Food And Beverage Controller Job Description Sample

The Company:

Our client based in Poulsbo, WA is a fast growing manufacturer and distributor of legal cannabis food and beverage who are dedicated to using only the finest materials and creating innovative and unique products with a focus on quality, craftsmanship, and a healthy sprinkle of fun. They have seen tremendous growth since opening a few years ago in the state of Washington and are now looking for a Director of Finance to help lead the accounting and finance department for their WA operations and brand new Desert Hot Springs facility opening winter of 2019. This is a positive and growth based company looking for people who see the long-term potential of being involved in this once in a lifetime industry. This position will have training based in Poulsbo, WA until end of 2018 and then be transitioning to their brand new facility in Desert Hot Springs, California!

What's in it for you?

They are a small team who strive to work hard, learn fast and have fun. All of their team members are able to think strategically, yet are comfortable diving into the weeds to solve problems. They operate as one team and strongly believe that as a team they can accomplish whatever they put their minds to. This is an excellent opportunity to wear multiple hats and work in an entrepreneurial and growing business environment.

The Role:

Reporting to the CEO and having significant interaction with senior management this brand new position will oversee all finance functions including accounting, cash management, policy development, payroll, accounts payable, accounts receivable, FP&A, budget management, audits, forecasts preparation and financial reporting. Ultimately, you will play a vital role in our company’s financial operations, ensuring compliance with the law and accuracy in accounting

Duties and Responsibilities

• Establish and implement finance and accounting polices
• Forecast revenue and analyze profit margins
• Oversee ledger reconciliation
• Participate in budgeting processes
• Brief senior managers regularly on the company’s financial status
• Keep company financial information confidential
• Manage all accounting operations including Billing, A/R, A/P, GL and Counsel, Cost Accounting, Inventory Accounting and Revenue Recognition
• Coordinate and direct the preparation of the budget and financial forecasts and report variances
• Prepare and publish timely monthly financial statements
• Complete all cash management set-up documentation for new and existing department processes; prepares correspondence and proposals directed to and for cash management.
• Responsible for continuous improvements with Inventory Management through recommending and implementing efficient and effective Inventory accounting financial processes..
• Monitor cash transactions to ensure that account balances to the report and any unusual items are investigated.
• Ensure quality control over financial transactions and financial reporting
• Manage and comply with local, state, and federal government reporting requirements and tax filings

Requirements

• Proven experience as Director of Finance or similar role
• BSc/BA in accounting, finance or relevant field; MSc/MA is a plus
• Food , Beverage and/ or Corporate Restaurant experience required
• CPA or other relevant qualification is a plus
• In-depth knowledge of corporate finance and accounting principles, laws and best practices
• Solid knowledge of financial analysis and forecasting
• Proficient in the use of MS Office and financial management software (e.g. SAP)
• An analytical mind with a strategic ability
• Excellent organizational and leadership skills
• In-depth understanding of cash flow management and inventory accounting
• Hands-on experience with budgeting and risk management

Job Summary

Calculate figures for food inventories, orders, and costs. Maintain clear and organized records to ensure all reports and invoices are filed and stored properly.

Post invoices using computer programs. Conduct inventory audits to determine inventory levels and needs. Complete requisition forms for inventory and supplies.

Notify manager/supervisor of low stock levels. Verify and track received inventory and complete inventory reports and logs. Reconcile shipping invoices and receiving reports to ensure count accuracy.

Receive, unload, and process deliveries. Refuse acceptance of damaged, unacceptable, or incorrect items. Troubleshoot vendor delivery issues and oversee return process.

Adhere to food safety and handling policies and procedures across all food-related areas. Monitor PAR levels for all food items to ensure proper levels. Report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional. Maintain confidentiality of proprietary information; protect company assets. Support all co-workers and treat them with dignity and respect. Support team to reach common goals. Comply with quality assurance expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time or for an entire work shift. Read and visually verify information in a variety of formats (e. g., small print). Visually inspect tools, equipment, or machines (e. g., to identify defects). Enter and locate work-related information using computers and/or point of sale systems. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move through narrow, confined, or elevated spaces. Move over sloping, uneven, or slippery surfaces and steps. Perform other reasonable job duties as requested by Supervisors.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Job Description:

Food & Beverage Heart of House Food Prep Cast Members are responsible for preparing menu items from recipes.

Food & Beverage HOH Food Prep Cast Members receive a starting rate of $11.50 per hour.

Employment Type

Part Time

Job Posting

• Business

Disney Parks & Resorts

Additional Information

SCHEDULE AVAILABILTY

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.

SUBMITTING YOUR APPLICATION

After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page.

IMPORTANT:

You may only apply once in a six month period. If you have applied within the last six months, please log in to your account to view your current application status.

KEYWORD: DLR Casting, dlrcasting, DLRCulinary

Primary Job Posting Category

Food and Beverage

Basic Qualifications

• Constantly walking/standing

• Occasionally pushing/pulling up to 50 lbs frequently up to 75 lbs

• Constantly lifting up to 10 lbs, frequently up to 25 lbs, occasionally up to 50-75 lbs (when retrieving bulk items from storage)

• Frequently bending/twisting/kneeling (cooking at different stations, reaching for utensils)

• Frequent use of hands, wrist motion, grasping

• Frequent use of knives, slicers and kitchen mixers

• Works primarily indoors, but may be exposed to outdoors (special events

• when needed)

• Experience in culinary field/high volume restaurant 3-6 months

• Ability to multi task and work in a very fast paced team environment

• Demonstrates a desire to work in a guest service and team environment

• Demonstrates passion and enthusiasm for working in the kitchen

• Strong listening skills and ability to follow direction

• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

• You must be at least 18 years of age to be considered for this role

• This role is Part Time and requires full availability for any shift, a MINIMUM of three (3) days per week, including nights and holidays

Job Posting

• Primary Brand

Disneyland Resort

Preferred Qualifications

• Enrolled in a culinary education program or equivalent

• Recommendation from school

• Bilingual preferred

• Full availability SEVEN (7) days a week is preferred

Primary Location-Postal Code
92802

Responsibilities

• Prepares, seasons and cooks to order menu items for all meals throughout the day

• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation

• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads

• Work with food products, including but not limited to eggs, gluten, yeast, tree nuts, etc.

• May wash, peel, slice, scoop, dice and julienne vegetables and fruits

• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items

• Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment

• May work in, but not limited to, the following stations: pantry prep station, cold prep station, assembler station, hot prep stations

• Ability to prepare products according to recipe guidelines

• Knowledge and understanding of kitchen safety and sanitation including temperature requirements

• Has good judgment of food quality and production, understands the impact of spoilage

• Ability to assist Chef in preparing items for Guests with special dietary needs

• Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

• May carve and slice meat and cheese

• Produces garde manger work for restaurants

• May prepare sandwiches to individual order or on a production line basis

• May bake, broil, cook, fry or steam food items as required to complete assigned production

Job Description

Food & Beverage Heart of House Food Prep Cast Members are responsible for preparing menu items from recipes.

Food & Beverage HOH Food Prep Cast Members receive a starting rate of $11.50 per hour.

Employment Type

Part Time

Additional Information

SCHEDULE AVAILABILTY

Our Theme Parks and Resort Hotels operate 24 hours a day, 365 days a year and some shifts may start as early as 5:00am while some may end as late as 3:00am, 4:00am or 5:00am.

SUBMITTING YOUR APPLICATION

After clicking "Apply for this job" below, the employment application will open in a new window. Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page.

IMPORTANT:

You may only apply once in a six month period. If you have applied within the last six months, please log in to your account to view your current application status.

KEYWORD: DLR Casting, dlrcasting, DLRCulinary

Basic Qualifications

• Constantly walking/standing

• Occasionally pushing/pulling up to 50 lbs frequently up to 75 lbs

• Constantly lifting up to 10 lbs, frequently up to 25 lbs, occasionally up to 50-75 lbs (when retrieving bulk items from storage)

• Frequently bending/twisting/kneeling (cooking at different stations, reaching for utensils)

• Frequent use of hands, wrist motion, grasping

• Frequent use of knives, slicers and kitchen mixers

• Works primarily indoors, but may be exposed to outdoors (special events

• when needed)

• Experience in culinary field/high volume restaurant 3-6 months

• Ability to multi task and work in a very fast paced team environment

• Demonstrates a desire to work in a guest service and team environment

• Demonstrates passion and enthusiasm for working in the kitchen

• Strong listening skills and ability to follow direction

• Must be flexible and able to work a variety of shifts, including days, nights, weekends, holidays and special events

• You must be at least 18 years of age to be considered for this role

• This role is Part Time and requires full availability for any shift, a MINIMUM of three (3) days per week, including nights and holidays

Preferred Qualifications

• Enrolled in a culinary education program or equivalent

• Recommendation from school

• Bilingual preferred

• Full availability SEVEN (7) days a week is preferred

Responsibilities

• Prepares, seasons and cooks to order menu items for all meals throughout the day

• Portions and arranges food on serving dishes and is responsible for portion control and plate presentation

• May cook, mix, and/or season ingredients to make dressings, sauces, gravies, batters, fillings and spreads

• Work with food products, including but not limited to eggs, gluten, yeast, tree nuts, etc.

• May wash, peel, slice, scoop, dice and julienne vegetables and fruits

• Prepares, measures, mixes (following recipes) and/or cooks and garnishes basic appetizers (hot or cold), salads, pastas, sandwich fillings, Waffles and other food items

• Some knowledge of cooking equipment such as grill, gas range, electric range, broiler, deep fat fryer, serving table, waffle iron, griddle, skillets and other standard kitchen equipment

• May work in, but not limited to, the following stations: pantry prep station, cold prep station, assembler station, hot prep stations

• Ability to prepare products according to recipe guidelines

• Knowledge and understanding of kitchen safety and sanitation including temperature requirements

• Has good judgment of food quality and production, understands the impact of spoilage

• Ability to assist Chef in preparing items for Guests with special dietary needs

• Cleans kitchen equipment and practices HACCP (Hazard Analysis and Critical Control Points) Procedures

• May carve and slice meat and cheese

• Produces garde manger work for restaurants

• May prepare sandwiches to individual order or on a production line basis

• May bake, broil, cook, fry or steam food items as required to complete assigned production

As part of the application process, you are required to create a candidate account to log back in and view your application(s). Check your email regularly for information regarding our employment process.

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It is the primary responsibility of the Assistant Manager Beverage to oversee and assist with day to day management of the Cocktail Services Department. All duties are to be performed in accordance with department and property policies, practices and procedures.

• Make daily floor plans per shift to ensure proper rotation and coverage of stations.

• Review staffing, schedules and vacations.

• Coach and train on policies and procedures.

• Train employees in the performance of their duties.

• Supervise floor service in dining rooms during hours of operation

• Maintain contacts with cashiers to ensure correct policies and procedures for check handling / closing are maintained by service staff.

• Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.

• Supervise staff activities, ways of access and egress to ensure complete compliance with Health Department and Fire Marshall Regulations.

• Perform employee evaluations and manage all issues related to attendance records and FileNet in general.

• Monitor, adjust and approve employees time directly in Kronos system.

• Discipline or commend employees following departmental rules and complying with the Union contract.

• Maintain communication with the Directors on all beverage and menu issues.

• Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees.

• Order supplies through the IP System and Purchasing.

• Prepare purchase requisitions for any outlets from the Bellagio warehouse or support departments.

• Keep inventory form and stocking area updated.

• Inspect the food coming from support departments to assure freshness and quality.

• Properly label and date all products to ensure safe keeping and sanitation.

• Analyze financial reports on a daily, monthly, and yearly basis.

• Identify and implement cost-cutting measures and initiatives Able to contact engineering department or other vendors to repair equipment.

• Understand and manage Profit & Loss statements, general business practices of restaurant operation.

• Maintain par levels and direct purchase of china, glass and silverware.

• Manage Infogenesis pricing / maintenance issues to ensure checks can be processed correctly.

• Follow current proper policies and procedures for Manager comps and voids.

• Utilizes Spot Fire to maximize sales and profits, manage daily labor and other operating expenses.

• Exercise cost controls for all aspects of beverage operation.

• Conduct weekly FF&E checklists to maintain furniture, fixtures and equipment. Ensure dining rooms are in accordance with the 5 Star/5 Diamond Maintenance Program, to include carpet, walls, light bulbs, windows and overall general cleanliness.

• Check on all reservations and special guest needs.

• Maintain direct communication with guests for special requests and large party reservations.

• Anticipate the guests' needs and respond appropriately with a sense of urgency – personal supervision of guest complaints

• Establishes and maintains open communications with related departments.

• Communicate, train and support all company initiatives to front and back of the house staff.

• Work as a team member, assisting guests' and employees' needs and inquiries.

• Perform all other job related duties as requested.

Required:

• At least 3 years of service experience in a similar dining environment.

• Working knowledge of Point of Sale (POS) systems and operations.

• Working knowledge of health, safety and sanitation regulations.

• Working knowledge of all Food and Beverage products, menu items and equipment.

• Working knowledge of Culinary Union contracts.

• Excellent customer service skills.

• Able to lead and mentor a team.

• Have interpersonal skills to deal effectively with all business contacts.

• Professional appearance and demeanor.

• High school diploma or equivalent.

• Work varied shifts, including weekends and holidays.

• Able to effectively communicate in English, in both written and oral forms.

Preferred:

• At least 2 years of management experience.

• Previous experience working in a similar resort setting.

Location

Austin Hotel at Southpark

Just moments away from the excitement of downtown Austin, the State Capitol and the 6th Street Entertainment District; the Omni Austin Hotel at Southpark is an exciting place to work. With a premier location in the heart of a world-renowned city, the Omni Southpark is at the center of it all.

Omni Southpark'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 Southpark may be your perfect match.

Job Description

Omni Hotels & Resorts' Leader In Development (LID) program is a challenging twelve month curriculum designed to develop entry level candidates and offer them expanded career opportunities. Through a Self Directed Development Plan a LID will experience hands on learning through their respective division of the hotel. With the successful completion of the LID program, the candidate selected will have the tools that will enable them to be a candidate for an entry level management position with Omni Hotels & Resorts.

The F&B LID will spend time in the Onion Creek Grille, Morsel's gift and coffee shop, the Lobby Bar Lounge, In-Room Dining, Pool Bar, and Banquets department. A successful candidate will be expected to join the management team of each outlet to motivate associates, drive results, and exceed the guest expectations through the day to day operations.

As an effective member of the outlets management team, the F&B LID will be primarily responsible for ensuring the quality operation of the various outlets and staff on a daily basis and assisting the Outlets Manager and Assistant Outlets Manager in staff training, and ensuring prompt, courteous service in a manner that complies with Omni F&B standards and company policies and procedures.

Responsibilities

• Responsible for the assigned shift and ensuring the smooth and quality operation of multi-unit outlets; coordinating staff on shift and hold pre-shift meetings to ensure staff preparation; be present on the floor during all peak service hours to ensure service operations are in compliance with all corporate standards of excellence; monitor guest experience, handle all guest complaints to guest satisfaction, and receive guest feedback and comments; examine food preparation and beverage presentation.

• Assist in the supervision of F&B outlets including but not limited to restaurant(s), lobby bar lounge, in-room dining, refreshment centers, coffee and gift shop, and pool-side bar by ensuring that product quality and service standards are met.

• Assist Outlets Manager in recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed, in accordance with corporate policies and applicable laws.

• Assist in the maintenance of all F&B outlets linen, silver, and china inventories; outlets equipment, and any additional needed items issued by corporate special menus, initiatives, and programs.

• Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef and/or Chef de Cuisine in the refinement of successful daily menu specials.

• Assist in the control costs of all food and beverage outlets by coordinating with Outlets Manager and/or Purchasing Manager in the purchasing of beverages, supplies, and equipment; maintaining effective inventory and shortage controls; assist Outlets Manager in any additional administrative duties.

• Maintain customer satisfaction and employee productivity by handling customer inquiries, concerns or comments, and providing solutions; acquiring feedback from customers and co-workers ; developing new concepts with Outlets Manager to improve customer satisfaction.

• Protect the corporation, associates, and the guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies.

• Plan and host monthly OST meetings in accordance with corporate SOP.

• Maintains knowledge of local competition and industry trends and maintains knowledge of company Medallia scores, comments, and trends.

• Responsible for coordinating meetings and training opportunities with hotel department heads and management teams in order to complete the LID program's contracts and training aspects.

• Primary duty is supervision, but may be required to fill in as bartender, server, and host as needed.

• Know, adhere to, and follow up on staff training, knowledge, and compliance of all corporate policies, procedures, and standard operations. Including, but not limited to:

• Up selling techniques with service staff

• Emergency procedures, safety precautions, and accident reports

• Liquor liability laws; specifically:

• Dramshop Theory – prohibiting sale of liquor to intoxicated guest

• Prohibiting sale of liquor to minors

• Food consistency and quality of presentation

• Health inspection and ECOSure compliance

• Moments of Service standards

• Be familiar with F&B related procedures and equipment as needed for shift operations, ensure compliance of check and cash handling by outlets staff, and assist the cashier when needed. Including, but not limited to:

• Reconciliations and deposits

• Credit/Debit charge procedures

• House/Room charge procedures

• Walkouts and missing methods of payment

• Meal period change, reports, and abstracts

• Ensure, maintain, and aid in continuous standards of excellence in cleanliness, physical atmosphere, organization, and maintenance, of service areas. Including, but not limited to:

• Station and guest rotation in seating and ticket order in multi-server outlets

• All lights, music, and temperatures comfortably and accurately set

• All tabletops, trays, serving areas, buffet lines, product shelves, and counters accurately set and displayed to specifications

• Maintain a consistently smooth quality staff operation during assigned shift across multiple outlet facilities. Including, but not limited to:

• All associates are appropriately, neatly, and cleanly dressed in uniform

• Ensure associate punctuality and attendance to all scheduled shifts, department meetings, and applicable training

• Conduct pre-shift meeting with all staff prior to or at shift start

• Check for reservations and ensure proper preparation

• Complete all shift logs, review staff side work, and closing paperwork

• Ensure high quality, excellence, and expectations of guest experience and service satisfaction.

• Maintain the running of a multi-unit outlets operation and assist the Outlets Manager in the completion all assigned administrative duties in a quality and timely manner. Including, but not limited to:

• Weekly and monthly volume forecast and flow calendar

• Weekly staff schedule and labor forecast

• Beverage cost analysis

• Beverage requisitioning and ordering

• Food and equipment requisitioning

• Assist in related end-of-month inventories

• Department information boards

Qualifications

• Bachelor's degree required

• Previous hotel or food and beverage experience is heavily preferred

• Food Handler and TABC certified

• Knowledge of Office programs including Word, Excel, and PowerPoint

• Ability to make quick decisions in high stress situations

• Well organized, efficient, and ability to handle deadlines

• Strong attention to detail, ability to multi-task, and prioritize deadlines

• Must be able and willing to work 50 hours per week

• Must be able to work flexible schedule including weekends, evenings, and holidays per business demands

• Must be able and willing to relocate upon completion of the one year program

• Must be able to stand/walk for 8+ hours per day, or an entire shift

• Must be able to lift/pull/push 50+ pounds

• Must be able to bend/squat/twist on occasion with various hotel functions

Omni Hotels & Resorts is an equal opportunity employer. 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.

Maderas Golf Club in San Diego, CA 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:

• College degree and a minimum of 1 year Food and Beverage Experience 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.

• 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.

Cider Ridge Golf Club in Oxford, 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:

• College degree and a minimum of 2 years Food and Beverage Experience 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.

• 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.

Troon Country Club in Scottsdale, AZ 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.

Overview

The Homestead

Our employees are what make The Homestead what it is. Since 1766, they've helped us offer guests an opportunity to enjoy Southern hospitality at its best. Located in the Allegheny Mountains of Virginia, we are a four-season resort that boasts superb restaurant dining experiences, championship golf, spa, winter sports and numerous other activities ideal for families and corporate outings.

Omni Homestead'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 Homestead may be your perfect match.

Job Description

The Food & Beverage Director is responsible for the overall operation and success of the Omni Homestead Resort's dining outlets, banquets, and spevial events. With responsibility for both year-round, and seasonal food and beverage outlets, the Director is responsible to develop and maintain a high-level of service standards throughout the resort, developing management and line-level staff throughout. As part of the Executive Committee, the F&B Director will partner with other departmental leaders to ensure cross-departmental partnership across the resort.

Responsibilities

• Review daily high cost item inventory control sheets and food cost comparison to potential.

• Develop action plan if food cost is off target.

• Review production planning to forecasted covers.

• Review production planning for Banquets and check banquet reconciliation daily.

• Review and maintain other expense control sheet as well as missing check report.

• Review abstract trend of daily specials; appetizers, desserts, side orders in percent to total covers and compare to production sheets.

• Review cover counts against sales goals.

• Compare average checks and develop action plan if average check falls below budget.

• Make sure that cooks follow recipes and that food for banquets is not being overproduced.

• Stream-line coordination of Food and Beverage products served in Banquets.

• Check portions for size as established in menu item recipe.

• Check that food products meet purchasing specs.

• Check that there is no free pouring of liquor.

• Ensure that plates meet specs and pictures.

• Ensure that specials served have price value relationship.

• Check on pick-up time for service personnel.

• Check that food items in kitchen area are properly stored and prepared.

• Ensure that sanitation standards are met (local Health Code Requirements).

• Monitor waste in kitchen, garbage pails, on the line, in the refrigerator and walk-in areas.

• Ensure buffets and coffee breaks set ups, table tops and uniforms for banquets.

• Ensure service to all guests follows established standards, is consistent, efficient and courteous.

• Monitor, track and analyze department turnover trends, implementing corrective action steps if necessary.

Qualifications

• Minimum of 5 year of experience in the Food & Beverage Management in an upscale hotel environment, including experience coaching and developing associates

• Previous experience working in a multi-outlet hotel or resort environment

• Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, food and beverage cost controls.

• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps if necessary.

• Previous high-end / luxury hotel experience

• Bachelor's Degree or Equivalent industry work experience

• Strong knowledge of wines, cocktails, and beer (Sommelier or Ciccerone Certificate, preferred)

• Strong working knowledge of Micros.

• Ability to make quick decisions in high stress situations, continuously adjusting to a changing work-environment

• Proficient with Microsoft Office programs.

• TIPS and ServeSafe Certification (Management Certificate, strongly preferred)

All Full-Time, Year-Round Employees of The Homestead receive medical, dental, and vision insurance options, in addition to resort-specific discounts on dining, rooms, retail, and activities. Join our team today!

Omni Hotels & Resorts is an equal opportunity employer. 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.