Food and Beverage Manager

The Food and Beverage Manager is responsible for overseeing the Food and Beverage supervisors, and FOH service staff at all outlets across the Club while also operating in a leadership role. Under supervision of the Food and Beverage Director, this position leads by example to set, maintain, and push the dining standards of the Club. This strategic leader in the department assists in year-round food and beverage initiatives, assists in recruiting, hiring and retention strategy. Monitors the operating costs and labor of the department in conjunction with the Food and Beverage Director. The Food and Beverage manager partners and collaborates with the Events and Programming Manager and the Beverage Manager in restaurant, bar, and private and member event settings. Acts as maitre’d toward our membership, and as liaison for service staff regarding scheduling. Great communication, customer service, people skills, and teamwork are essential for this position.

PRIMARY RESPONSIBILITIES

• Motivates and engages supervisors and line level FOH team members daily by setting weekly, monthly and annual service goals and team expectations.
• Proactively lead service staff and food and beverage supervisors with patience and professionalism.
• Train supervisors and FOH service staff. With the F&B Director, create sustainable, year-round training for team in service standards, food menu, wine, liquor and beer offerings.
• In tandem with the F&B Director, partner with the Executive Chef and Sous Chef to maintain food menus for the Club and strategize ways to better present Menus to our Membership
• Make daily floor plans, strategically placing members and assigning server sections.
• Schedule FOH staff and process any changes in a timely fashion.
• Assist in bi-monthly payroll. Experience with Paycom a plus.
• Builds and maintains Club Essential Pont of Sale System for food and beverage items, modifiers, taxes, etc. Updates seasonally and on an ongoing basis.
• Work in tandem with BOH and FOH teams to ensure consistent communication and success.
• Collaborate with other F&B leaders to continually improve operations, efficiencies, and raise service level across all areas of dining.
• Collaborate with other departments to ensure seamless and positive team environment of the club.
• Participate in all roles of daily service such as running, bussing, resetting tables, seating guests, etc.

SKILLS & KNOWLEDGE

• Well-rounded understanding of food, wine, spirits, and service both in a fine dining and casual dining environment.
• Ability to build and maintain positive rapport with service staff.
• Excellent leadership, mentoring, and conflict resolution skills are key to maintaining a professional and positive work environment.
• Working knowledge of fine dining standards and sequence of service
• Ability to work under pressure and make key decisions that affect the outcome for the team and service.
• Efficient time management, organization and prioritization skills are essential to this position.
• Proficiency in computer software including Canva, Microsoft Word and Excel.
• Proficiency in Open Table and understanding of dining room reservations.
• Working knowledge of Club Essential – candidate must be able to build and maintain Club Essential. (This skill can be trained for the right candidate)

CANDIDATE QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each Primary Responsibility. The requirements listed above are representative of the knowledge, skill, and abilities required. Reasonable accommodations will be made to enable individuals with disabilities to perform the key functions.

EDUCATIONAL AND CERTIFICATION QUALIFICATIONS

Bachelors degree from four year college or university preferred.

SALARY & BENEFITS

Salary commensurate with qualifications and experience

100% company paid medical and dental insurance and 401k opportunities.

Paid Time Off. Guaranteed time off in the “shoulder” seasons in Jackson Hole

Recreation benefits including free and/or discounted skiing at Jackson Hole Mountain Resort, access to world-class golf, retail discounts at the Club, manager shift meals, and other included and discounted activities.

EXPERIENCE

Minimum of 5 years food and beverage experience preferred, with at least 2 years progressive leadership experience in food and beverage management, preferably in a fine dining restaurant or 4/5 star resort/private club environment. Restaurant General Manager experience preferred.

PHYSICAL REQUIREMENTS

• Lift up to 50 pounds.
• Perform bending, stooping, kneeling, crouching, climbing, reaching, standing,
• Walking, pushing, pulling, lifting and grasping.
• Verbal and listening ability
• Visual skills

This job description does not state or imply that the above are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested. All requirements are subject to possible modifications to reasonably accommodate individuals with a disability.