Food and Beverage Manager

OUR CULTURE - here at Shell Bay, what sets us apart is the combination of unparalleled amenities and superior authentic service to delight the most sophisticated members and their guests. Shell Bay is focused on staying fresh and relevant while offering our members the very best in class. We can only accomplish this mission with our greatest asset, our employees. If you think you have the passion and drive to become a member of our team, we are looking for you.

CLUB PRINCIPLES

"Extraordinary experiences delivered by a superior staff.

• Honesty, Integrity and Respect
• Positive Attitude and Friendly Demeanor
• Pride of Work Product and the Organization
• Teamwork and Cooperation
• Dedicated Work Ethic and Knowledge of Job Requirements
• Consistent Delivery of Excellent Products and Services
• Courtesy and Professional Conduct
• Excellent Communication Skills
• Follow Through on Promises

JOB DESCRIPTION

Our mission is to ensure the club members find themselves on an exceptional lifestyle enjoyment journey through their favorite sport activities combined with endless hand crafted food and beverage offerings and personalized service excellence. Our commitment to everything we do inspires us to guarantee a home of the ultimate hospitality extended to members and their guests through our bespoke service culture and curated programming.

Ideal candidates are organized, customer service-centric, detail-oriented, and dependable. Demonstrating high standards of sanitation and cleanliness, the Restaurant Manager is also responsible for hiring, training, and supervising all personnel, ensuring they understand and dutifully follow all on-site protocols. Aside from staff engagement, the Restaurant Manager orders and produces all food outlets at the property, providing guests with a safe and pleasant dining experience at the property.

Ideal candidates have flexible schedules with availability to work weekends and holidays, as needed.

Our team has made a conscious effort to ensure strong protocols are in place to keep you and our patrons safe, so you can focus on the customer experience, camaraderie, and dining room management.

Responsibilities

• Hires, trains and supervises all front of the house personnel
• Plans and implements new menus (with Executive Chef) for all meal periods based on seasonality
• Schedules and coordinates the work of all front of the house personnel to ensure the highest service standards are met
• Ensures that high standards of sanitation and cleanliness are maintained throughout the front of the house areas to include comfort station pavilions at all times
• Establishes controls to minimize food and supply waste and theft
• Safeguards all personnel by implementing training to increase their knowledge about safety and sanitation
• Forecasts, budgets and action plans pertaining to F&B operation
• Maintains cost controls by conducting a monthly inventory
• Meets or exceeds cost of goods sold (COGS) as per budget
• Purchases all food and necessary equipment and supplies needed in operation
• Maintain equipment by following appropriate operating instructions, troubleshoot breakdowns
• Develop and taste recipes drinks preparation and presentation that provide consistent high quality and minimize cost, always keep food descriptions updated for staff
• Full compliance with the Department of Health regulations
• Performs other related duties as assigned by supervisor or manager
• Sets and implement schedules for the restaurant, events, and comfort stations
• Manages and assists in the ordering of all alcohol beverages, maintains liquor pour cost, implements recipes and retail pricing of product
• Works closely with the kitchen to ensure expedient ticket times, excellent food quality and proper plate presentation
• Assists in the completion of all month end inventories to include the kitchen, bars, and comfort stations
• Assists with budget development and cost analysis
• Assists in the events and tournaments planning and handles execution
• Assists in the managing the floor in the dining room and comfort stations
• Manages table service standards for the restaurant as per established training manual
• Promotes and implements all Troon Golf standards, procedures and policies
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems
• Manages department members that may include, but is not limited to: servers, service attendants, service ambassadors, etc.
• Assures that effective orientation and training are given to each new hire.
• Develops ongoing training programs and tests for comprehension.
• Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses
• Performs other duties as required

Education and Experience Requirements

• Associate's degree (AA); or six months to one year related experience and/or training; or equivalent combination of education and experience.

Other Qualifications:

• Regular and reliable attendance.
• Food Safety and Applicable Sanitation Training, Alcohol Awareness Training.
• Knowledge of Microsoft Office applications and POS systems.

Working Conditions

• While performing the duties of this job, the employee is regularly required to reach with hands and arms.
• The employee is often required to stand, walk, and use hands to finger, handle, feel or operate objects, tools or controls
• They will occasionally be required to balance, stoop, twist upper body, kneel, and climb
• The employee must be able to lift and/or move up to 50lbs occasionally
• Specific vision abilities include close, distance, color, and peripheral vision, and depth perception
• Moderate exposure to extreme cold, heat, working outdoors, chemicals, pesticides, gasoline, vibration, pollen, dust, mechanical hazards and electrical hazards
• Noise level is typically moderate to loud
• Work extended hours during golf and holiday season
• Work weekends and holidays

Education and Experience Requirements

• 2-3 years of Restaurant Manager or Assistant Restaurant Manager experience
• Must have supervisory, coaching and staff development skills
• Must be guest service-focused, detail-oriented, and a professional team leader
• Must have good work ethic
• Must have good communication and interpersonal skills
• Must have a positive attitude and enjoy working with the public
• Must be dependable
• 2-4 year college degree

About Shell Bay Club:

Brought to life by Auberge Resorts Collection, at Shell Bay Club every moment is thoughtful and every need is anticipated, with careful attention to detail and service tailored especially for every single club member and their guest. With sport and wellness offerings conceptualized by world-renowned experts, Shell Bay is a playground for peak performance and boundless potential.

Where every detail has been considered, from design to delivery, service to sustainability. To enhance interactions, spark inspiration and cultivate a sense of true belonging. We exist to provide a place where sports, connection and community can come to life. We know that ultimately it's people that make a place great. Our role is to provide the right combination of bespoke areas and enjoyment.

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