Food and Beverage Manager- $75,000-$85,000 + Commission

Adhere and follow F&B culture and vision in accordance to F&B core values. Develop and maintain quality standards for outlets, including supervision and direction of staff service.  Ensure excellent customer service.

• Interview, select, train, supervise, and coach restaurant staff for the efficient operation of the outlet.  Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes.  Schedule and direct staff in their work assignments.
• Sommelier Experience and knowledge of wines and beverages
• Interact positively with customers promoting hotel facilities and services.  Resolve problems to the satisfaction of involved parties.  Answer telephones in a clear voice, coordinate and document reservations.  Organize special events in the restaurant such as receptions.  Maintain communication with all departments to ensure customer service needs are met.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.  Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.  Give guidance toward improvement and make necessary adjustments for consistency.
• Maintain profitability of outlet to support overall hotel operation.  Control payroll and equipment costs (minimizing loss and misuse).   Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.   Evaluate cost effectiveness of all aspects of operation.  Develop and implement cost saving and profit enhancing measures.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Monitor hotel activities and troubleshoot problems.
• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned. 
• Professionally represent the hotel in community and industry organizations and events.
• Participate as a team player with all departments.
• Provide constructive feedback to all departments.
• Be a leader and a role model to all employees.

High school or equivalent education required.  Bachelor’s Degree preferred. Previous experience in Food and Beverage operations preferably in management role. 

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Considerable knowledge of complex mathematical calculations and computer accounting programs.   Budgetary analysis capabilities required.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task. 
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.  

Certificates/Licenses: Ability to obtain and/or maintain any government required license.
 

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to change activity frequently and cope with interruptions.

I acknowledge and understand that: 

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions 
• Job duties, tasks, work hours and work requirements may be changed at any time 
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules and regulations of Aspen Meadows Resort, A Salamander Resort
• I have read and understand this job description

Print Name: ________________________________________________ 

Signature: _________________________________________________ 

Date: _________________________________________________

Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, and part-time employees after working 1000 total hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify