Food & Beverage Manager

Grand America Hotels & Resorts•Huntsville, UT

33d•Hybrid

About The Position

This position is responsible for coordinating daily Front of House operations within their outlet. As a member of the Food & Beverage management team, you will work closely with the outlet Chef de Cuisine, Director of Restaurants, and Food & Beverage Director to meet operational needs. This position will work directly with the Director of Restaurants on staffing, training, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The F&B Manager will work closely with the outlet Chef de Cuisine to ensure efficient daily operations and to build a strong and cohesive team across Front and Back of House.

Requirements

Excellent communication skills in English, both verbal and written.
Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
Regularly required to taste and smell.
Available to work flexible hours, including weekends and holidays.
Schedule can vary between 5am-12am, weekends and holidays.
Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
Position requires potential exposure to and use of toxic or caustic chemicals.
Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals.
Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
Ability to travel to Snowbasin for scheduled shifts.
Must be 21 years of age
2+ years of food & beverage management
Must possess strong knowledge of service standards, occupational safety, and food safety.
Must possess working knowledge of beverage, including beer, wine, spirits, and cocktails.
Valid Driver’s License
Utah Food Handler’s Permit
SIPS & TIPS Certification
ServSafe Manager Certification
DABS Manager Certification

Nice To Haves

Bachelor’s degree preferred

Responsibilities

Coordinate daily Front of House operations within their outlet.
Work closely with the outlet Chef de Cuisine, Director of Restaurants, and Food & Beverage Director to meet operational needs.
Work directly with the Director of Restaurants on staffing, training, and implementation of SOPs.
Work closely with the outlet Chef de Cuisine to ensure efficient daily operations and to build a strong and cohesive team across Front and Back of House.
Read, understand and abide by the employee handbook and resort & department polices & procedures.
Maintain a positive work environment by managing, leading, working, and communicating in a courteous and professional manner with all guests, co-workers, and vendors.
Lead by example, fostering departmental teamwork and collaboration.
Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
Develop strong knowledge of Point of Sale system and functions.
Oversee alcohol dispensing records and ensure accuracy and compliance with Utah law.
Maintain awareness of resort occupancy levels, reservations, skier visits, group business, and special events and their demands on operations.
Support the financial/marketing goals of the department.
Manage all ordering functions & duties for FOH needs, including alcohol.
Build schedules for FOH staff and ensure staff adhere to all attendance policies.
Develops and supervises shift close and cash drop procedures.
Manage timecards for staff and ensure employees are paid correctly and on time.
Conduct monthly alcohol inventories.
Enforce quality, service, and brand standards.
Lead trainings and meetings to progress departmental quality, standards, and profitability.
Coach & mentor subordinate employees through training and positive guidance.
Issue corrective action to subordinates as needed, and build plans to correct issues and solve performance problems.
Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, DABS, financials, payroll, HR needs, schedules, logs, etc).
Enforce budget standards as directed by F&B Director and F&B Operations Manager, including scheduling and labor controls.
Participate in and promote safety and accident prevention.
Represents resort at community and industry events as necessary.
Perform other duties as assigned by management.