Come be a part of our dynamic team at Boot Ranch in Fredericksburg, Texas! We are seeking enthusiastic individuals to be a part of our team. Benefits include medical, dental, and vision insurance. Benefits also include paid time off, holiday pay, and daily meals. Background check required.

SUMMARY:

The Food and Beverage Manager is responsible for managing the daily operations of the various Food and Beverage amenities in Boot Ranch. The Clubhouse Manager works directly with the Food and Beverage Director to ensure that the members' and guests' expectations are met or exceeded.

ESSENTIAL DUTIES AND RESPONSIBILITIES

include the following. Other duties will be assigned. Open availability for day shift and night shifts. Oversee service staff on front of house operations and service standards. Assure dining room staff executes opening and/or closing duties.

Service training and education:

Jonas training on billing and ringing in tickets Continual food and wine education Learn all of Boot Ranch procedures and protocols Ensure proper member billing and nightly closing in Jonas POS system. Coordinate with Training and Development Manager all dining room activities, including dinners, member functions and meetings, tournaments and events. Responsible for nightly reservations and seating arrangements for members and guests. Monitor the flow of service and closing of Clubhouse. Ensure proper communication between, Food and Beverage Director, and all Food and Beverage staff. Follow all Boot Ranch Procedures as written. Assisting with monthly inventory counts is a must. Keep accurate records, organization and cleanliness of liquor, beer, and wine locations at all times. Communicate with Food & Beverage Director on the ordering of liquor, wine, beer, and operational supplies (i.e. to go items, linens, rentals, etc.). Assist on all member events, weddings. tournaments. Ensure that the service staff is TABC and Serve Safe certified. Quality assurance of food, beverage, and service standards. Attend management meetings to review policies and procedures, future business and continually develop the quality and image of the Food & Beverage operations. Ensure that proper cleanliness, housekeeping and energy conservation procedures are always followed. Working Director of Food and Beverage and Executive Chef to determine for private banquets, business, social meetings and other member-related activities. Obtaining pertinent information needed for planning of private events, large reservations, business, social meetings and other member-related activities. Transmitting essential information to and coordinating event planning with service, housekeeping and facilities staff. Assuming responsibility of manager-on-duty while working alongside service staff. This is a working manager position.

COMPETENCIES

• To perform the job successfully, an individual should demonstrate the following competencies: Attendance/Punctuality
• Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time. Dependability
• Follows instructions, responds positively to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan. Quality
• Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Quantity
• Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly: Completes all assigned tasks consistently by issued deadlines.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE

Associate's degree (A.A.) or equivalent from two-year college or technical school; or two years related experience and/or training; or equivalent combination of education and experience. Management experience require. Strong wine and cocktail knowledge.

KNOWLEDGE AND SKILLS

Operations experience (two years) in food and beverage service and banquet management in a private club or hospitality industry setting. Strong communication skills (both written and oral). Strong interpersonal and problem-solving skills. Proven planning, organizational and leadership skills. Computer literacy with proficiency in point of sale and wine inventory software. Market and industry knowledge of current and future trends.

LANGUAGE ABILITY

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

MATH ABILITY

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

COMPUTER SKILLS

To perform this job successfully, an individual should have knowledge of Word Processing software, and Jonas POS and Timekeeper software. Training is available for the Jonas system.

SUPERVISORY RESPONSIBILITIES

Supervises up to 15 employees in Dining Room. Is responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the objectives of The Food and Beverage Director, the organization's policies and applicable laws. Responsibilities include training employees; assigning and directing work; appraising performance; addressing complaints and resolving problems.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

PHYSICAL DEMANDS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is regularly required to sit; use hands to finger, handle, feel, talk and hear. The employee is occasionally required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must frequently lift and/or move up to 20 pounds. Specific vision abilities required by this job include Close vision.

Job Type:

Full-time Pay:

$25.00

• $30.

00 per hour

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Health insurance Paid time off Paid training Vision insurance Ability to

Relocate:

Fredericksburg, TX 78624: Relocate before starting work (Required)

Work Location:

In person