Food and Beverage Manager

Trilogy Bickford Ranch Located within the Bickford Master Plan is Trilogy®, a brand-new 55+ community in the foothills of the Sierra Nevada Mountains. Coming soon is the social hub of the community: The Ridge Wellness Social Club. This planned club perched high on a ridge features stunning views of the surrounding area, and a variety of amenities, including a resort pool, restaurant, and both indoor and outdoor venues for socializing, fitness, and more. Employment Information Employment Status: Full Time Pay Range: $71,000–$75,000 annually Department: Trilogy Bickford Ranch / The Ridge Wellness Social Club Location: Just east of Lincoln in Northern California Benefits: Company medical, dental, and life insurance (starting first of the month following first day of full‑time employment); PTO accrue 120 hours per year; 7 paid holidays annually; 401(k) plan after 30 days of service. 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 ensure peak performance, culinary decisions, events, and overall excellence in 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 vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative development of new F&B experiences. Ensure superior standards of food service and quality meet or exceed employee and guest expectations. Maintain effective communication among all members regarding F&B operations, safety, and employee concerns; model motivation to inspire the team. Hire, train, and supervise F&B staff; create weekly schedules; coach and encourage team members to be successful. Recognize and celebrate team member successes and maintain a sense of humor. Manage 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 (e.g., corporate parties, weddings). Maintain the BSRG standard of excellence; pursue continuous 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. Perform other duties and responsibilities as assigned. Personal Attributes Highly customer‑oriented and responsive with a strong sense of closure. Ability to work under pressure and balance multiple priorities. Strong team‑building skills, including the ability to lead, cooperate, and motivate. Role model who lives 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 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. Basic computational ability and budgetary analysis. Planning, problem‑solving, decision‑making, delegation, time‑management, and employee development skills. Excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests. Consistently achieve high work standards; attention to detail, accuracy, and timeliness. Initiative and independent decision making based on sound judgment. Ability to manage multiple details and work in a fast‑paced environment with continuous improvement expectations. Flexible schedule to include evenings, weekends, and possible minimal travel. Valid driver’s license required. Work Environment This position operates in a professional indoor office environment and other areas throughout the facility, including the kitchen and outdoors. Standard office equipment such as computers, phones, copy and fax machines are regularly used. Kitchen equipment includes oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. Exposure to heat, steam, or fire is possible. Employees may also be required to work on a patio or for an outdoor event, with exposure to weather conditions and occasionally native wildlife. Noise levels can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles. Physical Demands Regularly required to sit, stand, walk for long periods, bend, kneel, use hands, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must occasionally lift or move up to 20 pounds. The position requires manual dexterity and operating in a fast‑paced environment. BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER. #J-18808-Ljbffr