What are the responsibilities and job description for the Food and Beverage Manager position at Troon?
Esplanade Lake Club HOA Inc. is seeking a Food and Beverage Manager! Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.
General Purpose:
Manages daily functions of various Food and Beverage facets, including, but not limited to, member/guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
Essential Duties:
High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or an equivalent combination of education and experience.
Additional Requirements:
We are looking for a hands-on leader who is always striving for continuous service improvement. The ideal candidate must have strong front-of-house skills and be able to work in partnership with the back of house. A beverage background is required for this position, including experience in both bartending and inventory control. Bilingual is a plus. The workweek is Wednesday–Sunday.
Physical Demands:
Food Safety and applicable sanitation training; Alcohol Awareness Training.
Job Knowledge, Skill, and Ability Preferences:
General Purpose:
Manages daily functions of various Food and Beverage facets, including, but not limited to, member/guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preference, food production, inventory, and catering functions.
Essential Duties:
- 51% of each day is to be dedicated to management and supervisory duties.
- Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, ensuring quality and execution are according to standards and maintaining a continued presence in key business areas.
- Supervises inventories of materials and supplies for the outlet(s) and maintains par levels based on facility needs.
- Maintains regular communication with the Director of Golf, Head Professional, and other department leaders to ensure operational objectives are being met.
- Inspects the facility regularly to identify any maintenance, repair, or cleanup needs and ensures all equipment is in proper working order, including beverage carts.
- Completes reports on production and necessary requisitions and controls the distribution of necessary supplies.
- Adopts and incorporates best practices, including the use of recommended inventory management software and other analytical tools.
- Administers menu design, product pricing, ordering, inventory control procedures, and end-of-month inventory.
- Ensures sanitation standards are consistently met.
- Coordinates menu planning with the Executive Chef.
- Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming.
- Responsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; and addressing complaints and resolving problems.
- Manages department members that may include, but are not limited to: Assistant Managers, Supervisors, Snack Bar Attendants, Beverage Cart Attendants, Bartenders, Servers, Food Runners, Bus Persons, and Bar Backs.
- Assures that effective orientation and training are given to each new associate and continually develops ongoing training programs.
- Monitors business volume forecasts and plans accordingly in areas of manpower, productivity, costs, and other expenses.
- Maintains regular and reliable attendance.
- Incorporates safe work practices in job performance.
High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or an equivalent combination of education and experience.
Additional Requirements:
We are looking for a hands-on leader who is always striving for continuous service improvement. The ideal candidate must have strong front-of-house skills and be able to work in partnership with the back of house. A beverage background is required for this position, including experience in both bartending and inventory control. Bilingual is a plus. The workweek is Wednesday–Sunday.
Physical Demands:
- Frequently stands, walks, talks, or hears.
- Occasionally sits; uses hands; reaches with hands and arms; climbs; balances; stoops; kneels; crouches; or crawls.
- Regularly tastes or smells.
- Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds.
- Occasionally works in wet or humid conditions (non-weather) and in outdoor weather conditions.
- Noise level is moderate.
Food Safety and applicable sanitation training; Alcohol Awareness Training.
Job Knowledge, Skill, and Ability Preferences:
- Ability to read and speak English may be required to perform the duties of the job (e.g., associates may be required to communicate with English-speaking customers or co-workers, and equipment manuals are in English).
- Must meet state age requirements for handling alcoholic beverages.