Food & Beverage Service Manager

PGA of America•Port Saint Lucie, FL

About The Position

PGA Golf Properties Inc., a wholly owned subsidiary of the PGA of America, advances the PGA’s objectives to promote enjoyment and involvement in the game, by providing accessible world-class championship golf courses, research, education, licensing and advisory services. Working in a fun and professional atmosphere, we offer our employees competitive benefits and compensation and the opportunity to perform in an exciting environment. The PGA strives to provide a work environment that is respectful and supportive and allows a balance between professional and personal life. Food & Beverage Service Manager - Full Time - Port St. Lucie, FL We are currently hiring for a F&B Service Manager who will be responsible for managing the daily food and beverage service operations at the PGA Golf Club with a primary concentration and focus on the entire ala carte/banquet service process from setup to reset. In addition, the F&B Service Manager is responsible for the cleanliness, organization of the dining room facilities, and efficiency of the dining room operations.

Requirements

High School Diploma or equivalent required.
Four years related experience and/or training; or equivalent combination of education and experience.
One year of team management experience required.
Proven proficiency in the use of Google Suite, Microsoft Office, and point of sale systems, preferably NorthStar.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
Ability to write reports, business correspondence, and procedure manuals.
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to apply concepts such as fractions, percentages, and ratios to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Requires special emphasis on sound judgment and understanding of legal concepts and local, state, and federal laws relevant to all aspects of the food and beverage industry.
Works harmoniously with others to get the job done, responds positively to instructions and procedures, and is able to work well with staff while maintaining relationships, which breed productive disagreement and debate.
Meets the expectations and requirements of internal and external customers. Gets firsthand customer information and uses it for improvements in products and services. Acts with the customer in mind and establishes and maintains effective relationships with customers, and gains their trust and respect.
Valid Florida Driver’s License
Florida Food Handlers Permit
State Liquor Serving Permit.

Responsibilities

Responsible for day-to-day the management of food and beverage processes, procedures, controls, and services with the goal of meeting all budget requirements and member/guest satisfaction.
Responsible for the continued development of all FOH staff members.
Manage and delegate tasks as needed to F&B supervisors and service staff.
Responsible for the initial and continued training for all FOH staff, ensuring that all service standards, steps of service and guest expectations are met while addressing complaints and resolving problems.
Organize daily pre-shift meetings, maintain a heavy floor presence while continuing to train staff, touching tables and have a keen awareness of managing ticket time expectations while having a proficient knowledge of POS capabilities and operations.
Monitor facilities to be in compliance of all health, food, and liquor laws or regulations and report any changes to management.
Input data for various (daily, weekly, monthly, etc.) business reports, forecasts, and plans accordingly, and work in conjunction with the F&B Director or Assistant F&B Director to take any corrective action needed to keep the department within its budgeted goals.
Assist the Restaurant Operations Manager or work in conjunction with managers/supervisors, the following FOH activities: scheduling, training staff, labor management, inventories, purchasing, invoice tracking, interviewing, as well as, assigning and directing work, evaluating performance, rewarding, and disciplining staff.
Assist in the beverage menu development process and keep current with the industry and market trends.
Keep management informed of operational matters and events on a daily basis.
Responsible for the overall operation of food and beverage services in addition to its staff members.
Carry out supervisory responsibilities in accordance with the company's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Ability to effectively monitor and develop subordinates.