As the Food & Beverage Operations Manager, you will provide oversight to all food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all operations.
Essential Job Functions: - Hire, train, supervise and schedule Food & Beverage staff in accordance with business needs, productivity and service standards.
- Work with the Banquet Manager, Culinary Team, Sales Department, Marketing Manager, and Front of House Staff to enhance the guest experience in all outlets.
- Implement new menu roll outs and promotions, including holiday and special event menus as well as accompanying marketing strategies.
- Oversee all food and beverage operations to ensure standards of product presentation and service are maintained, with direct responsibility for a'la carte (restaurant, in-room dining, poolside, Lake House bar, take-out, etc) financial and guest service performance and oversight of banquet operations.
- Perform the duties of the Restaurant Manager when necessary to ensure proper management coverage is maintained.
- Be highly visible and engaged on the floor, supporting the team during peak periods and resolving guest concerns.
- Develop strategies to maximize labor efficiency and productivity.
- Work with the culinary team to minimize food waste and ensure safety standards are upheld at all times.
- Develop training plans for new and long-term team members to ensure continued professional growth and development.
- Ensure compliance with all health and safety regulations pertaining to Food & Alcohol service, New York State Labor Laws, and company policies.
- Complete necessary weekly payroll processes with accuracy.
- Other duties as assigned by senior management.
Wage:Annual Salary: $85,000Physical Demands: - Ability to lift, push, or pull up to 50lbs. Ability to stand, walk, or sit for prolonged periods.
Education:- College Degree in hotel/ restaurant management or culinary school education preferred. Equivalent combination of training and experience accepted.
- ServSafe or equivalent food safety training certified required.
- TIPS or equivalent beverage safety training certified required.
- CPR certification preferred.
Experience:
- Minimum of 2 years of experience in hotel food and beverage management of a high volume service establishment.
- Minimum of 1 year experience in the management of banquet and event service preferred.
