Food And Beverage Manager

The Food and Beverage Manager is the key management position, supporting our restaurant service staff in running all of the front of house operations. The Food and Beverage Manager is responsible for departmental profitability, management of guest dining areas & service staff, menu development, restaurant serving periods and private catered events.

The Food and Beverage Manager supervises all front of house service operations and the restaurant service team to ensure all guests have a fantastic dining experience. Our Food and Beverage Manager also oversees restaurant supervisors that supervise service staff. The Food and Beverage Manager works alongside the Executive Chef to best serve our guests and reports to the Assistant General Manager and General Manager. 

The Food and Beverage Manager works closely with the Assistant Restaurant Managers, Assistant General Manager & General Manager in coordinating and executing Lodge operations and supporting all departments at the Lodge as needed. The Food and Beverage Manager is also highly involved in supporting our youth employment program.

The restaurant provides full breakfast, sit down and to go lunches and dinner in our main restaurant, tavern and other dining spaces. The Lodge prides itself in serving fresh, health conscious & creative California Lodge Cuisine that far exceeds guest expectations given our remote setting. Most of our in-house guests eat with us in our relaxed mountain environment each night alongside locals & associates. To learn more about our restaurant and recent menus, please see our website.

The lodge is a coveted wedding venue catering to customized weddings, regular and other group business each year in various venues throughout the lodge property. This wedding and small group focus adds additional creative opportunities to the Food and Beverage Manager role, which is supported by our Catering Team.

Our ideal Food and Beverage Manager is creative, experienced, mature, self motivated and excited to develop a friendly, professional & efficient staff environment and embraces working hands on at a high level in an energetic restaurant environment

Ideal qualifications include:

• Extensive experience managing a busy restaurant, including financial management

• Strong training (formal and/or informal) and knowledge of fresh California style cuisine

• Table, bar & support service experience

• Excited about creating a warm family atmosphere for staff while maintaining high standards

• Strong interest in training/coaching and in supporting our youth mission

• Wedding or similar high-end catering experience

• Hospitality or related experience

• Independent thinker with great initiative, but comfortable working within a defined framework

• Key personality traits

  • High integrity and creativity

  • Guest service oriented and staff-focused

  • Self-motivated (takes initiative) with high standards

  • Mature, personable leader with a relaxed nature

  • Execution oriented; enjoys hands-on implementation

  • Leading a healthy, drug-free lifestyle

  • Dynamic, fun, and likes the outdoors

  • Flexible with a whatever it takes attitude

  • Patience, patience, patience

Responsibilities

Culture:

• Creating a fun, friendly culture and a high service standard

• Building an energized, well trained, technique driven team

• Warm & friendly guest interaction including table visits, special events appearances, cordial correspondence, etc.

Staff:

• Scheduling, training and managing service staff

• Interviewing, hiring and reviewing service staff

• Coordinating daily with Tavern & Culinary managers/staff

• Communicating effectively and maintaining a close working relationship with the Food and Beverage Manager, Assistant General Manager & General Manager as well as all lodge leadership teams

• Actively supporting our youth employment and development program

Operations:

• Defining, costing and pricing restaurant and tavern menus

• Managing department profitability

• Working hands-on on a daily basis

• Coordinating and executing catering functions and special events

• Establishing structured processes & enforcing restaurant standards, programs and procedures

• Training and ongoing oversight in food quality, cleanliness & hygiene standards

• Establishing and overseeing strong safety standards

• Ordering, receiving and relationship management for vendors/purveyors

• Storage and inventory management training/standards

• Devising and executing operational enhancements

• Maintaining equipment and supplies

Reporting/Financial:

• Reviewing and reporting staff hours

• Actively managing daily, weekly & bi-monthly labor and overtime

• Managing and coding of invoices and preparing food inventories/transfers

• Monitoring actual and theoretical food & beverage costs

• Improving profitability

Other

• Supporting other Lodge departments and managers as needed

State Requirements:

California requires those involved in serving alcohol to complete a qualified Responsible Beverage Service Training Program (RBST) and certification. A list of approved online training programs as well as the Alcoholic Beverage Control registration site can be found at this link.  This is a State requirement.

California requires employees in a food service role to complete an ANSI-accredited Food Handler Program.

Details

• Full time position available immediately

• Position is year-round with off season time off opportunities

• Onsite or Offsite room and board available for fixed weekly cost

• Hours variable, including nights and weekends as well as situational/crisis availability

• Healthcare benefits available after 90 days

• 401K eligible with company match after 1 year

Work environment and Physical demands

• The physical environment requires the employee to work both inside and outside in heat/cold, wet/humid, and dry/arid conditions

• Frequent walking, twisting, bending, stooping, kneeling, crouching, crawling, reaching, sitting, climbing stairs

• Ability to stand and move continuously

• Lifting up to 50 pounds maximum

• Stocking, vacuuming, sweeping and mopping floors

• Working with required chemicals 

• Shifts of up to 8 hours per day, plus periodic additional overtime hours

Rush Creek & Evergreen Lodge provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.