Food And Beverage Controller Job Description Sample

Valley of the Eagles Golf Club in Elyria, Ohio is excited to announce the exceptional career opportunity of Food and Beverage Supervisor at The Black River Tavern. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities of the Food & Beverage Supervisor:

• Ensures guests are attended to in a prompt, efficient and personalized manner.

• The Food & Beverage Supervisor acts as a liaison between wait staff and the kitchen staff to ensure timely and appropriate communications.

• Ensures that the restaurant and restaurant facilities are kept clean, well-stocked and organized.

Checks the maintenance of all equipment in the restaurant and notifies the Restaurant Manager of needed maintenance and repair.

• Assures all side work is completed, including all cleaning of equipment and storage areas.

• Assists in coordinating special functions with the Outlet Manager or Food & Beverage Manager.

• Assists Food & Beverage Manager in performing and maintaining food and beverage inventory.

• Assists with conducting pre-shift meetings to review specials, menu changes and house counts.

• Assists in the completion of revenue reports, production reports and other reports as needed.

• Performs daily activities to include: serving tables, bussing tables, seating guests, room service and general clerical/cashier duties.

• Assists the department manager in interviewing, training, planning, assigning, and directing work.

• Addresses complaints and resolves problems.

• Assists in the coordination of department members that may include, but is not to: Hosts, Servers, Expediters, and Cashiers.

• Assists in monitoring business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

• Incorporates safe work practices in job performance.

• Performs other duties as required.

Minimum qualifications for the Food & Beverage Supervisor:

• High School diploma or GED, and 1 year of related experience.

• Must be able to meet state age requirement to serve alcohol.

Other Qualifications:

• Previous golf course and/or club experience is a plus.

• Great Verbal and Written communication skills.

• Alcohol Awareness Training, Food safety and sanitation training.

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu.

Highgate also has an expanding presence in key European markets through properties in London, Paris, Barcelona, Vienna and Prague. Highgate's portfolio of global properties represents an aggregate asset value exceeding $10B and generates over $2B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition.

Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

The Gates is a new lifestyle hotel in Key West offering an intimate setting that invites guests to celebrate the island's colorful history and creative spirit. Mixing contemporary design and retro Floridian flair, The Gates Hotel features guestrooms with modern amenities that uniquely combine upscale sophistication and polished service with the island's casual laidback vibe.

Employment StatusFull-Time Overview

The F&B Supervisor is responsible for overseeing the service in the Food & Beverage Outlets. He/she is also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs. This position will require bartending shifts.

Responsibilities

Fundamental Requirements:

Employees must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and fellow employees. Ensure work areas are properly stocked and prepare requisitions as needed.

Ensure work areas are neat and clean. Check that trays and tables are set to standards. Ensure quality control of all menus with regards to cleanliness and appearance.

Assist in the outlets when necessary. Ensure that tables are cleared promptly. Ensure proper settlement of checks.

Ensure orders are delivered on time. Ensure food quality. Ensure communication with oncoming shift.

Handling guest complaints or special requests, communicate to management when necessary. Be capable of training and performing all duties required of all food and beverage outlet employees. Hold pre-meal meetings daily to monitor service and promote up selling. Check staffing levels and adjust according to business demand.

Ensure property is free of trays and trash. Control payroll cost in food and beverage outlets. Ensure overall guest satisfaction.

Qualifications

Education & Experience:

High School diploma or equivalent and/or experience in a related field preferred. At least 1 year of progressive experience in a hotel or a related field required. Previous supervisory responsibility preferred.

Physical requirements:

Flexible and long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

IND1

Summary of Essential Job Functions

• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. Use the PM Hotel Group efforts for all recruiting, and on-boarding activities.

• Implement company programs and manage the operations of the restaurant, room service and any other food and beverage outlets as required to ensure compliance with company policy, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest.

• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.

• Abide by all state, federal and corporate requirements pertaining to serving alcoholic beverages. Oversee restaurant serving staff to ensure proper liquor controls are in place.

• Oversee all staff in cash handling positions to ensure compliance with PM Hotel Group cash handling policies and procedures. Comply with all PM Hotel Group accounting rules and standards to ensure compliance.

• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in-house guests and a larger share of the local market.

• Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service.

• Comply with attendance rules and be available to work on a regular basis.

• Perform any other job-related duties as assigned.

Abilities Required

• Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player. Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

Customer Satisfaction:

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with PM Hotel Group staff. It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances. Every PM Hotel Group associate is a guest relations ambassador, every working minute of every day.

Work Habits:

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance. You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and/or improve existing ones, have the ability to solve routine problems that occur on the job, and ask for help whenever you are not sure how to do something.

Safety & Security:

The safety and security of our guests and associates is of utmost importance to PM Hotel Group. Every PM Hotel Group associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE:

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully. Other job-related duties may be assigned by the associate's supervisor.

Furthermore, this description is subject to change, at the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise; each associate remains, at all times, an "at will" associate.

POSITION SUMMARY The Company operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting and ending times, and hours worked in a week.

The Director of Food & Beverage directs all aspects of Food & Beverage operations including guest service, sales, accounting/budgeting, asset protection, inventory control and human resources. The Director of Food & Beverage directs all operations in alignment with the direction of the General Manager, Company, brand standards, and local, state and national regulations.

Responsible for quality service, meeting/exceeding financial goals, short and long term planning and day-to-day operations. Recommends the Food & Beverage budget, marketing/business plans, capital expenditures and manages within approved plans and objectives.

This position directly manages assigned staff and indirectly manages all subordinates. Articulates Company goals to the staff.

Demonstrates commitment to these goals through work ethic, integrity and respect for the Company and associates. Unites associates in a common commitment to achieve and exceed these goals. Works closely with management throughout the hotel and the Company. Impresses guests with quality and timely service in a pleasant and friendly manner.

ESSENTIAL FUNCTIONS Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Guest Satisfaction – Direct and ensure Food & Beverage standards and procedures are followed. Direct Food & Beverage staff schedules to ensure adequate coverage while managing the department budget.
  
  Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes.
  
  Ensure the Food & Beverage staff regularly adheres to all guest service basics such as uniforms, name tags and proper guest greeting. Be knowledgeable on hotel facilities, services and the city to assist guests as appropriate.

• Human Resources – In conjunction with the Human Resources department, direct recruiting, hiring, training, development and retention of a motivated and efficient Food & Beverage staff. Clearly communicate to associates the standards of performance and their role in contributing to individual and team success.
  
  Ensure all required training occurs including orientation, safety, fire, and blood-borne pathogen. Coach, counsel, resolve conflicts, discipline and terminate as appropriate through fair treatment and in compliance with Company policies and procedures. Conduct associate performance and salary reviews in a timely manner and in accordance with Company guidelines.
  
  Ensure all policies and procedures are followed. Insist on a work environment that is free from harassment. Promote the hotel as an employer of choice in the community.

• Sales/Profitability – Develop, recommend, implement and manage the Food & Beverage annual budget, business/marketing plan, and objectives to meet/exceed expectations. In conjunction with Sales, market Food & Beverage to meet/exceed sales and financial objectives.
  
  Investigate new and improved menus, food preparation, and service methods. Develop and direct implementation of menus, package deals, promotions, displays, decorations and presentations to capture more guests and a larger share of the local market. Ensure food and beverage costs are within budgeted guidelines.
  
  Review vendors and products to ensure procurement of top quality products at minimum prices. If necessary, develop action steps to correct any expense problems. Submit recommendations for changes and improvements to the General Manager.

• Life Safety/Risk Management – Assist the General Manager with hotel life safety. Direct and promote an accident prevention program to minimize liabilities and related expenses.
  
  Ensure appropriate Food & Beverage sanitary, safety, security and emergency procedures are in place, followed and comply with policies, standards and regulations. Ensure the staff is proficient in sanitary, safety security and emergency procedures. Notify the General Manager of any potential liability and propose proper course of action to prevent the hotel from incurring any such liability.
  
  Make recommendations to the General Manager on additional safeguards as appropriate. Practice safe work habits.

• Asset Management - Walk the operations daily to identify issues and to speak with and listen to associates. Ensure associates are properly trained in cash handling procedures and credit card transactions.
  
  Ensure adequate controls are installed and maintained for the protection of the hotel's financial assets against loss or misappropriation. Ensure preventative maintenance programs are in place to protect assets and maintenance related problems are reported to Engineering through proper channels. Inspect and evaluate the condition of the Food & Beverage areas, equipment and food and beverage inventories.
  
  Submit recommendations for changes and improvements to the General Manager. Work collaboratively with the Corporate Office to ensure Company assets are accurately tracked. Ensure associates are properly trained in the use and maintenance of Company assets.

• Leadership – Direct all facets of Food & Beverage services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality.
  
  Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude on a daily basis. Implement, manage and comply with Company policies, practices and programs.
  
  Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working.

• Communication – Ensure all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Maintain a consistent professional and positive attitude when communicating with guests and associates.
  
  Maintain effective two-way communications that crosses departmental lines. Approach all encounters and actions with guests and associates in a friendly, service oriented manner. Conduct regularly scheduled meetings with Food & Beverage staff to provide organizational information and educate associates on changes and activities. Communicate Food & Beverage activities and plans with peers and superiors to obtain appropriate consultation, guidance and approval.

• Administration – Direct the compilation and analyze various corporate reports and property reports to provide management with accurate information and to comply with corporate policies and procedures as well as government laws and regulations. Complete all required and requested reporting in a timely and accurate manner.
  
  Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested. As requested, assist the General Manager with the preparation of the annual hotel budget and forecasts.

QUALIFICATIONS The Company may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below.

Education and Experience:

High school education plus a degree in culinary arts, hotel and restaurant management, or related major. Four or more years of related experience. Alcohol awareness certification and familiarity with hospitality industry practices preferred.

Skills and Abilities:

This position requires a substantial and successful track record in profitable Food & Beverage management while maintaining integrity and professional bearing. Possess knowledge of accounting and budgeting along with the ability to compile facts/figures and analyze information that involves data manipulation or interpretation to arrive at logical conclusions. Ability to anticipate and identify issues and exercise initiative to investigate, interpret and weigh alternatives to reach logical conclusions and make sound business decisions.

Display consistent professional leadership while simultaneously handling competing and changing priorities and projects. Remain positive, resourceful and possess the ability to improvise while working in a fast-paced environment, sometimes under pressure.

The ability to effectively and efficiently schedule, manage and delegate work. Appropriately and effectively interview, hire, motivate, develop, monitor and address staff performance matters. Possess excellent listening, verbal and written communication skills with professionalism, diplomacy and confidentiality.

Computer proficiency in Microsoft office along with the ability to travel when needed. Must satisfy and comply with the legal requirements for employment within the jurisdiction.

Working Conditions & Physical Effort:

Work is normally performed in an interior hotel environment. While performing job duties, the associate speaks, listens, completes documents, processes requests and operates office equipment such as a telephone, calculator, computer, copier and fax.

Physical requirements include extended periods of standing and/or walking, bending, reaching, pulling, pushing, kneeling, and lifting up to 50 pounds. The work involves some exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment.

The job requires close vision with or without corrective lenses. This position is required to operate a motor vehicle.

Fargo Country Club in Fargo, ND is excited to announce the exceptional career opportunity of Food and Beverage Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities for the Food and Beverage Manager:

• Supervises inventories of materials and supplies for the outlet. Maintains par levels based on facility needs.

• Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met. Coordinates all group events through the Golf Tournament Coordinator.

• Inspects 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.

• 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.

• Responsible for interviewing, scheduling associates, processing payroll, 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, and Server.

• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

• Must be on the floor during busy meal times and required to close the bar and restaurant.

• Incorporates safe work practices in job performance.

Minimum Qualifications for the Food and Beverage Manager:

• High school diploma or general education degree (GED); and one to three months related experience and/or training; and 1-2 years supervisory experience (preferably in Clubs)
• Must be at least 21 years of age or older to meet age requirements for this position.

Other Qualifications:

• Knowledge of Microsoft Office applications and POS system.

• Demonstrates great customer service.

• Ability to read and speak English may be required in order to perform the duties of the job.

• Experience in a Private Club Environment preferred

• Strong oral and written communication skills.

Location

Charlotte Hotel

The Omni Charlotte Hotel envelopes you in comfort with a touch of genuine North Carolina hospitality. Centrally located in the heart of Charlotte's financial district, the AAA four-diamond hotel is the perfect destination for convenience to area businesses or to explore countless attractions. Linked to 12 city blocks via sky bridge, the Omni Charlotte Hotel is moments away from the Blumenthal Performing Arts Center, Discovery Place, the Charlotte Convention Center, and the EpiCentre entertainment district.

Omni Charlotte's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Charlotte Hotel may be your perfect match.

Job Description

The Food & Beverage Outlets Supervisor will be responsible for providing and maintaining high quality service standards in the Food & Beverage Outlets. The Food & Beverage Outlets Supervisor will assist the Outlets Manager with ensuring the effective operation all Outlets.

Responsibilities

• Be thoroughly familiar with responsibilities of all outlet positions and be able to execute each.

• Supervise the F&B Outlet staff members and act as F&B Manager on Duty in the absence of F&B Management.

• Exemplify and connect F&B associate to Omni culture.

• Assist with staff training and development, conducting Moments of Service Success Checklists as assigned.

• Assist with recruitment and selection of outlet associates.

• Monitor and complete daily inventories of F&B supplies and equipment.

• Understand and perform cash handling processes, ensuring each cashier is maintaining bank according to standards.

• To be thoroughly acquainted with the AM and PM checklist; ensuring all needed reports and checklists are run and completed.

• Assist the Outlets Manager to maintain control of both payroll, scheduling and food expenditures.

• Complete any assignments or projects assigned by Outlets Manager|Director of F&B.

• Lead staff stand ups (line-ups) as directed by Outlets Manager|Director of F&B.

• Monitor all guest requests to ensure they are met within the prescribed time limits and handle all guest complaints maintaining a satisfactory impression with the guest.

• Effectively engage in the service recovery process, handling all guest concerns efficiently and to the satisfaction of the guests.

• Participate in issue prevention meetings and respond to alerts in Epitome according to the direction of management.

• Communicate all hotel, guest and group information to associates on a daily basis.

• Become familiar with all F&B hotel operating systems and programs.

• Assist with the creation of schedules and monitor staffing levels according to business cycles.

• Effectively coach and counsel associates as needed and assist with the completion of performance evaluations.

• Responsible for assisting with monthly OST meetings including agenda development and execution.

• Responsible for ensuring all Omni Standards are applied with regard to new hire training paperwork and orientation, disciplinary procedures, uniform issuance.

• Responsible for weekend and holiday coverage.

• Represent the Omni Brand and Culture at all times; meeting the expectations outlined in the Omni leadership competencies. Reinforce and train associates on Power of One and Power of Engagement principles.

• Respond to any reasonable task as assigned by management.

• Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions; complete safety training and certifications.

• Follow all company policies and procedures; ensure clean uniform and professional personal appearance; maintain confidentiality of proprietary information; protect company assets.

• Develop and maintain positive working relationships with others; support the team to reach common goals; listen and respond appropriately to the concerns of other employees.

Qualifications

• Must be able to work nights, weekends and holidays.

• Must have a minimum of three years of F&B experience in a hotel and/or country club experience.

• Must have 6 months of supervisory or leadership experience.

• MICROS experience preferred.

• Candidates must have TIPS or RASP certification and a valid ServSafe Food Handler certification

• Must be able to walk/stand for long periods of time; lift/push/pull up to 40 pounds.

• Candidates must live within 100 miles of the property.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement. If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.

Food & Beverage Supervisor

Surrounded by the breathtaking vistas of the famed Grand Teton Mountain Range and teeming with an inspiring array of wildlife, our alpine mountain resort offers the perfect mix of rustic adventure and luxury accommodations. Ski, hike, bike, raft and more at one of the premier resorts in Jackson Hole.

Food & Beverage Supervisor

Full Time

Four Seasons Resort and Residences Jackson Hole

Four Seasons Resort and Residences Jackson Hole is looking for a Food & Beverage Supervisor who shares a passion for excellence and who infuse enthusiasm into everything they do. The Supervisor must maintain and control a high level of guest service achieved by ensuring consistent and thoughtful service, demonstrated by the staff. Work authorization for the location is required.

Join Our Team

Work on a team that is built on mutual respect, collaboration, and focuses on excellent results. Four Seasons Resort and Residences Jackson Hole is the only AAA Five Diamond, Forbes Five Star Resort in Wyoming.

Four Seasons provides employees with the same level of care that we expect to be shared with our guests. We have been ranked in FORTUNE Magazine's 100 Best Companies to work for since 1998.

Responsibilities

• Select, train, evaluate, lead, motivate, coach, and discipline employees in the lounge to ensure that established cultural and core standards are met.

• The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, group contacts and new patrons.

• Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for our Lounge Operation, while following and maintaining all local, state, and federal laws relating to alcohol service and consumption.

Preferred Qualifications and Skills

• College degree preferably specializing in hotel/restaurant management or equivalent experience is required.

• Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures.

• Successful candidate must possess legal work authorization in the United States

What to Expect: You Will...

• Be part of a cohesive team with opportunities to build a successful career with global potential

• Have access to a robust benefit plan

• Have the opportunity to engage in diverse and challenging work

• Derive a sense of pride in work well done

• Be recognized for excellence

Learn more about what it is like to work at Four Seasons-visit us:

http://jobs.fourseasons.com/

https://www.linkedin.com/company/four-seasons-hotels-and-resorts

https://www.facebook.com/FourSeasonsJobs

https://twitter.com/FourSeasonsJobs

We look forward to receiving your application!

Four Seasons is an Equal Opportunity, Affirmative Action employer. Minorities, women, veterans, and individuals with disabilities are encouraged to apply. To access the 'EEOC is The Law' Information poster please visit this website - http://www.eeoc.gov/employers/upload/poster_screen_reader_optimized.pdf

Come join our team!

Come join our team!

Why?

You're Gonna Love It Here!

When you work at Aqua-Aston, you become part of our ohana. We are a tightknit group of diverse individuals who encourage each other to be our best selves.

It's Not Just A Job

Our employees smile, not because we want our guests to feel welcome, but because we can't help it. Our work is fulfilling because we're in the business of spreading aloha to our guests.

We Make Promises

Aqua-Aston offers competitive benefits, opportunity for growth, and a fun, rewarding work environment. We believe respect and teamwork are integral to our company's success.

Job Description

Position Summary:

Responsible for the day-to-day operations of the restaurant which also includes the bar, Grab and Go counter, Banquets and Catering, Room Service and pool bar. Manages within the overall policies and controls established by the Company and General Manager, ensuring guests/teammate satisfaction, brand values and standards are delivered and profitability is achieved.

Position Responsibilities:

• Oversees dining room, lounge, beverage/bar and room service operations for both day and night operations. Manages day-to-day operations, ensures all standards are meeting and exceeding guest expectations and financial profitability on a daily basis.

• Responsible for overall guest satisfaction and necessary follow ups. Ensure F&B Supervisory/Management is handling/resolving guest complaints/issues which may involve investigating and resolving food quality and service complaints, monitoring guest satisfaction surveys, comment cards, emails, letters, phone calls. Ensures corrective action is taken to improve service. Serves as the role model for Legendary Guest Service. Creates a positive atmosphere for guest relations.

• Maximizes profitability by ensure portion control and monitoring accuracy of changes. Reviews daily financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Participates in monthly food and supply inventories as directed. Participates in monthly P&L critique meetings.

• Manages Food and Beverage Supervisory/Management and teammates. Performs Human Resources functions including but not limited to recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining teammates; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning the reviewing compensation actions and enforcing policies and procedures. Encourages teamwork, respect and professionalism. Develops effective shift strategies and ensures supervisory/management teammates performs daily, informative shift meetings. Ensures on-going F&B training (i.e. Food Safety, Food Handlers, TIPS, Micros, Cashing Handling and FOH service training) is performed for teammates.

• Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security systems.

• Perform administrative responsibilities to include, but is not limited to cash accountability and cash management, inventory control, scheduling, payroll and personnel actions, in a timely and accurate manner. Approves all weekly time sheets/payroll, purchase orders, and invoices. Provide report on the Food and Beverage department on a weekly basis or as requested.

• Responsible for the development and implementation of creative strategies to increase revenues and average check amounts.

• Participates in property meetings and teammate functions as required.

Position Requirements:

• Must be able to speak, read, write, and understand the English language proficiently.

• Adjusts to high-pressure conditions and open to change.

• Requires previous experience in Food & Beverage management with a documented history of no less than three (3) years experience as a manager, supervisor, or outlet manager in a restaurant environment.

• Certification and/or training in Food & Beverage management programs such as responsible alcohol service, sanitation training, and leadership training are highly desirable.

• Accurate cash handling/credit card and billing knowledge preferred.

• Experience with Micros Point of Sales system required.

• Servsafe certified.

• Strong customer service skills.

• Ability to work days, nights, weekends and holidays.

• Must have a comprehensive knowledge of all hotel departments and functions.

• Must have a comprehensive knowledge of applicable Federal, State, and local health, safety and legal regulations.

• Ability to timely obtain any required licenses or certifications.

• Must be computer literate in Word, Excel, Outlook.

• Excellent leadership skills demonstrating adaptability, flexibility and team orientation.

Property/Location

CopperWynd Resort & Club, 13225 N Eagle Ridge Drive, Scottsdale, AZ 85268

Diversity Commitment

We celebrate the diversity of people, ideas and cultures. We believe our differences are what make us better – a better place to work, a better place to grow, enabling a better way to see the world. We are fully committed to providing equal employment opportunities in all employment practices, without regard to race, color, religion, sex, national origin, citizenship status, marital status, age, veteran's status, disability, sexual orientation, gender identity, or gender expression. The Company complies with the law regarding reasonable accommodation for disabled employees and applicants.

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Steelwood Country Club in Loxely, AL is excited to announce the exceptional career opportunity of Food and Beverage Manager. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service.

Key Responsibilities for the Food and Beverage Manager:

• Supervises inventories of materials and supplies for the outlet. Maintains par levels based on facility needs.

• Maintains regular communication with Director of Golf and Head Professional to ensure operational objectives are being met. Coordinates all group events through the Golf Tournament Coordinator.

• Inspects 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.

• 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.

• Responsible for interviewing, scheduling associates, processing payroll, 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, and Server.

• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.

• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses.

• Must be on the floor during busy meal times and required to close the bar and restaurant.

• Incorporates safe work practices in job performance.

Minimum Qualifications for the Food and Beverage Manager:

• High school diploma and 1-3 years of hospitality experience and/or training; or equivalent combination of education and experience.

• Must be at least 21 years of age or older to meet age requirements for this position.

Other Qualifications:

• Knowledge of Microsoft Office applications and POS system.

• Demonstrates great customer service.

• Prior new restaurant opening experience preferred.

• Strong oral and written communication skills.