Food & Beverage Manager

Restaurant Manager – The Oak House Location: Del Webb Oak Creek Reports To: Community Manager FLSA Status: Exempt Job Summary The Restaurant Manager oversees daily operations of the poolside bar, walk‑up service window, and coordinates catering services in collaboration with the Lifestyle Director. This role requires strong expertise in both back‑of‑house (inventory, prep, compliance) and front‑of‑house (guest service, staff supervision) functions, ensuring fast, efficient, and friendly service to guests while supporting successful event catering and execution. Back‑of‑House (BOH) Management Manage inventory, ordering, receiving, and storage of food, beverage, and supplies for poolside bar, walk‑up window, and catering operations. Oversee preparation areas to ensure food and beverage items meet quality and safety standards. Ensure compliance with all health, sanitation, and liquor licensing regulations. Train BOH staff on food safety, beverage preparation, and proper handling. Control costs through waste reduction and efficient inventory use. Front‑of‑House (FOH) Management Supervise bartenders, servers, and walk‑up window attendants, ensuring prompt, courteous service. Manage staffing schedules for The Oak House and catering events to optimize coverage during peak hours and special functions. Monitor guest satisfaction and resolve service‑related issues promptly and professionally. Ensure all team members follow responsible alcohol service policies and maintain a safe environment. Maintain cleanliness and presentation standards. Catering Coordination Collaborate closely with the Lifestyle Director to plan, prepare, and execute catering for poolside events, private functions, and community activities. Assist in menu planning, staffing, and logistics for catering orders related to poolside and clubhouse events. Oversee catering setup, service, and breakdown to ensure smooth operation and high guest satisfaction. Manage inventory and supplies specific to catering needs and track catering revenues and costs. Provide feedback and reporting to the Lifestyle Director and General Manager regarding catering performance and opportunities. Operational & Administrative Duties Generate daily/weekly sales, labor, and inventory reports; analyze performance and implement improvements. Assist in recruiting, hiring, onboarding, and training staff for poolside bar, walk‑up window, and catering teams. Collaborate with General Manager and Lifestyle Director on promotions, seasonal events, and marketing efforts targeting poolside, walk‑up, and catering customers. Enforce company policies, operational procedures, and safety protocols. Conduct regular team meetings and training refreshers. Qualifications Minimum 3 years of experience managing food and beverage operations, including bar service, quick service/window operations, and catering. Strong knowledge of beverage services, food safety, inventory management, and catering logistics. Proven leadership skills with ability to motivate and manage a diverse team. Excellent customer service and communication skills. Understanding of health, safety, and liquor licensing regulations. Ability to multitask in a fast‑paced outdoor environment. Flexible availability including nights, weekends, and holidays. Technical Skills Proficient with POS, scheduling, and inventory management systems. #J-18808-Ljbffr