What are the responsibilities and job description for the Food and Beverage Manager position at Troon?
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.
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 Troon Food and Beverage policies
- Institute and implement all Troon 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