Food & Beverage Manager

BallenIsles Country Club

About The Position

Storey Lake Club has an exciting opportunity for a Food & Beverage Manager to oversee dining and beverage operations in a dynamic club environment. The ideal candidate is passionate about hospitality, team leadership, and creating memorable guest experiences. 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 equivalent combination of education and experience.
Food Safety and Applicable Sanitation Training, Alcohol Awareness Training.
Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English).
Must meet state age requirements for handling alcoholic beverages.
Working knowledge of wine, spirits and regional cuisines.
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates.
Strong problem analysis and problem resolution skills.
Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy.
Strong written and verbal communication skills.
Strong leadership and people management skills.
Professional and courteous demeanor.
Ability to create high performance teams and to be a strong team player.
Demonstrate a strong commitment to company values.
Organizational development abilities with a strong focus on individual and team advancement.
Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook.
Ability to maintain effective financial accountability to the company and to the ownership.
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back-office systems of a hospitality/food service environment.
Working knowledge of food and beverage service equipment and current trends.
Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.

Responsibilities

Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, to ensure quality and execution is according to standard.
Supervises inventories of materials and supplies for the outlet(s).
Maintains par levels based on facility needs.
Maintains regular communication with the Director of Golf and Head Professional and other Department Leaders to ensure operational objectives are being met.
Inspects the 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.
Adopts and incorporates best practices to include 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 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; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: Assistant Managers, Supervisors, Snack Bar, Beverage Cart, Bartender, Server, Food Runner, Bus Person, Bar Back.
Assures that effective orientation and training are given to each new associate.
Continually 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.