Food and Beverage Manager at LaBelle Winery

Derry, New Hampshire, United States -

Full Time

Start Date

Immediate

Expiry Date

24 Jul, 26

Salary

72000.0

Posted On

25 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen operations management, Menu development, Food cost control, Beverage management, Health and safety compliance, Staff training, SOP development, Vendor management, Inventory management, Leadership, Budgeting, Quality control, Recipe formation, Event planning, Computer proficiency

Industry

Hospitality

Description

The ideal candidate will have a strong background in culinary arts, extensive experience in managing large-scale kitchen operations, and a passion for creating exceptional dining experiences. As the Culinary Operations Manager, you will oversee all aspects of our culinary operations, including menu development and standards across all LaBelle properties, cleaning programs, food sourcing and cost control, beverage management and compliance with health and safety regulations. Your leadership and expertise will be crucial in maintaining our reputation for excellence and driving continuous improvement in our culinary offerings on behalf of the LaBelle brand. Operations Duties: •Supervise and coordinate all aspects of food production of a large-scale food preparation operation, including daily production of all foods and assisting with staffing schedules when necessary •Collaborate with other departments to enhance the dining experience for our guests •Bridge the communication for FOH and BOH working closely with Restaurant Managers and Shift Leaders •Monitor cleanliness of the entire BOH space and ensure cleaning tasks are carried out to very high standards •Ensure practice of health and safety regulations in accordance with serve safe standards, including checking temperature logs, performing mini health inspections monthly, and training all staff on proper health and safety standards. •Negotiate supplier arrangements for food and beverage products; manage suppliers and cost •Stay updated on industry trends and best practices •Develop training programs and coordinate all professional development for staff. •Create, implement and maintain SOP to insure consistency between departments and properties •Foster a positive and collaborative work environment •Establish food presentation techniques and quality standards •Observe methods of food preparation and cooking, sizes of portions and garnishing of food •Inspect BOH to ensure compliance with quality, sanitation, and safety standards •Serve as chef for special functions as needed • Cover for other BOH PTO, or as needed •Must have clear understanding of allergies and delegate/train to all staff members •Plan and execute special events as needed •Manage vendor relationships and negotiate contracts •Recipe formation, quality control, and testing: Generating innovative and distinctive recipe ideas that align with cuisine style, performing multiple iterations of testing to refine recipes, and balancing the cost of ingredients to ensure recipes adhere to budgetary constraints while maintaining quality •Assist as needed in the operation of assigned specialty areas, such as catering •Oversee the purchase of food items and equipment used in food preparation •Inspect coolers and freezers for proper storage •Manage protein counts weekly to put an end to theft •Assist with monthly inventories •Participate on committees and maintain appropriate records/files as required •Full participation and collaboration to ensure food costs at or below 30% for restaurants and 18% for events annually — or to a blended 25% food cost * change to collaborate •Minimizing food waste through training, menu, and inventory management •Maintaining weekly purchasing budgets •Managing Always Food Safe, classes and proctor exams •Ordering uniforms for new hires •Perform related duties assigned Beverage Management: Add beverage management, purchasing, liquor inventory. Managing operations, setting service standards, controlling portions, and managing wastage to minimize costs. Developing, pricing, and updating cocktail, wine, and beverage lists to meet market trends and profitability goals Managing stock levels, inventory, ordering, and fostering supplier relationships to optimize costs Perform related duties assigned Physical Requirements: Ability to lift 50lbs Ability to walk/stand for extended periods Ability to climb stairs, ladders Ability to work in a food/wine environment Must have reliable transportation / must be able to work at both properties Qualifications: Embodies our Core Values at all times Must maintain composure at all times Culinary experience (5+ years) Hospitality experience (5+ years) Certificate in culinary arts or similar relevant field Proficient computer skills including word, numbers, excel, etc. Exceptional leadership skills Ability to delegate Solid decision-making skills Proven ability to manage food costs, inventory and budgeting Operational proficiency to establish SOPS, optimize culinary workflows and maintain health/safety standards Must have food handler license or manager level food safety certification Salary: 65k-72k annual based on experience. Must be able to work at multiple locations. Benefits: Competitive insurance package 401k matching program Company paid Life insurance Company paid Short Term Disability Maternity/Paternity/Paternal Leave Paid time off Referral program Various Employee Discount programs Manager Gift Card Program Fitness Reimbursement Free Golf/Mini Golf Worker's Compensation Insurance We are proud to be an equal opportunity employer. We are committed to providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, gender, pregnancy, gender identity, disability, veteran status, sexual orientation, citizenship, national origin, or any other legally protected status. We encourage and welcome all applicants to apply.

Responsibilities

The Culinary Operations Manager oversees all aspects of food and beverage production, including menu development, cost control, and health and safety compliance across multiple properties. They are responsible for leading staff, managing vendor relationships, and ensuring high standards of quality and consistency in all dining operations.