Culinary Operations Manager

2 weeks ago

Moab, Utah, United States Sorrel River Ranch Full time

As the Culinary Operations Manager at Sorrel River Ranch, you will play a pivotal role in enhancing our guests' experiences through exceptional dining. This position merges culinary artistry with sustainable practices and community involvement, showcasing our commitment to luxurious wilderness experiences. You will manage our food and beverage services, ensuring that every meal and dining occasion reflects our standards of quality, sustainability, and local sourcing.

Your Key Responsibilities:
Culinary Leadership and Oversight:

  • Direct daily restaurant operations, guaranteeing a flawless and memorable guest experience.
  • Inspire and mentor a team of culinary and service professionals, cultivating an atmosphere of excellence and ongoing education.
Sustainability and Local Sourcing:
  • Promote sustainable practices throughout food and beverage operations.
  • Establish connections with local farms and suppliers to procure fresh, seasonal ingredients, supporting the community and enriching our guests' dining experiences.
  • Collaborate with the executive chef to create and refresh menus based on seasonal availability and guest preferences.
Guest Dining Experience:
  • Ensure that every dining occasion, from casual meals to fine dining, is unforgettable, aligns with our luxury standards, and highlights the beauty of our wilderness environment.
  • Collect guest feedback to continuously refine and enhance the dining experience.
  • Address customer inquiries, feedback, and complaints in a prompt and professional manner.
Food Safety and Hygiene:
  • Implement and uphold food safety standards and hygiene protocols.
  • Conduct regular inspections to ensure compliance with health and safety regulations.
  • Train staff on proper food handling, storage, and sanitation practices.
Inventory Management:
  • Monitor and manage inventory levels for food and beverages.
  • Establish inventory control systems to minimize waste and reduce costs.
  • Perform regular stock assessments and reconcile discrepancies.
Supplier and Vendor Relations:
  • Develop and maintain relationships with suppliers and vendors.
  • Negotiate contracts and ensure timely deliveries.
  • Assess the quality and cost-effectiveness of products and services.
  • Manage invoice processing and payments to ensure timely settlement.
Receiving and Storage:
  • Oversee the receipt of goods, ensuring accuracy and quality.
  • Manage proper storage practices to maintain product quality and prevent spoilage.
  • Implement stock rotation to minimize waste and ensure the use of the first-in, first-out (FIFO) method.
Operating Supplies and Equipment Management:
  • Procure and manage operating supplies and equipment, including tableware and kitchen tools.
  • Maintain an inventory of operating supplies and equipment.
  • Ensure the proper maintenance and functionality of equipment.
Staff Training and Development:
  • Train and develop food and beverage staff to enhance their skills and knowledge.
Event Coordination:
  • Organize food and beverage events that connect guests with local culture and cuisine.
  • Implement training programs focused on sustainability and local sourcing for the food and beverage team.
  • Collaborate with other departments to create integrated luxury experiences that include food and beverage elements.
Financial Management and Efficiency:
  • Oversee the food and beverage budget, ensuring efficient operations while maintaining the highest quality standards.
  • Implement cost-saving strategies without compromising quality or guest experience.
Education, Skills, and Qualifications:
  • Bachelor's degree in Hospitality or 3-5 years of management experience in a luxury hospitality environment.
  • Proficient knowledge of a POS system; experience with Toast is a plus.
  • Strong verbal and written communication skills.
  • Ability to resolve issues and conflicts promptly.
  • A deep understanding and passion for sustainable practices and local sourcing.
  • Servant leadership skills focused on team development and culinary excellence.
  • Creativity in menu design and food presentation.
  • Strong financial acumen and experience in budget management.
  • Excellent communication and interpersonal skills to build relationships with local suppliers and engage with guests.
  • Flexibility, attention to detail, and a commitment to delivering an outstanding dining experience.
Your Journey at Sorrel River Ranch:
As the Culinary Operations Manager, you will be instrumental in shaping the culinary journey of our guests, enriching their wilderness experience with exceptional dining. Your expertise, creativity, and dedication to sustainability and community engagement are essential to our vision of providing a unique and luxurious wilderness experience at Sorrel River Ranch.

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