Food & Beverage Director - Teton Village, United States - Jackson Hole Mountain Resort Corporation

Description

Jackson Hole Mountain Resort

JOB DESCRIPTION

Position Title: F&B Director

Reports To: VP of Product Sales

Department: Food & Beverage

Classification: FT/Year-Round

FLSA Status: Exempt

GENERAL PURPOSE:

Responsible for the supervision of all JHMR food and beverage operations, which includes multiple unique food service operations both on-mountain and in the base area, to achieve JHMR business goals and superior guest experience in all dining outlets.

ESSENTIAL FUNCTIONS:

• Responsible for the creation, implementation and subsequent update of all department policies and procedures, including operating manuals and job descriptions for all food and beverage positions.
• Responsible for consistent delivery of high-quality product, presentation, service, and cleanliness in all phases of the food and beverage operations.
• Responsible for ensuring proper hiring, training, supervising, and evaluating of all food service personnel.
• Day-to-day management of food and beverage operations including food cost, liquor cost, labor cost and inventory procedures.
• Responsible for coordinating the best use of available personnel for each of the food and beverage service locations.
• Responsible for communication within food and beverage operations, and with other departments to assure quality products and service, consistency, and strong inter-department coordination.
• Develops and implements annual marketing plan in conjunction with JHMR Marketing department.
• Responsible for developing and controlling department budgets.
• Responsible for all menu and pricing decisions for food service locations.

OTHER FUNCTIONS:

• Responsible for department safety issues, ranging from County Health Department compliance up to and including any applicable OSHA regulations.
• Performs any other duties that may be assigned related to Food & Beverage.
• Directs physical inventory process and reconciliation.

-- Employees are held accountable for all duties of this job--

JOB QUALIFICATIONS:

KNOWLEDGE, SKILLS & ABILITY:

• Strong leadership and management skills with ability to motivate staff.
• Excellent verbal and written communication skills.
• Proficient in Microsoft Office Suite.
• Organized with keen attention to detail.
• Strong financial and business acumen to make department-wide decisions.
• Works well under pressure and deadlines; ability to multitask.
• Ability to maintain budgets and manage inventory.
• Strong understanding of POS and inventory management software
• Thorough understanding of company policies and practices.

SUPERVISORY DUTIES

Supervises and directs entire Food & Beverage operation.

Number of Direct Reports: 5

Number of Total Reports: 200

Approximate Operating Budget: $8,000,000

POSITION TYPE AND EXPECTED HOURS OF WORK:

• Must be available to work early mornings, evenings, weekends, and holidays.
• Schedules and hours may fluctuate depending on business need and season.

WORK ENVIRONMENT:

• Work is performed in a predominantly indoor environment. Occasional outdoor settings may be required with exposure to extreme weather conditions and temperatures.

PHYSICAL DEMANDS:

• Ability to stand on feet for extended periods of time.
• Prolonged periods of sitting at a desk and working on a computer.
• Heavy lifting required up to a minimum of 50 lbs.
• Ability to reach, push, pull, and grasp to stock and set restaurant, make food and beverage product, and operate POS.
• Hearing and ability to receive detailed information through oral communication at a normal speaking level in a crowded, loud restaurant environment.

REQUIRED EDUCATION AND EXPERIENCE:

• Minimum 5 years related management experience in resort food service
• Extensive knowledge of Food Service operation, buying, and planning.
• Excellent leadership, supervisory, and communication skills.
• Committed to high-quality service standards.

PREFERRED EDUCATION AND EXPERIENCE:

• Bachelor's degree in Hospitality, Business Management, or related field highly preferred, but less formal education with more on-the-job experience may be substituted.
• Minimum 5 years related management experience in resort food service preferred, preferably with multiple outlet background.
• Catering/banquet background preferred.
• Previous experience managing fast paced restaurant in a tourist location

ADDITIONAL ELIGIBILITY QUALIFICATIONS:

• TIPS certification

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

EEO STATEMENT

Jackson Hole Mountain Resort is an AA/EEO Employer committed to a drug free workplace.