Manager, Food & Beverage

Manager, Food & Beverage

Blue Star Resort & Golf – Lake Frederick, VA

• Employment Status:
  Full Time
• Pay Range: $58,000-$63,000 annual
• Department:
  Trilogy at Lake Frederick – Shenandoah Lodge & Athletic Club
• Location:
  
  Shenandoah Valley, Lake Frederick, VA

• Company medical, dental and life insurance plans starting the first of the month following the first day of full-time employment.
• Paid Time Off (PTO) accrual 120 hours per year.
• 7 paid holidays annually.
• Eligibility for 401(k) plan after 30 days of service.

The Food & Beverage (F&B) Manager is responsible and accountable for strategic planning, proactive leadership, direction and support of the F&B team to assure peak performance, culinary decisions, events and establishing excellence for the guest experience. This position reports to the Director of Food & Beverage or Club Manager.

• Communicate the core values and mission of Blue Star Resort & Golf (BSRG) to support the achievement of company goals.
• Support the Director in providing strategic intelligence to partners and clients regarding all F&B initiatives including vision, business planning, capital expansion, branding, menu/restaurant and clubhouse design, and the creative and conceptual development of new F&B experiences.
• Ensure a consistent set of superior standards of food service and quality meeting or exceeding employee and guest expectations.
• Maintain effective communication among all members regarding F&B operations, safety, and employee concerns. Model motivation to inspire all team members.
• Hire, train, and supervise F&B staff; create weekly schedules; coach and encourage team members to be successful.
• Recognize and celebrate team member’s success and maintain a sense of humor.
• Responsible for cost of goods, labor, and general expenses of F&B operations.
• Establish and manage purchase order programs, department checkbooks, contribution reports, and budgets.
• Coordinate with Club Manager to create budget and goals for measuring sales, revenue, new projects, and business development.
• Execute budgets on a daily, monthly, and annual basis.
• Create operational reports as requested.
• Oversee all F&B functions (corporate parties, weddings, etc.).
• Maintain the BSRG standard of excellence, continually improving and embracing creative openness by staying on the cutting edge of new products and market trends. Attend culinary exhibitions, buying shows, and educational seminars as requested.
• Other duties and responsibilities may be assigned.

• Highly customer oriented and responsive with a strong need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team‑building skills, including the ability to lead, cooperate, and motivate.
• Role model who lives Blue Star core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

• High School diploma or equivalent preferred.
• Three to five years of related experience in a hospitality field preferred.
• One to three years of experience supervising a team of managers or other supervisory role required.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Must meet state and federal minimum age requirement for serving alcohol.
• Computer literate with working knowledge of Microsoft Office, including Excel.
• Knowledge of restaurant database software a plus.
• Knowledgeable about county regulations.
• Ability to understand and implement BSRG dining standards.
• Ability to read, analyze, and interpret periodicals specific to the food service industry.
• Ability to understand the standardized recipe format.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or team members.
• Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume; must understand profit and loss statements and be able to present capital projects.
• Must possess basic computational ability as well as budgetary analysis.
• Must have planning, problem‑solving, decision‑making, delegation, time management, and employee…