What are the responsibilities and job description for the FOOD AND BEVERAGE MANAGER - THE FOUR SEASONS ISLAND GOLF RESORT! position at Four Seasons Island Resort?
About Us :
At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company!
Location Description :
The Four Seasons Island Resort and its amenities include a delightful 9 hole golf course, spa, indoor saltwater swimming pool, tennis court, and much much more. Tucked into the north woods of Wisconsin, the Four Seasons Island Resort is located on the 100 acre Miscauno Island in the Menominee River which divides Wisconsin and the Upper Peninsula of Michigan.
Overview :
The Restaurant Manager is responsible for aiding the manager in overseeing the operation and staff of the restaurants, Bars and to maintain the highest level of standards and efficiency.
Responsibilities
Maintaining a consistently smooth running operation.
Monitor and critique food quality and service levels.
Assist with hiring, and training of all staff.
Scheduling of staff according to occupancy levels.
Monitoring and daily tracking of payroll and revenue.
Assist with coaching and counseling staff.
Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, side-stations and tray stands.
Assist with monitoring of all current inventories (liquor, beer, wine, food, etc.) and the ordering of new product.
Assist in end of the month inventories.
Attending department head, conference review, food and beverage and pre-con meetings as required.
Responsible for timely performance evaluations of staff.
Maintaining profitability of restaurant through forecasting and staffing.
Qualifications
Five years restaurant experience.
Two years management experience.
