring, training and review of employees. Creates an effective and efficient work schedule to maximize productivity and deliver service excellence. Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating budget. Provides training to all staff on service excellence, food preparation and delivery, alcohol management (TIPS), and other items as needed.

Requirements

Excellent written and oral communication skills.
Ability to calculate figures and amounts such as discounts, product calibration, percentages. Also, familiarity with financial concepts such as budget development/forecasting, depreciation, etc.
Ability to solve practical problems and deal with a variety of variables in situations where only limited standardization may exist.
Ability to interpret a variety of instructions furnished in written, oral, or schedule form.
Candidate must have the capability to communicate with customers and potential clients in a constructive and optimistic fashion.
Excellent organizational skills are required.
High school diploma.
Culinary and hospitality certifications.
5+ Years of food and beverage operations and management experience.
Alcohol License Assignment.
TIPS Certified.

Nice To Haves

Bachelors degree in hospitality management.
SafeServe training and certification.
Experience with CPS! reservations.
Experience with a golf facility food and beverage.

Responsibilities

Daily food service operations in order to provide quality products including: menu evaluation and planning, purchasing, inventory, receiving, food preparation, control and storage.
Maintains and implements sanitary and food safety conditions and training to adhere to auditing procedures and statutory regulations.
Accountable for the execution of product and service quality by maintaining highest level of delivery.
Prepares and updates statistical reports to ensure compliance with federal, state, and local regulations.
Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process.
Establishes policies and procedures for delivery of superior food and beverage product/service which exceed the customer expectations.
Manages the entire beverage service including the restaurant and beverage cart service.
Ensures that customer’s needs are met through the selection and quality of offerings as well as ensuring that customers are offered beverages during play.
Provides menu offerings and pricing for tournament and special event offerings that meet the needs of clients and provide a fiscal return to the golf club.
Executes these offerings to provide the best experience possible.
Provides team leadership by ensuring cohesiveness and service excellence through hiring, training and review of employees.
Creates an effective and efficient work schedule to maximize productivity and deliver service excellence.
Manages by providing positive and constructive feedback to employees in order to reward, coach, correct, and motivate.
Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating budget.
Provides training to all staff on service excellence, food preparation and delivery, alcohol management (TIPS), and other items as needed.