Job description

About the job

We are seeking an energetic and well-organized individual to act as the Food and Beverage Manager as well as the Event Sales Manager to provide our customers with a first-class dining and banquet experience. As the F&B Manager/Event Sales Manager you will oversee the front of house operations while working with the executive chef to promote the club’s dining facilities for daily business as well as private banquets, business and social meetings and other event related activities.

To be successful as the F&B Manager / Event Sales Manager, you should exhibit a good personal demeanor with clients, have extensive experience in managing banquets and delivering services within budget. Outstanding Banquet Managers ensure that customers receive a level of service that exceeds expectations.

General responsibilities

• Promote the game of golf, banquets/events, the facility, and the Elite Golf philosophy.
• Conduct self in a friendly, courteous and hospitable manner with all guests.
• Handles department compliments and complaints.
• Manage and oversee the food and beverage front of house and back of house staffs including hiring, training and replacement of staff members.
• Maintain a close relationship with the golf maintenance and golf department staffs.
• Oversee and enforce facility policies and procedures.
• Manage and participate in all day to day operations and procedures.
• Keep a clean and well maintained restaurant, bar and kitchen in accordance with all health codes, liquor laws and other city, state and federal requirements.
• Promote participation in tournaments and food and beverage events.
• Train and further the education of food and beverage staff.
• Any other duties as may be assigned by the general manager.

Job specific responsibilities

Operations

• Maintain and oversee a profitable food and beverage operation consistent with the facility needs.
• Oversee, track, and maintain an operational budget as set forth by the general manager and Elite Golf executive management.
• Track and report daily sales, payroll, monthly inventory and other operational reports.
• Attend and report to monthly department head meetings.
• Implementation of policies and procedures and regular scheduling of staff meetings.
• Hire, Train, motivate and develop f&b staff to ensure effective performance and growth in the restaurant and bar operations.
• Oversee the customer service provided by staff to customers.
• Oversee and maintain a working schedule for the front of house and back of house operations.
• Oversee and approve department payroll.
• Take corrective measures as needed with staff to improve performance.
• Create pricing and promotional strategies in line with the Elite Golf philosophy.
• Oversee the sale of food, alcohol and tobacco at the facility.
• Maintain and oversee the point of sale system for the department.
• Maintain and oversee a restaurant and bar with proper products.
• Monitors purchasing and receiving of goods and products.
• Conduct and supervise physical inventories of food and beverage.
• Approves all product invoices, codes and submits to accounting for payment.
• Verify and facilitate the proper controls for customer payments.
• Inspect and ensure that all safety, sanitation, energy management, preventative maintenance and other standards are met throughout the department.
• Ensures all legal requirements are consistently adhered to including but not limited to labor laws and laws pertaining to the sale of alcoholic beverages.

Kitchen Operations

• Work with chefs and kitchen staff to develop menus for each outlet within the department.
• Evaluate products to assure that quality, price and related goods are consistently met.
• Handles the expediter role as needed during high volumes of business to ensure product is being delivered timely and to the customers expectations.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establish controls to minimize food and supply waste and theft.

Event Operations

• Develop and manage an innovative social event calendar at the facility.
• Promotes, advertises and markets the social events for the facility.
• Assist clients by selling, contracting and coordinating outside food and beverage events.
• Coordinates and managers each event from pre event organization to event setup to managing the event to post event activities.
• Arranges for prompt payments from clients for event activities.
• Work with chefs to develop event menus and presentation.
• Hire, train and manage the banquet staff.

Marketing

• Develop and maintain a customer database.
• Assist in the development and implementation of a marketing strategy in line for the facility.
• Conduct market research to include competition comparisons with facilities in the marketplace.

Qualifications

Bachelor's degree in hospitality and culinary arts preferred

3-5 years of experience in banquet management, or similar

Proficiency in software such as Microsoft Word, Excel and GMail

Exceptional ability to plan banquets, manage budgets, and meet deadlines

Experience in supervising banquet venue staff

Ability to collaborate with other managers

Knowledge of catering equipment and venue requirements

In-depth knowledge of hospitality industry best practices

Excellent interpersonal and communication skills

Job Type: Full-time

Pay: $45,000.00 - $55,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Monday to Friday
• Weekend availability

Supplemental pay types:

• Commission pay

Ability to commute/relocate:

• Granbury, TX 76048: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

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