As the Food & Beverage Manager at The Golf Club at Redmond Ridge, you will be responsible for all F&B areas, ensuring the guest experience meets or exceeds the Universal Product and Service Standards. This includes selecting, training, and developing individuals who are passionate about guest service and collectively provide an overall experience that keeps our guests returning time and time again. In addition, you will be responsible for generating revenue by keeping abreast of F&B trends and making recommendations to increase revenue as well as expense management including labor management.

QUALIFICATIONS, EDUCATION AND/OR EXPERIENCE

• Positive and proactive supervisory, leadership, management, and coaching skills.
• Ability to communicate on various levels including team members, the senior leadership team, guests, vendors, and contractors, always showing tact and diplomacy as a senior representative of Oki Golf.
• Thorough knowledge of ordering/purchasing, inventory control, budget management, and P&L accountability.
• Ability to multi-task while remaining focused on the critical objectives of the position.
• Visibly touch base consistently with tables that dine with us, ensuring their experience
• Due to the cyclical nature of our industry, employees may be required to work varying schedules to reflect business needs. In addition, attendance at all scheduled training sessions and meetings is required.
• High School diploma or equivalent
• ServSafe certified.
• Must have a valid food handler’s card and alcohol serving permit.
• Experience as a manager in a restaurant
• Experience with banquets/event management preferred
• Minimum of 3 years as an F&B Manager in a multi-outlet facility with at least 2 million in annual sales.
• Ability to follow company policy/procedures, complying with all administrative responsibilities.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Deliver a business that is driven by quality, value, and excellence as measured by consistent survey scores of 4.0 and higher.
• Ensure delivery of the guest experience through consistent execution of the service sequence of all team members
• Routine checks of the facility for cleanliness, timely & efficient execution
• Respond quickly to guest feedback, including Open Table, Yelp, and other social media avenues.
• Oversee and ensure all aspects of event coordination including sales, and execution of all related catering activities to the highest level of service.
• Make recommendations for improvements within the department to ensure keeping abreast of recent trends to enhance the guest experience.
• Develop a culture based on mutual respect and clear expectations with the ability to grow and develop as measured by turnover rates.
• Develop a high-performing team that delivers an outstanding guest experience by hiring team members who demonstrate a passion for service and serving others, who can work well as part of a team, and who do whatever it takes to provide great service.
• Develop and execute a formalized training and development program within the department, which includes cross-training as well as opportunities for advancement.
• Informally evaluate the performance and encourage improvement of the food and beverage staff as well as conduct annual performance reviews.
• Hold all team members accountable for their areas of responsibility using Oki Golf position descriptions and clearly articulated expectations.
• Develop a positive culture where team members feel valued, respected, and feel they know what is going on and can make contributions to the team.
• Ensure a safe work environment to include compliance with OSHA/WISHA and Oki Golf guidelines and standard operating procedures.
• Proactive management of company assets, driving continual profit contributions to the bottom line as measured by monthly financial statements.
• Ensure revenues are maximized by reviewing and ensuring all controls are in place and being followed, including purchasing, inventory management, and the POS system is used correctly and team members utilize effective upselling strategies to increase the guest check average.
• Daily review of waste, breakage, and voids/edits/discounts to ensure minimizing loss
• Review payroll to ensure labor is managed according to business levels and scheduling is effective and efficient and tips are reported accurately and timely.
• Program planning recommendations in all outlets to enhance the guest experience and drive profit.

The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this position, the team member must:

• Lift, reach, bend, twist, push, pull, squat, grasp, and use arm-hand coordination on a consistent basis
• Have the ability to lift 50 pounds occasionally