The F&B Manager is a key member of the management team and is directly responsible for the oversight of all food & beverage operations at the property. This includes implementing budgets and the hiring, training and supervising of all related F&B service and food production staff. The F&B Manager will apply all of their experience and knowledge to assuring that the wants and needs of guests are consistently met and/or exceeded. $18.00 - $20.00 per hour Qualifications, Knowledge and Skill Requirements: * Must have 1-3 years of related experience in F&B management * College degree preferred * Must be proficient in the use of Microsoft Word, Excel, Outlook, and PowerPoint * Knowledge of pertinent health regulations and liquor laws * Must have food and beverage/ a la carte and banquet experience * Must have proven management experience * Must have strong business aptitude * Must have strong service orientation * Must possess excellent written and verbal communication skills * Must be highly organized, efficient and detail-oriented * Must have exceptional interpersonal skills Responsibilities: * Daily management of Front of House F&B Department * Assist General Manager with banquet and event sales * Inspects and assists with banquet set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner * Ensure satisfaction by communicating with the client throughout the event regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed (refilling drinks, delivering food, bussing tables, etc.); and following up with host at the conclusion of event. * Hires, supervises and develops bartender, beverage cart driver, host/hostess, snack bar attendant and other employees in the Front of the House F&B department * Conduct training and refresher classes for all Front of House F&B personnel in the correct procedures * Daily oversight of Front of House F&B accounting procedures * Forecasting and budgets pertaining to F&B operation * Maintaining cost controls and conducting a monthly inventory * Implement and maintain F&B sales/marketing programs * Develop and implement marketing program to increase banquet business * Alcohol and beverage ordering - follow PO buying process * Quality assurance, guest service and training of all employees * Uphold Troon Food and Beverage policies * Institute and implement all Troon Human Resources guidelines * Coordination between all departments * Develop and implement creative strategies to increase revenues * Plan and Coordinate special events and functions * Responsible for overall guest satisfaction * Ensure all employees are conducting themselves in a professional manner * Perform daily walk-through to ensure full compliance with the Department of Health regulations * Complies with applicable health, alcoholic beverage, fire and other local/state laws * Closing procedures and appropriate cash handling practices * Performs other duties as assigned by supervisor or manager