FOOD & BEVERAGE MANAGER

BASIC PURPOSE: Plan and manage the food and beverage outlets (including Pic Nic Basket, Eats and Treats, Tortilla Ship food truck, and any other outlets), events, staff, and, banquet operations in order to achieve customer satisfaction, quality service, compliance with company/franchise policies and procedures, and federal, state and local regulations while meeting/exceeding financial goals. Mentor staff and leaders to further their skills and careers.
ORGANIZATIONAL SCOPE: This position is responsible for the short-term planning and daily operations of our 2 food outlets, food truck, bar, and banquet operations, as well as long term goals and strategizing. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various areas. Helps lead managers and supervisors to increase their scope of knowledge and take next step in their careers.

1. Manage the operations in the various outlets through Managers/Supervisors in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate. Create an open and fun environment for staff to work and grow in.
2. Work with ownership to learn operations and then implement programs and manage the operations of all food and beverage as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
3. Forecast, implement, monitor, control and report on the various budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc…) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Plans future for all Food and Beverage to increase growth, quality, and profitability.
4. Plan culinary menus and oversee operations for all events at The Ember Lodge.
5. Design attractive menus and displays to attract customers. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
6. Assist with Marketing to promote and grow F&B business and develop new ideas to create excitement and growth.
   We are a service-based organization and expect our leaders to lead by example with taking care of our guests. Our goal is to create memories that guests will want to repeat for everyone that comes to, does business with, and works at Bear Country, Inc. Customer service is the primary component of our business and should be every employees first goal.

Essential Duties:

• Keep records required by government agencies regarding sanitation or food subsidies.
• Manage and improve food costs and labor management.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Learn procedures from ownership and maintain food and equipment inventories, and keep inventory records.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Order, schedule, and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Ensure money is handled according to cash handling procedures.
• Establish standards for personnel performance and customer service.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Greet guests and train staff to give outstanding customer service.
• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
• Schedule staff hours and assign duties.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control. Make sure all equipment is cleaned on a regular basis. Work with ownership to learn and administer specific procedures.
• Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.

No. of employees supervised: Five to ten FT/PT. Twenty to forty seasonal employee