Food & Beverage Manager at Odyssey Resorts

Two Harbors, Minnesota, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

63513.0

Posted On

05 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Inventory Management, Scheduling, Staff Training, Performance Feedback, Hiring, Cost Control, Event Management, Menu Education, Team Meetings, Adaptability, Sanitation Standards, Guest Complaint Resolution, Budget Responsibility, Time Management, Communication

Industry

Hospitality

Description

Description Larsmont Cottages - Two Harbors, Minnesota Discover Your Odyssey Are you an adventurer at heart, seeking a workplace that fuels your passion and a team that feels like family? Start your Odyssey with us—an award-winning team that not only works together but plays together, creating an environment where every day is an adventure. Why Odyssey? At Odyssey Resorts, we don't just offer job opportunities; we provide a canvas for your career dreams. Here's what you can expect: Flexible Freedom: Experience work-life balance with flexible schedules, working hours, and payday on demand. Your success is not just about the work you do; it's about the life you build around it. Employer Recognition: Join a company recognized as a Star Tribune Top 200 Minnesota Workplace for four consecutive years. Odyssey has become an employer of choice, fostering happy employees and a culture worth celebrating. State-of-the-Art Resources: Access cutting-edge tools and resources designed for your success. With ample and relevant learning and training resources, we invest in your growth. Hospitality from the HEART: Immerse yourself in a culture that revolves around the “Hospitality from the HEART” philosophy—a welcoming space where diversity, equity, and inclusion are not just words but lived experiences. Be part of a team where your unique contributions brighten the lives of guests and enrich your own journey. Engage, Innovate, Impact: Become a part of Odyssey Cares, including our sustainability program aligned with the UNESCO Sustainable Travel Pledge. Our team actively invests in local communities, collaborates for industry innovation, supports charitable causes, and encourages personal stewardship. At Odyssey, your work extends beyond the resorts; it's a catalyst for positive change. Open Doors for Growth: As part of a growth-focused company, unlock opportunities for career advancement. You’ll be part of an engaged team that values your ideas and nourishes your potential. Awesome Benefits: Enjoy a comprehensive benefits package that includes health, dental, and vision insurance, along with voluntary life and AD&D coverage. We also offer voluntary accident and critical illness insurance, hospital indemnity insurance, pet insurance, a 401(k) plan with employer match up to 4%, PTO, and an Employee Assistance Program (EAP). Your well-being is our priority! Your Odyssey Awaits: Ready to create lasting memories, enrich lives, and be part of an extraordinary journey? Join Odyssey Resorts, where every day is a new adventure, and your story is yet to be written. Work here. Play here. Thrive here. Are you passionate about creating exceptional dining experiences? Our picturesque resort on Lake Superior is seeking a dynamic Food & Beverage Manager to lead our front-of-house staff. You’ll oversee aspects of our food and beverage operations, ensuring top-notch service and quality. If you have a flair for hospitality, we want to hear from you! EDUCATION, EXPERIENCE College degree preferred but not required; three to five years’ related experience; or acceptable equivalent combination of education and experience. ESSENTIAL FUNCTIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Maintain effective par inventory levels for all supplies in accordance with purchasing policies and budgeted goals. Schedule and conduct month-end inventories. Monitor sanitation practices to ensure that employees follow standards and regulations. Trains and instructs staff in the execution of high-quality service. Maintain an ongoing training program for existing staff. Re-evaluate positions in the operation and make changes when necessary. Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to company standards Conduct scheduled performance reviews Interview and hire new personnel according to policies and standards. Prepare weekly work schedules for front-of-house personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business standards. Review sales, labor, beverage and liquor costs daily. Work special events and off-premises functions. Work with the Executive Chef/Sous Chef to perform daily pre-shift meetings to educate staff in menus, specials and service expectations. Attend meetings, including scheduling and leading front-of-house team meetings. Requirements SUPERVISORY RESPONSIBILITIES This position supervises the front-of-house staff. COMPETENCIES, SKILLS, ABILITIES To perform the job successfully, an individual should demonstrate the following competencies, skills and abilities: Ability to be adaptable and flexible. Ability to operate, clean and maintain equipment. Upholds Odyssey Values and the principles of HEART. Adhere to safety and sanitation standards. Respond to guest complaints ensuring guest satisfaction. Strong leadership abilities. Foster and promote a cooperative working climate, maximizing productivity and employee morale. Display honest and ethical behavior. Prioritizes and plans work activities, creating action plans when necessary. Uses time efficiently. Expresses self well in conversations with others with the ability to instill a sense of confidence in the company’s services. Ability to accept constructive criticism while dealing calmly and effectively in high-stress situations. Maintains acceptable attendance and punctuality. Ability to read, analyze and interpret business reports such as financial reports. Ability to write in a specific prescribed style and format. Ability to effectively present information to management, groups and/or boards. Ability to apply concepts such as probability, fractions, percentages and ratios to situations. Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to use a computer for advanced applications such as spreadsheets, business correspondence (email, memos, etc.) and job-related software programs. This position is responsible for a budget as assigned by the General Manager, Food & Beverage Director, or the Executive Chef. The budgetary responsibilities will include: Knowledge of annual goals. Reach/exceed goals. Participate in annual budget process. PHYSICAL DEMANDS While performing the duties of this job, the employee is constantly required to stand, walk, use hands, hear, talk and reach. The employee is frequently required to stoop and kneel. The employee will seldom be required to taste and/or smell. The employee must frequently lift and/or move objects up to 25 pounds. Specific vision abilities required by this job include close vision. The employee must be able to work at a fast past for extended periods of time in a high-pressure environment. WORK ENVIRONMENT While performing the duties of this job, the employee will be exposed to wet, hot, humid conditions, chemicals or other solutions, fumes or airborne particles, outdoor weather conditions, and moderate to loud noise conditions. Due to the cyclical nature of the hospitality industry, the employee may be required to work varying schedules that reflect the business needs of the resort. In addition, attendance at all scheduled training sessions and meetings is required. The above is intended to describe the general nature and requirements of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or requirements. Odyssey Resorts is an equal opportunity employer committed to a policy of nondiscrimination with respect to race, color, religion, sex, national origin, and any other class protected by federal, state, or local law, including, but not limited to, medical condition, disability, marital status, age, sexual orientation, or pregnancy.

Responsibilities

The Food & Beverage Manager will lead front-of-house staff at a Lake Superior resort, overseeing all aspects of food and beverage operations to ensure top-notch service and quality. Key duties include maintaining inventory levels, monitoring sanitation, conducting staff training, scheduling personnel, and reviewing daily sales and cost metrics.