Food & Beverage Manager - Makefield Highlands Golf Club

The Sports Facilities Companies•Yardley, PA

1d•Onsite

About The Position

The Food & Beverage Manager will effectively manage all aspects of food & beverage. This position is responsible for delivering an exceptional food & beverage experience for all our guests.

Requirements

Must be at least twenty-one (21) years old
5-7 years of culinary experience
2-4 years of food & beverage management experience
ServSafe Certification is required
Requires good communication skills, both verbal and written
Must have strong leadership skills
Must be detail-oriented and have outstanding organizational skills
Ability to maintain focus in a high-volume, fast paced environment
Must be able to work under pressure and be decisive
Ability to motivate employees
Ability to prioritize
Must be able to work well in a group setting
Must have strong mathematical skills
Must be able to work irregular shirts to include nights, weekends, holidays as needed
Proficient in Microsoft Word, Outlook and Excel

Nice To Haves

Food Safety Manager Certification is preferred

Responsibilities

Manage the daily production, preparation, and presentation of all food for the facility's concessions and special events to ensure a quality, consistent product is produced which conforms to all SFM standards
Hire, train, mentor, supervise and evaluate food & beverage team members
Open and close concession locations and kitchen
Budget and monitor weekly food and labor costs
Monitor quality control constantly, effectively manage all cooler, freezer and dry storage areas
Effectively manage sales and sales strategies including implement ordering processes that result in effective budget management
Create event P&L analysis to ensure feasibility and profitability
Generate daily and monthly financial & inventory reports
Create effective inventory management processes, order kitchen supplies as necessary
Create new menu and marketing ideas that reflect demand/trends, research new food/beverage products, implement menu strategies that reflect event demographics and time of year
Manage supply invoices, set up vendor accounts, communicate effectively with sales representatives and suppliers
Continuously inspect equipment and food deliveries, Record information about inventory and health practices
Coordinate kitchen equipment installation and repairs as needed
Evaluate health and safety practices; ensure inspection compliance that result in A scores
Effectively manage customer complaints and suggestions
Generate a preferred catering list for clients to choose from
Organize and manage catering for events, special events and parties
Complete special projects, daily assignments, and other duties as assigned