Manager, Food & Beverage

BlueStar Resort & Golf; Queen Creek (AZ); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Medical, dental & life insurance

Paid time off (120 hours/yr)

7 paid holidays

401(k) after 30 days

Job summary

BlueStar Resort & Golf at Encanterra seeks an experienced Food & Beverage Manager to lead the F&B team, drive guest experiences, and oversee events in a dynamic, high-end resort environment. You will report to the Club Director and collaborate with the Trilogy Encanterra department to implement strategic plans and ensure service excellence.

The role requires mentoring staff, managing budgets, and delivering top-tier dining experiences for weddings, corporate events, and resort guests, with a

Qualifications

• High school diploma or equivalent preferred.
• 3–5 years’ hospitality field experience preferred.
• 1–3 years’ supervisory experience required.
• Current Food Handlers Card and TIPS Certification.
• Must meet age requirement for serving alcohol.
• Computer literacy with Microsoft Office including Excel.
• Knowledge of restaurant software is a plus.
• Knowledge of county regulations.
• Understand and implement BSRG dining standards.
• Ability to read and interpret industry periodicals.
• Understand standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups.
• Ability to calculate food costs, pricing, inventory, and labor.
• Budgetary analysis basics.
• Planning, problem solving, delegation, time management, and development skills.
• Excellent written and verbal communication.
• Consistently high work standards with attention to detail.
• Initiative and independent decision-making.
• Ability to thrive in a fast-paced environment.
• Flexible schedule including evenings and weekends; minimal travel.
• Valid driver’s license required.

Responsibilities

• Lead strategic planning for F&B and guest experience.
• Provide leadership and direction to the F&B team; report to Director/Club Manager.
• Maintain superior service standards and guest satisfaction.
• Coordinate communication across F&B operations; address safety and staff concerns.
• Hire, train, and schedule F&B staff; coach and develop team.
• Recognize team achievements and maintain morale.
• Manage F&B cost of goods, labor, and expenses.
• Establish purchase orders, budgets, and financial reports.
• Collaborate with Club Manager on budgets and goals.
• Execute budgets daily, monthly, and annually.
• Create operational reports as requested.
• Oversee all F&B functions (corporate events, weddings, etc.).
• Stay current with trends and new products; attend relevant events.
• Other duties as assigned.

Skills

Hospitality experience

Supervisory experience

Food handlers card

TIPS Certification

Microsoft Office

Excel

Restaurant software

County regulations

Recipe standardization

Reports writing

Public speaking

Food cost & pricing

Budgeting

Planning & problem-solving

Communication skills

Attention to detail

Initiative

Work-life flexibility

Driver's license

Education

High School diploma or equivalent

Tools

Microsoft Office

Excel

Restaurant database software

Job description

Encanterra® Country Club

Encanterra features eighteen holes of golf, two Resort Clubs, multiple dining options, state-of-the-art health and fitness facilities, exceptional tennis and pickleball complexes, indoor and outdoor pools and a full-service Alvea Spa, which recently was named the state’s top Clubhouse Spa by Arizona Foothills magazine. Our weddings & events spaces are also among the best in the Queen Creek.

Employment Status

Full Time

Pay Range

$65,000-$70,000 annual

Dept.

Trilogy Encanterra

Encanterra® Country Club

Encanterra features eighteen holes of golf, two Resort Clubs, multiple dining options, state-of-the-art health and fitness facilities, exceptional tennis and pickleball complexes, indoor and outdoor pools and a full-service Alvea Spa, which recently was named the state’s top Clubhouse Spa by Arizona Foothills magazine. Our weddings & events spaces are also among the best in the Queen Creek.

Where:

Queen Creek, 45 minutes from downtown Phoenix & Scottsdale, Arizona

Pay:

$65,000-$70,000 annual

Benefits

• New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.
• Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.
• Full-Time team members are eligible for 7 paid holidays annually.
• All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

Position Overview

The Food & Beverage (F&B) Manager is responsible and accountable for strategic planning, the proactive leadership, direction, and support of the F&B team to assure peak performance, culinary decisions, events, and establishing excellence for the guest experience. This position reports to the Director of Food & Beverage or Club Manager.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Support the Director in providing strategic intelligence to partners and clients regarding all F&B initiatives including, but not limited to, vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences.
• Ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
• Maintain effective communication between all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Hire, train, and supervise F&B staff; create weekly schedules; coach and encourage team members to be successful.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Responsible for cost of goods, labor, and general expenses of F&B operations.
• Establish and manage purchase order programs, department checkbooks, contribution reports, and budgets.
• Coordinate with Club Manager to create budget and goals for measuring sales, revenue, new projects, and business development.
• Execute budgets on a daily, monthly, and annual basis.
• Create operational reports as requested.
• Oversee all F&B functions (i.e. corporate parties, weddings, etc.).
• Maintain the BSRG standard of excellence, with an intention for continual improvement and creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars, as requested.
• Other duties and responsibilities may be assigned.

Personal Attributes

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
• Honesty and Integrity
• Respect for the Individual
• Teamwork
• Competitive Spirit

Minimum Requirements / Qualifications / Skills

• High School diploma or equivalent preferred.
• Three to five years’ related experience in a hospitality field preferred.
• One to three years’ experience supervising a team of managers or other supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Must meet the state and federal minimum age requirement for serving alcohol.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver’s license is required.

Work Environment

This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. While in the kitchen, the employee may be exposed to heat, steam, or fire. An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.

Physical Demands

The physical demands described here are representative of those an employee encounters while performing the essential functions of this job. While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.

BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER