SUMMARY: The Food & Beverage Manager is responsible for the oversight of all food and beverage operations and related services for Wilderness At The Smokies in specifics to the Thirsty Miner, Hidden Trails, Room Service and Banquets. Constant hands on attention must be given to the quality of product, customer service and cleanliness to ensure the highest of standards is met. The Food & Beverage Manager is responsible to the General Manager and the Director of Operations and may be assigned additional responsibilities as they arise.
ESSENTIAL DUTIES AND RESPONSIBILITIES: This list of duties and responsibilities is not all inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time.
Oversee and be accountable for all operations of the food & bar areas, including but not limited to: the Surfer’s Oasis, room service, meeting and banquet rooms, cookout areas and sit-down restaurants.
Ensure high quality food & beverage products are served to all guests of the Wilderness. Also ensures the service of products is proficient, friendly and professional.
Responsible for opening the food and beverage operations everyday by the designated opening times. Permission must be obtained by the Director of Operations or General Manger due to “threatening weather” conditions or closed in off season or on holidays.
Maintain an adequate inventory of food and liquor supplies. Make certain an adequate amount is on-hand and readily available prior to the busy summer season. Make certain all menu and advertised selections are on-hand and readily available on a daily basis.
Prioritize the need to reduce income loss in Hidden Trails restaurant.
Develop budgets for the above areas (Surfer’s Oasis, room service, meeting and banquet rooms, cookout areas and sit-down restaurants), adhere and sign off on said budgets for the calendar year.
Establish an inventory check-out sheet or requisition system to account for each item taken out of storage.
Conduct product and supplies inventory at a minimum of twice per month to accordance with resort policy. Provide bookkeeping, the Director of Operations with a copy of the inventory.
Update pricing and extend all items to determine accurate product costs. Ensure all stock is rotated regularly to control waste and product freshness.
Maintain a sanitary work environment. All furniture, fixtures and equipment in the bar(s) and food prep areas must be cleaned daily and more frequently if needed.
Establish a cleaning work sheet outlining activities to be performed by the food and bar personnel; a work sheet that each employee who is responsible for cleaning food and bar areas can complete and that the manager can review to be certain that the food and bar areas were cleaned. Such accountability for maintaining a clean food and beverage environment will convey positive image to guests as well as extend the usefulness of expensive bar equipment.
Compile all revenues from food and bar cash registers and compare against register Z tapes, making sure all room charges balance. Employees are to be held accountable for mistakes concerning cash/credit cards/room charge transactions. Train, monitor and re-train employee to make certain register procedures are followed correctly.
Train food and bar staff to make certain room charges and tips are being processed correctly and signed by the guest. Enforces tip reporting requirements as determined by accounting.
Oversee all currency needs at each register.
Provide all food and beverage staff with uniforms and enforce all clothing and personal cleanliness requirements.
Generate and distribute all food & beverage operation work schedules in a timely fashion. Be prepared to work in the emergency absence of another food and bar employee. All schedules must be approved by the Director of Operations and the General Manger prior to general distribution and posting.
Must provide proper staffing as to minimize overtime. Minimizing overtime is a priority.
Provide input to Management and ownership on existing staffing matrix in each of the areas of responsibility (Surfer’s Oasis, room service, meeting and banquet rooms, cookout areas and sit-down restaurants)
During slow times, the Food & Beverage Manager must staff him/herself as necessary. While staffing the bar, the manager must also make certain all other related responsibilities and areas are being covered.
Provide copies of all food & beverage operations schedules to the Director of Operations, the front desk, the General Manager and all other departments as needed.
Create and maintain all menus throughout the year.
Assign specific responsibilities to all food and beverage staff to ensure that all guests receive excellent service. Recommend and enforces policies associated with employee use of food and beverage, keeping in mind that customers always come first.
Responsible for the hiring and training of all food and beverage staff.
Develop relationships with purveyors to ensure product deliveries are consistent and available quickly in emergency situations. Closely monitor their delivery methods to ensure they are working to benefit and in our best interest.
Responsible for implementing a method of accounting for all items sold, registering all sales in MICROS.
Report on a weekly basis to the Director of Operations and the General Manager an analysis of net operating income as percent of revenue, total wages as percent of revenue, and total cost of goods as percent of revenue.
Maintains a healthy and safe working environment for all staff and assures compliance with all safety policies, procedures and trail guides; Communicates with Risk Manager and Director of Operations on Risk Management Best Practices.
Consult Director of Operations and approval from General Manager prior to making any marked changes to our product lines or general practices.
Provide monthly commentary on the profitability performance in each of the areas of responsibility (Surfer’s Oasis, room service, meeting and banquet rooms, cookout areas and sit-down restaurants) at month end budget P&L statement as well as attend the monthly financial performance review calls.
Work closely with the Sales and Marketing department to execute all banquet or food and beverage functions that may be required of each group. This includes put not limited to client meetings, quotes, menu development etc…
All other duties as assigned by management.
SUPERVISORY RESPONSIBILITIES: Manages subordinate supervisors who supervise employees in the Food & Beverage Department. Responsible for the overall direction, coordination, and evaluation of this unit. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed 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.
EDUCATION and/or EXPERIENCE: Bachelor’s degree (B. A.) from four-year College or university; or one to two years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS: Ability to recognize numbers, add and subtract two digit numbers, measuring units.
REASONING ABILITY: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations with only occasional or no variables.

Please refer the Job description for details