Description

• 1-3 years of related experience in F&B management
• Must have strong sales orientation
• Proficient in the use of Microsoft Word, Excel, and Outlook
• Knowledge of pertinent health regulations and liquor laws
• Experienced with computerized point of sale systems
• Must have food and beverage/ a la carte and banquet 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

• Daily management of the food and beverage department
• Assumes 100% responsibility for quality of products served
• Direct and assist with set-up, preparation and execution of banquets, parties and special events
• Work closely with the Troon's Marketing Team Members to develop and implement creative strategies to increase revenues
• Assist the General Manager in hiring, supervising, scheduling and developing bartenders, cooks, and beverage cart attendants
• Provide daily oversight of F&B accounting procedures
• Maintain cost controls and conduct monthly inventory
• Follow the PO buying process for food and beverage ordering
• Train front line staff on quality assurance and appropriate guest service
• Perform daily walk-throughs to ensure full compliance with the Department of Health regulations
• Comply with applicable health, alcoholic beverage, fire and other local/state laws
• Follow correct closing procedures and appropriate cash handling practices
• Prepares food and tends bar as needed
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and bar at all times
• Produce, supervise and organize the production of food for all operations including corporate cafes and Day Care, corporate catering events, all 3rd party catering events and the food service business at the area Cycling Center
• Standard exposure to chemicals, noise
• Ensure timely delivery of food items (4-6 minutes for lunch appetizer)
• Maintain kitchen equipment to health code and safety regulations and in-house standards (fryers cleaned, maintained, filtered on a regular basis, hoods cleaned)
• Oversees, supervises, and coordinates the activities of the kitchen staff which may include cooks, wait staff, dishwashers, etc.
• Promotes teamwork and associate morale
• May spend up to 20% to 40% of the time filling in for other nonexempt employees who are absent, in training
• Assists in trouble shooting equipment failures and notifies GM so proper work order is entered
• Communicate daily with staff for special needs, outages, projects
• Prepares food for guests and employees by following cooking procedures
• Perform other duties as assigned by manager.