Food & Beverage Manager

Unicoi State Park & Lodge is one of Georgia's premier state parks located within the north Georgia mountains in the quaint town of Helen.

Unicoi is a beautiful park and perfect for nature lovers!! With wonderful and great accommodations surrounded by nature's playground, we couldn't help but create great experiences that only enhance our guests' getaway. From paddleboard courses and s'mores with stories around the campfire to fly fishing classes and guided hikes, we have something that all of our guests will enjoy. Our newest attraction is the Adventure Lodge, which hosts a variety of activities to include zip lines, archery ranges, and a shooting range.

At Unicoi, we take pride in delivering the absolute finest in Lodging and Park experiences for our guests.

Our core values are:

• Do the Right Thing

• Decide to be Great

• Take Pride

• Memories Matter

• We begins with Me

• CoralCares (philanthropic program)

COME AND JOIN OUR AMAZING TEAM!!! Please visit our website at www.unicoilodge.com.

We are managed by the Southeast's premiere hospitality management company, Coral Hospitality.

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We currently have an opening for Food & Beverage Manager.

Summary: Under the direct supervision of the General Manager, this position directs and coordinates the activities of the Restaurant, Tavern and Banquets at Unicoi State Park & Lodge by performing the following duties personally or through subordinates.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Functions:

• Achieves budgeted labor costs and guest service scores
• Participates and provides input towards food and beverage marketing activities
• Adheres to proper purchasing and requisitioning procedures
• Attends and participates in weekly food and beverage meeting and department leader meetings
• Supervises and directs all aspects of the Restaurant, Smith Creek Tavern and conference/banquet spaces
• Ensures that the entire guest experience (quality, sanitation, service, etc.) meets or exceeds established standards
• Identifies current and future guest services and formulates plans and actions to achieve
• Assigns, directs, supervises and trains staff in the proper methods of food and beverage service
• Collects and analyzes information concerning facility operations such as daily food and beverage sales, guest attendance and labor costs to prepare budget, maximize sales and maintain cost control
• Oversees cleaning and maintenance of equipment and facility and ensures all health and safety regulations are adhered to
• Inspects dining room to ensure all quality and service standards are followed
• Maintains food and beverage ambiance by inspecting and monitoring service stations, table linen, floors, seating, lighting and music
• Observes and directs Associate presentation for compliance with uniform and appearance standards
• Investigates and resolves food quality and service complaints
• Assists in competitive pricing and menu changes in Restaurant, Tavern and conference/banquet operations
• Operates the facilities within the established budget(s)
• Ensures Associates serve alcohol responsibly
• Maintains Guest check audits
• Spot checks to ensure proper check handling procedures
• Notifies Engineering of any facility maintenance needs through work orders
• Ensures proper sanitation of all areas
• Implements and ensures compliance of all alcohol controls

Supervisory Responsibilities: Manages subordinate supervisors who supervise employees in the Food and Beverage Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Education and/or Experience: Associate’s degree (A.A.) or equivalent from two-year college or technical school; or three to five (3-5) years related experience and/or training; or equivalent combination of education and experience. Resort experience in food and beverage and banquet knowledge highly desired.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of the organization. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

Mathematical Skills: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio and percent and to draw and intercept bar graphs.

Reasoning Ability: Ability to apply common sense understanding to carry out concrete instructions furnished in written or oral, or diagram form. Ability to interpret a variety of instructions furnished in written, oral, diagram form.

Base salary: $50,000-$60,000

Salary : $50,000 - $60,000