Food & Beverage Manager - Rio Verde, United States - BlueStar Resort & Golf

BlueStar Resort & Golf

Verified Company

Rio Verde, United States

3 weeks ago

Posted by:

Mark Lane

beBee recruiter

Description

Employment Status:

Full Time

Pay Range:

$65,000-$70,000 annual

Dept:

Trilogy at Verde River Ranch

Trilogy at Verde River:
Verde River Golf & Social Club

The centerpiece of the community sits adjacent to Tonto National Forest with sweeping views of the Mazatzal Mountains and the iconic Four Peaks.

Here you will find a newly re-envisioned golf course, tennis & pickleball courts, poolside bar & grill, luxurious resort pool, and The Outfitter, the starting point for outdoor fun.

The Club also features our signature restaurant and full service spa.

Where:
Rio Verde, 20 minutes north of Scottsdale, Arizona

Pay:
$65,000-$70,000 annual

Benefits:

New management full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following the first day of full-time employment.

Full-Time team members are eligible to accrue Paid Time Off ("PTO") in accordance with the Company policy at a rate of 120 hours per year.

Full-Time team members are eligible for 7 paid holidays annually.

All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

POSITION OVERVIEW:

The Food & Beverage (F&B) Manager is responsible and accountable for strategic planning, the 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.

KEY RESPONSIBILITIES:

Communicate the core values and mission of BlueStar 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, but not limited to, 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 are meeting or exceeding employee and guest expectations.
Maintain effective communication between 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 (i.e. corporate parties, weddings, etc.).
Maintain the BSRG standard of excellence, with an intention for continual improvement and 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.

PERSONAL ATTRIBUTES:

Must be highly customer oriented and responsive with high need for closure.
Able to work under pressure and balance multiple priorities and assignments.
Strong teambuilding skills including the ability to lead, cooperate, and motivate.
Must be role model and able to live our BlueStar core values:
Honesty and Integrity
Respect for the Individual
Teamwork
Competitive Spirit

MINIMUM REQUIREMENTS / QUALIFICATIONS / SKILLS:

High School diploma or equivalent preferred.
Three to five years' related experience in a hospitality field preferred.
One to three years' experience supervising a team of managers or other supervisory role required.
Current Food Handlers Card and TIPS Certification (Training for Intervention Procedures).
Must meet the 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 b