F&B Operations Manager

A premier destination in Northwest Florida! Sandestin® Golf and Beach Resort is located on 2,400-acres between the beautiful emerald green waters of the Gulf of Mexico and the shoreline of the Choctawhatchee Bay. Work amongst the most gorgeous backdrops with a company that not only provides a commitment to excellence to guests but also to our people that deliver this experience. Are you the next great addition to the team? Come make memories with us!

Position Summary:

As the F&B Operations Manager, at Sandestin Golf & Beach Resort, you will be responsible for overseeing a wide range of operational activities. Your role will encompass managing food and beverage operations, guest relations, employee scheduling and management, hiring and training, health code compliance, and the maintenance and upkeep of the facility. With your exceptional leadership skills and attention to detail, you will contribute to delivering an exceptional member and guest experience.

Responsibilities:

1. Food and Beverage Operations:

• Oversee all food and beverage operations, ensuring exceptional service standards and quality of offerings.
• Collaborate with the Executive Chef and F&B team to develop and implement menus, promotions, and events.
• Monitor food and beverage costs, inventory levels, and wastage, implementing cost-saving measures.
• Ensure compliance with health and safety regulations, food handling procedures, and licensing requirements.

2. Guest Relations:

• Foster positive relationships with guests, understanding their preferences and ensuring their satisfaction.
• Address member inquiries, concerns, and feedback promptly and professionally, striving for member retention and loyalty.
• Regularly communicate with members through various marketing avenues to keep them informed about club activities, promotions, and special events.
• Responsible for event execution, marketing and follow up.

3. Employee Scheduling and Management:

• Create and manage employee schedules to ensure adequate staffing levels across all departments.
• Supervise and provide guidance to staff, promoting teamwork, professional development, and a positive work culture.
• Conduct performance evaluations, provide feedback, and implement training programs to enhance staff performance.

4. Hiring and Training:

• Collaborate with HR and department managers to recruit, interview, and select qualified candidates.
• Coordinate new employee onboarding, training, and orientation programs to ensure a smooth integration into the team.
• Develop and deliver training sessions on service standards, operational procedures, and health code compliance.

5. Health Code Compliance:

• Ensure compliance with health and safety regulations, including proper food handling, storage, and cleanliness standards.
• Conduct regular inspections and audits to identify areas for improvement and implement corrective measures.
• Maintain up-to-date knowledge of health code regulations and ensure staff training on relevant guidelines.

6. Facility Maintenance and Upkeep:

• Oversee the maintenance and cleanliness of the facilities, including dining areas, kitchen, restrooms, and outdoor spaces.
• Collaborate with the maintenance team to address repair and maintenance needs promptly and efficiently.
• Monitor inventory of supplies, equipment, and furniture, ensuring proper functioning and appearance.

7. Financial Management:

• Assist in the development and management of operational budgets, monitoring expenses and implementing cost-control measures.
• Analyze financial reports, identify trends, and recommend strategies to improve operational efficiency and profitability.

8. Collaboration and Communication:

• Foster effective communication and collaboration among different departments and staff members.
• Coordinate with other departments, such as Events, Facilities, and Front Office, to ensure seamless operations and exceptional guest experiences.
• Attend and actively participate in management meetings, providing updates, insights, and recommendations.

Qualifications:

• Minimum of 4 years of previous experience in a supervisory or managerial role within a luxury hotel, exclusive private club, fine dining facility, or high-end hospitality establishment.
• Strong leadership and team management skills, with the ability to motivate and inspire a diverse workforce.
• Excellent customer service and interpersonal skills, with the ability to interact effectively with members, guests, and staff.
• Sound understanding of operational standards and procedures in a hospitality environment, particularly in F&B operations.
• Familiarity with health, safety, and sanitation regulations, particularly in the food and beverage industry.
• Solid financial acumen.

Basic Required Skills:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must have excellent computer skills
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Advanced knowledge of the principles and practices within the rooms discipline and hospitality profession, including experiential knowledge for management of people and complex problems.
• May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

Physical Demands:

• Most work tasks are performed indoor as well as outdoor in the natural elements.
• Sitting, walking, and standing are required throughout the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to bend, stoop, squat, and stretch to fulfill tasks.
• Must be able to exert a well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift items weighing up to 25-50 lbs. as needed.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and other employees.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.