Position Summary:

The F&B Manager is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B service and food production staff. The F&B Manager will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded. Compensation: $55,000-$65,000.

Qualifications, Knowledge and Skill Requirements:

• Must have 1-3 years of related experience in F&B management
• College degree preferred
• Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint
• Knowledge of pertinent health regulations and liquor laws
• Must have food and beverage/ a la carte and banquet experience
• Must have proven management experience
• Must have strong business aptitude
• Must have strong service orientation
• Must possess excellent written and verbal communication skills
• Must be highly organized, efficient and detail-oriented
• Must have exceptional interpersonal skills

Responsibilities:

• Daily management of Front of House F&B Department
• Assist General Manager with banquet and event sales
• Inspects and assists with banquet set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner
• Ensure satisfaction by communicating with the client throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the conclusion of event.
• Hires, supervises and develops bartender, beverage cart driver, host/hostess, snack bar attendant and other employees in the Front of the House F&B department
• Conduct training and refresher classes for all Front of House F&B personnel in the correct procedures
• Daily oversight of Front of House F&B accounting procedures
• Forecasting and budgets pertaining to F&B operation
• Maintaining cost controls and conducting a monthly inventory
• Implement and maintain F&B sales/marketing programs
• Develop and implement marketing program to increase banquet business
• Alcohol and beverage ordering – follow PO buying process
• Quality assurance, guest service and training of all employees
• Uphold Indigo Golf Partners Food and Beverage policies
• Institute and implement all Indigo Golf Partners Human Resources guidelines
• Coordination between all departments
• Develop and implement creative strategies to increase revenues
• Plan and Coordinate special events and functions
• Responsible for overall guest satisfaction
• Ensure all employees are conducting themselves in a professional manner
• Perform daily walk-through to ensure full compliance with the Department of Health regulations
• Complies with applicable health, alcoholic beverage, fire and other local/state laws
• Closing procedures and appropriate cash handling practices
• Performs other duties as assigned by supervisor or manager

Working Conditions:

• Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping.
• The employee will be required regularly to reach with arms and hands
• The employee occasionally will be required to lift up to 50lbs.
• Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception.
• Noise level is typically moderate
• Work extended hours during golf and holiday season
• Work weekends and holidays