Bluebird Hunter Lodge

The Food and Beverage Manager at Hunter Lodge is responsible for and will oversee all aspects of the Back of House including the kitchen staff, and Front Of House operations, including the staff of bars, restaurants, and events.. He or she works in conjunction with the property's Guest Services Manager, Executive Housekeeper, and General Manager(GM) to create memorable experiences for our guests, to meet and exceed expectations, and to build relationships while driving profitability.. Expedite in-house promotions and small-scale marketing by assisting the Social Media Coordinator/Administrative Assistant. Prior experience in food & beverage service is necessary; including 3 plus years management experience as a restaurant general manager or food and beverage manager.. A diploma or degree in business management, culinary arts, or hospitality management would be a plus

operations manager

Description The Food and Beverage Manager at Hunter Lodge is responsible for and will oversee all aspects of the Back of House including the kitchen staff, and Front Of House operations, including the staff of bars, restaurants, and events. The Food and Beverage Manager works in conjunction with the General Manager on the Sales and Events to coordinate the staff and execution of banquet events. He or she works in conjunction with the property's Guest Services Manager, Executive Housekeeper, and General Manager(GM) to create memorable experiences for our guests, to meet and exceed expectations, and to build relationships while driving profitability. Responsibilities Summary Of Essential Job Functions: •Responsible for gracious guest services and interaction from reservations to bill pay and departure, attending to guests' inquiries, comments, and/or concerns while representing Hunter Lodge and Lark Hotels (LH) in a professional manner and appearance •Responsible for the performance of daily internal operations and tasks required for opening to closing the food service revenue centers •Responsible for recruitment including interviewing and hiring (in conjunction with the GM) and training of all food, beverage, and banquet personnel •Provide timely feedback to all associates on job performance •Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guests. Leadership will be provided by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example. Must be able to perform and teach all skills required of any front-of-house positions •Maintain a two-week schedule staffed to forecasted business and labor targets. Ensure that alterations to the schedule and shift filling are done smoothly and consistently and that this information is properly disseminated •Continually evaluate all restaurant, cocktail, and wine menus and the POS database to ensure accuracy of menu items, availability, and pricing. Provide guests with an excellent selection and service of spirits, wines, beers, and soft drinks while purchasing to maintain a set par of cost and inventory controls to budget, using standardized recipes and consistent service practices •Set up sales relationships and manage accounts with various vendors, purveyors, and contractors of services and or equipment •Perform monthly start-up and closing of liquor, beer, wine, and soda inventories •Monitor small wares including glass and china, establish and maintain pars, and control cost through care and reduction in breakage or other loss •Work with the Lark Hotels Director of Food + Beverage to understand menu items and pricing •Continuously direct, evaluate, and improve food and beverage services •Responsible for knowledge about all foods served from raw ingredients to final preparation, plating, and beverage pairings, with a complete understanding of the kitchen timing and execution of all menu items. The Food and Beverage Manager acts as a liaison between the guests, service staff, and the kitchen •Communicate effectively with all management and across the hotel's departmental lines. Maintain knowledge of house counts, business levels, scheduled groups, and activities •Participate in the weekly Manager's Meeting to discuss overall operations at Hunter Lodge while providing input from the Front of the House and taking feedback from other department heads to help foster our overall operational success •Expedite in-house promotions and small-scale marketing by assisting the Social Media Coordinator/Administrative Assistant •Ensure the planning and execution of a clean, well maintained, facility limiting defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture, and POS equipment •Responsible for the welfare of our guests and employees: minimize the liability to ownership by understanding and enforcing, health & safety code regulations, licensing, and state laws regarding the sale, service, and consumption of alcoholic beverages on premises •Carry responsibilities and duties associated with the Manager On Duty (MOD) job description as assigned •Show enthusiasm, graciousness, flexibility, adaptability, strong leadership and organization skills, the ability to work under pressure and multi-task, and the desire to learn and teach •Understand personal sanitation, and the use of personal protective equipment, and be aware of ways to prevent personal injury from improper reaching, lifting, stretching, and carrying •Know who to notify in case of broken equipment or unsafe/unsanitary conditions •Review employee hours for payroll and accuracy •Protect the assets of this property and Lark Hotels Qualifications Minimum Requirements: •Must be eligible to work in the United States of America •Prior experience in food & beverage service is necessary; including 3 plus years management experience as a restaurant general manager or food and beverage manager. A diploma or degree in business management, culinary arts, or hospitality management would be a plus •5.5-day work week in season, 50-60 hours a week in the season, 4 nights per week managing the floor. The schedule varies according to operational needs; but may regularly include early mornings, evenings, weekends, holidays, and split shifts •Must be at least 21 years of age •Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy •Must enjoy working with the public, and have a strong appreciation for the guests' experience •Knowledge of fine, casual, and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes, and liquor laws. Must be willing to learn the skill set of back-of-house employees •Tips certified and Serve-Safe certified •Should be well-spoken, have a can-do attitude, be a quick learner, and with hands-on accountability •Ability to work as a part of a team •Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage •Active listening and observation skills •Ability to work under pressure and deal with deadlines, and stressful situations during busy periods Abilities Required: •Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity, and repetitive motions. May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment •Must be vertically mobile working in limited space for 8 hours at a time •Manually handle/lift/carry product up to 50 pounds between knee and shoulders •Must have bilateral fine manipulation of both hands which may be repetitive for an entire shift •Occasional stair climbing •Working in varying temperatures and conditions both indoors and out •Frequent hand-washing

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