Food & Beverage Manager manages the daily activities of the organization's food and beverage function. Oversees food and beverage inventory and budget control. Being a Food & Beverage Manager assists the Food and Beverage Director in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards. Assists in the planning and coordination of special events. Additionally, Food & Beverage Manager may require an associate degree or its equivalent. Typically reports to a head of a unit/department. The Food & Beverage Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Food & Beverage Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Four Star rated Raspberry Falls Golf & Hunt Club in Leesburg VA has Job Opportunities and WE NEED YOU! Come join our team of fun, service-oriented professionals. Employees appreciate the great benefits we offer, including golfing at our beautiful courses.
JOB SUMMARY:
This position is primarily responsible for managing the people and resources of the Food & Beverage and Banquet operations in order to maximize the successful operation of these departments. This position determines sales appeal and the cost of preparing and serving meals and beverages in a golf course restaurants, bar, grille, or banquet room by performing the following duties.
QUALIFICATIONS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Core duties and responsibilities include the following. Other duties may be assigned.
Supervises all aspects of the food and beverage and banquet services, staffing, and special event operations.
Ensures all food service areas are opened on schedule and appropriately staffed.
Physically inspects food service areas on a daily basis, or more often, for cleanliness and physical appearance to the customer.
Assures compliance with department of health requirements and other state licensing authorities (alcohol control board) regarding food and liquor service. Assures staff are appropriately trained in regard to serving alcohol and that evidence of such training is maintained in the human resource file for each employee.
Coordinates special event planning and delivery with golf operations to assure timely and high-quality food service to meet the customer expectations and contract requirements.
Anticipates customer traffic and plans for appropriate staffing and inventory on hand.
Either directly or through subordinate staff, establishes and prices food service menus within cost targets; develops recipes and production protocols for all aspects of food service.
Welcomes and shows prospective banquet and special event customers the banquet and/or ballroom facilities.
Demonstrates customer service techniques to the members of the facility team and communicates expectations.
Ensures food and beverage staffs follow safety policy and procedure and all accidents and incidents are properly reported.
Holds regular team meetings to communicate upcoming events, goals, progress toward goals and expectations and identify actions to achieve objectives.
Monitors individual team member performance and provide timely and constructive feedback.
Monitors and has in place appropriate inventory management and controls for effective inventory cost containment. Estimates number of servings obtainable from standard and original recipes and unit cost of preparation.
Takes a hands-on approach to any necessary duties to ensure the job is completed.
Follows through on customer problems to satisfactory resolution and communicate problems to any necessary party to facilitate resolution.
Sets and upholds high standards of honesty for self and team members.
Must have reliable transportation for company errands and marketing.
SUPERVISORY RESPONSIBILITIES:
Directly supervises employees in the Food & Beverage and Banquet Operations.
EDUCATION AND/OR EXPERIENCE:
Bachelor's degree (B.A.), graduation from an accredited culinary institute and/or three years related experience and/or training; or equivalent combination of education and experience.
CERTIFICATES, LICENSES, REGISTRATIONS:
SERV Safe Certification from VA Dept of Health, or other equivalent state certification for food handling and preparation.
VA Alcoholic Beverage Control Board Responsible Seller and Servers program (RSVP) or other equivalent state training for safe alcoholic beverage service.
Valid drivers license
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.