The Reserve - Reserve Supervisor at Tamarack Resort

Donnelly, Idaho, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Dec, 25

Salary

0.0

Posted On

28 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Organization, Bartending, Serving, Wine Knowledge, Food Preparation, Customer Service, Mathematical Skills, POS Systems, Cost Control, Sanitation, Marketing Strategies, Inventory Management, Training, Event Planning

Industry

Hospitality

Description

Working at Tamarack is an incredibly rewarding and magical experience. Not only will you be working in a beautiful mountain environment, but you will also receive amazing employee perks like a season pass for you and your family, resort discounts, free childcare and more! Tamarack Resort offers a comprehensive benefits package including free childcare, season passes, employee housing in our brand-new housing units, resort discounts, 401k, health, dental, vision, life insurance, and more! We are passionate about guest service and delivering memorable experiences to all who enjoy Tamarack. Mountains, meadows and lakes are for everyone, and our resort community is no different. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement. We celebrate and respect our diverse team members and guests. JOB TITLE: FOOD AND BEVERAGE SUPERVISOR DEPARTMENT: FOOD AND BEVERAGE SUMMARY The Food and Beverage Supervisor will lead and facilitate the needs of the Restaurant outlet as assigned by the Resort Manager. The successful candidate will ensure services and offerings are commensurate with guests’ expectations while consistently enforcing the established service standards. The Food and Beverage Supervisor will always conduct themself in a professional manner with a demeanor that supports the purpose and values at Tamarack Resort. QUALIFICATIONS Minimum two years’ experience in a Restaurant Supervisor or Restaurant Lead position preferably in a hotel/resort setting Minimum two years’ experience in Bartending and Serving Ability to work with Infogenesis POS system, Sales Force, On Demand, Rockbot, Dayforce, Microsoft Excel, Power Point and Word. Ability to work a flexible schedule that may include evenings, weekends and holidays Ability to multi-task while ensuring a high level of professionalism and guest service. Must have a strong understanding of bar service, presentation and production. Must be knowledgeable in wine and wine service Thorough knowledge of cuisine and working knowledge of food preparation, dining room etiquette, service requirements, supervision, administration, and cost control Must possess strong leadership, communication, and organizational abilities EDUCATION and/or EXPERIENCE Bachelor's degree (B. A.) from four-year college or university in Hotel, Restaurant, Resort Management, Business or related field and 2 years related experience and/or training in the food and beverage industry; or equivalent combination of education and experience. Must be familiar with alcoholic beverage control laws. CERTIFICATES, LICENSES, REGISTRATIONS Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier. ServeSafe Food Manager Certification MATHEMATICAL SKILLS Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables. PHYSICAL DEMANDS While performing the duties of this job, the employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT While performing the duties of this job, the employee is frequently exposed to moving mechanical parts and high, precarious places. The employee is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme cold, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure the highest quality of food, beverage, and service in all restaurant outlets. Direct and coordinate activities of all assigned personnel and departmental responsibilities. Maintain effective communication between departments to exceed guest expectations. Implement and support hotel operation policies and procedures as directed by the Resort Manager. Meet or exceed all budgeted Food and Beverage financial goals. Establishes and implements controls and reporting systems to maintain and improve food quality, service, and merchandising to effect increases sales and increased profits. Develop and implement a safety and sanitation program in conjunction with the Executive Chef for employees and guests at each outlet. Develop and implement marketing strategies for food and beverage department. Works with the marketing department and culinary management to coordinate overall resort marketing success. Regularly reviews and evaluates the degree of customer satisfaction utilizing the Revenate online reputation system in all assigned resort outlets. Attend, participate and administrate, required weekly food and beverage meetings. Conduct daily outlet training including stand ups, server section deployment, VIP guests, hotel business levels, current promotions and special considerations. Maintain and store all equipment in an organized manner before, during and after all hours of operations. Ensure all Alcoholic Beverages are always locked and secure. Fill out void log reports to track anomalies or errors of servers, cashiers and culinary team members. Conduct monthly beverage inventories. Inspect outlet spaces regularly to ensure cleanliness and proper maintenance. Participate in the recruitment of all necessary team members in coordination with the people services manager, ensuring all positions are filled considering Tamarack Resort’s seasonality and business levels. Formulate employee schedules based on business levels and resort requirements. Provide orientation and training for associates to understand expectations and responsibilities. Communicate performance expectations and provide ongoing feedback to associates. Follow all county Board of Health food safety regulations. Coordinates the development of menus designed to attract a predetermined customer market. Plans and supervise all holiday, seasonal and special events. Oversee purchasing of all necessary products; produce, wine, spirits, beer, and dry goods. BENEFITS As a valued member of the TamFam team, you'll receive a comprehensive benefits package that includes: Complimentary Lift pass for all summer and winter mountain operations. Discounts on retail, food and beverage and lodging products within Tamarack Resort. Group medical, dental, vision, life, and disability benefits. Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement. An employee assistance program. Cell phone stipend Paid time off/sick time. Participation in a 401(k) plan with a company match. Join us in creating unforgettable experiences for our guests, building our vibrant mountain community, and shaping the future of travel and hospitality. If you're passionate about culinary excellence and are driven by innovation, we'd love to welcome you aboard our culinary team at Tamarack Resort.

Responsibilities

The Food and Beverage Supervisor will lead the restaurant outlet, ensuring services meet guest expectations and enforcing service standards. They will coordinate activities of personnel, maintain communication between departments, and implement operational policies.