- Work with the chefs to create synergy between culinary, wine and cocktail programs.
- Work on the floor three nights a week or as needed. Weekends will be required.
- Manage and educate floor staff on product knowledge and service standards.
- Provide intensive and ongoing staff training.
- Help with monthly inventory surveys and general inventory management.
- Set an example and provide exceptional guest service experience in all situations.
- Ensure guest satisfaction by maintaining the highest level of service and wine & cuisine offerings.
- Address guests having negative experiences while on-site, ensuring that guests leave pleased with their overall experience.
- Ensure individualized attention to all guests by keeping current with daily house counts, arrivals/departures, VIPs, and in-house group activities, locations, and times.
- Facilitate individualized attention to all guests by the maintenance of guest history in the V1 database ensuring that F&B staff log individual guest preferences into guest records and utilize this information when interacting with guests.
- Help the Director of Food & Beverage oversee the development of the annual budgets including average checks (food, liquor/beer, and wine), cover counts and meal period, labor/payroll (staffing guide), food costs, cost of sale, percentages, and other related expenses.
- Review food and beverage sales daily, resolving discrepancies with accounting.
- Monitor food and beverage pricing to ensure that it is within concept and within budget parameters.
- Maintain labor and associated costs within budgeted parameters.
- Manage payroll through a strict review of staff schedules on a weekly basis to ensure that they are in accordance with anticipated business demands.
- Review regularly and establish all pricing including such items as rental fees, corkage charges, etc.
- Work with key members of the Executive Team on marketing plan, including special events, wine dinners, holiday offerings and Member programming.
- Foster and promote a cooperative working climate, maximizing productivity and ensuring staff morale is high.
- Oversee the hiring of front and back-of-house staff, interviewing all candidates being considered for hire to ensure cultural and experiential fit into the division.
- Develop and implement cross-training so that staff are knowledgeable, experienced, and interchangeable across food and beverage venues.
- Develop and implement incentive programs that motivate fellow managers to perform at an exceptional level.
- Prioritize, organize, and delegate work assignments for direct reports, following up as appropriate to achieve desired results.
- Manage the performance of direct reports with consistent coaching, training, and performance reviews.
- Implement professional development plans for food and beverage staff.
- Handle disciplinary situations and counsel staff members according to Meadowood standards as established through Human Resources.
- Maintain complete knowledge and strictly abide by local, state, and federal liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
- Monitor staff performance in all phases of service standards and job functions, ensuring that all procedures are carried out regarding established standards.
- Inspect all aspects of the operation, ensuring compliance with standards of cleanliness and order; communicate any deficiencies directly to respective personnel to rectify as appropriate.
- Ensure all staff grooming and attire standards are always adhered to.
- Maintain all policies and procedures as detailed in the Staff Handbook
- Ensure that all staff have updated Food Handlers Permits and TIPs training.
- Strong knowledge of food, wine and cocktail products.
- Familiarity with food, beverage and labor cost controls
- Ability to write clearly and speak Standard English in a clear, coherent, highly professional manner.
- Ability to speak basic Spanish is highly desirable.
- Ability to perform basic mathematical skills (addition, subtraction, multiplication, division) including fractions and percentages for all operations.
- Ability to forecast and create a budget; analyze the results of current operations against the budget.
- Ability to think clearly, logically, and creatively.
- Ability to analyze and resolve problems by exercising sound judgment.
- Working knowledge of local, state, and federal liquor regulations.
- Working knowledge of the State of California Wage and Hour laws.
- Working knowledge of Forbes Travel Guide and its standards.
- Minimum 5 years' management experience in the restaurant industry.
- Certification in alcohol awareness program, i.e., TIPS, RBS.
- Fully functional with Windows, including use of MS Teams, Word, Outlook, Access, and Excel.
- Able to work in a variety of locations including sitting in an office environment and standing in a restaurant environment.
- Able to endure abundant physical movements in carrying out job duties of all functions.
- Able to exert physical effort in transporting equipment and wares.
- Able to ascend and descend stairs.
- Medical, dental & vision insurance
- 401K w/matching contribution
- Life insurance
- Pet insurance
- Referral program
- Employee Meals
- Dinning Discounts
- Wine classes
- On-site parking
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F&B Manager - Saint Helena, United States - Meadowood Resort LLC
Description
Job Description
Job DescriptionAt Meadowood, gracious hospitality defines the style of service and timeless, natural beauty, the sense of place. A rich company culture inspires staff to achieve the highest service standards in hospitality.Position Summary
The Food and Beverage Manager will play a foundational role in the different F&B venues such as Forum, In room Dinning and The Terrace Cafe. In addition to their official duties, the F&B Manager should be an active and visible member of the greater Napa Valley hospitality community.
Position Responsibilities & Work ActivitiesGuest Satisfaction
Financial
Staff Management & Development
Standards Development & Maintenance
Attributes
Physical Requirements
Benefits:
