Food and Beverage Manager

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