What are the responsibilities and job description for the Food and Beverage Manager position at The Ranch at Rock Creek?
Primary Purpose of Position
The Food and Beverage Manager is responsible for directing and organizing the activities of the restaurant & bar departments to maintain high standards of both food and beverage quality, service, and guest experience. Collaboration with Culinary, Events, Sales and other Resort departments is essential in the day-to-day function of the department.
Key Responsibilities include the daily operations, such as opening and closing the restaurant, hiring and training of restaurant staff, scheduling and managing payroll, ensuring high service levels to achieve and maintain guest satisfaction. Directs service staff in daily operations and in accordance with hotel standards. Responsible for day to day oversight of Servers, Bartenders, Server Assistants and Host roles.
Essential Duties and Responsibilities
1. Collaborate with Director of Food and Beverage and Human Resources on all areas of the employee engagement- including but not limited to recruiting, training, scheduling and performance management.
2. Responsible for day to day operations of the restaurant, including effective scheduling based on forecast and business levels, special events and property happenings.
3. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
4. Maintain comprehensive knowledge of menus, restaurant set up, department operations, point of sale system, department processes, property partnership standards and Ranch SOPs.
5. Maintain knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
6. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
7. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
8. Facilitate daily pre-service meetings.
9. Schedule and conduct quarterly inventories on – glassware – china – flatware – linen. Maintain par levels according to budget and business needs.
10. Consistently monitor front of house staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.
11. Monitor and handle guest complaints by following the five step procedures and ensuring guest satisfaction.
12. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
13. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Education/Experience
1. High School diploma required, Bachelor’s degree preferred
2. Minimum of 3 years’ experience in a food and beverage management or supervisory role.
3. Maintain necessary Food and Liquor handling certificates in compliance with Montana State law.
4. Familiarity with food/beverage and labor cost control.
5. Certification of previous training in liquor, wine and food service.
6. Computer proficiency, preferably in Excel, Microsoft Word .
7. A valid driver’s license.
Skills and Position Requirements
1. Ability to train, coach and enforce hotel’s standards, policies and procedures with/through F&B management and staff.
2. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired result.
3. Strong communication and collaboration skills
4. Strong attention to detail.
5. Ability to input, access, and maintain information into POS system.
6. Ability to interact positively with all guests.
7. Ability to exert physical effort in transporting equipment and wares.
8. Ensure security and confidentiality of guest and hotel information.
9. Ability to regularly lift and/or move up to 20 lbs.
10. Ability to stand for long periods of time.
11. Ability to sit at a desk/work station for up to eight hours.
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
The Food and Beverage Manager is responsible for directing and organizing the activities of the restaurant & bar departments to maintain high standards of both food and beverage quality, service, and guest experience. Collaboration with Culinary, Events, Sales and other Resort departments is essential in the day-to-day function of the department.
Key Responsibilities include the daily operations, such as opening and closing the restaurant, hiring and training of restaurant staff, scheduling and managing payroll, ensuring high service levels to achieve and maintain guest satisfaction. Directs service staff in daily operations and in accordance with hotel standards. Responsible for day to day oversight of Servers, Bartenders, Server Assistants and Host roles.
Essential Duties and Responsibilities
1. Collaborate with Director of Food and Beverage and Human Resources on all areas of the employee engagement- including but not limited to recruiting, training, scheduling and performance management.
2. Responsible for day to day operations of the restaurant, including effective scheduling based on forecast and business levels, special events and property happenings.
3. Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
4. Maintain comprehensive knowledge of menus, restaurant set up, department operations, point of sale system, department processes, property partnership standards and Ranch SOPs.
5. Maintain knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
6. Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures.
7. Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
8. Facilitate daily pre-service meetings.
9. Schedule and conduct quarterly inventories on – glassware – china – flatware – linen. Maintain par levels according to budget and business needs.
10. Consistently monitor front of house staff performance in all phases of service and job functions, ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.
11. Monitor and handle guest complaints by following the five step procedures and ensuring guest satisfaction.
12. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
13. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
Education/Experience
1. High School diploma required, Bachelor’s degree preferred
2. Minimum of 3 years’ experience in a food and beverage management or supervisory role.
3. Maintain necessary Food and Liquor handling certificates in compliance with Montana State law.
4. Familiarity with food/beverage and labor cost control.
5. Certification of previous training in liquor, wine and food service.
6. Computer proficiency, preferably in Excel, Microsoft Word .
7. A valid driver’s license.
Skills and Position Requirements
1. Ability to train, coach and enforce hotel’s standards, policies and procedures with/through F&B management and staff.
2. Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired result.
3. Strong communication and collaboration skills
4. Strong attention to detail.
5. Ability to input, access, and maintain information into POS system.
6. Ability to interact positively with all guests.
7. Ability to exert physical effort in transporting equipment and wares.
8. Ensure security and confidentiality of guest and hotel information.
9. Ability to regularly lift and/or move up to 20 lbs.
10. Ability to stand for long periods of time.
11. Ability to sit at a desk/work station for up to eight hours.
This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.
