Food Beverage Manager

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 assure that the wants and needs of guests are consistently met and/or exceeded.

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

• 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 Power Point
• 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

• Daily management of Front of House F&B Department
• Assist General Manager with banquet and event sales
• Inspect and assist 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 the event.
• Hire, supervise, and develop 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
• Maintain cost controls and conduct 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
• Coordinate 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 conduct themselves in a professional manner
• Perform daily walk‑through to ensure full compliance with the Department of Health regulations
• Comply with applicable health, alcoholic beverage, fire and other local/state laws
• Close procedures and appropriate cash handling practices
• Perform other duties as assigned by supervisor or manager

• Physical activity including long periods (6‑8 hours) of standing, walking, bending, and scooping.
• Employee will be required regularly to reach with arms and hands.
• 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.

• 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