Food and Beverage Manager

Hiwan Golf Club; Evergreen (CO); On-site; USD 50,000 - 80,000; Full time

Job summary

A prominent club is seeking a Food and Beverage Manager to oversee operations in dining services and catering. This role involves managing staff, ensuring compliance with safety regulations, and achieving financial targets while providing a premier service experience for members and guests. Ideal candidates should possess strong leadership and communication skills with a significant background in the food and beverage industry.

Qualifications

• Minimum of 3 years in food and beverage management.
• Food safety and alcohol beverage certification required.
• Strong leadership skills with ability to manage diverse teams.

Responsibilities

• Manage daily food and beverage operations ensuring high service standards.
• Oversee hiring, training, and management of staff.
• Ensure compliance with safety and liquor laws.

Skills

Listening Skills

Communication

Time Management

Team Leadership

Problem-Solving

Interpersonal Skills

Education

Two-year college degree or equivalent experience

Tools

Outlook

Microsoft Word

Excel

NorthStar or similar POS systems

Job description

About the Job:

POSITION SUMMARY:
The Food and Beverage Manager is responsible for managing and overseeing daily Food & Beverage services throughout all dining and kitchen areas, Catering, and Banquets. He/she assures that the wants and needs of the Club’s members and guests are consistently met; a clean and safe environment is maintained, and the financial goals, established standards, and expectations of the Club are met. Great opportunity for advancement!

POSITION FUNCTIONS AND DUTIES:

• Manage the food and beverage operations and ensure that the Club’s high standards of service and quality are met or exceeded.
• Ensure that Club members and guests enjoy outstanding food and beverage operations by providing appealing menu offerings that are appropriately priced and featuring service that is exemplary, respectful, and efficient.
• Be knowledgeable of, comply and administer the Club’s standards, policies, and regulations to encourage safe and efficient operations.
• Maintain regular and timely attendance in compliance with Club standards, as required by scheduling, which will vary according to the needs of the Club; follow directives, welcome feedback and be receptive to feedback that may be negative or positive.
• Ensure department staff’s maintenance of high standards of personal appearance, grooming, and personal hygiene, which include wearing the proper uniform while working.
• Monitor and ensure the quality of the club’s products and services is achieved along with member and guest satisfaction.
• Assist in interviewing, hiring, supervising, and training employees. Ensure staff roles and expectations are clearly defined and employees are held accountable for their performance.
• Assist in developing and administering operating policies and procedures , and direct the work of the F&B staff.
• Observe and evaluate workers and procedures to raise the bar on quality standards and service.
• Coordinate with other key department heads, as it relates to cooperative efforts surrounding planning, scheduling, special events, and implementation of club functions, including golf and tennis events.
• Secure and protect the club’s assets, including facilities and equipment.
• Seek out new and innovative ways to meet and respond to the needs and demands of the ever-changing and diverse age group of the membership.
• Ensure deadlines are met and follow through on requests/questions from members and staff, proactively seek solutions, and involve staff in the decision-making process as appropriate.
• Utilize the “lead by example” approach within the clubhouse while maintaining a very upbeat, “can-do” and “get it done” attitude toward members, services, programs, and initiatives.
• Be responsive to members’ requests and strive to find creative ways to accommodate reasonable requests.
• Coordinate with the Director of F&B on food & beverage staff compensation, benefits, performance appraisals, disciplinary actions, and other significant personnel actions, including keeping management informed of significant changes before they occur.
• Work with the leaders in the Food & Beverage Department to plan, supervise and direct the work of all food & beverage staff, and interact with them under orientation, appraisal, discipline, and/or discharge issues.
• Serve as a mentor for F&B staff. Ensure that a positive and healthy working environment exists and that Club policies and procedures are adhered to.
• Assist in preparing the food & beverage operating budget and, after approval, manage and control the operations to attain desired results.
• Assist in ensuring appropriate controls and cost-effective procedures related to employee payroll, overtime, purchases, inventories, supplies, and other necessary expenditures are in place.
• Provide proactive, accurate, timely, and meaningful reports and analyses.
• Keep the Director of F&B or other department heads informed of all significant or potentially significant operating matters, problem areas, achievements, or other matters of importance.
• Attend staff meetings.
• Perform other duties as assigned by management.

EDUCATION/EXPERIENCE/SKILLS:

• Two-year college degree or equivalent experience.
• A minimum of 3 years of progressive responsibility in the food and beverage industry.
• Proficient in Outlook, Microsoft Word/Excel, and NorthStar or other similar club POS systems.
• Food safety and alcohol beverage certification are required.
• Knowledge of local liquor laws, food safety training, and sanitation policies is required.
• Must be able to effectively hire, train, motivate, discipline, and terminate employees.
• Excellent listening skills, oral and written communication skills, and positive interpersonal skills are required.
• Ability to communicate effectively with food & beverage team members of diverse backgrounds, cultures, and education levels.
• Demonstrated ability to be a team leader, manage team members, and handle members/guests in a diplomatic, constructive, and professional manner.
• Proven familiarity with all aspects of kitchen operations.
• Excellent time management skills.
• Proven ability to diagnose problems, respond to complaints, and increase food & beverage efficiencies.
• Demonstrated results-oriented and capable of working with minimal direction.
• Excellent team player with the ability to work hands-on in a fast-paced environment.