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 managementCollege degree preferredMust be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPointKnowledge of pertinent health regulations and liquor lawsMust have food and beverage/ a la carte and banquet experienceMust have proven management experienceMust have strong business aptitudeMust have strong service orientationMust possess excellent written and verbal communication skillsMust be highly organized, efficient and detail-orientedMust have exceptional interpersonal skillsResponsibilities:
Daily management of Front of House F&B DepartmentAssist General Manager with banquet and event salesInspects and assists with banquet set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely mannerEnsure 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 departmentConduct training and refresher classes for all Front of House F&B personnel in the correct proceduresDaily oversight of Front of House F&B accounting proceduresForecasting and budgets pertaining to F&B operationMaintaining cost controls and conducting a monthly inventoryImplement and maintain F&B sales/marketing programsDevelop and implement marketing program to increase banquet businessAlcohol and beverage ordering – follow PO buying processQuality assurance, guest service and training of all employeesUphold Troon Food and Beverage policiesInstitute and implement all Troon Human Resources guidelinesCoordination between all departmentsDevelop and implement creative strategies to increase revenuesPlan and Coordinate special events and functionsResponsible for overall guest satisfactionEnsure all employees are conducting themselves in a professional mannerPerform daily walk-through to ensure full compliance with the Department of Health regulationsComplies with applicable health, alcoholic beverage, fire and other local/state lawsClosing procedures and appropriate cash handling practicesPerforms other duties as assigned by supervisor or manager