Summary

SUMMARY: Responsible for all Beverage Outlets. Assuring that the needs of the guests are consistently delivered. Plan and implement budgets, hire, train, and supervise subordinates.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Share responsibility along with the Restaurant Manager for setting strategic direction for the bar and beverage program for the resort.
• Monitors and takes corrective action as necessary to help assure that budget goals are attained.
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.
• Increase levels of beverage service quality and enhance overall ambiance of guest experiences.
• Works closely with Director of F&B and Restaurant Manager on marketing program and promotional activities for Sanderlings Restaurant.
• Manages the long-range staffing needs of the departments.
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Establishes quantity and quality output standards for personnel in all positions within the department.
• Assists in planning and implementing procedures for special resort events and banquet functions.
• Greets guests and oversees actual service on a routine basis.
• Addresses guest complaints and advises the Director of F&B about appropriate corrective actions taken.
• Develop new and innovative ways in which to stimulate guest activities and participation in resort events.
• Maintains appearance, upkeep and cleanliness of all equipment and facilities.
• Approves all product invoices before submitting to the accounting department.
• Schedule staff accordingly and control labor costs.
• Approve timesheets and submit payroll documents when needed.
• Maintains records of special events, house counts, food covers and daily business volumes.
• Works with other department heads on special projects assigned by the Director of F&B.
• Other duties and jobs may be assigned as needed by the Director of F&B.
• Follow directions, get along with co-workers and supervisors, treat co-workers, supervisors and guests with respect and courtesy, contributes to a positive and rewarding team environment and refrains from abusive, insubordinate and/or violent behavior.

SUPERVISORY RESPONSIBILITIES:

• Supervise shift operations for the restaurant bar staff.
• Interview, select, train, supervise, counsel and discipline all employees in these departments.
• Develops on-going professional development and training programs for service staff.
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages.
• Ensure that all services to guests are conducted in a highly professional manner.
• Support safe work habits and ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.

Qualifications

QUALIFICATIONS, SKILLS & ABILITIES:

Listed below are the qualifications that represent of the knowledge, skill and/or ability to perform this job successfully:

• Ability to interact positively with supervisor, management, coworkers, members and the public, to promote a team effort and maintain a positive and professional approach.
• Ability to seek out new and innovative ways to meet and respond to the needs and demands of an ever changing, diverse membership. 
• Ability to come to work regularly and on time, to follow directions, take criticism, get along with co-workers and supervisors, treat co-workers, supervisors and member/guests with respect.

• Must be able to work independently.

• Must meet legal age requirements for the position.

EDUCATION AND/OR EXPERIENCE:

• A minimum of 3 years related experience in management in an upscale restaurant environment.
• High School Diploma or GED equivalent.

LANGUAGE SKILLS:  

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. 
• Ability to write routine reports and correspondence. 
• Must speak and communicate in English.
• Must be able to clearly communicate with guests, vendors, management and coworkers.

COMPUTER SKILLS:

• Proficient in Outlook, Word, Excel and Internet applications. 

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. 

CERTIFICATES AND LICENSES:

• Must provide valid document(s) to work in the US.

• Valid California Driver License is required.
• Food handler certification required.
• CPR/First Aid certified preferred.
• TIPs training required.

WORK ENVIRONMENT:
The work environment at Resort ranges from wintertime lows of 30 degrees to summertime highs to 80 degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

PHYSICAL DEMANDS:
While performing the duties of this job, the employee must be able to:

• Lift 25-50 lbs. (for specific positions)
• Sit, stand and walk for long periods of time.
• Reasonable accommodations made to enable individuals with disabilities to perform the essential functions.

GROOMING & UNIFORM:

Some positions will be required to wear uniforms. Uniforms are the property of Resort. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply.

• Hair must be clean and kept at a reasonable length.
• All Food Servers and Culinary personnel must wear their hair tied back.
• No extreme dying or bleaching of hair is permitted.
• Fingernails must be clean and well-trimmed at all times.
• Antiperspirant or deodorant must be worn.
• Cologne or perfume may be worn at a minimum.
• Nametags must always be worn, unless your department has a specific policy to the contrary.

Salary : $60,000 - $70,000