Food & Beverage Manager

Troon; Florence (AZ); On-site; USD 55,000 - 75,000; Full time

Job summary

Poston Butte Golf Club in Florence, AZ is seeking a Food & Beverage Manager to lead daily F&B operations, ensure guest satisfaction, and drive service excellence.

You will hire, train, and develop staff, manage inventories, coordinate with the Executive Chef, and uphold Troon's standards and sanitation.

Qualifications

• High school diploma or GED, or related experience.
• Minimum 2 years of experience in Food and Beverage Management.
• Ability to work nights, weekends and holidays.

Responsibilities

• Manage daily functions of F&B including member/guest satisfaction and service.
• Hire, train, plan, assign, and direct work; evaluate performance and dispersing rewards.
• Monitor inventories and par levels; coordinate with vendors.
• Coordinate menu planning with Executive Chef.
• Ensure sanitation standards and safety compliance.
• Develop inventory management practices and use analytical tools.
• Communicate with Directors and department leaders to meet objectives.
• Maintain end-of-month inventory and control procedures.

Skills

Leadership

People management

Customer service

Communication

Inventory management

Problem solving

Education

High school diploma or GED

Tools

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Microsoft Outlook

Job description

Poston Butte Golf Club
Florence, AZ 85132, USA

Description

Poston Butte Golf Club, located in Florence, AZ, is pleased to announce an excellent career opportunity for a Food & Beverage Manager! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast‑paced hospitality-focused property organization. As part ofTroon, you’ll contribute to a global leader in golf and community management.

General Purpose:

Manages daily functions of various Food and Beverage facets including but not limited to member/guest satisfaction and customer service, personnel trai ning and development , menu mix, ordering, vendor preference, food production, inventory, and catering functions

• 51% of each day is to be dedicated to management and supervisory duties
• Regularly walks the dining room floor during meal service to interact with and develop rapport with members and guests, to ensure quality and execution is according to standard. Continued presence in areas that business
• Supervises inventories of materials and supplies for the outlet(s). Maintains par levels based on facility needs
• Maintains regular communication with the Director of Golf and Head Professional and other Department Leaders to ensure operational objectives are being met.
• Inspects the facility regularly to ascertain any maintenance, repairs or clean‑up needs. Ensures all equipment is in proper working order, to include beverage carts
• Completes reports on production and necessary requisitions. Controls the distribution of necessary supplies
• Adopts and incorporates best practices to include the use of recommended inventory management software and other analytical tools
• Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory
• Ensures sanitation standards are consistently met
• Coordinates menu planning with Executive Chef
• Develops strong working relationships with all Troon preferred suppliers and actively participates in recommended programming
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department members that may include, but is not limited to: Assistant Managers, Supervisors, Snack Bar, Beverage Cart, B art ender, Server, F ood R unner, B us P erson , Bar Back
• Assures that effective orientation and training are given to each new associate. Continually d evelops ongoing training programs
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
• Regular and reliable attendance
• Incorporates safe work practices in job performance.

High school diploma or general education degree (GED); or six months to one year of related experience and/or training; or equivalent combination of education and experience.

Physical Demands:

Frequently stands, walks, talks or hears. Occasionally sits, uses hands, reaches with arms and hands, climbs, balances, stoops, kneels, crouches or crawls. Regularly tastes or smells. Regularly lifts up to 25 pounds and occasionally lifts up to 50 pounds.Occasionally works in wet or humid conditions (non-weather). Occasionally works in outdoor weather conditions. Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

Job Knowledge, Skill, and Ability Preferences:

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co‑workers, the manuals for the equipment the associates may use are in English)
• Minimum 2 years of experience in Food and Beverage Management
• Must be able to work nights, weekends and holidays
• Must meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits and regional cuisines
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
• Strong problem analysis and problem resolution skills
• Strong multi‑tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills
• Professional and courteous demeanor
• Ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values
• Organizational development abilities with a strong focus on individual and team advancement
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Ability to maintain effective financial accountability to the company and to the ownership
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

About Troon

Founded 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities.With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality.Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous,Troon offers professionals the opportunity to grow and succeed within a globally respected organization.Learn more at www.troon.com .

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.