FOOD & BEVERAGE MANAGER at Raspberry Falls Golf and Hunt Club – LEESBURG, Virginia

Raspberry Falls Golf & Hunt Club in Leesburg VA has Job Opportunities and WE NEED YOU! Come join our team of fun, service-oriented professionals. Employees appreciate the great benefits we offer, including golfing at our beautiful courses.

JOB SUMMARY:

This position is primarily responsible for managing the people and resources of the Food & Beverage and Banquet operations in order to maximize the successful operation of these departments. This position determines sales appeal and the cost of preparing and serving meals and beverages in a golf course restaurants, bar, grille, or banquet room by performing the following duties.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Core duties and responsibilities include the following. Other duties may be assigned.

Supervises all aspects of the food and beverage and banquet services, staffing, and special event operations.

Ensures all food service areas are opened on schedule and appropriately staffed.

Physically inspects food service areas on a daily basis, or more often, for cleanliness and physical appearance to the customer.

Assures compliance with department of health requirements and other state licensing authorities (alcohol control board) regarding food and liquor service. Assures staff are appropriately trained in regard to serving alcohol and that evidence of such training is maintained in the human resource file for each employee.

Coordinates special event planning and delivery with golf operations to assure timely and high-quality food service to meet the customer expectations and contract requirements.

Anticipates customer traffic and plans for appropriate staffing and inventory on hand.

Either directly or through subordinate staff, establishes and prices food service menus within cost targets; develops recipes and production protocols for all aspects of food service.

Welcomes and shows prospective banquet and special event customers the banquet and facilities.

Demonstrates customer service techniques to the members of the facility team and communicates expectations.

Ensures food and beverage staffs follow safety policy and procedure and all accidents and incidents are properly reported.

Holds regular team meetings to communicate upcoming events, goals, progress toward goals and expectations and identify actions to achieve objectives.

Monitors individual team member performance and provide timely and constructive feedback.

Monitors and has in place appropriate inventory management and controls for effective inventory cost containment. Estimates number of servings obtainable from standard and original recipes and unit cost of preparation.

Takes a hands-on approach to any necessary duties to ensure the job is completed.

Follows through on customer problems to satisfactory resolution and communicate problems to any necessary party to facilitate resolution.

Sets and upholds high standards of honesty for self and team members.

Must have reliable transportation for company errands and marketing.

SUPERVISORY RESPONSIBILITIES:

Directly supervises employees in the Food & Beverage and Banquet Operations.

EDUCATION AND/OR EXPERIENCE:

Bachelor's degree (B.A.), graduation from an accredited culinary institute and/or three years related experience and/or training; or equivalent combination of education and experience.

CERTIFICATES, LICENSES, REGISTRATIONS:

SERV Safe Certification from VA Dept of Health, or other equivalent state certification for food handling and preparation.

VA Alcoholic Beverage Control Board Responsible Seller and Servers program (RSVP) or other equivalent state training for safe alcoholic beverage service.

Valid drivers license

MATHEMATICAL SKILLS:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

• Food and Beverage Demonstrates and maintains skill sets including: a service-and guest-oriented focus with creative drive; communication and leadership practices to resolve problems quickly and effectively; assures adherence to all applicable health and alcoholic beverage standards and safety practices; assures security of inventory and cash assets using audit practices and cyber security guidance.
• Strategic Thinking - Aligns the organizations mission and core values with the business and financial goals to achieve and surpass owners expectation of profitability and customer service experience.
• Business Acumen Identifies both threats and opportunities in the business environment and adjusts organizational strategy to exceed financial objectives.
• Financial Management Demonstrates thorough knowledge of business processes that impact the income statement, balance sheet, and cash flow. observes opportunities in business patterns and refocuses organizational efforts to exceed stakeholder/shareholder return on investment.
• Results Driven Achieves short term and long term financial, strategic, and value objectives.
• Adaptability Anticipates and reacts to competing demands in the work environment and makes adjustments to best fit the situation. Able to deal with frequent changes, delays, or unexpected events.
• Effective Communication - Speaks and writes to effectively build relationships. Reserves judgment and listens for clarification, particularly when involved in fact-finding.
• Customer Service Demonstrates professionalism, patience, and a people-first attitude. Quickly responds to customer requests for assistance. Communicates with empathy and positivity.
• Dependability - Follows direction and takes responsibility for own actions. Commits to long hours of work when necessary to reach goals. Completes tasks on time.
• Attendance/Punctuality - Consistently at work and on time and prepared to perform work. Arrives at meetings and appointments on time and prepared.
• Ethics - Treats people with respect and keeps commitments. Inspires the trust of others, works with integrity, and upholds organizational values.
• Diversity Demonstrates knowledge of EEO policy and shows respect and sensitivity for cultural differences. Promotes a harassment-free environment and a diverse workforce.
• Safety and Security - Observes safety and security procedures and uses equipment and materials properly. Reports potentially unsafe conditions.