Food & Beverage Manager

Three Oaks™ – Trilogy Boutique Community In the heart of Northern Virginia horse country, 70 miles from Washington, D.C., and 45 miles north of Charlottesville, Virginia, is Three Oaks™ – Trilogy Boutique Community in the charming town of Culpepper. Trilogy’s first 55+ boutique community in Virginia is designed to create a vibrant lifestyle in a fun, sophisticated setting within a close-knit, smaller‑scale community. Employment Details Employment Status: Full Time Pay Range: $70,000 – $75,000 annually Department: ThreeOaks – Trilogy Boutique Community Benefits Medical, dental and life insurance (eligible 30 hours or more per week, effective first of month following first day of full‑time employment) Paid Time Off (PTO) accrual at 120 hours per year 7 paid holidays annually 401(k) plan after 30 days of service (all team members 21 years or older) Position Overview The Food & Beverage (F&B) Manager is responsible and accountable for strategic planning, 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 to support company goals. Support the Director with strategic intelligence on all F&B initiatives: vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and development of new F&B experiences. Ensure consistent, superior standards of food service and quality exceed employee and guest expectations. Maintain effective communication among all team members regarding F&B operations, safety, and employee concerns; model motivation. Hire, train, supervise F&B staff; create weekly schedules; coach and encourage team success. Recognize and celebrate team members’ successes 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 set budgets and goals for sales, revenue, new projects and business development. Execute budgets daily, monthly and annually. Create operational reports as requested. Oversee all F&B functions (corporate parties, weddings, etc.). Maintain the BSRG standard of excellence, continually improving and 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 Highly customer‑oriented and responsive with a high need for closure. Able to work under pressure and balance multiple priorities and assignments. Strong team‑building skills; lead, cooperate, and motivate. Role model and live BlueStar core values: Honesty and Integrity Respect for the Individual Teamwork Competitive Spirit Minimum Requirements / Qualifications / Skills High School diploma or equivalent preferred. 3–5 years of related hospitality experience preferred. 1–3 years supervising a team of managers or other supervisory role required. Current Food Handlers Card and TIPS Certification. Must meet state and federal minimum age requirement for serving alcohol. Computer literate; Microsoft Office including Excel. Knowledge of restaurant database software a plus. Knowledgeable about county regulations. Understand and implement BSRG dining standards. Ability to read, analyze, and interpret industry periodicals. Understand standardized recipe format. Write routine reports and correspondence. Speak effectively to groups of customers or team members. Calculate food costs, menu pricing, discounts, percentages, inventory, labor standards, volume; understand profit and loss statements. Basic computational ability and budgetary analysis. Planning, problem‑solving, decision‑making, delegation, time management, employee development skills. Excellent written and verbal communication skills; respond to needs and requests of staff and guests. Consistently achieve high work standards; meticulous, accurate, timely. Initiative and independent decision making based on sound judgment. Attention to multiple details; comfortable in fast‑paced environment; continuous improvement expected. Flexible schedule to include evenings and weekends; may require minimal travel. Valid driver’s license required. Work Environment This position operates in a professional indoor office environment and other areas throughout the facility (kitchen, outdoors). Standard office equipment is used regularly. Kitchen equipment includes oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, chef’s knives. Exposure to heat, steam, or fire in kitchen; occasional work on patio or outdoor events with exposure to weather and wildlife. Noise level can be loud; walking on variable terrain while carrying items and navigating event obstacles. Physical Demands Employee is required to see, speak, hear, taste, smell; sit, stand, walk for long periods; bend, kneel, use hands and fingers; handle or feel; reach with hands and arms; frequent hand washing. Must occasionally lift or move up to 20 pounds. Manual dexterity and fast‑paced movement required. Equal Opportunity Employer BlueStar Resort & Golf is an equal opportunity employer. #J-18808-Ljbffr BlueStar Resort & Golf