Description

At Spruce Peak we have something special. As the premier Vermont mountain community, we live and work surrounded by the natural beauty of the Green Mountains. Our slopeside hotel is gorgeous for year-round adventures, escapes, destination weddings, and more. Our staff prides itself in our teamwork, our high standards, and our diversity. In addition to competitive pay and health benefits, Spruce Peak employees enjoy a host of great benefits, both locally and world-wide, including ski-passes, fitness memberships, and free or discounted stays at Hyatt hotels worldwide. Come join our family, we think you’re special too!

The Director of Food & Beverage (DFB) must be an exceptional “servant leader” and manager who recognizes and respects the contributions of staff on all levels in addition to providing information, recommendations, and leadership to the GM, Board, and Ownership Group. He or she will directly manage the front of house teams at the club facilities as well as work closely and collaboratively with the culinary team to provide exceptional dining services in all facets.

The DFB should foster a culture of continuing education for himself/herself and for the development of future F&B managers and staff, recognizing the need to be a great mentor and trainer of the team, and for setting the necessary “tone at the top” of the F&B department. The DFB must consistently demonstrate sincere and engaged visibility with members and staff, a genuine love of his/her craft, the member experience and the relentless pursuit of excellence.

The DFB is expected to be a strategic leader of the membership experience and therefore a person who recognizes the importance of his/her leadership and “face” role, and possessive of exceptional personal interactive skills, integrity, strong communication abilities and overall F&B acumen.

ESSENTIAL JOB FUNCTIONS:

Lead the team to achieve service, cleanliness and other standards.
Responsible for preparing forecasts and reports and assists in the development of the food & beverage budget
Manage the financial performance for all Club/Golf F&B operations
Control beverage and all other F&B inventories
Create positive collaboration with Culinary team
Enforces high standards of hygiene and sanitation
Manages scheduling and payroll
Develops, implements and ensures the onboarding and ongoing training of the team
Empowers the team to exceed service standards
Instills a calm, organized approach in stressful situations
Works with HR to recruit and hire qualified staff
Completes all proper new hire and termination paperwork in a timely manner
Ensure safety standards are met
Recommends discipline and/or termination when appropriate of team members
Takes a proactive approach to coaching and counseling
Conducts staff meetings as necessary
Resolves member issues promptly and with great care and effectiveness
Maintains a strong knowledge of hospitality trends, especially food & beverage
Always maintains a professional demeanor and attitude
Ensures proper handling, cleaning and sanitation of equipment, china, glass and silver.
Follows through on lost and found procedures. Absolute respect for member and guest property should always be exercised.
Maintains a professional appearance.
Remains alert, courteous and helpful to members, guests and colleagues at all times
Work hands-on to assist the team as necessary
Performs other duties as assigned

Qualifications

Bachelor’s degree in business or hospitality management, plus five years of progressive F&B management experience at hotels and clubs known for an outstanding dining experience, or the equivalent combination of education and experience.
Hold a minimum of a “Level One” sommelier certification preferred or ability to obtain certification within first year of service required.
A verifiable commitment to continuing education through CMAA or other means
Experience successfully managing a wine club/merchandising program
Strong financial acumen, experienced in budget management and forecasting, as well as driving top line revenue growth
A natural and intuitive leader with a verifiable record of holding his/her team accountable to a high standard as well as driving that team and programming to an exceptionally high degree of member engagement
A resourceful and high-energy leader, who recognizes the value of building innovative, creative programming including the integration/promotion of winter activities
A strong relationship builder with a history of collaboration with their culinary team
An active listener with excellent communication skills
Ability to create a strong identity for The Club at Spruce Peak and Stowe Country Club restaurant staffs and develop an effective plan to attract and retain talent
Ability to effectively communicate with all staff, not just in the F&B operation
Someone with previous experience in a mountain club environment preferred
Must be able to work well under pressure
Must be highly detailed orientated
Must have excellent computer skills
Must be professional in appearance and demeanor
Ability to work a flexible schedule that will include evenings, weekends and holidays
Must have the ability to resolve problems/conflicts in a diplomatic and tactful manner
Must possess valid DLC card
Must possess valid Food Handler’s card

The individuals at Spruce Peak work as a team, flexing with the business and operational needs. Responsibilities, duties and the requirements for this position may change or increase at any time, with or without a change in title, benefits or salary. Like most other exempt jobs in the hospitality industry, this position requires a flexible schedule, possibly working in other departments, working holidays, weekends, events, and long hours as necessary.

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Director of Food and Beverage - Club at Spruce Peak

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Description

Qualifications

About this Employer

The Lodge at Spruce Peak

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STAY AT SPRUCE PEAK

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