Food and Beverage Manager

Overview

Job Duties

• Tracks sales and other key metrics to understand and drive all financial goals and objectives. (Essential)
• Maintains kitchen and cooking areas and ensures kitchen equipment and food storage areas are clean, sanitary, and organized as required by the Health Department Rules and Regulations. (Essential)
• Schedules labor by anticipating business activity while ensuring all positions are staffed and labor cost objectives are met. (Essential)
• Collaborates with the Resort Manager and National Director of Food and Beverage to create the annual budget, maintains and monitors the budget throughout the year. (Essential)
• Ensures a positive guest experience in all areas; responds to complaints quickly and effectively. (Essential)
• Promotes and represents the food and beverage amenities, as well as the resort, to guests in a positive manner. (Essential)
• Coordinates and develops daily and weekly menu specials based on food availability, meeting guests' needs and at a reasonable cost. Trains cooks and servers on these menu details and specials. (Essential)
• Manages individual banks for each food and beverage unit. Collects, reconciles and deposits individual reports and monies daily. (Essential)
• Coordinates team member selection and development and ensures team members comply with appropriate policies and procedures.
• Supervises the condition, repair and appearance of all equipment and reports any malfunctions to the Resort Manager.
• Codes and submits invoices for payment.
• Other duties as assigned.
• Inventories and orders all operational needs for facilities, such as food, beverages, small wares, chemicals, cleaning supplies, and consumables.
• Monitors purchasing, storage, preparation, cooking, handling, and serving of all food and beverage products to ensure correct recipe, portion, and specification standards. Controls and minimizes waste.
• Ensures food safety and cleanliness standards are observed at all times (including food temperatures, refrigerator temperatures, food storage and display).
• Works as necessary in various roles and performs other duties as assigned, which may require using kitchen equipment (i.e. grills, ovens, fryers, meat slicers, food processors, etc.) or operating the cash register.
• Reports any kitchen equipment or maintenance issue to the maintenance department.
• Ensures team members comply with the appropriate policies and procedures.

Requirements

• High School Diploma or GED (Required)
• 2 years in of increasingly responsible restaurant/food service management experience. (Required)
• Demonstrated knowledge of restaurant administration, food preparation, and food safety
• Demonstrated leadership abilities
• Excellent customer service and communication skills
• Professional appearance
• Basic computer proficiency including the ability to use email and internet
• Strong organizational skills
• Required Certifications/Licensures:(Must be able to pass the Safe Food Handler Certificate Program within 60 days from date of hire)