Assistant Food Services Manager

Bear Country•Caledonia, WI

2d•Onsite

About The Position

The Assistant Food & Beverage Manager will help plan and manage the food and beverage outlets, events, staff, and banquet operations to achieve customer satisfaction, quality service, compliance with company/franchise policies and procedures, and federal, state, and local regulations while meeting/exceeding financial goals. This role also involves mentoring staff and leaders to further their skills and careers. The position is responsible for short-term planning and daily operations of food outlets, a food truck, a bar, and banquet operations, as well as long-term goals and strategizing. The Assistant Food & Beverage Manager will recommend promotional ideas and procedural changes, prepare forecasts, and implement, monitor, and control budgets for various areas. They will also help lead managers and supervisors to increase their scope of knowledge and career progression.

Requirements

Must be able to lead by example with taking care of our guests.
Guest service is the primary component of our business and should be every employee's first goal.

Nice To Haves

Experience managing food and beverage outlets, events, staff, and banquet operations.
Experience in forecasting, implementing, monitoring, and controlling budgets.
Experience in menu planning and development.
Knowledge of food costs and labor management.
Experience in marketing and promoting F&B business.
Ability to train and mentor staff.

Responsibilities

Help the Food Services Manager in managing the operations in the various outlets through Supervisors/Leads in order to attract, retain and motivate the employees; hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
Create an open and fun environment for staff to work and grow in.
Work with ownership to learn operations and then implement programs and manage the operations of food and beverage as required to ensure compliance with SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
Forecast, implement, monitor, control and report on the various budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
Plan future for all Food and Beverage to increase growth, quality, and profitability.
Plan culinary menus and oversee operations for all events at The Ember Lodge.
Design attractive menus and displays to attract customers.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Do tastings for potential clients.
Assist with Marketing to promote and grow F&B business and develop new ideas to create excitement and growth.
Keep records required by government agencies regarding sanitation or food subsidies.
Manage and improve food costs and labor management.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Learn procedures from ownership and maintain food and equipment inventories, and keep inventory records.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Order, schedule, and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Ensure money is handled according to cash handling procedures.
Establish standards for personnel performance and customer service.
Perform food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
Greet guests and train staff to give outstanding customer service.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Schedule staff hours and assign duties.
Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
Make sure all equipment is cleaned on a regular basis.
Work with ownership to learn and administer specific procedures.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.