Food and Beverage Manager

Columbia Gorge Hotel • Hood River, OR

17d • Onsite

About The Position

Responsible for the overall management and direction of all aspects of the Food and Beverage operation. This includes ensuring operating, staffing, and financial results are achieved in both the restaurant and catering aspects of the business. The role also involves performing necessary administrative functions, maintaining sanitation and safety programs, and building positive relationships within the property, community, and industry.

Requirements

• Minimum of five years experience in high-quality food and beverage operations.
• Two years of management experience.
• High school diploma.
• Ability to plan, organize and direct the activities of a group of employees.
• Ability to develop an effective working relationship with managers.
• Ability to multi-task and work well under pressure.
• Ability to develop department budget and have working knowledge of financial statements.
• Working knowledge of Windows, Word and Excel.
• Ability to solve problems and deal courteously and tactfully with employees and the general public.
• Ability to work varied shifts.
• Ability to stand for an entire shift.
• Ability to work with minimum supervision.
• Knowledge of Micros computer system.
• Possession of strong verbal and written communication skills.
• Ability to organize and prioritize to meet deadlines.
• Ability to read and follow both verbal and written instruction.
• Ability to work as part of a team.
• Possession of, or ability to obtain, a valid driver’s license.

Nice To Haves

• A college degree preferred.

Responsibilities

• Ensures Operating Results are achieved in both the restaurant and catering, including knowledge, consistent and engaging service, fresh and high-quality food, clean and well-maintained facilities, and merchandising standards.
• Ensures Staffing Results are achieved, including recruitment and selection of a high-quality staff, thorough orientation, training and development, ongoing performance evaluation and coaching, and appropriate progressive discipline.
• Ensures Financial Results are achieved for both the restaurant and catering, including annual sales and guest count increases, maximized gross operating profit, and meeting budget financial margins.
• Active participation in the annual business plan.
• Performs all necessary administrative functions for the business, including maintaining the accuracy of Micros, reporting safety hazards, ensuring sanitation and safety programs meet regulatory standards, and complying with policies and procedures.
• Maintains and builds positive relationships within the property, community, and industry.
• Represents the restaurant in a positive and friendly manner at all times, including participation in trade association meetings and special events.
• Conducts self in a professional manner at all times.
• Performs all other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED