FOOD & BEVERAGE MANAGER

Food & Beverage Manager

Landscapes Golf Management and Fountain Head Country Club are in search of a dynamic Food & Beverage Manager to lead our service professionals in elevating dining service. In addition to overseeing daily dining, the Food & Beverage Manager will work closely with the House & Social Committee in developing and executing social events for our members and guests.

At LGM these values are the guiding principles that lead our daily lives.

LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best

JOB SUMMARY

Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, service and satisfaction, food quality, cleanliness, and sanitation.

ESSENTIAL JOB FUNCTIONS

The essential functions include, but are not limited to, the following:

1. Promote, work, and act in a manner consistent with the values of LGM.
2. Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
3. Monitor and maintain compliance with health and fire regulations regarding food preparation, serving, and building maintenance.
4. Make employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining F&B personnel as appropriate.
5. Achieves company objectives in sales, service, quality, facility appearance, sanitation, and cleanliness through employee training and creating a positive, productive working environment.
6. Monitors weekly financial performance, including sales to budget and itemized cost of goods, and analyze payroll and other expenses as a percentage of revenue. Adjusts the expenditures based on the sales.
7. Monitors food preparation methods, portion sizes, garnishing, and presentation to ensure that food is prepared and presented consistently.
8. Ensures compliance with all federal, state, county, and municipal regulations regarding the health, safety, and labor requirements of the restaurant, its employees, and its guests.
9. Hires, trains, manages and develops food and beverage department staff, including assistant managers, chefs, bartenders, beverage cart attendants, and kitchen and service staff. Manages and schedules staff to ensure proper coverage for daily operations and events.
10. Complies with the terms of purchasing agreements and vendor contracts.
11. Maintains food and bar inventory and is responsible for proper ordering to meet customer demands and budget expectations.
12. Markets and manages event planning for the club, works with members to secure agreements, and coordinates activities associated with non-golf events.
13. Ensure that food and beverage employees comply with health code standards and follow applicable liquor laws. Responsible for ensuring all employees are properly trained and licensed as required.
14. May be required to serve members and guests during club functions in a manner that meets or exceeds their needs and service expectations.
15. May be required to direct the set-up and/or take down of course events and complete necessary reports for the event.
16. Implements all LGM human resource and payroll guidelines and procedures. Gathers, processes, and submits payroll information for the food and beverage department promptly and accurately. Maintains employee files and records.
17. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive and professional interactions with all club staff and members/guests, and meeting established quality, service, and safety expectations.
18. Maintains the confidentiality of LGM, employee, and member/guest information.
19. Attends and actively participates in regularly scheduled staff meetings.
20. Performs additional assignments per the direction of LGM managers.

REQUIREMENTS

KNOWLEDGE, SKILLS AND ABILITIES

The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

1. Working knowledge in Food and Beverage operations specifically in financial controls, staff management and facilities and equipment management.
2. Ability to provide high level of customer service with attention to detail. Able to plan and coordinate events that provide quality experiences to members/guests.
3. Understanding of safe food handling procedures and process as well as responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
4. Demonstrates a sense of ownership in the work and a commitment to the success of the club and the Company.
5. Proficient with MS Word, Excel, Outlook and POS systems.
6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

1. High Diploma or GED required. College degree preferred.
2. 1 – 3 years' previous management experience in food and beverage operations or related experience.
3. Certified Food Protection Manager (ServSafe Manager Certification or equivalent)
4. Responsible Alcohol Service Certified (rserving.com or equivalent)

PHYSICAL REQUIREMENTS

• Seeing and hearing: read documents, computer screen, answer phones, communicate in person 75-100%
• Standing and walking 50-100%
• Lift 0 – 25 Pounds 50-75%
• Climbing, stooping, squatting and kneeling 0-25%
• Dexterity: utilizing phone, typing, and writing 0-50%
• Lift in excess of 25 pounds 0-24%

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.