Food and Beverage Manager - Military Veterans

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