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Food & Beverage Outlets Manager

3 months ago

Sheboygan, United States Blue Harbor Resort & Conference Center Full time
Position: Food & Beverage Outlets ManagerReports to: General Manager
Job Purpose: 
Provides leadership, direction and support to food and beverage outlet team members. Works in concert with the Executive Chef and Manager of Banquets Operations to ensure food quality and presentation expectations are being met. Handles outlet beverage purchasing and maintains budgeted levels. This manager interacts with customers and clientele with the goal that guest expectations and satisfaction is exceeded wherever possible. 
Job Summary: 
Identifies current and future patron service requirements; supervises staff; welcomes patrons; inspects and maintains line of sight and quality controls, protects patrons, employees and resort assets for Food & Beverage Outlets. Fiscally responsible, hospitality minded, timely in reporting and performance, team oriented and maintains a guest facing appearance quality at all times. Duties
  • Responsible for food & beverage outlets, staff hiring, onboarding and ongoing training and scheduling. Maintains proper staffing levels in F&B outlets by recruiting and selecting the best candidate for the position
  • Coach and mentor outlet supervisors with personal involvement in day to day operation, meetings, management techniques and counseling sessions. (Lead by example for all to Exceed Expectations)
  • Logistics & Execution of F&B outlet beverage inventory levels, set-up and service.
  • Maintains ambiance by inspecting and monitoring outlet areas. This includes Beacon, On The Rocks, and Shoreline Cafe, linens, floors, seating, lighting and music. 
  • Ensures proper cleanliness and sanitation standards are being followed as well as proper maintenance of all equipment. 
  • Protects assets by adhering to security policies and procedures.
  • Responsible for ensuring all tasks are completed accurately and in timely manner (daily checklists, invoices, reports, marketing updates, etc.)   
  • Ensure that weekly cover forecast is accurate and that staffing guidelines are in place for leisure guest count and group events. Follows budgetary guidelines so that labor controls are in place to maintain margins for budget without compromising service levels. 
  • Supports other departments by maintaining operational guidelines, meeting communication expectations, coordinates to share labor between departments, when possible, and enforcing company policies and procedures.
  • Controls food, beverage and labor costs by observing and overseeing preparations and portions while ensuring high quality presentations.
  • By executing leadership structures, staff training, communication and employee engagement, will achieve the GSS score goal in food and beverage service in outlets.
  • Attends all weekly internal management meetings and is the voice for positive Food & Beverage team image. Shares information willingly with peers and hourly team as well as brings suggestions openly and is part of a consensus environment.
  • Develops a portfolio of promotional events, featured items (spirit of the month, signature drinks, etc.) that is coordinated with Marketing Department efforts by providing timely updates on features, menus, hours and promotions.
  • Attends and hosts daily line-up meetings and weekly meetings with outlet team, assuring any BEO/Client information is understood and properly executed.
  • Maintain outlet inventory of small goods and supervise the setup, including linens, silver, china, glassware and table sets according to service standard specifications. Manage service levels for room delivery and menu presentation for guests and Marketing.
  • Manage and oversee Shoreline inventory to include boutique-style items that may be used as Package Amenities and Sales Gift options.
  • Executes high caliber of service to all guests by being active and visible on the floor during meal periods. Table touches, guest flow and steps of service are all monitored for expectations. 
  • Work with outlet culinary team to uphold all quality standards; ensuring all orders are timely, accurate and recipe compliant.
  • Verbally communicate, in a calm, positive demeanor to all, including outlet service and culinary teams, other department staffing, vendors and guests at all times.  Ensure timely execution and quality of service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
  • Ensure all beverage team members are TIPS trained and maintain a legal license from the City.
  • Build and maintain positive partnership with liquor, beer and wine vendors. 
 Qualifications
  • The individual must possess the knowledge, skills and abilities to be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
  • Comprehensive knowledge of food and beverage preparations, service standards, guest relations, general hygiene and etiquette.
  • Must be able to attend necessary resort meetings and set monthly staff meetings within department.
  • Have ability to assume responsibility and be accountable for subordinates’ actions.
  • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.
  • Charismatic leader who adjusts leadership style to motivate diverse groups to achieve extraordinary goals and overcome challenges.
  • Expects excellence from others and tolerates no less. Inspires people to accomplish the extraordinary and promotes Heroic Hospitality.
  • Effectively allocates resources and time management plan for outlet operations.  
  • Inspires and motivates team members to work together and exceed expectations.
  • Excellent people management skills including resolving conflict, coaching and developing others, promoting teamwork and performance management.
  • Takes an exhaustive approach to every task. Committed to comprehensive and in-depth analysis, planning and implementation of every work effort.
  • Implement and monitor programs that assures a safe facility and work environment that is in compliance with all appropriate regulations, Ergonomics, Emergency Response, Injury and Illness Prevention and Hazard Communications Programs.
  • Strong multi-tasking skills. 
  • Ability to develop rapport with peer set, direct reports and service team members and maintain strong, balanced working relationships.
  • Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School Diploma or equivalent experience expected.  
  • 3 years of restaurant supervisory experience preferred. 
  • Obtain and maintain valid Wisconsin Food Safety and Handling Certification.
 Physical Requirements
  • Lift up to 30 lbs.
  • On feet for long periods of time – standing, walking
  • Must be able to walk, stand, climb stairs and have the ability to travel throughout the property quickly.


About Blue Harbor Resort & Conference Center:

Blue Harbor Resort & Conference Center sprawls across 12 acres of Lakefront property, boosting stunning surroundings and views of Lake Michigan. Blue Harbor Resort & Conference Center is located in Sheboygan, Wisconsin. Both the Resort and the community is a true destination.