Food and Beverage Manager

BallenIsles Country Club

About The Position

Esplanade Lake Club HOA Inc. is seeking a Food and Beverage Manager! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. General Purpose: Manages daily functions of various Food and Beverage facets, including, but not limited to, member/guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preference, food production, inventory, and catering functions.

Requirements

High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or an equivalent combination of education and experience.
A beverage background is required for this position, including experience in both bartending and inventory control.
Food Safety and applicable sanitation training
Alcohol Awareness Training
Ability to read and speak English may be required to perform the duties of the job (e.g., associates may be required to communicate with English-speaking customers or co-workers, and equipment manuals are in English).
Must meet state age requirements for handling alcoholic beverages.

Nice To Haves

We are looking for a hands-on leader who is always striving for continuous service improvement. The ideal candidate must have strong front-of-house skills and be able to work in partnership with the back of house.
Bilingual is a plus.

Responsibilities

Manages daily functions of various Food and Beverage facets, including, but not limited to, member/guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution are according to standards and maintaining a continued presence in key business areas.
Supervises inventories of materials and supplies for the outlet(s) and maintains par levels based on facility needs.
Maintains regular communication with the Director of Golf, Head Professional, and other department leaders to ensure operational objectives are being met.
Inspects the facility regularly to identify any maintenance, repair, or cleanup needs and ensures all equipment is in proper working order, including beverage carts.
Completes reports on production and necessary requisitions and controls the distribution of necessary supplies.
Adopts and incorporates best practices, including the use of recommended inventory management software and other analytical tools.
Administers menu design, product pricing, ordering, inventory control procedures, and end-of-month inventory.
Ensures sanitation standards are consistently met.
Coordinates menu planning with the Executive Chef.
Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming.
Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; and addressing complaints and resolving problems.
Manages department members that may include, but are not limited to: Assistant Managers, Supervisors, Snack Bar Attendants, Beverage Cart Attendants, Bartenders, Servers, Food Runners, Bus Persons, and Bar Backs.
Assures that effective orientation and training are given to each new associate and continually develops ongoing training programs.
Monitors business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses.
Maintains regular and reliable attendance.
Incorporates safe work practices in job performance.