Food and Beverage Manager

Position Summary
The Food and Beverage Manager is responsible for overall management of Basin Harbor Front of the House (FOH) staff. This position oversees all FOH operations for both the restaurant, event, and bar areas and is responsible for staffing & scheduling accordingly. Direct reports for this position include the Beverage, Banquets, and Dining Outlet, and This position works closely with the Executive Chef, COO, and CEO to develop and refine the overall Food and Beverage program at Basin Harbor. The ideal candidate will have at least 5 years management or supervisory experience in a service-oriented resort.

The Food and Beverage Manager is responsible for overall management of Basin Harbor Front of the House (FOH) staff.  This position oversees all FOH operations for both the restaurant, event, and bar areas and is responsible for staffing & scheduling accordingly. Direct reports for this position include the Beverage, Banquets, and Dining Outlet.  This position works closely with the Executive Chef, COO, and CEO to develop and refine the overall Food and Beverage program at Basin Harbor. The ideal candidate will have at least 5 years management or supervisory experience in a service-oriented resort. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer.

Responsibilities and Duties:

Pre-Season

While our doors are closed, this position is charged with setting up the FOH for a successful season which includes the following:

• Leads Interviews of potential F&B FOH hires including Outlet Managers, Servers, Hosts, Food Runners, Dining Room Supervisors, and Bussers. Works with the Beverage Manager to identify and lead interviews for Bartenders.
• In coordination with other Executive Chef and COO, develops and updates training curriculum and agenda for FOH staff, including standards of service and use of the Point of Sale (POS) system.
• In Coordination with the Executive Chef and COO - communicates desired hiring levels and budget requests to Accounting and Leadership.
• Works with the Executive Chef, CEO, and COO to update menus, including pricing.
• Responsible for making pre-season updates to the POS to capture current menus.
• Updates the FOH Server Manual for changes to service standards or operating procedures.
• Updates to our Reservations platform to ensure it matches operating hours and our dining calendar for the season.

In-Season

This position is responsible for ensuring exceptional guest service in all FOH areas including restaurants, lounges, bars, and event spaces. This is achieved by the following:

• Foster a positive work environment and support staff development through coaching and performance evaluations.
• Provides effective on-going training to all FOH personnel as detailed in the Basin Harbor FOH Server Manual.
• Responsible for Human Resource related functions within the department – recruiting, interviewing, hiring, training, coaching, counseling, terminating – according to company policies and proceduresOversee and maintain a presence in all F&B Outlets
• Supervise the Banquet/Event Setup Manager(s) to ensure adequate staffing and meeting standards for Banquet Events
• Investigates and resolves food quality and service complaints and communicates these issues to leadership.
• Interacts with patrons daily to remain informed of staff performance, menu feedback, and guest experience.
• Works with Chef and kitchen personnel to promote food specials, create menus and maintain controls within kitchen and restaurant to provide the highest quality of food.
• In coordination with the Executive Chef ensures understanding and enforcement of Basin Harbor policies and regulations and procedures within kitchen and FOH
• Reviews and ensures adequate and efficient weekly schedules for all outlets, events, and bars, and submits to the COO for approval no later than 1 week in advance.
• Reviews and approves Time Clock punches daily.
• Managing all Food & Beverage related systems/programs to ensure ease of use and accuracy in billing and processing of checks
• Reviews financial information weekly and monthly and, in coordination with the Executive Chef and COO, monitors budget to ensure efficient operations within set budget for sales and payroll. Takes actions to correct any deviations from budget, creates proposals and action plans to justify expenditures and projects.
• Works with the Executive Chef, COO, and Outlet Managers to ensure accurate mapping and updates to the POS menus and help provide troubleshooting when issues arise.
• Manages Open Table reservations in coordination with Concierge and Front Desk staff to ensure sufficient group and guest seating.
• Is responsible for the update and accuracy of POS menus and mapping.

• Performs additional tasks as requested by manager, or other leadership team members.

Essential Qualifications and Competencies:

• 5 years work experience, including at least 3 years’ experience in a leadership role in a F&B environment. Experience must provide evidence that the candidate has a good understanding of
  • restaurant operations
  • banquet/event operations
  • the ability to lead people
  • the ability to analyze problems and recommend solutions
  • the ability to communicate effectively with others, both orally and in writing
  • the ability to exercise mature judgment
  • the ability to effectively manage budgets and improve profitability
• Must have a valid driver’s license and ability to use, or learn to use, a golf cart, property vehicles and any other beverage/catering related equipment.
• Ability to perform physical activities that include climbing, balancing, stooping, kneeling, crouching, crawling, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing and repetitive motions.
• Visual acuity necessary to prepare and analyze data and figures, for accounting, for transcription, for computer terminal use, for extensive reading, for visual inspection involving small defects and small parts, using measurement devices, and assembly or fabrication of parts at distances to the eye.
• Ability to multi-task.
• Ability to perform medium work (defined as exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently and/or up to 20 pounds of force constantly to move objects.)
• Willingness and ability to pass a background check.