Food & Beverage Manager

Summary of Job Purpose

Job Duties and Responsibilities

GENERAL ACCOUNTABILITIES

1. Responsible for hiring, training, motivating, evaluating, and managing staff to ensure adequate guidance and resources to accomplish established departmental goals.
2. Operate the department in-line with departmental standards, guidelines, objectives, operational and financial plans. Regularly monitor and control expenses against business plans. Meets or exceeds financial goals.
3. Maintains schedules in compliance with departmental objectives. Maintain a detailed, organized, and accurate scheduling tool. Monitor and ensure staff schedule accountability.
4. Effective and appropriate communication in alignment with company culture with all levels of employees, guests and vendors.
5. Familiarity with applicable state and federal labor standards and regulations and have the ability to manage departmental compliance.
6. Effectively manage payroll and labor for the department, ensuring accuracy, completeness and timeliness. Follow all company payroll related policies and procedures.
7. Understanding of and compliance with resort specific policies and procedures.
8. Adhere to and be a role model of the company’s mission, vision, and values.
9. Maintains and enhances the guest focused culture in all areas of responsibility.
10. Assist with companywide snow removal efforts, particularly in areas/facilities of responsibility.
11. Performs other related duties as assigned.

ESSENTIAL DUTIES AND RESPONSIBILITIES 

1. Work within an established menu and continuously collaborate with the General Manager on improvements for the department. Including seeking innovative ideas and opportunities to enhance revenues and maximize profitability based on business acumen and market insights.
2. Purchase goods in-line with business plans. Have understanding and ownership of cost-of-goods and performance metrics like food waste.
3. Maintain a high level of inventory management and control. This includes conducting regular required inventories at each storage location, inventory loss control and accountability. Ensuring accuracy and submission to Accounting at scheduled times.
4. Demonstrate an on-going commitment to delivering excellent customer service. Identify customers’ needs and respond professionally and proactively to all questions and concerns.
5. Maintain a comprehensive understanding of the POS systems used in year-round operations. Provide feedback and assistance with point of sales functionality and hardware when requested. Ensure sales locations have appropriate supplies, are clean, organized and tidy, and hardware is in operating condition. 
6. Maintain a tremendous level of organization and cleanliness in all aspects of the department, adhering to and accountable for the proper care, storage and safety procedures regarding the use of all kitchen and food service equipment.
7. Comply with all health and safety standards and regulations. Ensuring compliance and up to date knowledge of current regulatory agency requirements. Including the Health Department and ABC.
8. Maintain strong business relationships with vendors and contractors.
9. Communicate clearly with marketing department regarding needs such as signage, promotions and specials,  and any marketing items which affect sales or customer information and ensure accuracy.
10. Work closely with the accounting department to understand and follow:
    1. Policies, procedures and security for cash handling including: balancing drawers and turn ins, and cash drawer accountability. Train, coach and supervise staff in these areas. Identify, correct and report all overs and shorts. Train, manage and ensure that banks are verified, and sales are recorded accurately.
    2. Establish and anticipate change and change fund needs, ensure that appropriate change funds are delivered to sales locations in a timely fashion. 
    3. Seek compliance and accuracy on discounting programs, ex, employee discounts and NSP.
11. Manage and take ownership for the security of the department, it’s facilities, goods and products to minimize loss and theft, ex. ensuring opening and closing procedures are followed.
12. Part of coordination, planning and production of special events with an F&B component.
13. Assist with marketing events.
14. Obtain and maintain a valid Serv-Safe Manager certification and RBS certification.

RESPONSIBILITIES TO SAFETY:

• Be a leader in safety for the department, ensuring workplace safety is a top priority.
• Protect the safety of self, co-workers, guests at all times.
• Report any potentially harmful equipment or situations to the immediate supervisor without delay.
• Report safety-related accidents and incidents at once to immediate supervisor.
• Follow all company and department safety policies and procedures.
• Have the ability to effectively control and coordinate staff in an emergency situation.

• Minimum of three years of proven food and beverage management experience
• Degree in food service management or related field preferred
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS) and operation of standard office equipment.
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Excellent communication and leadership skills, written and verbal
• Ability to read and to write legibly and to use good composition skills to complete records and report forms.
• Highly level of organization skills and mastery in delegating multiple tasks
• Guest-oriented and service-minded
• Ability to spot and resolve problems efficiently
• Must be 21 years of age or older.
• Good physical conditioning, including flexibility, strength and endurance, including heavy and awkward lifting to 50lbs.
• Must posses a valid driver's license and meet the Motor Vehicle Record qualifications as outlined in the Fleet Safety Program.

Job Attitudes

• Provide a positive and helpful attitude towards all our customers and all Dodge Ridge employees.
• Support the Company’s policies and procedures.
• Support the harmony and goodwill of the Company.
• Be an effective team leader and motivator for the department.

Work Schedules

When conditions are normal, you may be expected to work 40 to 48 hours per week including holidays and weekends. During busy periods, you may be expected to work six (6) to seven (7) days a week.

Work schedules, staffing levels and weather conditions may dictate when lunches and breaks will be taken.

You must arrange for transportation to work so that you arrive at your designated workstation at the scheduled time.  Keep in mind you will be often required to drive on hilly, snow packed and icy road surfaces.

Working Conditions

Uniforms

We will provide most of the uniform for you to do your job.  However, you will be required to provide some items as part of your job, as listed below.  (We strongly encourage you to contact your supervisor for a description of the color and style of the items you are required to provide before you purchase them).