Food & Beverage Manager
About The Position
Are you ready to make waves, unleash your talents, and leave a lasting mark? An exceptional career opportunity awaits you! We’re searching for a passionate individual to join our team and elevate the unparalleled guest experience that defines us. As a Food and Beverage manager at Timber Ridge Lodge & Waterpark, you'll create unforgettable first impressions, ensuring every guest feels genuinely welcomed and excited to return. With your leadership and dedication, you will coordinate the operations of the food and beverage outlets in addition to banquet and catering operations. Tucked within historic Lake Geneva, Timber Ridge Lodge at the Grand Geneva Resort, is the only all-season, all-suite, destination of its kind in the Midwest. Featuring 50,000 square feet of year-round, indoor/outdoor waterpark excitement, Timber Ridge Lodge is a family bonding adventure that’s soaked in memories. Just 90 minutes from Chicago and 50 minutes from Milwaukee, this property is also home to two championship golf courses, WELL Spa and fitness center, Mountain Top Ski Park, award-winning restaurants, and 1300 acres of picturesque grounds.
Requirements
- High school graduate and or Bachelor’s Degree in Hospitality preferred
- 3+ years in a Food & Beverage or Hotel management role in a full service hotel including F&B facility
- Ability to read, understand, and analyze financial statements and have the ability to speak to the results of those financials
- Strong communications skills both written and verbal
- Natural leadership qualities with the ability to motivate a team and provide mentoring & development opportunities to high potential talent
- Ability to develop and maintain positive rapport with people at all levels of the organization and with guests; strong attention to detail and timeliness.
- Versatility to manage a diverse range of managerial responsibilities and a diverse work force.
- Prior experience in high volume property.
- Knowledge of food & beverage service styles, preparation and presentation.
Responsibilities
- Interview, select, train, supervise, counsel and discipline food and beverage department staff for the efficient operation of the department. This includes service staff, cooks, supervisory level employees and a culinary management position.
- Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Respond to all food borne illness claims, document and process claims through insurance provider when applicable.
- Communicate clearly with General Manager, Director of Operations, Food & Beverage Director and all members of Food & Beverage team both verbally and in non-verbal written opportunities.
- Maintain training and empowerment throughout team of floor supervisors, culinary supervisors and Sous Chef to allow for proper flow-through of standard operating procedure to line level employees. Directly supervise and evaluate the performance of the supervisory team within Food and Beverage.
- Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
- Maintain profitability of outlets to support overall resort operation. Control payroll and equipment costs (minimizing loss and misuse through accurate forecasting of business levels). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate the cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.
- Utilize computer to accurately charge customers, create forecast and revenue reports and write correspondence. Input and retrieve data and change computer procedures using complex series of key-punches to program systems.
- Be able to perform the job duties of any level of employee when required to do so.
- Properly rotates food or beverage products in order to keep spoilage and waste to a minimum.
- Coordinate operations to the needs of the house counts, group agendas, retail activities and special events.
- Assist in maintaining ordering needs of stock & supply to ensure no shortages of tools or product to do the job. Monitor and control full food and beverage inventory with monthly inventory completed at the end of each period.
- Performs other resort related duties as assigned or directed by the Director of Food & Beverage of Timber Ridge.
Benefits
- A free, well-balanced meal every shift
- Discounted gym membership
- Room discounts at Marcus Hotels & Resorts
- Discounts at Marcus Hotels & Resorts restaurants, cafes, lounges, golfing, skiing, and spa
- Free parking
- “Two for one” movie theater coupons at Marcus Theatres
- Ability to grow your career and transfer from one property to another
- Early wage access
- Paid time off
- Flexible scheduling
- Medical, dental, and vision insurance (offered after 30 days of employment), company-paid life insurance, employee assistance program offer, and 401k with employer match
- And more!
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
