Food & Beverage Manager

Property Description:

The Golf Club at Eagle Pointe is a community-owned 18-hole championship golf course nestled in the hills of beautiful southern Indiana, just minutes from the shores of Lake Monroe.  The golf course is aesthetically pleasing with a variety of sand bunkers, rolling hills, cascading waterfalls, and many tree lined golf holes. Eagle Pointe is a wonderful test for golfers of all skill levels, with the championship tees measuring 6,700 yards in length (Par 71).  Our spacious clubhouse offers a newly remodeled bar and restaurant, fully stocked golf shop, fitness center, meeting room, an outdoor patio accommodating up to 200 people, and a swimming pool and Cabana bar.

The Food & Beverage outlet at The Golf Club at Eagle Pointe in Bloomington, Indiana, offers a delightful dining experience that complements its stunning golf course setting. The menu features a variety of options ranging from classic American fare to seasonal specials.

The outlet boasts a welcoming atmosphere, ideal for both casual dining and special occasions. Guests can enjoy panoramic views of the beautifully landscaped course from the outdoor patio, making it a perfect spot to unwind after a round of golf. The bar serves a selection of beers, fine wines, and signature cocktails, ensuring there’s something for everyone.

Whether you’re looking for a quick bite or a leisurely meal with friends and family, the F&B outlet at Eagle Pointe is committed to providing exceptional service and a memorable dining experience in a picturesque setting.

 

Position Summary:

Responsible for all food and beverage service & food and beverage sales for the club.  Directly supervise all food and beverage staff including service staff, kitchen staff, and beverage cart staff. Plans and implements budgets. Hires, trains and supervises subordinates. Apply relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

 

Essential Duties and Responsibilities:

• Develop the annual food and beverage budget and operating plan. Implement the plan according to Company operating policies and procedures to ensure profit goals are achieved as outlined.
• Plan and implement staffing schedules to ensure customer service standards are achieved with minimum employee cost. Monitor activities to ensure compliance with Company payroll policies and procedures.
• Ensure maintenance of all appropriate sanitation standards including, but not limited to, employee hygiene and uniforms, kitchen food service equipment and preparation areas, food storage areas, receiving areas, washing areas, dining areas, patio, snack bar areas, bar areas, restrooms, and beverage carts.
• Establish and implement a cleaning and preventative maintenance program for appropriate fixtures, equipment, appliances, vehicles, etc.
• Implement and monitor the purchase ordering and receiving program to maintain par-stock levels on food and beverage inventories and ensure proper quantity and price on all purchases.
• Monitor internal cost controls for the department. Ensure quality levels of food and beverage products and maintain standards in production, presentation, services, facilities, and guest satisfaction.
• Sell food and beverage services to potential outing clients/members, show facilities and assist in planning as needed. Develop promotional programs to improve dollars per round.
• Ensure compliance with operating guidelines related to the R.A.M. or Tips programs. Ensure operations comply with all state and federal laws, rules and regulations, relating to food and beverage sanitation, alcohol and tobacco, and ADA requirements.
• Manage employment activities for applicable staff members, including but not limited to, personnel recruitment and selection, performance evaluations, training, compensation, discipline and termination, etc.
• Maintain knowledge of current and projected industry developments through continuous attention to industry periodicals and participation in relevant trade associations and organizations.
• Assure the efficient and timely submission of all required operational, financial, budgetary and related reports.
• Perform other duties as appropriate.

 

Qualifications:

• High school or college degree, required or preferred
• 5 years’ applicable functional, supervisory and/or management experience, preferably in the golf industry.
• Demonstrated experience and capability in the areas of budget development, fiscal management, strategic planning, staff management.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision; work flexible hours as required including nights/weekends.
• Positive attitude, professional manner and appearance in all situations.

 

Supervises:

All food & beverage staff

 

Classification:

Full-time, Non-Seasonal, Salaried, Exempt

 

KemperSports Management is an Equal Opportunity Employer