Food & Beverage Manager

This role will be located at one of Discovery Land Company’s locations: Troubadour Golf & Field Club, set outside of Nashville, TN. Food & Beverage Manager Overview The Food & Beverage Manager is responsible for the leadership and coordination of the F&B Operation. Primarily taking responsibility for all outlets which encompass casual dining to fine dining experiences within the club. The manager works to maintain and improve operational standards for both front of house and back of house to ensure all guests receive exceptional and genuine service at all times, reflective of international luxury service standards. In this role, you will be part of creating the Discovery Land Company experience for our members and fellow employees. Key Responsibilities Department Management Works to uphold Discovery Land Company Sequence of Service for all F&B outlets. Ensure Food and Beverage outlet is maintained, operated, and monitored throughout the day. Works with Culinary and F&B leadership team to continuously analyse menus, prices, and overall product offering to ensure maximum profitability. Work with Catering & Events Manager on events. Organise the restaurant outlets and make preparations in an efficient manner to cope with the daily restaurant covers and events. Optimise seating capacity by constantly monitoring reservation status and professionally allocating tables. Ensures guest profiles are maintained and updated on a daily basis. Provide assistance to effectively manage the restaurant through observance and teamwork, ensuring floor presence and communication with colleagues. Assist with all member or guest issues/concerns in a professional, courteous, and prompt manner. Responsible for establishing procedures and training to ensure fast, courteous, and efficient service, and adherence to safety and service guidelines. Practises and trains up-selling to maximise average spend per cover. Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily. Maintain all equipment and be sure it is properly handled and maintained by all F&B staff. All government, safety, health, and security standards are complied through the department at all times. Staff Management Recruit, train, and supervise Food and Beverage department staff. Continuously create and implement new ideas for training & development, department objectives, and goals. Scheduling of staff to ensure F&B outlets are staffed adequately along with monitoring punctuality and monitoring the department labour budget. Conducts/attends daily briefings to communicate necessary information and to provide objective and constructive feedback to employees. Listen to employee concerns and deals with any challenges in a timely manner. Ensures attendance on behavioural and vocational training programmes, and personally conducts key training for employees in the outlet. Recommends promotions and disciplinary action for subordinates. Financial Management Ensures cost effectiveness of resources (material & staff) to achieve optimum profitability. Prepares annual capital and operational budgets for all F&B service areas and training. Monitor inventory levels through regular inventory checks and compare with budget allotment and costs. Ensures cost effectiveness of resources (material & staff) under his/her control to achieve optimum profitability to comply with and enforce Discovery Land’s rules and policies. Controls pilferage and breakage to cut down operational cost. Any and all other duties deemed necessary by a member of management. Skills & Qualifications A degree in Hospitality Management or Culinary Degree. Four (4) or more years in a management role in a fine dining establishment or other related experience. Sommelier Certification from an internationally recognised institution, preferred. Exposure in Food and Beverage standards and management in a luxury or international setting (preferred). Knowledgeable of HACCP & local food safety standards. Strong proven leadership abilities and vision for quality and excellence in hotel operations. Knowledge of various Operations and POS Softwares (JONAS, TEI, etc). Additional Requirements Positive attitude, professional demeanour, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members. Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands. Ability to work in a team environment. Ability to stay calm and focused during the busiest of times. Ability to read, write, speak, and understand English; additional languages preferred. Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight (8) hours, and lifting and carrying items sometimes greater than fifty (50) pounds. Benefits Competitive Pay or Wage Range (optional based on state/region laws) Medical, Dental, and Vision Benefits (Full‑Time Year‑Round Only) 401k Contribution (Full‑Time Year‑Round Only) Paid Time Off and Paid Holidays (Full‑Time Year‑Round Only) Employee Meals, Referral Incentives, and Recognition Programs Professional development and upward mobility opportunities Work‑Family Culture #J-18808-Ljbffr