Food & Beverage Outlets Manager

JOB SUMMARY

Develop, implement and maintain quality standards for all Resort Food & Beverage outlets including supervision and direction of managerial, supervisory and service staff. Ensure excellent customer service and compliance to Property Behavioral standards. Develop systems and controls for all property food & beverage services to allow outlets to run efficiently and in compliance with financial objectives. Create and support a management culture that is based upon personal integrity, role-modeling leadership behaviors and strong communication skills.

RESPONSIBILITIES

• Guest receives consistent services and products
• Ensure safety, sanitation, energy management, preventative maintenance and other standards are     consistently met
• Interview, select, train, supervise, counsel and discipline Food & Beverage management subordinate staff     for the efficient operation of the outlet
• Organize and conduct departmental meetings communicating pertinent information to the management team such as strategic, day-to-day and historical data relevant to accomplish team goals and objectives.
• Interact positively with customers promoting hotel facilities and services
• Encourage and enable your teams to resolve problems to the satisfaction of involved parties. Communicate     our service commitment and intensely seek revenue opportunities
• Lead and organize all special events in the restaurant deemed to be profile building and/or VIP designated by the General Manager
• Maintain communication with all departments to ensure customer service needs are met
• Maintain an active involvement in revenue generation activities via operations teams or Sales & Marketing

 Human Resources Assistance

• Stay current with and adhere to Quail Lodge & Golf Club policies and procedures
• Understand and uphold departmental compliance regarding federal and state labor laws
• Be a part of an efficient team of employees by taking an active interest in the betterment and development of team members
• Assist in selection, training and development of direct reports including administering of performance evaluations
• Ensure all legal requirements are consistently adhered to, including state & federal employment laws, and laws pertaining to the dispensing of alcohol
• Work with outside Consultants to develop ongoing training programs for food, service and bar service personnel, including MSDS & ADA procedures
• Help plan and approve the organizational chart, staffing and scheduling procedures, job descriptions and specifications for departmental staff

Operational Assistance

• Ensure that point-of-sale system is operational and accurate at all time
• Assist with co-ordination and services for all clubhouse events
• Help establish quantity and quality output standards
• Monitor the ordering , receiving, stocking and rotation process for all Clubhouse Operations food,     products and supplies, ensuring appropriate procedures are being followed
• Work with Executive Chef to establish controls to minimize food and supply waste and theft. Enforce     these policies and procedures with staff
• Follow through with daily/weekly/monthly maintenance schedule
• Make uniform selections and purchases in accordance with General Manager’s approval
• Work with Executive Chef on menu creativity (e.g., recipe cards, order and prep lists, shift productivity and assignments, etc.)

Financial Assistance

• Develop operating budget for Edgar’s Restaurant and Quail’s Nest Snack Bar; work with Culinary Consultant to develop and implement an operating budget for the Culinary department
• Assist with ensuring that department budget is strictly adhered to and that all costs are controlled
• Forecast business levels and approve all operations expenses related to the Food & Beverage operation, excluding culinary
• Research competitive local and industry trends and new products; develop an analysis of the cost/profit benefits
• Review monthly P&L statements; monitor areas of concern, make recommendations and implement procedures as needed

Administration Assistance

• Maintain employee time records; and prepare for bi-weekly payroll
• Assist with maintaining an attractive and an orderly appearance in the clubhouse
• Attend industry trade shows or tastings as required
• Responsible for providing ongoing food, wine and service education to staff
• Greet and interact with guests, oversee actual service, visit tables on a routine, random basis
• Personally handle selected member and guest complaints, advising the GM of appropriate corrective action plans taken

Promotion Assistance

• Positively promote Quail Lodge & Golf Club throughout the community
  
• Attend to guest requests and complaints as required
  
• Help plan external and internal marketing/sales promotion activities
  
• Attend and contribute to department communication meetings 

JOB SPECIFICATIONS

License/Certifications Required

• Possession of a valid California driver’s license

Work Conditions

• Primarily inside work within an office environment requiring sitting, (for up to 8 hours per day), standing, bending, talking, listening, using manual dexterity, and eye-hand coordination.
• Outside exposure related to travel between on-site property buildings and participation at outdoor events
• Potential exposure to equipment movement hazards, and repetitive motion syndromes if proper safety procedures are not followed
• Non-smoking environment inside property buildings. Smoking allowed only in designated areas
• Must be able to lift 25 lbs.

Work Characteristics

• Must be able to work in a fast-paced environment and be able to maintain organization and a positive attitude
• Ability to work flexible hours as required including nights/weekends and holidays
• Impeccable grooming and excellent presentation

Professional and Technical Knowledge

• Bachelor’s Degree or its equivalent combination of education, training, and experience
  
• Prior experience in banquets in the hospitality industry at hotel, restaurant, or resort required
  
• Prior customer service experience required
  
• 2 years food & beverage experience in a management capacity required
  
• Prior supervisory experience required
  

Skills

•   Quick evaluation and decision making; Excellent judgment
  
• Excellent negotiation skills
  
• Ability to work flexible hours as required including nights/weekends and holidays
  
• Good verbal communication skills; Strong comprehension of English language (oral & written)
  
• Ability to work well in a team-based environment
  
• Ability to utilize feedback and anticipate customer’s needs
  
• Excellent leadership, coaching/mentoring and project management skills
  
• Excellent interpersonal skills (must interact effectively with staff, including all levels, diverse cultures and personality types)
  
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision
  
• Must have possess a high level of confidentiality
• Strong computer skills
• Can operate all office equipment (including telephone, computer, copier); proficient in MS Office (Word, Excel, Outlook)
• Ability to prioritize workload
  

Other Duties

Other duties as assigned consistent with evolving needs of the F&B Department, Lodge, Clubhouse Operations and the position.

Salary Range: $70,000 - $80,000/year (DOE)