Vice President of Food and Beverage

Nemacolin • Wharton Township, PA

2d • Onsite

About The Position

The Vice President of Food and Beverage is responsible for assisting in overseeing all day-to day operations and coordination of multiple resort dining outlets, ensuring every guest experience is a memorable one. This position plays a key role in the Food and Beverage Department as part of the executive management team. The Vice President of Food and Beverage oversees a hierarchy of multiple dining outlets – including but not limited to: Forbes 4 and 5 star/AAA 4 and 5 diamond outlets to high-end casual dining.

Requirements

• Relevant food and beverage qualifications and previous hospitality leadership experience required.
• 6-8 years’ restaurant leadership experience with at least 2 years’ experience overseeing multiple outlets.
• Experience in a Forbes four or five star rated restaurant is preferred; superior customer/guest service relations experience required.
• Must possess an outgoing personality and knowledge of superior customer service training.
• Must possess superior communication skills and the ability to manage workflow orders while developing positive FOH and BOH relationships.
• Must be at least 18 years of age.
• Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays.
• Must be able to speak English fluently.
• Ability to perform basic mathematical functions.
• Knowledge of and ability to operate Microsoft Office Programs – Word, Excel, PowerPoint, etc.
• Proven track record of staff development and retention.
• Demonstrates interpersonal sound judgment and decision-making skills in directing administrative tasks, using discretion when necessary, understanding the potential impact on the department.
• Must be able to lift/push/pull/carry no more the 5-30 lbs.
• Ability to stand continuously for 95%, operate equipment for 15%, kneel for 20%, bend for 50%, climb for 35%, and drive for 0% of their scheduled shift.

Nice To Haves

• Experience in a Forbes four or five star rated restaurant is preferred

Responsibilities

• Delivers internal and external guest service the Nemacolin way. Goes above and beyond – whether for an associate or guest.
• Responsible for actively building and retaining guest relations and acts as a mentor to other employees and coworkers to provide superior guest service.
• Responsible for all day-to-day food and beverage operations which includes: restaurants, room service, mini-bars, banquets, lounges, and beverage outlets.
• Communicates directly and on behalf of the owner, executives, associates, family members and others, on matter related to owner’s interest.
• Meets all financial goals in accordance to budget.
• Works closely with the Resort Executive Chef and Managing Director to create an atmosphere of teamwork.
• Successfully completes critical aspects of deliverables with a hands-on approach – including drafting acknowledgement letters, personal correspondence and other tasks that facilitates the team’s ability to effectively lead the company.
• Approves all schedules created by management team.
• Ensures accurate and timely submission of payroll.
• Communicates all resort news to associates as needed.
• Attends all mandatory meetings within department and resort.
• Following up with guest concerns in a timely fashion.
• Assist in creating yearly operating budget.
• Excellent attention to detail and ability to multi-task in high-pressure situations while maintaining confidentiality.
• Demonstrates independent and advanced decision-making for complex problems by utilizing critical thinking, analysis and problem-solving.
• Outstanding time-management skills, with proven ability to accomplish numerous tasks and challenging priorities in an effective and timely manner; demonstrated ability to execute on short-term, deadline-driven tasks daily, as well as important long-term projects requiring collaboration from multiple parties.
• Ability to hand confidential information with discretion and tact.
• Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met.
• Ability to execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity.
• Provides impartial coaching and instructive feedback to food and beverage management team during training, service and recovery investigations.
• Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary.
• Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines.
• Willing to assist in other departments as necessary or dictated depending on business levels and resort needs.
• Ensures proper labeling and dating as well as holding and rotating techniques for storage.
• Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates.
• Upholds and ensures compliance with all company and departmental policies and procedures.
• Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations.
• Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard – providing the guest with information about the resort – highlighting unique features and offerings.
• Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates.
• Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards.
• Ability to communicate effectively and professionally with external contacts and all levels of associates.
• Ability to use all required office/kitchen equipment in an effective and efficient manner
• Other job duties as assigned.

Benefits

• Competitive compensation and comprehensive benefits offerings
• Attractive 401(k) program and paid time off
• Housing, educational, and professional development support
• Savings across resort dining, retail, spa, and experiences
• Exclusive access to The Rec Center, The Market, The Pub, and the Wisteria associate community

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed