Food and Beverage Manager
3 months ago
Responsibilities:
- Ensure a consistent set of superior standards of food service and quality are being met or exceeded at all facilities.
- Monitor the performance of F&B operations to determine whether strategies require adjustment to positively impact revenue and cost controls.
- Assist in planning and implementing procedures for special club events and banquet functions.
- Recruit, interview and hire food and beverage management and staff associates for resort as needed.
- Train and support all food and beverage management and associates and ensure performance in accordance with established resort standards.
- Conduct regular meetings with direct reports focused on goals and objectives and development of staff.
- Responsible for counseling and documenting performance issues of staff
- Develop menus with other members of food and beverage team
- Abide by all state, local and municipal laws and regulations pertaining to liquor and food safety.
- Ensure that all Kingsmill guidelines and standard are being followed by all staff.
- Handle all guest and member service issues in an immediate and professional manner.
- Interact with guests on an ongoing basis to ensure that service and food quality expectations are being met.
- Monitor and react to all situations mentioned on comment cards/Unifocus and provide written comments on actions taken and perform necessary documentation when needed.
- Monitor and follow up on all areas of operation on a daily basis.
- Perform other duties as assigned.
- Must have professional presentation as an ambassador of the company serving as a manager.
- Bachelor's degree preferred, or the equivalent combination of education and professional experience.
- Manager level certification in the TIPS or ServSafe alcohol awareness program and food handling is required within 30 days of hire.
- Minimum of 5 years supervisory or management level work experience in upscale and/or casual restaurant(s)
- Proficiency with multiple business software applications including Excel & Word.
- Training knowledge for all F&B departments.
- Strong budgetary, forecasting and cost control skills and the ability to consistently produce budgeted expectations.
- Excellent verbal and written communication skills.
- Highly energetic and friendly personality who is hands-on and visible to members, guests and staff.
- Leadership skills with the ability to motivate a veteran staff and earn their respect and trust.
- A strong sense of service with proven training and development skills.
- Knowledgeable of dining room and reservation system procedures.
- Knowledgeable of all menus and specifications.
- Basic knowledge of sanitation and back-of-the-house procedures for the cooks and pantry lines.
- Must possess a valid drivers' license.
Ability to work days, nights, weekends, holidays
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