Food and Beverage Manager

Troon 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 of Troon, you’ll contribute to a global leader in golf and community management. This position will be based at a club in the Phoenix area. The Food and Beverage Manager The Food and Beverage Manager oversees the daily operations of various Food and Beverage facets, including but not limited to guest satisfaction and customer service, personnel training and development, menu mix, ordering, vendor preferences, food production, inventory, and catering. Essential Duties 49% or less 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 where the business is 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 analytics 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: Snack Bar, Beverage Cart, Bartender, Server, food runner, bus person, bar back Assures that effective orientation and training are given to each new associate. Continually develops 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. Minimum Requirements 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. Job Knowledge, Skill, and Ability Preferences Ability to read and speak English may be required 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) Must meet state age requirements for handling alcoholic beverages Working knowledge of wine, spirits, and regional cuisines 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 #J-18808-Ljbffr