Food & Beverage Director - Land's End Resort

NANA Management Services•Homer, AK

5d•Onsite

About The Position

The Food & Beverage Director plays a pivotal leadership role in supporting and managing all aspects of Dining Services, Catering, and Retail Food Programs at the Land’s End Resort in Homer, AK. This position is responsible for overseeing all aspects of food service with a strong emphasis on enhancing guest and community experience through exceptional food and beverage offerings. This is an exciting opportunity for a dynamic, service-driven professional who thrives in a fast-paced, multifaceted environment. The ideal candidate is a motivated leader who is passionate about hospitality and committed to excellence in operational standards, team development, and customer satisfaction. This position will support the Land’s End Resort, a 117-room hotel, in Homer, AK. Housing and relocation available for the right candidate!

Requirements

Must have a High School diploma or GED equivalent.
At least five (5) years of responsible experience as a Food & Beverage Manager or Director in a restaurant, hotel, casino, or hospital environment
Strong and demonstrated understanding of menu development, food/beverage cost control, and inventory management.
Prior experience must evidence supervisory skills and knowledge of food preparation and quality control procedures.
Thorough knowledge and understanding of HACCP program.
Must have a Food Handler's Card of ServSafe contingent upon 30 days of hire.
Must have knowledge and training in using a variety of food production equipment.
Must be able to work independently and complete assignments in a timely manner.
A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
Contract requires employees to speak, understand, read and write English.
Must have basic proficiency in Microsoft Office Suite applications; Word, Excel, Power Point and Outlook.

Nice To Haves

Preference will be given to the candidate with a minimum of three (3) years of consecutive employment in a similar operation with comparable responsibilities.
Documented scratch baking experience.
ServSafe Certified Manager Certificate.
Formal culinary training.

Responsibilities

Directs a high-quality, cost-effective kitchen and food preparation operation.
Ensure HACCP and Safety standards are thoroughly understood and followed by all staff.
Understands and consistently comply with required portion sizes, cooking methods, quality standards, and teaches these standards to staff.
Menu planning, ordering, and inventory with other associated food service activities.
Assures proper completion of production records by all locations.
Plans a variety of balanced, attractive menus and food/ service options.
Quality focused with the ability to grow student meal participation while controlling costs.
Assumes 100% responsibility for quality of products served.
Maintains excellent employee and client relations to continuously improve the quality of services provided, resolve problems, and facilitate the acceptance and implementation of new services.
Meets with supervisors & leads to discuss daily operations, issues, and challenges.
Ensures the responsibilities, authorities, and accountability of all assigned employees are defined and understood.
Plans and implements an effective staff-training program.
Continuously seeks to improve the quality of assigned activities.
Take positive actions to facilitate the employment of NANA shareholders.
Develops, maintains, or approves various administrative matters or materials such as budget expenditures or development, operational reports, cost analysis or records, time sheets, payroll matters, personnel or accounting materials, work schedules, etc.
Supervisory responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Assures all kitchen locations are properly staffed.
Periodically physically performs all types of high-volume food preparation and production duties and fills in for absent employees/ open positions.
Documents positive steps regularly taken to implement an effective safety program.
Foster a high degree of sanitation in all assigned areas.
Partners with NMS Marketing & Communications to host special events or theme activities.
Consistently demonstrates professional skills in efficiently carrying out assigned activities, using all forms of communications, handling of change, developing employees, solving typical problems, and making decisions.
Performs inventory and quality control tasks as well as completes various inspection checklists.
Maintains a clean and sanitary workstation.
Other duties that are pertinent to the department or unit’s success also may be assigned.