Food and Beverage Manager

7 days ago

Donnelly, Idaho, United States Tamarack Resort Full time
Job Title: F&B Supervisor

Job Summary:

We are seeking a highly motivated and experienced F&B Supervisor to join our team at Tamarack Resort. As a key member of our hospitality team, you will be responsible for ensuring the highest level of service and quality in our food and beverage operations.

Responsibilities:
  • Supervise and Train Staff: Supervise, train, and inspect the performance of restaurant staff, ensuring that all procedures are completed to resort standards.
  • Assist with Service: Assist where necessary to ensure optimum service to guests.
  • Lead by Example: Continually exemplify the attributes of property leadership corresponding to the culture of Tamarack Resort, while leading through a hands-on, lead-by-example style that creates and fosters a positive work environment.
  • Maintain Knowledge: Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Anticipate Guest Needs: Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
  • Resolve Guest Complaints: Resolve guest complaints, ensuring guest satisfaction.
  • Monitor Cleanliness: Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
  • Knowledge of Menu Items: Maintain complete knowledge of all menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
  • Liquor Regulations: Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
  • Inventory Management: Check storage areas for proper supplies, organization, and cleanliness. Complete requisition for additional supplies needed and submit to Manager.
  • Staff Management: Ensure that assigned staff reports to work; document any late or absent employees. Coordinate breaks for assigned staff.
  • Work Orders: Complete work orders for maintenance repairs and submit to Engineering.
  • Documentation: Document pertinent information in department logbook.
  • Closing Duties: Ensure all closing duties for staff are completed before staff sign out.
  • Performance Feedback: Provide feedback on staff performance to Manager. Report disciplinary problems to Manager and participate in the counseling of employees.
  • Teamwork: Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Communication: Respond to all pages by beeper promptly.
Additional Duties and Responsibilities:
  • Inventory Management: Complete and direct scheduled inventories.
  • Forecasting: Prepare weekly forecast of revenues, covers, and labor costs as assigned.
  • Scheduling: Prepare weekly schedule as assigned.
  • Payroll and Tip Distribution: Prepare and submit daily/weekly payroll and tip distribution records as assigned.
  • Meetings and Training: Attend designated meetings, menu, and wine tastings.
  • Interviews: Interview restaurant applicants as scheduled by manager.
  • Stocking: Stock supplies.
  • Relieving Staff: Relieve staff and follow all designated job functions as such.
  • Expedite: Expedite on floor or in Kitchen as business demands.
  • Departmental Filing: Complete departmental filing.
Qualifications:
  • Age Requirement: Meets age requirement to serve alcoholic beverages.
  • Experience: Previous food and beverage experience in a fast-paced and high-volume restaurant.
  • Knowledge: Knowledge of various food service styles (i.e., French service, tableside flamb service, butler style service).
  • Communication: Provide legible communication.
  • Arithmetic: Compute basic arithmetic.
  • Problem-Solving: Ability to perform job functions with attention to detail, speed, and accuracy. Prioritize and organize. Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Teamwork: Works cohesively with co-workers as part of a team. Works with minimal supervision.
  • Confidentiality: Maintain confidentiality of guest information and pertinent hotel data.
  • Training: Ascertain departmental training needs and provide such training.
  • Performance Management: Direct performance of staff and follow up with corrections when needed.
  • Sales: Suggestively sell.
Experience, Education, and Licensure:
  • Education: High school graduate or equivalent vocational training certificate, some college.
  • Certification: Certification of previous training in liquor, wine, and food service.
  • Culinary Training: Previous culinary training is a plus.

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