Outlet Manager

Garden of the Gods Resort and Club•Colorado Springs, CO

About The Position

The Outlet Manager will assist the F&B Operations Manager in overseeing the complete day-to-day operations of Barista, Beverage Cart, Mirage Concession Stand and Pool operations. This position is responsible for directing and administering the activities and services of Barista operations and multiple seasonal food and beverage operations in the continuing effort to deliver outstanding member and guest service and financial profitability. Position will be responsible for facilitating and supporting food and beverage promotions, team member training, participating in appropriate coaching action, promoting a healthy and positive working environment in addition to minimizing the team member turnover rate, and to ensure the applicable policies and procedures of the property are consistently exercised. The role requires working in a progressive management environment that focuses on providing a consistently high-quality food and beverage service delivery model as the utmost priority in all outlets. Essential Functions: In conjunction with the F&B Operations Manager, assist in the oversight of the food and beverage outlet operations by exercising demonstrated knowledge and experience in all aspects of food and beverage management, including culinary, lounge and catering operations, staffing, and close adherence to budget and forecast plans. Assist in the planning and direction of outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, department management, policy and procedure implementation and enforcement. Monitor and assess service and satisfaction trends, evaluate, and address issues and make improvements Support the implementation of up-selling techniques to promote outlet food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross- selling products and services property-wide. Enable innovation and drive results; provide the vision, leadership, and strategy to inspire team members to deliver exceptional service and drive financial success Foster and promote a cooperative and collaborative working climate, maximizing productivity and team member Assist with monitoring and developing team member performance to include, but not limited to, training, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and Support the execution of successful food and beverage marketing programs, artfully leverage revenue management within planned margins, driving profit to the bottom line with solid financial controls. Support the Executive Chef and F&B Operations Manager on menus, work with Sales to create enticements that capture both in-house guests and members, achieving or beating sales Assist the F&B Operations Manager to develop, recommend, and manage the division's budget, business marketing plan, and forecasts, to meet or exceed management Help oversee food and operational safety to ensure a comfortable environment for guests and members. Take preventive measures to maximize workplace safety and loss prevention by ensuring a safe and sanitary work environment for all team members by observing and adhering to safety guidelines, including complying with health, safety, sanitation, and alcohol awareness Assist in hiring F & B team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the Support the F & B leadership teams to effectively manage wages, costs, and controllable expenses (e.g., supplies, uniforms, ). Ensure that expectations and objectives are clearly communicated to team Participate in developing the vision of food and concept trends consistent with property objectives and Assist in developing and executing short and long-range plans to meet business needs and maximize Identify situations which compromise the department's standards and rectify these immediately. Be resourceful and creative with beverage features and incentivizing beverage sales. Assist outlet and catering personnel in developing the generation of annual sales to include development of special menus for Interact with members, outlet, and banquet guests to solicit feedback and ensures guest satisfaction. Assist in recruiting team members by attending career fairs and conducting Determine food, labor and overhead costs and direct food apportionment policy to control costs. Review sales and food / beverage / labor costs daily and resolve any discrepancies with Finance and Accounting. Work in conjunction with restaurant leadership to provide shifts managing the restaurant floors during off-season operations. On an interim basis, fill in for other F&B leadership in case of time-off or vacancy. Represent GGRC in public relations and community board Delivers "I Am Proud" service standards and department-specific signature touch Establish cross-departmental channels of communication among teammates that are consistent and complete. Additional Duties and Responsibilities: Greet every guest, member, villa owner, and team member with "I Am Proud" standards and set a positive tone for every Provide extraordinary service that is "Enriching by " Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and Be empowered to make things go right if they go Give the guest/member a fond Address feedback by utilizing the LEARN Demonstrate a professional appearance and be attentive to what matters Comply with company policies and procedures. Solution oriented approach to challenges and problem-solving Maintain a professional demeanor at all times and maintain work area in a professional, orderly Ability to work any assigned shift / work Respond to any reasonable task as assigned by the F&B Operations Manager, Executive Chef, or General Manager Marginal Functions: Perform other duties as Interface positively with other departments, offering assistance when Displays care in use of equipment and maintains an organized and professional work environment

Requirements

Must have comprehensive knowledge of food and beverage preparations, service standards, buffet and other presentations, guest relations and
Knowledge of F & B operations, appropriate table settings and service ware, and proper wine
Knowledge of all applicable federal, state, and local health and safety
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure
Ability to write routine reports and
Ability to communicate effectively before groups of customers or team
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization
Microsoft Office (Word, Excel, Outlook), Point of Sale (POS), inventory software, payroll systems, and order processing
High school diploma or equivalent; Bachelor's degree
Minimum six (6) years' experience as a Food and Beverage and/or Restaurant Manager, preferably with a club / resort background at a Four or Five-Star hotel or

Responsibilities

Assist in the oversight of the food and beverage outlet operations by exercising demonstrated knowledge and experience in all aspects of food and beverage management, including culinary, lounge and catering operations, staffing, and close adherence to budget and forecast plans.
Assist in the planning and direction of outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, department management, policy and procedure implementation and enforcement.
Monitor and assess service and satisfaction trends, evaluate, and address issues and make improvements
Support the implementation of up-selling techniques to promote outlet food and beverage and services and to maximize overall revenue, including, but not limited to, creating new menus and cross- selling products and services property-wide.
Enable innovation and drive results; provide the vision, leadership, and strategy to inspire team members to deliver exceptional service and drive financial success
Foster and promote a cooperative and collaborative working climate, maximizing productivity and team member
Assist with monitoring and developing team member performance to include, but not limited to, training, providing supervision and professional development, conducting counselling and evaluations, and delivering recognition and
Support the execution of successful food and beverage marketing programs, artfully leverage revenue management within planned margins, driving profit to the bottom line with solid financial controls.
Support the Executive Chef and F&B Operations Manager on menus, work with Sales to create enticements that capture both in-house guests and members, achieving or beating sales
Assist the F&B Operations Manager to develop, recommend, and manage the division's budget, business marketing plan, and forecasts, to meet or exceed management
Help oversee food and operational safety to ensure a comfortable environment for guests and members.
Take preventive measures to maximize workplace safety and loss prevention by ensuring a safe and sanitary work environment for all team members by observing and adhering to safety guidelines, including complying with health, safety, sanitation, and alcohol awareness
Assist in hiring F & B team members who demonstrate strong functional expertise, creativity, and entrepreneurial leadership to meet the business needs of the
Support the F & B leadership teams to effectively manage wages, costs, and controllable expenses (e.g., supplies, uniforms, ).
Ensure that expectations and objectives are clearly communicated to team
Participate in developing the vision of food and concept trends consistent with property objectives and
Assist in developing and executing short and long-range plans to meet business needs and maximize
Identify situations which compromise the department's standards and rectify these immediately.
Be resourceful and creative with beverage features and incentivizing beverage sales.
Assist outlet and catering personnel in developing the generation of annual sales to include development of special menus for
Interact with members, outlet, and banquet guests to solicit feedback and ensures guest satisfaction.
Assist in recruiting team members by attending career fairs and conducting
Determine food, labor and overhead costs and direct food apportionment policy to control costs.
Review sales and food / beverage / labor costs daily and resolve any discrepancies with Finance and Accounting.
Work in conjunction with restaurant leadership to provide shifts managing the restaurant floors during off-season operations.
On an interim basis, fill in for other F&B leadership in case of time-off or vacancy.
Represent GGRC in public relations and community board
Delivers "I Am Proud" service standards and department-specific signature touch
Establish cross-departmental channels of communication among teammates that are consistent and complete.
Greet every guest, member, villa owner, and team member with "I Am Proud" standards and set a positive tone for every
Provide extraordinary service that is "Enriching by "
Embrace, embody, demonstrate, and encourage wellness and the STRATA virtues through interactions, performance, and
Uphold the Garden of the Gods Resort and Club's brand, culture, vision, mission, and
Be empowered to make things go right if they go
Give the guest/member a fond
Address feedback by utilizing the LEARN
Demonstrate a professional appearance and be attentive to what matters
Comply with company policies and procedures.
Solution oriented approach to challenges and problem-solving
Maintain a professional demeanor at all times and maintain work area in a professional, orderly
Ability to work any assigned shift / work
Respond to any reasonable task as assigned by the F&B Operations Manager, Executive Chef, or General Manager
Perform other duties as
Interface positively with other departments, offering assistance when
Displays care in use of equipment and maintains an organized and professional work environment