Manager, Beverage (Food & Beverage)

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: $52,000-$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.
Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 60 days of service.
POSITION OVERVIEW:
The Food & Beverage, Beverage 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:

• Oversee all aspects of the Barrel Masters wine program.
• Maintain the database and collection of the Barrel Masters wine enthusiast program.
• Influence a positive overall customer experience of all beverage offerings.
• 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 team-building 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:

• Comprehensive knowledge of wine and other beverages.
• Sommelier experience preferred.
• 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 budgetary analysis.
• Must have planning, problem-solving, decision-making, delegation, time management, and employee development skills.
• Must have excellent written and verbal communication skills, with an ability to respond to the needs and requests of staff members and guests.
• Must be able to consistently achieve high work standards; attention to detail, accuracy, and timeliness.
• Must demonstrate initiative and make independent decisions, based on sound judgment.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends, and may require minimal travel.
• Valid driver's license is required.

WORK ENVIRONMENT:
This position operates in a professional indoor office environment, as well as other areas throughout the facility, including the kitchen and outdoors. Standard office equipment, such as computers, phones, copy and fax machines are regularly used. Kitchens are housed with equipment, such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. While in the kitchen, the employee may be exposed to heat, steam, or fire.
An employee may also be required to work on a patio or for an outdoor event, with exposure to outdoor weather conditions and occasionally native wildlife. The noise level in the work environment can be loud. Outdoor environments may require walking on variable terrain while carrying items and navigating typical event obstacles, including, but not limited to, groups of people, table set ups and decorations, plants and the natural landscape.
PHYSICAL DEMANDS:
The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
While performing the duties of this job, the employee is regularly required to see, speak, and hear, taste and smell, sit, stand and walk for long periods of time, bend, kneel, use hands to fingers, handle or feel, and reach with hands and arms. Frequent hand washing is required. The employee must be able to occasionally lift and/or move up to 20 pounds. The position requires manual dexterity and moving in a fast-paced environment.
BLUESTAR RESORT & GOLF IS AN EQUAL OPPORTUNITY EMPLOYER