Food & Beverage Manager
Overview:
Cypresswood Golf Club is finishing up major renovations including a new state-of-the-art clubhouse, complete with a full-service sports bar and grill, 344-person banquet space, and 20 Toptracer technology bays featuring TopGolf style gameplay and food service experience. All these attractions are served by a fully functional and well-appointed commercial kitchen operating between the hours of 6am and 1am. Guest traffic will be driven by two 18-hole championship golf courses, a lighted-nine-hole course for night golf, and lighted driving range with a 2-acre, 18-hole natural grass putting course. The projected opening date is October 15, 2026. We are seeking to hire two full-time, salaried food and beverage managers with multi-year experience in front-of-house and kitchen operations.
Objective:
The Food & Beverage Manager is responsible for the overall operations and performance of The Hangar Bar & Grill as well as the food and beverage operations associated with the special event business in the banquet space at Cypresswood. Described below are the various key responsibilities of the job. Successfully achieving these functions is critical for delivering an outstanding food and beverage experience for the customers at Cypresswood.
General Responsibilities:
Oversight of the Food & Beverage Team. The Food and Beverage Manager will ensure a quality product and outstanding experience for The Hangar Bar & Grill and Cypresswood’s customers through “hands on” management at the property and leadership of the food & beverage staff. This includes the following:
- Being on the property full-time, providing oversight and coaching to the entire food & beverage team; including the grill wait staff, kitchen staff, and banquet staff.
- Inspecting the food & beverage team’s appearance, making observations as to their interaction with customers, and providing feedback as to their customer service to optimize the overall guest experience.
- Ensure that opening, closing, and weekly checklists are implemented and being used every day by the food and beverage team.
- Lead by example always by positively interacting with guests to ensure their visit is a first-class experience from the time of arrival and throughout their experience. Spend enough time in the direct service of customers while working at the counter with the wait staff to have an accurate perspective of our progress in this area.
Special Event Operations. The Food & Beverage Manager will work closely with the Tournament Sales Manager and General Manager to help oversee the growth and development of group outing catering and special event banquet business in aspects of promoting, planning, and operating all outings and events. This includes:
- Meeting with interested event planners to discuss catering options when necessary.
- Developing and coordinating food and beverage pricing, ordering, and staffing for all events.
- Coordinating regularly with the General Manager, Tournament Sales Manager, Golf Shop, and F&B Team members for all upcoming special events to ensure appropriate golf event menu coordination, preparation, and staffing.
- Overseeing the food preparation for all special events, the day they take place.
Menu Development and Review. The Food & Beverage Manager will review the grill and banquet menus on an ongoing basis. This includes:
- Working with the kitchen staff to ensure food quality, consistent food taste and visual plated presentation to customers.
- Working with the cooks to ensure the development and production of high-quality food items. For The Hangar Bar & Grill to stand on its own in the community and among its competition, food quality must be restaurant quality versus typical golf course “snack bar” quality. Food should be prepared with fresh ingredients and tasty recipes. The food and beverage manager should partake in menu items daily to taste test and ensure that standards are being met.
- Ensure there is consistency with the preparation of all menu items through the use of documented and illustrated recipe books.
- Providing ongoing oversight and review of food and beverage costs related to Cypresswood’s grill and banquet menus utilizing various food purveyors as appropriate to ensure effective cost of goods and optimized profit margins.
- Reviewing the grill and banquet menus on a bi-annual basis for identifying slow moving menu items and adjusting by removing these items, substituting new menu offerings as appropriate.
Cleanliness & Food Safety. The Food & Beverage Manager will create an excellent environment for customers by overseeing the cleanliness of the facility and ensuring proper food safety using ServSafe protocol by implementing the following:
- Performing regular inspections of the kitchen and other food service equipment, beverage cart(s), utensils, supplies, furniture, and fixtures.
- Working with all kitchen staff to ensure the overall cleanliness of the kitchen and that daily procedures and checklists are in place for maintaining sanitary and food safe practices.
- Quickly addressing and remedying any deficiencies as dictated by the Health Department.
- Ensuring that all food & beverage wait staff members have completed TABC training prior to commencing employment as well as renewing this certification at the time of expiration during their employment.
Customer Service. The Food & Beverage Manager will ensure the highest level of customer service is extended to The Hangar Bar & Grill and Cypresswood Golf Club guests by observing interactions and training “best practices” of customer service as well as create a working environment where everyone receives courteous and professional service. This should be accomplished by:
- Ensuring the wait staff adheres to the Foresight Golf Playbook in all areas of their job to maintain a consistent level of excellent customer service and overall experience.
- Providing “customization” to the Playbook as necessary to consider any nuances in the kitchen and grill at Cypresswood Golf Club.
Human Resource Management and Training. The Food & Beverage Manager is responsible for hiring all Team members for the food & beverage department. This includes:
- Interviewing, hiring, training, coaching, counseling, and if necessary, terminating staff members.
- Weekly scheduling of the wait staff, beverage cart and kitchen staff to ensure proper staffing levels for events and expected play.
- Ensuring appropriate disciplinary action for staff is administered and documented and reported to Human Resources in a timely fashion.
Inventory Management. The Food & Beverage Manager is responsible for all food & beverage inventories and purchases of food and beverage products and supplies. This includes:
- Placing liquor, beer, non-alcoholic beverage, and food orders on a weekly basis. This includes reviewing and verifying invoices, coding invoices, and receiving inventory into the point-of-sale software.
- Developing and using par levels and ensuring that appropriate par stock is adjusted for seasonality and maintained throughout the year.
- Continually review/analyze wholesale pricing and when necessary, shop for the best costs for food & beverage inventory, supplies, rentals, etc.
- Performing spot-checks of inventory monthly to ensure acceptable inventory control and to reduce shrinkage.
- Conducting monthly inventory counts and performing preparation for Cost of Goods Sold (COGS) calculations.
- Reviewing the month’s business with regards to inventory sales, reporting findings, and making suggestions at monthly Operations Committee Meetings.
Financial Management of the Department and Annual Budget. The Food & Beverage Manager is responsible for and held accountable to the profitability of the food & beverage department. This entails:
- Monitoring F&B revenues and expenses on a weekly and monthly basis.
- Working closely with the General Manager and Tournament Sales Manager to create an operational budget, forecasting F&B revenues and expenses annually.
Reporting:
The Food & Beverage Manager reports directly to the General Manager.
In addition, the Food & Beverage Manager will participate in monthly operations committee meetings to report on the progress at The Hangar Bar & Grill and the banquet and event business at Cypresswood to the management and executive teams.
Employment Standards:
Working knowledge of the restaurant business as it pertains to both front-of-house and back-of-house operations.
Excellent computer skills with good knowledge of Microsoft Office, specifically Word and Excel.
Excellent oral and written communication skills.
Food Handling (ServSafe) and TABC certification.
Compensation:
Compensation will consist of a salary commensurate with experience. The salary range for this position is $70,000 to $80,000 per year.
Benefits:
Health Insurance - Health insurance is available through Foresight Golf after 90 days of employment. If you elect to have health insurance coverage, the company will pay most of your insurance premium. Dental, dependents, and other supplemental policies are available at your expense. The rates and percentages of company paid premiums are subject to change as our overall insurance costs change. This insurance program is part of a section 125 plan and is deducted prior to income taxes. Literature is available regarding insurance upon request.
Retirement Planning – Foresight Golf provides a 401(k) Retirement Savings Plan to help employees accumulate financial resources for retirement. The plan allows employees to contribute up to $24,500 annually. Foresight will match 15% of your investment to the plan up to 15% of your annual salary. You have the option to direct the investments into professionally managed investment funds or pick your own investments available in the plan. To be eligible to participate in the 401(k) Plan an employee must complete 12 months of service and be 21 years of age or older. Employees may join the plan on the first day of the quarter following completion of their first year of service.
Vacation - Foresight Golf believes in the value of rest and relaxation away from the workplace and as a result, provides its employees with paid vacation. Upon completion of your first year of employment you are eligible for two weeks (80 hours) of vacation. After your fifth year of employment, you will be eligible for three weeks (120 hours) of paid vacation. You will be allowed time off in May of 2024 for your wedding.
Complimentary Golf and Other Discounts – Foresight Golf Team members and their immediate family members receive complimentary golf at any Foresight Golf facility. To receive complimentary golf, family members must play with the Foresight Golf Team member.
Additionally, employee discounts will be extended to you on golf shop merchandise in the amount of cost-plus ten percent and approximately fifty percent off food & beverage purchases while visiting a Foresight Golf property.
If necessary, please reference the Foresight Golf Employee Handbook for any clarification on complimentary golf and other discounts.
Professional Resources:
Communication – A cell phone allowance, computer, e-mail address, and business cards will be provided for your use.
Uniforms Allowance - Uniformswill be provided to you in the form of seven golf shirts per year. These will be selected from pro shop inventory. All other golf shop merchandise will be sold to you at cost plus ten percent to cover shipping and handling.
Pay: $70,000.00 - $80,000.00 per year
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
Experience:
- Restaurant management: 2 years (Preferred)
License/Certification:
- Food Handler Certification (Preferred)
- TABC Certification (Preferred)
Work Location: In person
