Food & Beverage Manager

BallenIsles Country Club•Smyrna, DE

18h

About The Position

GARRISONS LAKE GOLF CLUB IS LOOKING FOR A FOOD & BEVERAGE MANAGER. THIS PERSON WILL DIRECT AND OVERSEE ALL FOOD AND BEVERAGE FACETS, INCLUDING A LA CARTE LOCATIONS AND SATELLITE LOCATIONS, INCLUDING THE PAVILION AND GOLF COURSE. ESSENTIAL DUTIES: 51% OF EACH DAY IS TO BE DEDICATED TO MANAGEMENT AND SUPERVISORY DUTIES ACTS AS HEAD CHEF, CREATING AND PREPARING MENU ITEMS ENSURES ALL PROPER SANITATION IN ACCORDANCE WITH LOCAL, STATE AND FEDERAL LAWS AND REGULATIONS CLEARLY DESCRIBE, ASSIGN AND DELEGATE RESPONSIBILITY AND AUTHORITY FOR THE OPERATION OF THE VARIOUS FOOD AND BEVERAGE SUB-DEPARTMENTS (I.E., CATERING, RESTAURANTS, BANQUETS, KITCHEN, PURCHASING AND STAFF) PREPARES AND MONITORS ANNUAL BUDGET, REVENUE GOALS AND THE EXPENSES FOR THE FOOD AND BEVERAGE DEPARTMENT AS WELL AS GENERATING VARIOUS (WEEKLY, MONTHLY ETC.) BUSINESS VOLUME FORECASTS AND PLANNING . REVIEWS AND ANALYZES VARIOUS FINANCIAL AND DATA RESULTS/REPORTS TO MONITOR OVERALL FOOD AND BEVERAGE PERFORMANCE AND TAKE ANY CORRECTIVE ACTIONS THAT MAY BE NEEDED MONITORS MARKET CONDITIONS THAT IMPACT MENU OFFERINGS, BUSINESS VOLUME, AND PROFITABILITY EXECUTES INVENTORY CONTROL AND CALCULATION FOR MONTHLY ANALYSIS AND RECONCILIATION. IDENTIFIES OPPORTUNITIES TO CONTROL FOOD COSTS, BAR COSTS, AND OTHER EXPENSES AND ACT ACCORDINGLY LEADS THE CREATION OF MENUS TO ENTICE A VARIETY OF OUTLETS INCLUDING RESTAURANT AND BANQUETS WHILE INCORPORATING A MENU PRICING STRUCTURE THAT WILL SUPPORT THE BOTTOM-LINE GOALS DIRECTS ORDERING AMOUNTS (PAR LEVELS), TIMING OF ORDERS, RECEIVING, INVOICE SETTLEMENT AND ACCURACY, STORAGE TEMPERATURES IN ALL AREAS CONTINUALLY RESEARCHES VENDOR OPPORTUNITIES, PRICING, SERVICE, AND EVALUATES VENDOR RELATIONSHIPS TO THE BENEFIT OF THE FACILITY APPROVES CATERING POLICIES, CONTRACTS AND PRICING; OVERSEE PLANNING, EXECUTION AND CLOSURE OF EVENTS WITH EVENT COORDINATOR AND FOOD AND BEVERAGE MANAGERS IMPLEMENTS POLICIES AND PROCEDURES FOR THE FOOD AND BEVERAGE DEPARTMENT INCLUDING COMPLIANCE OF COMPANY, FEDERAL, STATE AND LOCAL STANDARDS AND LAWS RELATING TO QUALITY OF PRODUCTS AND SERVICES RESPONSIBLE FOR INTERVIEWING, HIRING, TRAINING, PLANNING, ASSIGNING, DIRECTING WORK, EVALUATING PERFORMANCE, REWARDING, AND DISCIPLINING ASSOCIATES; ADDRESSING COMPLAINTS AND RESOLVING PROBLEMS MANAGES DEPARTMENT MEMBERS THAT MAY INCLUDE, BUT IS NOT LIMITED TO: SOUS CHEF, LINE COOKS, STEWARDS, FOOD AND BEVERAGE MANAGERS, BAR MANAGER, SERVERS, BARTENDERS, SERVER ASSISTANTS REGULAR AND RELIABLE ATTENDANCE EDUCATION/EXPERIENCE: BACHELOR’S DEGREE (BA) FROM A FOUR-YEAR COLLEGE OR UNIVERSITY; TWO OR MORE YEARS RELATED TO EXPERIENCE AND/OR TRAINING; OR EQUIVALENT COMBINATION OF EDUCATION AND EXPERIENCE. PHYSICAL DEMANDS: FREQUENTLY STANDS, WALKS, TASTES, SMELLS, TALKS, HEARS, USES HANDS, AND REACHES WITH HANDS AND ARMS. OCCASIONALLY SITS, CLIMBS, BALANCES, STOOPS, KNEELS, CRAWLS OR CROUCHES. OCCASIONALLY LIFTS UP TO 50 POUNDS. ENVIRONMENT/NOISE: CAN WORK IN WET OR HUMID CONDITIONS (NON-WEATHER), NEAR MOVING MECHANICAL PARTS, NEAR FUMES OR AIRBORNE PARTICLES, WITH TOXIC OR CAUSTIC CHEMICALS AND IN EXTREME HEAT OR COLD (NON-WEATHER). NOISE LEVEL IS MODERATE. CERTIFICATES/LICENSES: FOOD SAFETY AND APPLICABLE SANITATION TRAINING, ALCOHOL AWARENESS TRAINING JOB KNOWLEDGE, SKILL, AND ABILITY PREFERENCES: 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. This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Requirements

BACHELOR’S DEGREE (BA) FROM A FOUR-YEAR COLLEGE OR UNIVERSITY; TWO OR MORE YEARS RELATED TO 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
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

Direct and oversee all food and beverage facets, including a la carte locations and satellite locations, including the Pavilion and Golf Course.
Management and supervisory duties
Acts as head chef, creating and preparing menu items
Ensures all proper sanitation in accordance with local, state and federal laws and regulations
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchen, purchasing and staff)
Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning
Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed
Monitors market conditions that impact menu offerings, business volume, and profitability
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly
Leads the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals
Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers
Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants
Regular and reliable attendance