Food and Beverage Operations Manager

Food & Beverage Operations Manager | Friday Harbor House

Let’s start off with the most important part-what’s in it for you:
The Perks
*Eligibility of perks is dependent upon job status
• Salary Range: $85,000 - $90,000 DOE
• Cellphone Allowance
• Incentive Eligible
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)

Our Commitment to you:
“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.
Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

What you’ll do:
The Brass Tacks

Culinary Expectations:

• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
• Manages front and back of house service for the bar/restaurant/kitchen, and events to optimize efficiency and service excellence.

• Develops and implements procedures and recipes to ensure that all work practices meet or exceed the established standards and goals
• Works with Sales and Event Coordinator and hourly Supervisors to manage menus (regular service and catered events), inventory, and ordering.

• Communicates daily with GM and Hotel Manager for updates, changes and revisions to operations.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily
• Leads shifts, while personally preparing food items and executing requests based on required specifications
• Maintains standards for food quality, presentation, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, performance management, and counseling of staff
• Monitors food and labor costs, schedules team members to business demands and waste management
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Prepares and manages creation of new menu items for all outlets, including private events.
• Interacts/supervises kitchen team to monitor quality, presentation and consistency of food items prepared
• Handles all needs and accommodates customer requests in a timely manner
• Set up, re-stocks, maintains, and cleans food preparation areas
• Conducts product inventories, ordering and receiving of product
• Responsible for team adherence to standards for sanitation and safe food handling
Food & Beverage Operations Expectations:

• Team Leadership & Development:
◦ Oversee interviewing, hiring, onboarding, and performance management for supervisors, leads, and team members across all food and beverage departments.
◦ Conduct OMG Check-ins, alongside departmental leaders, for the food & beverage teams (FOH and BOH).
◦ Foster a positive, inclusive work environment that encourages teamwork, creativity, and professional growth.
• Compliance & Standards:
◦ Ensure compliance with all local liquor laws, health and safety regulations, and company policies.
◦ Act as the primary contact for San Juan County Health Inspections and EcoSure Evaluations.
◦ Create and maintain operational SOPs for kitchen equipment use and main