Assistant F&B Manager

Position Purpose & Summary

The Assistant Restaurant Manager(s) will assist the Director of Restaurants in overseeing the complete day-to-day operations of Lodge's Food & Beverage operations. This position is responsible for directing and administering the activities and services of two restaurants and Lounge, a Barista, In-Room Dining and seasonal food and beverage Pool 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 position will also assist with coordinating and execution of special holiday events, scheduling entertainment, holiday marketing, managing inventories, and assisting with creating packages. 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 Director of Restaurants, 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 Director of Restaurant on menus and work with Sales to create enticements that capture both in-house guests and members, achieving or beating sales
• Assist the Director of Restaurants 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
• Conduct safety training classes in conjunction with the safety committee / team on lifting, emergency procedures, proper knife handling, and so
• 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.
• Minimize waste and maintains controls to attain forecasted food and labor
• 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 Director of Restaurants, Vice President of Restaurant, Bars & Events, the President and CEO or the Resort

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.

Position Requirements:

• Minimum Knowledge & Skills:
  • 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

II. Formal Education and Job-Related Experience:

• 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

III. License, Registration, and/or Certification Required:

• None Required

External and Internal Personal Contact

• Communications:
  • Daily - Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form
  • Weekly - Attend weekly staff meeting, F & B division meetings, conference review meetings, pre-conference meetings and safety
  • Occasionally - Participate in one-on-one coaching
• Teamwork and Collaboration: This position requires continuous teamwork as well as internal and cross-departmental

Additional Licenses and/or Certifications Required

YES

NO

Valid Driver's License

X

CPR Certification

X

Food Protection Manager Certification

X

Food Handler Certification

X

Alcohol Server/Seller Certification

X

Position Analysis/Specifications

N/A

(Not Applicable)

OCCASIONAL

FREQUENTLY

Sitting

X

Standing

X

Walking

X

Bending Over

X

Crawling

X

Reaching

X

Crouching

X

Kneeling

X

Balancing

X

Pushing / Pulling

X

Lifting / Carrying:

10 lbs. or less

X

X

11 to 25 lbs.

X

26 to 50 lbs.

X

51 to 70 lbs.

Manual Dexterity

X

Fine Motor Skills

X

Gross Motor Skills

X

Eye / Hand Coordination

X

Near Vision

X

Far Vision

X

Color Recognition

X

Hearing

X

Environmental Factors

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.

YES

NO

Working Outside

X

Working Inside

X

Working Alone

X

Working Closely with Others

X

Excessive Cold / Heat

X

Excessive Humidity / Dampness

X

Noise / Vibrations

X

Working Above Ground

X

Working Below Ground

X

Working with Chemicals / Detergents / Cleaners

X

Working Around Fumes / Smoke / Gas

X

Walking on Uneven Surfaces

X

Operating Motorized Equipment or Vehicles

X

Working Around/Near Machinery/Motorized Equipment

X

Climbing on Scaffolds or Ladders

X

Continuous use with a Computer and Keyboard

X

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