Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible scheduling
Job Description
Storey Lake Club is a premier, full-service private club located in a vibrant community known for its modern amenities and exceptional service. The club prides itself on providing a dynamic and welcoming environment for members and guests, offering a wide range of recreational, dining, and social experiences. With a strong commitment to excellence, Storey Lake Club combines the charm of a hospitality-focused establishment with the efficiency and high standards expected in today’s competitive marketplace. This environment fosters a strong team culture, emphasizing both personal and professional growth for its associates. As a well-regarded venue within the region, Storey Lake Club continuously seeks passionate individuals who are eager to contribute to its mission of delivering outstanding service and creating memorable experiences for its members.
The Food & Beverage Manager role at Storey Lake Club is an exciting opportunity for a hospitality professional committed to leadership and operational excellence. This position involves overseeing all dining and beverage operations, ensuring member and guest satisfaction, and maintaining high standards across multiple facets of food and beverage service. From managing inventory, vendor relations, and menu design to training and developing personnel, the role requires a versatile leader with a keen eye for detail and a passion for customer service. The manager dedicates over half their time to supervisory duties, frequently engaging with members on the dining floor to build rapport and ensure quality standards are consistently met. Additionally, this role entails regular collaboration with key department leaders, such as the Director of Golf and Executive Chef, to meet club objectives and maintain seamless operations. Handling administrative responsibilities including inventory control, production reporting, and incorporation of technology such as inventory management software are also intrinsic to the role. Moreover, the Food & Beverage Manager is responsible for enforcing sanitation and safety standards and fostering a positive work environment through effective hiring, training, and performance management. This multifaceted position is vital to sustaining the high-quality dining experience and leadership standards that members expect at Storey Lake Club.
The Food & Beverage Manager role at Storey Lake Club is an exciting opportunity for a hospitality professional committed to leadership and operational excellence. This position involves overseeing all dining and beverage operations, ensuring member and guest satisfaction, and maintaining high standards across multiple facets of food and beverage service. From managing inventory, vendor relations, and menu design to training and developing personnel, the role requires a versatile leader with a keen eye for detail and a passion for customer service. The manager dedicates over half their time to supervisory duties, frequently engaging with members on the dining floor to build rapport and ensure quality standards are consistently met. Additionally, this role entails regular collaboration with key department leaders, such as the Director of Golf and Executive Chef, to meet club objectives and maintain seamless operations. Handling administrative responsibilities including inventory control, production reporting, and incorporation of technology such as inventory management software are also intrinsic to the role. Moreover, the Food & Beverage Manager is responsible for enforcing sanitation and safety standards and fostering a positive work environment through effective hiring, training, and performance management. This multifaceted position is vital to sustaining the high-quality dining experience and leadership standards that members expect at Storey Lake Club.
Job Requirements
- High school diploma or GED
- Six months to one year of related experience or training
- Ability to read and speak English
- Must meet state age requirements for handling alcoholic beverages
- Food Safety and Sanitation Training
- Alcohol Awareness Training
- Ability to stand, walk, talk, and hear frequently
- Ability to sit, use hands, reach, climb, balance, stoop, kneel, crouch occasionally
- Ability to taste and smell regularly
- Ability to lift up to 25 pounds regularly and up to 50 pounds occasionally
- Ability to work in wet, humid, and outdoor weather conditions occasionally
- Moderate noise level environment
Job Qualifications
- High school diploma or GED
- Six months to one year related experience or equivalent education and experience
- Food Safety and Sanitation Training
- Alcohol Awareness Training
- Working knowledge of wine, spirits, and regional cuisines
- Strong leadership and people management skills
- Proficient in Microsoft Word, Excel, PowerPoint, and Outlook
- Excellent problem-solving and organizational skills
- Excellent communication skills both verbal and written
- Ability to create and lead high performance teams
- Demonstrated commitment to company values
- Knowledge of hospitality financial and back-office systems
- Understanding of food and beverage service equipment and trends
- Ability to maintain financial accountability
- Exceptional personal hygiene and professional demeanor
Job Duties
- Manage daily food and beverage operations
- Dedicate 51% of each day to management and supervisory duties
- Walk dining floor during meal service to interact with members and guests
- Supervise inventory and maintain par levels
- Maintain constant communication with Director of Golf and other department leaders
- Inspect facilities for maintenance and cleanliness needs
- Ensure all equipment is in proper working order
- Complete reports on production and supply requisitions
- Use inventory management software and analytical tools
- Administer menu design, product pricing, ordering, and inventory control
- Ensure sanitation standards are met
- Coordinate menu planning with Executive Chef
- Build relationships with Troon preferred suppliers
- Interview, hire, train, evaluate, and discipline associates
- Manage department staff including assistant managers, supervisors, and servers
- Develop and implement ongoing training programs
- Monitor business volume and plan manpower and costs accordingly
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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