Director of Food And Beverage

Overview

The Food & Beverage Director manages the daily operational oversight of the F&B division including oversight of several different venues, banquet operations and restaurants. The primary responsibilities for this position are to ensure our guests receive the highest level of food quality and service, manage and develop a team, market creative ideas and events to promote business, manage labor control and operating expenses and develop relationships with key suppliers and industry associates.

Coordinate the selection, training, development, and evaluation of team members and managers in the food & beverage division through effective management and leadership to ensure that established cultural and core standards are met.

Control labor and operating expenses through effective planning, budgeting, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit.

The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons through effective marketing and personal relationships.

The ability to partner with the leadership team and culinary operations to design effective offerings, wine lists, and amenity options while ensuring excellent product quality at a fair price.

Communicate with team members and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.

Work harmoniously and professionally with fellow team members, managers and supervisors.

OUR CULTURE

At Everline Resort & Spa, we foster a creative, entrepreneurial and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a workplace culture that values family, work life balance and community. We help develop our team members and provide support for them to grow their careers within the company. Our team members are proud to work here!

About Everline Resort & Spa

Located in California’s Olympic Valley, Everline Resort & Spa provides a premier mountain getaway to North Lake Tahoe. The resort offers a year-round destination with ski-in/ski-out access to Palisades Tahoe, the third largest ski resort in North America, a championship golf, relaxing spa treatments and a wide range of recreational activities. Our sophisticated lodge environment perfectly complements its rugged surroundings and reflects the spirit of the region.

Our on-site restaurant options include casual dining at Sandy’s Pub, breakfast cuisine at Cascades, a cozy coffeehouse and marketplace at Bearshine Café, delicious Asian-inspired comfort food at the Iron Road Noodle House, and fine dining at Six Peaks Grille. Additional resort amenities comprise our heated swimming pools open year-round, a 150-foot water slide, scenic hiking and biking trails, fly-fishing and cross-country ski centers, and a private ice-skating rink that is available to guests throughout the winter season.

Everline Resort & Spa takes inspiration from the distinct history and experience of the property and is a nod to the historic rail lines that connected throughout the area.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

• Discounted Palisades Tahoe Ski Pass
• Food & beverage, retail, and spa discounts
• Free rentals on ski gear, ice skates, nordic skiing, and golf course access
• Discounted rooms at Hyatt and CoralTree Properties
• 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.
• Paid time off/sick time
• Participation in a 401(k) plan with a company match.

Responsibilities

ESSENTIAL JOB FUNCTIONS

Developing and Maintaining Food & Beverage

• Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors.
• Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance.
• Capable of analyzing business levels and scheduling appropriately.

Meeting & Exceeding Budgets

• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed.
• Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all team members.
• Focuses on maintaining profit margins without compromising guest or team member satisfaction.
• Controls expenses to ensure that the targeted profitability is met.

Leading Food & Beverage

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures that regular, on-going communication occurs in all front of house areas of food and beverage (e.g., pre-shift briefings, monthly departmental staff meetings).
• Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team.
• Helps develop a food and beverage operating strategy that is aligned with business strategy and leads its execution.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews findings from comment cards and guest satisfaction results with F&B team and ensures appropriate corrective action is taken. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.
• Empowers team members to provide excellent guest service.
• Partners with culinary leadership to generate estimates of cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Promotes inter-company business relations…shares best practices.
• Daily communication with the Resort Manager, leadership team and culinary team.

Qualifications

• 3-5 years of high-level and diverse food & beverage management experience, strong wine knowledge and luxury resort experience is highly preferred.
• Excellent verbal & written communication skills as well as strong work ethic and business acumen
• Ability to react and adjust to changing business environments
• Must be creative, ambitious and available to work weekends, evenings and holidays.
• Must have knowledge of health department rules and regulations, liquor laws and regulations.
• Ability to multi-task and oversee multiple venues and teams.
• Must have proven leadership skills, teambuilding and developing star performers.
• Must be proficient in Microsoft applications (Excel/Word/Outlook).
• Must be able to speak, hear, understand, read, and write the English language.
• Must have a strong customer service aptitude.
• Must possess well developed leadership skills.
• Ability to implement and uphold service standards.
• Ability to lead and direct performance of all F&B team members.
• Effectively motivate team members and maintain cohesive teams.
• Ability to prioritize and organize work assignments.
• Ability to interact with all team members and guests.
• Ability to work well in stressful, high-pressure situations.
• Be able to work with and understand financial information, data and basic arithmetic functions.
• Familiarity with CA F&B required certifications

Physical Requirements and Working Conditions:

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs, occasionally lifting 50lbs. Bending and moving intermittently. Use fingers to grasp, move or assemble very small objects. Must be able to balance, stoop, kneel, crouch, bend, stretch and twist or reach. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
• While performing the duties of this job, the employee will be exposed to an indoor and outdoor working environment and the noise level in the work place is usually moderate to high.
• Typical equipment used include but are not limited to computers, POS systems, handheld devices, phones and household cleaning supplies.

Wage Range: $150,000/yr to $165,000/yr

Performance Bonus

Relocation assistance

Wellness Reimbursement