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F&B Manager Golf Course Snack Bar

GolfDC

F&B Manager Golf Course Snack Bar

Washington, DC
Full Time
Paid
  • Responsibilities

    Functions: Oversee all aspects of food & beverage operations at East Potomac Golf Course including multiple F&B sales outlets at the golf facility and catering for onsite special events. Scale of operation is $650K to $750K in annual sales.

    The scope of the position includes, but is not limited to, the following:

    Hands-On Operations Management • Product Development & Management

    Personnel Management • Facility Maintenance Oversight

    Financial Management • National Park Service Contract Compliance

    You will be expected to demonstrate strong leadership skills in managing and motivating the F&B team of up to 15 staff (in season), including shift leaders. The time composition of your position duties (in season) are:

    60%* hands-on operational leadership in the grill /kitchen area.

    30% administration of personnel, financial, inventory, product/menu management.

    10% oversight of F&B contract compliance and facility maintenance.

    *Based on the current labor model, the hands-on management time will increase in the off-season.

    Duties: The position duties include, but are not limited to, the responsibilities listed below. The candidate must be prepared to take on additional duties as part of the GCS hospitality management team, based on the business need.

    1. Create/implement innovative food concepts and profitable menu planning for multiple food outlets at the golf facility (e.g. grille, beverage cart, driving range, mini golf, vending, starter’s area, etc.) to reach business targets.

    Research new products and food trends.

    Establish/monitor standard recipes and techniques for food preparation and presentation.

    Cook or directly supervise the cooking of items that require consistent and quality preparation.

    Evaluate presentation of menu items to ensure quality standards.

    1. Create/implement innovative approaches to ensure the highest level of customer service in terms of quality and consistency of service, with a focus on timeliness of food prep/delivery and friendliness of staff.

    2. Operate within F&B operating budget; monitor and take corrective action as needed to assure budget goals are attained. Meet COGS goals.

    3. Refine F&B labor model, as needed, with appropriate and balanced staffing levels; establish effective recruiting, orientation, ongoing training/evaluation programs and goal-setting for all F&B staff. Establish and monitor staff schedules.

    4. Meet with vendors and identify new suppliers to ensure best pricing and service.

    5. Help troubleshoot and respond to problems with equipment, facility and staffing (i.e. attendance, attitude, etc.) and ensure that incidents are properly documented. Coordinate, as needed, equipment maintenance.

    6. Maintain open communications and high visibility at the facility by greeting and listening to customers’ comments and needs. Respond to customer complaints and problems, as needed.

    7. Prepare for NPS and DC Health Inspections and exceed the standards therein.

    8. Perform regular self-inspections to ensure that all safety, sanitation, energy management and preventive maintenance plans are in continual use.

    Establish and maintain a regular cleaning and maintenance schedule for all kitchen/dining areas and equipment.

    Ensure proper and consistent use of all sanitation and health logs.

    Monitor/evaluate cleaning methods.

    1. Ensure that all legal requirements are adhered to including wage and hour issues, federal/state laws governing alcoholic beverages and health department requirements.

    2. Ensure that all standard operating procedures for revenue/cost control and quality are in place and consistently utilized.

    Take regular inventories and generate weekly COG for F&B.

    Place orders and schedule deliveries.

    Monitor labor costs daily and every pay period.

    Approve/code all supplier invoices before submitting to A/P.

    Certify month-end inventory for submittal to Accounting.

    Maintain realistic and necessary inventory levels; keep storage orderly and minimize waste.

    Maintain POS and accurate daily sales reports; reconcile errors.

    Monitor purchasing and receiving procedures for products and supplies to meet guidelines for quality and pricing. Check quality of deliveries.

    Maintain appearance, upkeep, cleanliness and organization of all F&B facilities, including facility signage and employee dress code.

    Establish controls and monitor product and supply waste and theft.

    1. Work with Marketing Department to plan and approve external and internal marketing and sales promotion to build F&B business and create positive, satisfied customer experience at each golf facility.

    Hours: Required hours are based on business needs. Minimum of 50 hours per week in golf season (March – October).

    5 ½ day week is typical. Off-season is minimum of 40 hours per week. Year-round priority to have presence during peak times --

    includes work on weekends, holidays and evenings.

    Required:

    • Bachelor’s degree

    Minimum 5 years in Food Service operations and management, including food preparation, menu creation, and P&L accountability.

    Active, valid food handler’s certification / license.

    Strong administrative background, while customer-service oriented/energetic

    Goal-oriented, exceptionally motivated, works well in team environment and leads by example.

    Ability to walk, bend, stoop, crouch, twist, reach, pull, climb, carry and lift 35 to 50 pounds.

    Working knowledge/technical aptitude to use Point-of-Sale, time clock system, and MS Word/Excel.

    Desired:

    • Golf Course F&B experience

    Culinary School training

    Compensation: $45,000 to $55,000 commensurate with experience plus financial performance incentive

    Benefits: All employee benefits programs are reviewed annually by our HR department and subject to change.

    Benefits category is “Supervisory Class”. Details of 401K, PTO and Health Care benefits, including timing of eligibility available from HR.