- Oversee all guest interactions from reservations to departure, ensuring a high level of service and professionalism representing Hunter Lodge and Lark Hotels.
- Manage the daily operations of food service revenue centers, from opening to closing.
- Conduct recruitment, including interviewing, hiring, and training of food, beverage, and banquet personnel in coordination with the General Manager.
- Provide timely feedback to staff on their job performance to enhance productivity and guest service.
- Lead and mentor staff to maintain consistent service standards and efficiency, being actively involved on the floor.
- Develop and maintain staff schedules based on business forecasts and labor targets.
- Regularly review and update restaurant, cocktail, and wine menus to ensure accuracy and optimal guest experience.
- Establish and manage relationships with vendors, purveyors, and service contractors.
- Conduct monthly inventories of liquor, beer, wine, and soda and monitor small wares inventory to control costs.
- Collaborate with the Director of Food + Beverage to understand menu items and pricing.
- Ensure high-quality food and beverage services, continuously seeking improvements.
- Act as a liaison between guests, service staff, and the kitchen, ensuring smooth communication and operations.
- Participate in managerial meetings to discuss overall operations and provide feedback from the Front of the House.
- Assist in promotions and marketing activities in collaboration with the Social Media Coordinator/Administrative Assistant.
- Maintain a clean and well-maintained facility, ensuring compliance with health and safety regulations and licensing laws.
- Perform Manager On Duty (MOD) responsibilities as assigned.
- Uphold high standards of sanitation, safety, and personal protection in the workplace.
- Review and approve employee hours for payroll accuracy and protect the assets of the property and Lark Hotels.
- Eligibility to work in the United States of America is a requirement for this position.
- Previous experience in food and beverage service is essential, including a minimum of 3 years in a management role such as a restaurant general manager or food and beverage manager. A diploma or degree in business management, culinary arts, or hospitality management would be considered advantageous.
- The work schedule for this position involves a 5.5-day work week during the season, with 50-60 hours per week, including managing the floor for 4 nights. Work hours may vary and include early mornings, evenings, weekends, holidays, and split shifts.
- Applicants must be at least 21 years old.
- Strong communication skills in English, both verbal and written, are necessary for interactions with guests and employees, requiring patience, tact, and diplomacy.
- A passion for working with the public and a genuine appreciation for enhancing the guest experience are important qualities for this role.
- Knowledge of fine dining, casual dining, and banquet styles, along with proficiency in food and beverage service, basic cooking techniques, current health codes, and liquor laws is required. Willingness to learn back-of-house skills is also essential.
- Certification in Tips and Serve-Safe is mandatory.
- The ideal candidate should possess excellent communication skills, a positive attitude, quick learning abilities, hands-on accountability, and be a team player.
- Ability to comprehend verbal instructions, menu details, safety signage, and chemical labels is crucial.
- Strong listening and observation skills, along with the ability to work under pressure, meet deadlines, and handle stressful situations during busy periods, are necessary for this position.
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Food & Beverage Operations Manager - Hunter, United States - Bluebird Hunter Lodge
Description
Job Description
Job DescriptionThe Food and Beverage Manager at Hunter Lodge is responsible for and will oversee all aspects of the Back of House including the kitchen staff, and Front Of House operations, including the staff of bars, restaurants, and events. The Food and Beverage Manager works in conjunction with the General Manager on the Sales and Events to coordinate the staff and execution of banquet events. He or she works in conjunction with the property's Guest Services Manager, Executive Housekeeper, and General Manager(GM) to create memorable experiences for our guests, to meet and exceed expectations, and to build relationships while driving profitability.
Compensation:$50,000 - $53,000 yearly
Responsibilities:A seventies-inspired ski lodge with year-round appeal, The Hunter takes cues from classic American materials like textured wood and stone, infused with cozy, rustic decor, large windows, and plenty of spots to gather around the fire—and a downstairs game room designed for making memories you'll come back to recreate over and over again. Double queen and king rooms are your havens for an intimate weekend getaway—or invite a group and book one of our loft suites. Need even more space? Book one of our adjoining two-bedroom chalets or loft suites, which include a private deck, full kitchen, and living room. No matter who you're escaping with, we offer flexible room options for the whole crew.
