FOOD AND BEVERAGE MANAGER at Forest Highlands Highlands Association

Flagstaff, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Jan, 26

Salary

0.0

Posted On

15 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food And Beverage Management, Member Service, Dining Operations, Team Leadership, Event Planning, Communication Skills, Organizational Skills, Problem Solving, Fine Dining Knowledge, Culinary Collaboration, Staff Development, Inventory Management, Customer Relations, POS Systems, First Aid Certification, Food Safety Certification

Industry

Hospitality

Description

Description Join the Forest Highlands Team! Nestled among the largest stand of ponderosa pines in the Southwest, Forest Highlands Golf Club in Flagstaff, Arizona, is a premier private golf community known for its exceptional service, warm culture, and world-class amenities. We are seeking an experienced and passionate Food & Beverage Manager to lead our dining operations and elevate the member and guest experience. This is an exciting opportunity to join a collaborative leadership team and make a meaningful impact in one of Arizona’s most beautiful and dynamic private club environments. Supervises F&B professionals and leads them in showcasing their skills and talents. Teaches passion about Food and Wine and shares knowledge daily with staff and members. Plans the best and most unforgettable parties and events. Collaborates with incredible culinary talent to offer finest food in Arizona. Focuses on maintaining friendly and enjoyable work environment. Balances the work /life ratio of their team. Essential Functions: Member Service: Member relations liaison for all dining service. Resolves all member opportunities positively. Creates lasting member relationship that leads to enduring club successes. Entertains members to create long lasting memories for them and their guests. Practice “Management by Wandering Around.” This is done to ensure that one is able to meet and establish a rapport with the members and to remain aware of their concerns. Manage the front of the house food and beverage service operations by being ‘on the floor’ during peak business periods (approx. 11 am - 2 pm and 6 pm - 9 pm); Dining Operations: Collaborates in creating unique menus with culinary team. Hosts daily family pre-shift meetings to motivate service entertainment team. Acts as a booking agent for service staff professionals. Performs as the perfect dining host with a scrupulous eye for detail. Management: Promotes desirable behaviors by creating a nurturing environment that emphasizes teamwork. Provides impressive bar inventory to quench a variety of distinguishing palates. Researches monthly POS sales reports so the F&B operations remain fresh and dynamic. Has a key eye for appraising talent and creates an environment where professional talent can thrive, develop and grow! Teaches and develops service professionals who want to showcase their talents in a flourishing and lively environment. Thrives in a collaborative environment full of gifted professionals who constantly strive to create the zenith of hospitality experiences. Requirements 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. Minimum Requirements: 4 year college degree preferable or industry training equivalent 1 years’ experience in the food and beverage, culinary or related professional area in a supervisory or management role CPR/First Aid Certified Entry-level knowledge of fine dining and banquet service in a luxury private club, resort or high end property Coconino County Food Manager Certification (if not already acquired, will be required upon employment) Strong communication and leadership skills Excellent organizational skills, communication skills and multi-tasking capabilities Demonstrated leadership skills Mastery in delegating multiple tasks Working knowledge of various computer software programs (MS Office, Jonas, ADP, POS, Open Table, etc) Clean driving record Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to communicate effectively with guests, management, vendors/suppliers, the general public and other employees of the Company. Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Physical Demands and Work Environment: Position is in a busy golf/country club in a private residential community. Flexibility in schedule. Ability to lift up to 25lbs regularly; up to 50lbs occasionally and to lift overhead and push/pull. Must be able to frequently walk, sit, stand, bend, use hands to finger, handle, or feel; and talk or hear, stoop kneel, crouch, adjust vision accordingly (close, distance, peripheral, and depth perception) Exposed to outside weather conditions including low temperatures. Occasionally exposed to moving mechanical parts and a quiet work environment. Continuous ability to talk and hear. Specific vision abilities required by this job include close vision. Equipment Used: Catering Vehicles, computers, handheld tablets, equipment dollies, bar blenders and dishwashers. Supervisory Responsibility: All service staff, including but not limited to; servers, bartenders, shift supervisors, Stonehouse/Snack staff, valets, host/hostess and F&B interns Budgetary Responsibility: No

Responsibilities

The Food and Beverage Manager will supervise dining operations and lead a team to enhance the member and guest experience. This role involves creating unique menus, managing service staff, and fostering a collaborative environment.