ERS ~ Wickenburg Ranch ~ Wickenburg, AZ ~ Food & Beverage Manager
Food & Beverage ~ Food & Beverage Manager
BLUESTAR RESORT & GOLF
Position Results Description (PRD)
Direct Report Relationship: Food & Beverage Manager/Assistant Food and Beverage Manager
FLSA Status: Exempt
Indirect Reporting Relationship: Director of Food and Beverage
POSITION SUMMARY
The Food & Beverage Manager oversees food and beverage staff, and coordinates with executive chef to provide courteous and rapid service to guests by performing the following duties personally or through subordinate supervisors. Additional Duties may be assigned as required.
ORGANIZATIONAL STRUCTURE
v The Food & Beverage Manager organizes and directs the functions of the Assistant Food & Beverage Manager, Executive Chef and Food & Beverage Staff. The Food and Beverage Manager is also responsible for keeping the lines of communication open and reporting to the Director of Golf.
KEY RESPONSIBILITES:
v Establish goals for measuring sales, revenue, new projects, and business development
v Maintain effective communication between all members in regards to Food & Beverage issues and concerns. Communicating the core values and mission of BlueStar Resort & Golf is vital to the achievement of company goals.
v Function as a coach in encouraging team members to be successful, including corrective actions when necessary.
v Participate in the annual 360 reviews process
v Educate, train, retrain, and develop team members within the Food & Beverage Staff.
v Lead by example, creating a fun and stable environment; setting a benchmark of performance in the areas of innovation, motivation and animation.
v Directly supervise staff; this will include planning, assigning and at times performing activities of workers supervised.
v Accept personal responsibility for decisions and actions.
v Spontaneously recognize and celebrate team member success.
v Establish and manage purchase order programs, department checkbooks, contribution reports, and budgets.
v Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages and volume.
v Ability to apply concepts of basic algebra and geometry.
v Responsible for enforcing proper cash handling procedures for the F&B department; ensuring funds are collected, accounted for in a timely manner.
v Must be able to execute budgets on a daily, monthly and annual basis.
v Must be able to understand the P&L statement.
v Must be able to present capital products.
v Responsible for cost of goods, labor, and general expenses of food and beverage operations.
v Oversee and assist in all Food & Beverage functions (i.e. corporate parties, weddings) with department managers.
v Proactive in exceeding guest satisfaction.
v Ensure that superior standards of food service are at all times meeting the requirements of our guests.
v Attend culinary exhibitions and educational seminars to stay abreast of the development in the Food & Beverage industry.
v Meet with staff at all levels to plan for future Food & Beverage functions as well as the needs of the current expectations.
v Must be innovative in identifying market strategies to stay ahead of the competition.
Personal Attributes
Ø Excellent analytical, organizational, interpersonal and communication skills – attention to detail, accuracy and deadlines
Ø Able to work well under pressure and balance multiple priorities and assignments
Ø Proven capabilities to lead and manage people and processes in a dynamic and changing environment
Ø Must be change adaptive, flexible, and empathetic
Ø Be able to provide direction and drive key initiatives.
Ø Must be highly customer oriented and responsive with a high need for closure
Ø Demonstrated initiative – ability to think, work, and make independent decisions based on sound judgment
Ø Ability to work well under pressure and balance multiple priorities and assignments to meet deadlines
Ø Strong team-building skills including the ability to lead, cooperate, motivate, and contribute as part of a team with representatives from multiple disciplines.
Ø Must be willing to “roll-up” sleeves and dig in with staff to drive processes that support the business
Ø Committed to learning, personal growth, continual process improvement and staff/team development
Ø Excellent written and verbal communication skills
Ø Must be comfortable working in a fast paced environment where continuous improvement is expected
Ø Must be able to consistently achieve high work standards; attention to detail, accuracy and timeliness a must.
Knowledge / Skills
v Four to ten years related experience and/or training; or equivalent combination of education and experience.
v Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures or government regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, guests, and the general public.
v Food Handlers Card and Completion of Alcohol Training Program.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER
Carmella Ruggiero
Executive Director
Cactus & Pine, GCSA
10685 N. 69th Street
Scottsdale, AZ 85254
480-609-6778
480-348-5976 Fax
480-600-3786 Cell
