Food and Beverage - Supervisor

Reports To: Food & Beverage Director

Benefit Status: Full Seasonal Benefits (med/den/vis/401k)

SUMMARY

Runs a lean, well-organized and cost-effective Food and Beverage Department consisting of: Aspen Café, Java Junction and Grand Brew. Oversees the execution of F&B services at resort events and special requests.  Must be knowledgeable in all aspects of food service, bar needs, supply ordering, menu creation and sanitation practices. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests.

 GENERAL RESPONSIBILITIES 

1. Hires, coaches, motivates, evaluates, and directs Staff to ensure they have adequate guidance and resources to accomplish established goals and objectives.  Ensures that all F&B employees receive the training, support, guidance, feedback (through performance reviews, 360 feedback and individual development plans), and the resources necessary to be successful.
2. Ability to delegate responsibility, motivate and lead direct reports to meet standards, achieve goals and objectives.
3. Directs the establishment of departmental standards, guidelines, and objectives and maintains other administrative processes such as the development of department operating plans, budgeting and staffing models to ensure proper planning, efficient operation of departments and successful achievement of resort goals.
4. Works with F&B Director to establish and evaluate financial and profitability goals through annual capital and budget plan process.
5. Ensures that all food & beverage outlets and F&B event services are operating within budget guidelines to ensure anticipated profitability.  Monitors established budgets for payroll costs, food costs, beverage costs, repair and replacement costs with accurate monthly forecasts.
6. Works closely with staff on food quality control and maintaining the smooth and sanitary operation of all outlets. Participates in the creation and advancement of new menu items and concepts to generate interest in our food and beverage outlets. 
7. Monitors and tracks the success of initiatives, established goals and objectives and projects to ensure the successful execution of activities (through scorecard tracking) to improve quality, consistent delivery and the effectiveness of the areas of responsibility.
8. Represents resort at industry specific and local community functions as necessary to contribute operational expertise and value.
9. Maintains current status on legal issues and technological advances with impact on the industry; maintains awareness of scope and progress of competition.
10. Effectively communicates with all levels of employees, guests, and all other outside contacts.

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

1. Knowledge of all applicable county, state, and federal laws regarding food and beverage handling practices, including applicable state liquor laws.
2. Knowledge of service etiquette, standard service practices, as well as sanitation and safety practices.
3. Knowledge of food production and preparation techniques.
4. Ability to link scheduling of employees to guest flow (VBOP).
5. Understanding of budget processes, financial statements, accounting principals, and property policies and procedures.
6. Ski/resort/hospitality industry experience desired.
7. Sets an example by supporting the practice of Job Sharing, championing resort cleanliness and the safety of guests and employees; participating in safety meetings; accepting diverse assignments; and maintaining a positive and friendly attitude and demeanor in all internal and external interactions.
8. Meet service level objectives and department goals as set forth by immediate supervisor.
9. Completes and maintains daily ordering and inventory tasks within established systems.
10. Flexible working hours.
11. Familiarity with state and federal environmental standards and OSHA regulations.
12. Understanding of resort specific policies and procedures.

 RESPONSIBILITIES TO SAFETY

1. Protect the safety of self, co-workers, and Sierra-at-Tahoe Resort guests at all times.
2. Report any potentially harmful equipment or situations to the immediate supervisor and/or Risk Manager without delay.
3. Report safety-related accidents and incidents at once to immediate supervisor.
4. Follow all company and department safety policies and procedures.
5. Operate equipment in a safe manner that will not lead to injury of self or others.
6. Drive in accordance with the law and Sierra-at-Tahoe Resort policies.

SUPERVISORY RESPONSIBILITIES

Supervises one or more outlets and staff in both the Front-of-House and Back-of-House.  Is responsible for the overall direction, coordination, and evaluation of these units.  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 complains and resolving problems.

 QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. 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

Four-year college or university program certificate; or two to four years related experience; or equivalent combination of education and experience.  Must be at least an intermediate level skier/snowboarder, capable of skiing to and from on-mountain food outlets.

 CERTIFICATES, LICENSE, REGISTRATIONS

Must hold (or be able to obtain) current ServSafe Manager certification.

Must hold (or be able to obtain) current ServSafe Alcohol certification.

LANGUAGE SKILLS

Ability to read, analyze and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.  Ability to write reports, business correspondence, and procedure manuals.   Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

MATHEMATICAL SKILLS

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.  Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

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 walk and talk or hear.  The employee frequently is required to stand.  The employees is occasionally required to use hands to finger, handle, or feel; reach with hands and arms; and taste or smell.  The employee must regularly lift and/or move up to 50 pounds.

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.

While performing the duties of this job, the employee is regularly exposed to wet and/or outside weather conditions, and extreme weather conditions. The noise level in the work place is usually moderate.

NOTE:  This job description shall not be construed as a contract for employment.  Must be at least 18 years of age.  Sierra-at-Tahoe Resort is an at-will employer. A post offer background check is required.