Food & Beverage Manager

Landscapes Golf Management and Manhattan Country Club are seeking an individual to work as the Food & Beverage Manager in Manhattan, KS. The Food and Beverage Manager will oversee the food and beverage areas onsite and must have strong communication and analytical skills. Food and Beverage cost control experience is helpful. The Manhattan Country Club associates work in an environment that demands exceptional performance yet reaps great rewards. Whether it's career opportunities, job enrichment or a supportive work environment, if you are ready for this challenge, then we are ready for you. You're more than welcome.

Located in Manhattan, KS MCC Overlooks the scenic Flint Hills of Kansas. Manhattan Country Club represents a private retreat for its members and their guests. Manhattan Country Club currently has more than 350 members and continues to grow. MCC houses an Olympic sized swimming pool, massage therapy, fitness facility, casual dining and lounge, scenic banquet facility as well as full-service dining room. This classic property has the charm and quality to host any special event. Manhattan, Kansas is located approximately 2 hours west of Kansas City and is home to Kansas State University. To learn more about Manhattan Country Club, please visit the website www.themanhattancountryclub.com

JOB SUMMARY

Oversees and manages the food and beverage department for the club in a profitable manner.

ESSENTIAL JOB FUNCTIONS

The essential functions include, but are not limited to the following:

1. Manages the budget for the food and beverage department. Ensures all administrative, record keeping and reporting requirements set by the club and the Company for food and beverage operations are timely and accurately met.
2. Hires, trains, manages and develops food and beverage department staff including assistant managers, chefs, bartenders, beverage cart attendants, kitchen and wait staff. Manages and schedules staff to ensure proper coverage for daily operations and events.
3. Complies with the terms of purchasing agreements and vendor contracts.
4. Maintains food and bar inventory and responsible for proper ordering to meet customer demands and budget expectations.
5. Markets and manages event planning for the club, works with members to secure agreements and coordinates activities associated with non-golf events.
6. Develops and implements standards and procedures associated with the food and beverage department to fully comply with health, alcohol, tobacco and fire regulations.
7. Ensures that food and beverage facilities and equipment are maintained and in proper repair.
8. Ensures that food and beverage employees are compliant with health code standards and following applicable liquor laws. Responsible for making sure all employees are properly trained and licensed as required for their position.
9. May be required to serve members and guests during club functions in a manner that meets or exceeds the needs and service expectations of the members and guests.
10. May be required to direct or complete the set-up and/or take down of course events and process necessary reports for the event.
11. Implements all Company human resource and payroll guidelines and procedures. Gathers, processes and submits payroll information for the food and beverage department timely and accurately. Maintains employee files and records.
12. Demonstrates continuous effort to improve operations, decrease turnaround time, streamline work processes and work cooperatively and jointly to provide quality customer service.
13. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive and professional interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.
14. Maintains the confidentiality of Company, employee and member/guest information.
15. Attends and actively participates in regularly scheduled staff meetings.
16. Performs additional assignments per the direction of club or Company managers.

KNOWLEDGE, SKILLS AND ABILITIES

The requirements listed below are representative of the knowledge, skills and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

1. Working knowledge in Food and Beverage operations specifically in financial controls, staff management and facilities and equipment management.
2. Ability to provide high level of customer service with attention to detail. Able to plan and coordinate events that provide quality experiences to members/guests.
3. Understanding of safe food handling procedures and process as well as responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.
4. Demonstrates a sense of ownership in the work and a commitment to the success of the club and the Company.
5. Proficient with MS Word, Excel, Outlook and POS systems.
6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

1. High Diploma or GED required. College degree preferred.
2. 1 – 3 years’ previous management experience in food and beverage operations or related experience.
3. Certified Food Protection Manager (ServSafe Manager Certification)

PHYSICAL REQUIREMENTS

Seeing and hearing: read documents, computer screen, answer phones, communicate in person 75-100%

Standing and walking 50-75%

Lift 0 – 25 Pounds 0-24%

Climbing, stooping, squatting and kneeling 0-24%

Dexterity: utilizing phone, typing, and writing 0-50%

Lift in excess of 25 pounds 0-24%

Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification. They are not intended to be an exhaustive list of all responsibilities, duties and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Landscapes Golf Management is an equal opportunity/affirmative action/E-Verify employer. All employment decisions at Landscapes Golf Management are based on business needs, job requirements and individual qualifications, without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity/expression, age, disability, genetic information, military service, covered/protected veteran status or any other class or status protected by federal, state or local law.