- Oversee operations for both Back of House and Front of House
- Supervise kitchen, bars, restaurants, and event staff
- Efficiently collaborate with the General Manager for banquet functions
- Collaborate closely with the Guest Services Manager, Executive Housekeeper, and General Manager to elevate guest experiences
- Emphasize exceeding expectations, building relationships, and driving profitability
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Food & Beverage Operations Manager - Hunter - Bluebird Hunter Lodge
Description
Set amidst the serene Catskill Mountains, Bluebird Hunter Lodge beckons you to unwind in its tranquil ambiance. With 42 unique rooms and 2 charming chalets, our recently renovated lodge promises a one-of-a-kind experience, offering a perfect blend of relaxation and adventure against the backdrop of the majestic Catskills.
Key Responsibilities:
• Supervise all operations in the Back-of-house and Front-of-house areas, managing the kitchen, bars, restaurants, and events staff at Hunter Lodge in Hunter, NY, US.
• Efficiently coordinate staff to ensure the success of banquet events in collaboration with the General Manager.
• Work closely with the Guest Services Manager, Executive Housekeeper, and General Manager to create outstanding guest experiences, exceed expectations, nurture relationships, and maximize profitability.
• Represent Hunter Lodge and Lark Hotels with exceptional service standards and professionalism throughout guests' stay, from reservations to departure.
• Oversee the daily operations of food service revenue centers, managing activities from opening to closing.
• Lead recruitment efforts by interviewing, hiring, and training food, beverage, and banquet personnel alongside the General Manager.
• Provide timely feedback to staff on job performance to increase productivity and improve guest service.
• Guide and mentor staff to uphold consistent service standards and efficiency, actively engaging on the floor.
• Develop and implement staff schedules based on business forecasts and labor targets.
• Update restaurant, cocktail, and wine menus regularly to ensure accuracy and enhance the guest experience.
• Cultivate and maintain relationships with vendors, purveyors, and service contractors.
• Conduct monthly inventories of liquor, beer, wine, and soda while monitoring small wares inventory to manage costs effectively.
• Collaborate with the Director of Food + Beverage to understand menu items and pricing strategies.
• Ensure the delivery of high-quality food and beverage services, continuously seeking improvements.
• Serve as a liaison between guests, service staff, and the kitchen to facilitate 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 partnership with the Social Media Coordinator/Administrative Assistant.
• Maintain a clean and well-maintained facility, adhering to health and safety regulations and licensing laws.
• Fulfill the 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, safeguarding the property and assets of Lark Hotels.
Qualifications
• The applicant must be legally eligible to work in the United States of America.
• Candidates should have a minimum of 3 years of experience in food and beverage service, specifically in managerial roles like restaurant general manager or food and beverage manager.
• An educational background in business management, culinary arts, or hospitality management would be advantageous.
• The position requires working a 5.5-day week during the season, totaling 50-60 hours, including overseeing the floor for 4 nights.
• Applicants need to be at least 21 years old.
• Proficiency in English communication is essential for effective interaction with guests and staff.
• A strong commitment to enhancing the guest experience is a fundamental requirement.
• Knowledge of fine dining, casual dining, and banquet styles is essential, along with expertise in food and beverage service, basic cooking techniques, health regulations, and liquor laws.
• Possession of Tips and Serve-Safe certifications is mandatory.
• The ideal candidate should exhibit exceptional communication skills, a positive attitude, adaptability, hands-on responsibility, and strong teamwork capabilities.
• Essential skills include the ability to understand verbal instructions, menu details, safety protocols, and chemical labels.
• Strong listening and observational skills are crucial, as well as the capability to perform well under pressure and manage stressful situations during peak periods.
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