Job Overview
Compensation
Salary
Range $44,300.00 - $71,700.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
This job opportunity is with a reputable hospitality establishment that offers a variety of food and beverage (F&B) services to its members and resort guests. The organization operates multiple outlets, including a front-of-the-house segment comprised of the Iris restaurant and the Ghost Tree Lounge, two prominent gathering spots known for their exceptional service and quality ambiance. The establishment focuses on providing superior guest experiences through efficient operations, high-quality food and beverage offerings, and attentive service. Employment type was not explicitly mentioned, but the position is integral to food and beverage operations management with a strong leadership component. While salary details are not specified, compensation would be consistent with the responsibilities and standards of managing multiple F&B outlets in a resort environment.
The role manages front-of-house operations for all food and beverage outlets, directly overseeing the Iris restaurant and Ghost Tree Lounge while assisting other outlets as necessary. The position entails ensuring exceptional service to all members and resort guests, which involves managing guest satisfaction, customer service, and personnel functions. This includes focusing on menu mix and catering functions to deliver a seamless and enjoyable dining experience. The manager is responsible for hiring service staff, conducting training programs, setting service standards, and enforcing quality controls. They oversee the sequence of service in the outlets to maintain consistent excellence.
Additionally, the position demands active involvement in inventory control and cost management, assisting in month-end inventories, conducting beverage inventories of liquor, beer, and wine, and helping develop budgets and cost analysis to control waste across labor, food, beverage, and other expenses. Expertise in beverage programs, including knowledge of liquor, beer, and wine quality and drink preparation, is critical. The role also involves managing waste related to beverages in the specific outlets managed.
On the event and service coordination front, the manager oversees member events, sometimes helps with physical setup for banquets and other social functions, and maintains effective communication with staff through regular meetings and training seminars. Sanitation and compliance with health, fire, and OLCC regulations are rigorously enforced, ensuring that all equipment and service areas meet company and state standards.
Leadership communication is a key aspect of the role, requiring follow-through with directives from the Director of Outlets, maintaining prompt communication regarding issues, fostering a cooperative work environment, and creating a welcoming atmosphere for both guests and employees. Upkeep of food quality standards, professional presentation, and flexibility to take on new tasks are essential. The role requires regular attendance, availability during weekends and holidays, and a readiness to support overall Food & Beverage team efforts as required.
The role manages front-of-house operations for all food and beverage outlets, directly overseeing the Iris restaurant and Ghost Tree Lounge while assisting other outlets as necessary. The position entails ensuring exceptional service to all members and resort guests, which involves managing guest satisfaction, customer service, and personnel functions. This includes focusing on menu mix and catering functions to deliver a seamless and enjoyable dining experience. The manager is responsible for hiring service staff, conducting training programs, setting service standards, and enforcing quality controls. They oversee the sequence of service in the outlets to maintain consistent excellence.
Additionally, the position demands active involvement in inventory control and cost management, assisting in month-end inventories, conducting beverage inventories of liquor, beer, and wine, and helping develop budgets and cost analysis to control waste across labor, food, beverage, and other expenses. Expertise in beverage programs, including knowledge of liquor, beer, and wine quality and drink preparation, is critical. The role also involves managing waste related to beverages in the specific outlets managed.
On the event and service coordination front, the manager oversees member events, sometimes helps with physical setup for banquets and other social functions, and maintains effective communication with staff through regular meetings and training seminars. Sanitation and compliance with health, fire, and OLCC regulations are rigorously enforced, ensuring that all equipment and service areas meet company and state standards.
Leadership communication is a key aspect of the role, requiring follow-through with directives from the Director of Outlets, maintaining prompt communication regarding issues, fostering a cooperative work environment, and creating a welcoming atmosphere for both guests and employees. Upkeep of food quality standards, professional presentation, and flexibility to take on new tasks are essential. The role requires regular attendance, availability during weekends and holidays, and a readiness to support overall Food & Beverage team efforts as required.
Job Requirements
- Minimum 3-5 years of experience managing multiple outlets, with a preference for elevated service dining
- ability to work a flexible schedule, including weekends, holidays, and evenings
- strong skills in POS systems, cash handling, and credit card transactions
- ability to lift up to 50 lbs. and calmly resolve guest complaints
- knowledge of menu items and the ability to verbally communicate them clearly
- ability to effectively manage alcohol and tobacco sales compliance
- high school diploma required, with a two-year degree preferred
- wine knowledge courses preferred
- strong presentation and communication skills
- ability to handle basic mathematical calculations
- must maintain a current Food Handlers Card and OLCC Servers Permit
Job Qualifications
- Minimum 3-5 years of experience managing multiple outlets, with a preference for elevated service dining
- ability to work a flexible schedule, including weekends, holidays, and evenings
- strong skills in POS systems, cash handling, and credit card transactions
- ability to lift up to 50 lbs. and calmly resolve guest complaints
- knowledge of menu items and the ability to verbally communicate them clearly
- ability to effectively manage alcohol and tobacco sales compliance
- high school diploma required, with a two-year degree preferred
- wine knowledge courses preferred
- strong presentation and communication skills
- ability to handle basic mathematical calculations
Job Duties
- Manages the front-of-house operations and systems for all food and beverage outlets
- investigates and resolves complaints regarding food and beverage quality, service, and accommodations
- organizes and directs worker training programs, resolves personnel problems, assists in hiring new staff, schedules staff, and evaluates employee performance
- manages the sequence of service in outlets, ensuring standards are always upheld
- capable of performing the essential duties of all front-of-house positions if necessary
- assists in the completion of all month-end inventories
- conducts monthly liquor, beer, and wine inventory and ensures cost controls
- assists with budget development and cost analysis
- controls waste in all areas, including labor, food, beverage, alcohol, and other controllable expenses
- possesses proficient knowledge of liquor, beer, and wine quality, drink preparation, and stays updated on new and revised beverage recipes
- assists with monthly beverage inventory and cost control of all beverage items
- responsible for waste management of all beverages in GTL & Iris
- oversees member events taking place in GTL
- occasionally helps with the physical setup of banquets, dining rooms, social functions, events, and tournaments
- conducts and attends regularly scheduled staff meetings and training seminars
- holds pre-shift meetings to discuss food, specials, service, and members on property
- enforces proper cleaning standards for all equipment and service areas to adhere to company and state sanitation and safety procedures
- assists in monitoring compliance with health, fire, and OLCC regulations regarding food and beverage preparation, service, and building maintenance
- properly follows through with initiatives set forth by the Director of Outlets
- keeps immediate supervisor promptly informed of significant problems or unusual matters and takes corrective action where necessary
- maintains a favorable working relationship with company employees and purveyors to promote a cooperative and harmonious working environment
- creates a warm and welcoming atmosphere for guests and employees
- upholds the standards and expectations of food quality and production
- maintains a clean and neat work environment
- demonstrates the flexibility to take on new tasks as assigned by the Director of Operations
- maintains a professional standard, including appearance, interaction with members, associates, and guests
- avoids discussing work-related issues with members and resort guests
- regular and reliable attendance
- availability to work weekends and holidays as needed to meet business needs
- support food & beverage teams by providing assistance in various areas as needed to ensure smooth operations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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