This hands-on, energetic individual will assist the Director of Outlets in providing leadership and direction by overseeing, developing and directing managers and associates in our food & beverage outlets. Will interact/coordinate with all divisions of the resort and will recommend best practices and solutions to ensure effectiveness and consistency in guest service and quality.

This leadership position is responsible for the smooth functioning of service for our outlets in an upscale resort setting. Oversees a team of skilled servers and bartenders, leading associates in providing the highest standards of service to our guests. Encourages staff growth and development. Works cohesively with food and beverage managers and chefs to ensure a seamless guest experience. Competent communicator who resources other hotel managers to ascertain guests needs based on the general resort business which may change on a daily basis. Possesses a distinctive creative ability to ensure competitive positioning in the marketplace. Upholds financial obligations of the department. Professional presentation skills to represent and to promote food and beverage program quality to our guests. Works effectively in a quality assurance environment that embraces input to formulate the positioning, systems development and standards of the restaurant. Exhibits a passion for excellence. Leads by example and acts as a role model for others, and will at all times exhibit the highest levels of professionalism in all management practices and be a resource for the improvement of the guest experience and future growth and development of the resort.

Ideal candidates will have prior management experience of at least 3-5 years; exceptional organization, service skills, financial acumen, proven leadership traits and a desire to be part of a quality driven team. Experience in a luxury resort is preferred.

• A minimum of two years of F&B management experience, preferably in fine dining with a five diamond resort property.
• Proven supervisory skills and the ability to provide leadership
• Flexibility, team camaraderie and proven ability to productively interface with internal operating departments and hotel staff
• Thorough knowledge of food and beverage point of sales systems
• Experience in effective resolution of difficult guest situations
• Problem-solving skills to professionally address both internal and external issues and to appropriately interact with co-workers and supervisors
• Excellent communication skills, both verbal and written, to successfully interact with hotel guests and staff.
• Strong attention to detail.
• Computer literacy, including Word and Excel.
• Solid analytical skills that demonstrate knowledge and understanding of financial responsibilities.
• Administration skills to include:
• Organized implementation of business
• Associate interviewing/hiring
• Department orientation
• Training, coaching, and counseling staff for maximum productivity and development Regulating schedules, directing work, and conducting performance evaluations

• Knowledge of liquor laws and regulations, health department regulations, and TIPS certification. Introductory Level from The Court of Master Sommeliers

• College degree, preferable in hotel and restaurant management

• Excellent interpersonal skills
• Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community
• contacts, industry contacts, management and co-workers to their understanding.
• Ability to perform basic mathematical computations.
• Excellent verbal and writing skills.
• Knowledge of restaurant point-of-sale systems.
• Ability to work productively with other resort departments.
• Ability to work without constant, direct supervision.
• Ability to remain calm and courteous in demanding and difficult customer situations.
• Ability to work evenings, weekends and holidays.
• Fulfill the responsibilities of the restaurant MOD duties, when necessary
• Ability to motivate staff and maintain a cohesive team.

• Provide direction, support and communication to outlet managers and associates as needed to ensure complete guest satisfaction and attention to detail.

• Delegate responsibilities to FOH associates and track their progress.
• Establish service standards and ensure compliance in outlets through walk-through observations. Will observe daily conditions of all physical facilities and equipment in the outlets; make recommendations for corrections and improvements as needed.
• Control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
• Meet with outlet managers to ensure compliance to service standards, policies and procedures.
• Handle human resources concerns including coaching, counseling, and disciplining associates
• Handle guest concerns and recognize and address potentially intoxicated, disruptive, or undesirable guests.
• Assist in creating schedules to ensure proper coverage for hotel occupancy levels
• Financial management - review daily revenue and labor reports to stay within budgeted and forecasted goals
• Handle special projects as assigned.
• Participate in promotional events and keep current on trends in the food and beverage industry.
• Ensure that all POS systems, inventory systems, wine lists and any other information pertinent to the selling of beverage remain accurate and up to date and are understood & adhered to by the team
• Be an active part of daily pre-shift meetings to keep staff abreast of anticipated business levels, new policies and procedures, ongoing training items, menu descriptions, and to foster a positive work environment.
• Actively participate in the cycle of service in order to promote, educate and sell to guests.
• Organize and complete (when needed) the administrative flow of beverage throughout the restaurant (including but not limited to: updating menu and line up notes, creation of floor plans, employee check in, employee check outs, beverage stocking and other side work)
• Maintain positive working relationship with kitchen leaders and line staff throughout service periods
• Ensure excellent service & hospitality is provided for all guests, community, vendors and investors
• Understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
• Perform other tasks or projects as assigned by the Director of Outlets

The salary range for this position is $78,000 to $80,000. This is the pay range for this position that the employer reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type and of size of prior property experience, location, and education.