SUMMARY

Responsible for the management of all aspects of the Restaurant, Bar and Kitchen and Events at the Distillery. Directs, implements and maintains a professional service and leadership philosophy which serves as a guide to all staff. Direct and organize the food & beverage function within the restaurant to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

QUALIFICATIONS:

• Knowledge of various food service styles.
• Strong grasp of food and beverage cost controls.
• Possess a passion and appreciation for amazing food and beverages.
• Working knowledge of MS Office, and POS software/client management software.
• Ability to maintain excellent client relations and positively promote and represent Breckenridge Distillery.
• Enjoy working with people.
• Great organizational and time management skills.
• Good interpersonal and supervisory skills.
• Exceptional communication skills.
• Comfortable with working with computer and POS systems.
• Ability to negotiate, delegate, and work under pressure.
• Maintain a professional appearance and positive attitude
• Strong analytical, decision making and fact based solution skills.
• Effective oral, written and presentation skills.
• Customer satisfaction-oriented
• Strong attention to detail, organizational skills
• Self-starter and team player
• Must possess a sense of urgency, enjoy fast paced environment and provide excellent guest service.
• Ability to follow all guidelines and procedures set forth by local, state, and federal employment regulations

EDUCATION AND EXPERIENCE:

• Bachelors degree or 5+ years of restaurant management experience preferred.
• Minimum 5-7 years of experience as a Manager in a restaurant or resort hotel.
• Minimum 5-7 years of Food and Beverage experience.
• Any combination of education and experience equivalent to graduation from college with training or experience that provides the required knowledge, skills and abilities.

PHYSICAL/ENVIRONMENTAL REQUIREMENTS:

• Ability to work around hot equipment
• Occasionally be exposed to cold temperatures (walk in freezer/refrigerator)
• Ability to lift and carry up to 50lbs
• Able to walk or stand for duration of shift
• Willing to work evenings, weekends and holidays as needed

• Oversee and manage all restaurant operations
• Achieve budgeted food and beverage revenue and maximizing profitability.
• Manage department labor & food costs; develop and maintain all cost control procedures.
• Provide detailed monthly forecast of revenues, food cost & labor for each department.
• Conduct monthly inventories of all F&B items (kitchen goods, china, glass, silver, etc.)
• Participate and provide input towards F&B Marketing activities, responsible for soliciting local business with promotional offerings.
• Anticipate guests needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Strives to provide every guest with an exceptional experience.
• Maintain a high ratio of return customers through best in class customer service.
• Monitors restaurant activities and troubleshoot problems to maintain and improve daily operations.
• During the restaurant’s peak periods, assist kitchen leadership & staff with facilitating communication between the front and back of the house team, assigning and prioritizing and completing work as needed and overseeing the expo line to prevent waste and to ensure prompt best in class food service and quality to all guests.
• Monitor and maintain cleanliness, proper sanitation standards and organization in the Restaurant to fulfill health requirements.
• Demonstrates an engaging and supportive leadership style and strong work ethic.
• Foster a safe work environment by following safety guidelines
• Directly lead and oversee the work of all team members and make changes to assignments and priorities based on an independent assessment of the restaurant’s needs, the present volume of business, peak periods, the sales and merchandising opportunities perceived.
• Highly motivated for success.
• Prepare weekly work schedules for appropriate staffing levels and adjust schedules as needed throughout the week to meet the business demands.
• Interview and hire restaurant staff based on your assessment of staffing needs, budget, and labor costs.
• Train new team members and assign training responsibilities through a consistent and effective training program.
• Coach and develop restaurant team members on job duties and performance while building a strong cohesive team.
• Evaluate and review the performance of restaurant personnel both formally by conducting written evaluations and informally through coaching.
• Learn, know and utilize all reporting systems and maintain an ongoing in depth knowledge of all metrics.
• Maintain an accurate balance at the registers and in the safe.
• Uphold current financial systems and policies to ensure financial accuracy.
• Ability to perform and maintain an accurate and acceptable inventory at all times.
• Oversee and have working knowledge of all equipment and place service calls as needed in a timely manner to ensure successful operation of the restaurant.
• Maintain complete knowledge of:
• Designated glassware and garnishes for drinks.
• all menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
• P.O.S. and manual system procedures.
• Daily house count, arrivals/departures, V.I.P.’s.
• All product ordering.
• Requires excellent communication skills, both verbal and written.
• Outstanding organization and time management skills.
• Complete other duties as needed in support of the business.