Position Summary:

The F&B Manager is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B service and food production staff. The F&B Manager will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded.

Compensation Range: $65,000 to $75,000 BOE

 Qualifications, Knowledge and Skill Requirements:

Must have 1-3 years of related experience in F&B management College degree preferred Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint Knowledge of pertinent health regulations and liquor laws Must have food and beverage/ a la carte and banquet experience Must have proven management experience Must have strong business aptitude Must have strong service orientation Must possess excellent written and verbal communication skills Must be highly organized, efficient and detail-oriented Must have exceptional interpersonal skills

 Responsibilities:

Daily management of Front of House F&B Department Assist General Manager with banquet and event sales Inspects and assists with banquet set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner Ensure satisfaction by communicating with the client throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the conclusion of event. Hires, supervises and develops bartender, beverage cart driver, host/hostess, snack bar attendant and other employees in the Front of the House F&B department Conduct training and refresher classes for all Front of House F&B personnel in the correct procedures Daily oversight of Front of House F&B accounting procedures Forecasting and budgets pertaining to F&B operation Maintaining cost controls and conducting a monthly inventory Implement and maintain F&B sales/marketing programs Develop and implement marketing program to increase banquet business Alcohol and beverage ordering – follow PO buying process Quality assurance, guest service and training of all employees Uphold Indigo Golf Partners Food and Beverage policies Institute and implement all Indigo Golf Partners Human Resources guidelines Coordination between all departments Develop and implement creative strategies to increase revenues Plan and Coordinate special events and functions Responsible for overall guest satisfaction Ensure all employees are conducting themselves in a professional manner Perform daily walk-through to ensure full compliance with the Department of Health regulations Complies with applicable health, alcoholic beverage, fire and other local/state laws Closing procedures and appropriate cash handling practices Performs other duties as assigned by supervisor or manager

 Working Conditions:

Physical activity including long periods (6-8 hours) of standing, walking, bending, and, scooping. The employee will be required regularly to reach with arms and hands The employee occasionally will be required to lift up to 50lbs. Use of sight, reading, wrist movement to serve meals and beverages, operate food service equipment and clean food service areas Specific vision abilities include close, distance, color, and peripheral vision, and depth perception. Noise level is typically moderate Work extended hours during golf and holiday season Work weekends and holidays

Benefits:

Medical Plans Prescription Plan Critical Illness Insurance Accident Injury Insurance Hospital Care Insurance Dental Insurance Vision Insurance Wellness Support Health Savings Account Flexible Spending Accounts Basic Life and AD&D Insurance Voluntary Short-Term Disability Insurance Identity Theft Insurance Employee Assistance & Wellness Support Program 401(k) Pet Insurance Legal Services Holiday Pay