Food & Beverage Manager

Arcis Golf•Rancho Santa Margarita, CA

13d•$70,304 - $150,000

About The Position

The Food & Beverage Manager at Tijeras Creek Golf Club oversees food and beverage outlets and service, supporting an exceptional experience for members and guests. The role involves coordinating with the Executive Chef, maintaining food quality and service standards, managing inventory and supplies, and controlling food and beverage costs. The manager also oversees banquet staff and event setup and breakdown, while providing direct guest service as needed. Evening and weekend work is required.

Requirements

1 to 2 years of banquet and/or food and beverage supervisory experience.
Proven experience supervising banquet staff in an event setting.
Demonstrated outstanding customer service.
Excellent people, communication, and organizational skills.
Attention to detail, drive, and motivation.
Willingness to learn and perform restaurant and bar services.
Flexibility with schedule; evening and weekend work is required.

Responsibilities

Interact with guests and promote food and beverage facilities, products, and services.
Ensure pleasant guest visits and maintain effective guest relations.
Recognize and resolve guest complaints and concerns.
Coordinate with the Executive Chef to ensure seamless execution of food.
Maintain food quality and service standards.
Maintain accurate inventory and appropriate supply levels.
Maintain cleanliness and organization of food and beverage work areas and facilities.
Supervise event setup and breakdown, contributing to the cleanliness and organization of the facility and event location.
Maintain complete knowledge of service requirements for assigned functions and communicate expectations to banquet staff.
Provide direct guest service as needed, including serving and bussing tables, seating guests, and performing clerical or cashier duties.
Supervise banquet staff and ensure quality service is provided to guests.
Support club activities to ensure an exceptional member experience.
Oversee food and beverage outlets during service.
Control food and beverage costs, including payroll, equipment, supplies, and products.