The Food and Beverage (F&B) Manager is responsible for supervising F&B functions for Kapolei Golf Club clients. The primary role shall be as liaison between client and F&B department. The F&B Manager is also responsible for overall operation of catered, concession, beverage cart and restaurant services. The secondary emphasis shall be on customer/client satisfaction while maintaining strict service and budgetary guidelines.

Essential Functions:

• Sell food and beverage published menus.
• Work with Executive Chef and F&B Director to plan custom menus.
• Coordinate clients catered, concession, beverage cart and restaurant need.
• On occasion, issue Catering Event Contracts for internal F&B and KGC operations.
• Issue invoice pre-payment through F&B Cost Controller Software.
• Issue billing statements, by reservations or catered orders, for client signature, when necessary.
• Attend internal pre-event, client pre and post meetings when required.
• Prepare monthly 90-day rollover report of restaurant and scheduled catered revenues.
• Ensure complete communication among all departments by disseminating information in accurate and timely fashion.
• On occasion, work function floor throughout event assisting staff as directed by F&B Director, or as required.
• Provide input into catering menus and develop new menu items.
• Report loss, damage and malfunction of kitchen equipment or small wares.
• Be watchful of labor costs and limit idle times.
• Schedule employees for event, catering, concession, beverage cart and restaurant operations.
• Train and supervise captains, servers, location workers, bartenders, hosts, attendants and cashiers.

Additional Functions:

• Overall responsibility for operation of all catered orders, concession, beverage cart and restaurant services and in absence of Event Manager, events as well.
• Supervise food service staff to assure complete guest satisfaction.
• Maintain quality standards of Kapolei Golf Club F&B Division.
• Experience in inventory control.
• Maintain all F&B furniture, fixtures and equipment by supervising proper care and handling and completing repair and maintenance requisitions as needed.
• Maintain all required control forms for each function (time records, banquet checks, tip distribution, inventory, cash drops, etc)
• Review applications and interview qualified applicants.
• Create functional food displays and menu variations.
• Be aware of all health and sanitation codes.
• Support keeping kitchen clean and safe.
• Ensure all product is received, stored, produced and served at highest quality.
• Know set specifications and standards, quality, packaging, prices, costs, fluctuations, seasons, and availability.
• Know purveyors, competitiveness, honesty, delivery requirements, consistency and overall service.
• In the absence of Chef or Kitchen Supervisor, check all invoices of product received and verify delivery.
• Be aware of stock in freezer and refrigerator walk-ins, reach-ins, and storerooms daily and check on quality and freshness of product.
• Rotate all product and be cognizant of waste control.
• Carefully maintain holding temperatures with monitoring program in place.
• Taste the foods overseeing and correct as needed.
• Prepare area of responsibility mise en place.
• Ensure compliance with Honolulu Liquor Commission is maintained by training and monitoring alcoholic beverage service personnel, stations and functions in accordance with City and County of Honolulu rules and regulations.
• Assist with menu planning and maintaining a high level of quality and profitability in F&B offerings. Including input into capturing and capitalizing on food service trends with Executive Chef.
• Recommend and implement preparation to reduce costs of goods sold (COGS) and supervise personnel to ensure correct methodologies are followed.
• Maintain clean and safe work area adhering to food safety and health standards.
• Prioritize and delegate tasks in restaurant layout and prep. Techniques to insure speed and quality of service.
• Maintain par-stocks of service product for all areas service.
• Plan through F&B Director all product required in a timely manner for prompt delivery to clientele.
• Ensure foods and beverages are stored in designated area and rotated in proper manner.
• Monitor menu item sales.
• Ensure expedition of food and beverage quality in timely manner per KGC standards.
• Touch tables on a daily basis.
• Perform other related duties as assigned by F&B Director

Qualifications:

Education:

• Minimum two years college specializing in Hospitality Management preferred.

Experience:

• At least 4 years of experience in management.
• Prior experience as Catering Sales Manager and Restaurant Manager in resort operation with substantial banquet facilities preferred.
• Must have solid understanding of banquet and restaurant operation
• Cash handling experience.
• Experience in Microsoft Office, specifically Excel and Microsoft Word.
• Must have a high standard of sanitation/cleanliness
• Working knowledge of kitchen equipment, including dishwashing machine and typical kitchen equipment preferred but not necessary.
• Understanding of culinary terminology and methodology.
• Outgoing, confident demeanor.
• Demonstrated ability to work as team leader and member.

Operational Hierarchy Responsibilities:

• Produce weekly schedule in timely manner, cognizant of budget, forecast and current business.
• Conduct hiring of all front of house employees.
• Implement detailed training program of all new hires and refresher programs when necessary.
• Purchase and receive all product pertaining to front of house and banquet operations.
• Control monthly inventory of all front of house product.
• Purchase and maintain all front of house equipment to proper working condition.
• Work in conjunction with F&B Director and kitchen team on menu development.
• Ensure daily deposits are accounted for and completed.
• Ensure timely disbursement of tips to service staff.
• Ensure POS reports are run for cashier and managers.
• Ensure event coordination internally and externally between F&B, other departments, and client.

Equipment Use:

• Knowledgeable of operation of mixers, blenders, beaters, and juicers.
• Experience on POS systems.
• Candidate should be familiar with operation of ice machines, coffee makers, dish room equipment, and food recycling systems.

Language & Communication Demands:

• English language fluency (read, write, speak)
• Conversational Japanese advantageous.
• Communicate effectively and verbally with co-workers and managers.
• Ability to take direction.
• Respect and communicate within diverse culture of our community.
• Possess organizational abilities to process detailed information and disseminate to operating departments.
• Highly responsible, committed individual with proven excellent judgement.
• General understanding of financial statements and financial goals.
• Must be a self-starter with ability to forecast for future functions and apply strategies to meet company’s goals.

Mathematical Skills:

• Ability to do simple mathematical calculations involving addition, subtraction, multiplication, division, fractions and percentages.

Mental & Physical Demands:

• Duties require use of considerable initiative, judgement, problem solving and working under minimal direction.
• Requires working under deadlines or pressure, effectively dealing with difficult situations and maintaining productive and cooperative work relationships.
• Ability to adjust focus close vision, distance vision, color vision, peripheral vision and depth perception.
• Must be able to work in a standing position for extended periods of time (at least 8 hours).
• Continual use of manual dexterity and gross motor skills, with frequent use of bimanual dexterity and fine motor skills.
• Requires some lifting up to 50 lbs several times each day.
• Requires some bending, stretching and pulling in the course and scope of work.
• Potential for superficial cuts and burns.
• Requires ability to focus on multiple tasks simultaneously, work in a high paced, high energy environment, with ongoing interruptions and ambient noise.

Working Conditions:

• Position requires a flexible schedule based on restaurant and events.
• Work will be both indoors and outdoors.
• Must be able to climb stairs, walk long distances.
• Varying schedule to include evenings, holidays and extended hours as business dictates.
• Requires work in environment with exposure to heat, moisture and cold.

Certificates, Licenses, Registrations:

• State of Hawaii Health Department – Sanitation Division Certification Class within six months of employment.
• Servsafe Food Management Certified successfully completed within first year of employment.
• Honolulu Liquor Commission Manager’s Certification