Food and Beverage Manager
2 weeks ago
The Food and Beverage Manager is the key management position, supporting our restaurant service staff in running all of the front of house operations. The Food and Beverage Manager is responsible for departmental profitability, management of guest dining areas & service staff, menu development, restaurant serving periods and private catered events.
The Food and Beverage Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Food and Beverage Manager also oversees restaurant supervisors that supervise service staff. The Food and Beverage Manager works alongside the Executive Chef to best serve our guests and reports to the Assistant General Manager and General Manager.
The Food and Beverage Manager works closely with the Assistant Restaurant Managers, Assistant General Manager & General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Food and Beverage Manager is also highly involved in supporting our youth employment program.
The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Lodge prides itself in serving fresh, health conscious & creative California Lodge Cuisine that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals & associates. To learn more about our restaurant and recent menus, please see our website.
The lodge is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Food and Beverage Manager role, which is supported by our Catering Team.
Our ideal Food and Beverage Manager is creative, experienced, mature, self motivated and excited to develop a friendly, professional & efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment
Ideal qualifications include:
Extensive experience managing a busy restaurant, including financial management
Strong training (formal and/or informal) and knowledge of fresh California style cuisine
Table, bar & support service experience
Excited about creating a warm family atmosphere for staff while maintaining high standards
Strong interest in training/coaching and in supporting our youth mission
Wedding or similar high-end catering experience
Hospitality or related experience
Independent thinker with great initiative, but comfortable working within a defined framework
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Key personality traits
High integrity and creativity
Guest service oriented and staff-focused
Self-motivated (takes initiative) with high standards
Mature, personable leader with a relaxed nature
Execution oriented; enjoys hands-on implementation
Leading a healthy, drug-free lifestyle
Dynamic, fun, and likes the outdoors
Flexible with a whatever it takes attitude
Patience, patience, patience
Responsibilities
Culture:
Creating a fun, friendly culture and a high service standard
Building an energized, well trained, technique driven team
Warm & friendly guest interaction including table visits, special events appearances, cordial correspondence, etc.
Staff:
Scheduling, training and managing service staff
Interviewing, hiring and reviewing service staff
Coordinating daily with Tavern & Culinary managers/staff
Communicating effectively and maintaining a close working relationship with the Food and Beverage Manager, Assistant General Manager & General Manager as well as all lodge leadership teams
Actively supporting our youth employment and development program
Operations:
Defining, costing and pricing restaurant and tavern menus
Managing department profitability
Working hands-on on a daily basis
Coordinating and executing catering functions and special events
Establishing structured processes & enforcing restaurant standards, programs and procedures
Training and ongoing oversight in food quality, cleanliness & hygiene standards
Establishing and overseeing strong safety standards
Ordering, receiving and relationship management for vendors/purveyors
Storage and inventory management training/standards
Devising and executing operational enhancements
Maintaining equipment and supplies
Reporting/Financial:
Reviewing and reporting staff hours
Actively managing daily, weekly & bi-monthly labor and overtime
Managing and coding of invoices and preparing food inventories/transfers
Monitoring actual and theoretical food & beverage costs
Improving profitability
Other
Supporting other Lodge departments and managers as needed
State Requirements:
California requires those involved in serving alcohol to complete a qualified Responsible Beverage Service Training Program (RBST) and certification. A list of approved online training programs as well as the Alcoholic Beverage Control registration site can be found at this link. This is a State requirement.
California requires employees in a food service role to complete an ANSI-accredited Food Handler Program.
Details
Full time position available immediately
Position is year-round with off season time off opportunities
Onsite or Offsite room and board available for fixed weekly cost
Hours variable, including nights and weekends as well as situational/crisis availability
Healthcare benefits available after 90 days
401K eligible with company match after 1 year
Work environment and Physical demands
The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions
Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs
Ability to stand and move continuously
Lifting up to 50 pounds maximum
Stocking, vacuuming, sweeping and mopping floors
Working with required chemicals
Shifts of up to 8 hours per day, plus periodic additional overtime hours
Rush Creek & Evergreen Lodge provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
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