Summary
At Miraval, we embrace individuality, forge authentic connections, and offer creative opportunities. We live what we teach and provide tangible examples of how the power of mindfulness can profoundly transform people’s lives.
Our culture is rooted in the notion of balance. A balanced center grounds us. Its harmony inspires us. Balance is more than not falling, or obtaining equal parts of something. It is a process that is organic, evolving, and perpetually moving toward equilibrium.

SUMMARY

The Food and Beverage Manager, working in conjunction with the Director of Outlets, organizes and directs activities of all Banquet, Beverage, and Dining Room personnel. In addition, the Manager provides their staff with an ongoing training program to ensure that guests receive courteous, efficient, professional services that reflect and maintain the standards set forth by the Executive committee. The Food and Beverage Manager is a 100% hands-on working manager.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Thorough understanding of F&B operations and management as applied to the hotel, spa and resort industry.
• Exceptional communication skills, with the ability to effectively train, coach, evaluate, and correct employee behavior.
• Ability to work flexible and extended hours as required by the operations of the resort.
• Familiarization with resort industry success measures and strategies for product positioning and brand management.
• Broad-based, up-to-date knowledge of hospitality trends, tools and resources.
• Ability to write effective business communications, summaries and reports using both prescribed and creative formats.
• Ability to effectively monitor and control expenses, allocate financial resources and maintain budget restrictions.
• Knowledge of wine, spirits, and teas.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status

ESSENTIAL FUNCTIONS

• Develop and maintain a unique, multi-faceted bar and restaurant environment that offers a comfortable dining experience.
• Maintains the ambiance of Miraval through appropriate symmetry, uniformity, cleanliness and equipment control by daily inspection and notification for correction to appropriate personnel.
• Select a caring staff with the highest qualifications to meet and exceed the service standards established by the organization. Responsible for establishing service culture to ensure NPS goals are met and/or exceeded.
• Responsible for hiring and on-boarding process of the beverage team.
• Develop service standards and procedures to ensure that each internal and external guest receives anticipatory service. Establish training guidelines for all beverage positions and retraining when applicable.
• Assist service staff with all duties required to ensure service standards through “hands on” management. Investigate and resolve food quality and service complaints.
• Responsible for beverage programming to include class content, design and execution.
• Assist with culinary programming development as is relates to beverage content.
• Responsible for developing and maintaining wine list and cocktail list. Costing of menus, and recommend menu modifications for current menus and new menus.
• Selection of spirits and wines should drive REVPOG as well as control expenses.
• Assist with creating seasonal menu planning for all outlets.
• Schedule should be generated on a weekly basis for Coyote Moon Bar and Oasis staff in alignment with current forecasts controlling labor costs and overtime. Effectively schedule, monitor, and evaluate controllable departmental expenses to stay within the restraints of the established budget through: labor management and purchasing control systems.
• Effectively analyze and develop procedures related to appropriate staffing levels of hourly associates of all outlets.
• Ensure proper receiving and transfer procedures through a controlled requisition and distribution system and enforced through proper authorization of requisitions of beverage storage areas.
• Responsible for ensuring the completion and accuracy of all month end inventories for beverage. Par Levels established for items.
• Help monitor beverage cost percentages to ensure immediate attention to purchasing issues and procedure.
• Analyze and verify prices for vendors, assist in negotiating with vendors.
• Responsible for auditing invoices, credits and product on a monthly basis to ensure accurate beverage cost percentages.
• Review daily and weekly payroll in Kronos in addition to daily accounting procedures as required.
• Review financial transactions and expenses in order to optimize operating efficiency and establish effective cost controls to ensure budget limitations are not exceeded. Develop and implement processes and procedures to eliminate and prevent waste.
• Conduct audits and reinforce changes and improvements where needed.
• Schedule and participate in frequent departmental meetings and training sessions. Attend all required organizational meetings.
• Must meet weekly with Sales/Marketing to review BEO’s for future banquets & special events.
• Responsible to order beverage for groups based on Banquet Event Orders.
• Work closely with events for execution of bars.
• Ensure legal requirements are adhered to and compliance training completed as required.
• Train team on safety techniques and understand health standards to include organized storage areas.
• Ensure all items are in working order and there is a preventative maintenance plan for glass, dishwashers, and refrigerators.
• Review P&L on monthly basis.
• Create incentive programs for team members.

To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Thorough understanding of F&B operations and management as applied to the hotel, spa and resort industry.
• Exceptional communication skills, with the ability to effectively train, coach, evaluate, and correct employee behavior.
• Ability to work flexible and extended hours as required by the operations of the resort.
• Familiarization with resort industry success measures and strategies for product positioning and brand management.
• Broad-based, up-to-date knowledge of hospitality trends, tools and resources.
• Ability to write effective business communications, summaries and reports using both prescribed and creative formats.
• Ability to effectively monitor and control expenses, allocate financial resources and maintain budget restrictions.
• Knowledge of wine, spirits, and teas