Description

• 51% of each day is to be dedicated to management and supervisory duties
• Acts as Head Chef, creating and preparing menu items
• Ensures all proper sanitation in accordance with local, state and federal laws and regulations
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchen, purchasing and staff)
• Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning .
• Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed
• Monitors market conditions that impact menu offerings, business volume, and profitability
• Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly
• Leads the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals
• Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas
• Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility
• Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers
• Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants
• Regular and reliable attendance

• Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
• Must meet state age requirements for handling alcoholic beverages
• Working knowledge of wine, spirits and regional cuisines
• Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
• Strong problem analysis and problem resolution skills
• Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
• Strong written and verbal communication skills
• Strong leadership and people management skills
• Professional and courteous demeanor
• Ability to create high performance teams and to be a strong team player
• Demonstrate a strong commitment to company values
• Organizational development abilities with a strong focus on individual and team advancement
• Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
• Ability to maintain effective financial accountability to the company and to the ownership
• Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
• Working knowledge of food and beverage service equipment and current trends.
• Exceptional personal hygiene and positive representation of the organization to Troon employees, clients and vendors.