The position will work and oversee the resorts food and beverage purchasing, inventories, invoice processing, cost transfers, storeroom controls and assist operations with special events.  The manager will work directly with leaders throughout the resort in a very hands-on position as well as direct receiving clerk.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Develops a food and beverage purchasing and receiving procedure consistent with the resorts overall purchasing program.  Oversees purchasing of all necessary products; produce, meats, liquors, dry goods, etc.  Represents resort in the relationship with purveyors and negotiates or approves purchasing agreements with suppliers.

Hires, orients, trains, directs, motivates, evaluates, and disciplines all assigned staff and oversees work schedules in accordance with resort policies.

Develops and recommends annual operating budget and capital improvement budget for assigned area of responsibility; monitors and controls budgets using computerized financial accounting systems.

Maintains current knowledge, implements and enforces resort policies, procedures, rules and regulations.

Directs the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

Clearly describes, assigns, and delegates responsibility and authority for the operation of the various departments under supervision, e.g. restaurants, bars, banquets, kitchens, purchasing, etc.

Establishes and implements controls and reporting systems to maintain and improve food quality, service, and merchandising to effect increases sales and increased profits.

Establishes and achieves predetermined cost and profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.

Develops and implements safety and sanitation programs for employees and guests at each outlet.

Regularly reviews and evaluates the degree of customer acceptance of the individual restaurants and banquet service.  Recommends new operating and marketing policies whenever declining or constant sales imply dissatisfaction by our customers, a material change in the make-up of our customer market, or a change in the competitive environment.

Develops a food and beverage purchasing and receiving procedure consistent with the resorts overall purchasing program.  Oversees purchasing of all necessary products; produce, meats, liquors, dry goods, etc.  Represents resort in the relationship with purveyors and negotiates or approves purchasing agreements with suppliers.

Develops operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, etc.

Collaborates with others in planning for new facilities, assessment of market conditions, proposed layout, traffic flow, and problems related to existing food and beverage operations.

Develops and implements marketing strategies for food and beverage department.  Works with other departments to coordinate overall resort marketing plan.

QUALIFICATIONS  

To perform this job satisfactorily, an individual must be able to perform each essential duty.  The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Bachelor's degree (B. A.) from four-year college or university in Hotel, Restaurant, Resort Management, Business or related field and five years related experience and/or training in the food and beverage industry; or equivalent combination of education and experience.  Must be familiar with alcoholic beverage control laws.

CERTIFICATES, LICENSES, REGISTRATIONS

Requires possession of valid Class C Driver License with a driving record meeting the minimum standards required by the resort insurance carrier.

LANGUAGE SKILLS

Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.  Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.  Ability to write speeches and articles for publication that conform to prescribed style and format.  Ability to effectively present information to top management, public groups, and/or boards of directors.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry.  Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

PHYSICAL DEMANDS  

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to talk or hear.  The employee frequently is required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and taste or smell.  The employee is occasionally required to sit and stoop, kneel, crouch, or crawl.  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds.  Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.

WORK ENVIRONMENT  

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

SUPERVISORY RESPONSIBILITIES

Manages two subordinate supervisors who supervise a total of 15 to 20 employees in the Food and Beverage Department.  Is responsible for the overall direction, coordination, and evaluation of this unit.  Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.