Specifications include, but are not limited to: The successful vendor shall be responsible for providing any and all labor, materials, equipment, personnel, and transportation to operate and manage the restaurant, preparing and dispensing food and beverages, busing tables and the cleaning of the entire concession area (both interior and exterior) including tables/eating areas, food preparation areas, and concession storage area, and all other aspects of operating a restaurant facility with sufficient labor. The vendor shall also have the ability to provide a mobile beverage cart or alternative. The Concessionaire shall be responsible for obtaining and holding the Golf Club liquor licenses from the Division of Alcoholic Beverages and Tobacco, Department of Business and Professional Regulation, State of Florida.