Black Point Inn is seeking an experienced, energetic Food & Beverage Manager to join our year-round team, to oversee all aspects of the front of house operations at our seasonal (May through October) Food & Beverage facilities. Our year-round staff enjoy the dynamics of our busy summer season, while spending the offseason (November through April) recharging and planning for another Maine summer!
The Food and Beverage Manager at Black Point
Inn is responsible for and will oversee all aspects of the front of house
operations of bars and restaurants. The
Food and Beverage Manager works in conjunction with the Sales and Events
Manager on the staffing and execution of banquet events. They work in conjunction with the propertys
Executive Chef, Sales and Events Manager, Guest Services Manager, Executive
Housekeeper, and General Manager to create memorable experiences for our guest,
to meet and exceed expectations, and build relationships while driving
profitability. This position offers seasonal housing off property if required.
Location: Black Point Inn, Scarborough, ME
Hours: Full-time, 40-55 hours per week May to October; 35 hours per week October-April
Compensation: $58,000 -$65,000 annually, depending on experienceSeasonal Position: Year-round position
Start date: ASAP
(our operating season is May through October)
Benefits: 401k, PTO, Health Insurance, discounted stays/F&B at affiliated properties
Experience: Management experience preferred, minimum of 2 years experience in Hospitality or Restaurant atmosphere required.
Housing: Available, offsite.
SUMMARY OF ESSENTIAL JOB FUNCTIONS:
- Responsible for gracious guest services
and interaction from reservations to bill pay and departure, attending to
guests inquires comments and/or concerns while representing BPI and Migis
Hotel Group (MHG) in a professional manner and appearance.
- Responsible for the performance of daily
internal operations and tasks required for opening to closing the food
service revenue centers.
- Responsible for the recruitment and training
of all food, beverage and banquet personnel.
- Provide timely feedback to all associates
on job performance.
- Effectively lead our staff towards greater
consistency to increase productivity while maintaining optimum service to
guests. Leadership will be
provided by being an active participant on the floor. Be seen as a source
of information and guidance, offer relevant information, and motivate
through example. Must able to perform and teach all skills required of any
front of house positions
- Maintain a two-week schedule staffed to
forecasted business and labor targets.
Ensure that alterations to the schedule and shift filling is done
smoothly and consistently and that this information is properly
disseminated
- Manage all restaurant, cocktail and wine
menus and the POS database to ensure accuracy of menu items, availability
and pricing. Provide guests with an excellent selection and service of
spirits, wines, beers and soft drinks while purchasing to maintain a set
par of cost and inventory controls to budget, using standardized recipes
and consistent service practices.
- Set up sales relationships and manage
accounts with various vendors, purveyors and contractors of services and
or equipment.
- Perform monthly start-up and closing
liquor, beer, wine, and soda inventories.
- Monitor small wares including glass and
china, establish and maintain pars and control cost through care and
reduction in breakage or other loss
- Work with the Executive Chef to understand
menu items and pricing.
- Continuously direct, evaluate and improve
food and beverage services.
- Responsible for knowledge about all foods
served from raw ingredients to final preparation, plating and beverage
pairings, a complete understanding of the kitchens timing and execution of
all menu items. The Food and Beverage Manager acts as liaison between the
guests, service staff, and the kitchen.
- Communicate effectively with all
management and across hotels departmental lines. Maintain knowledge of house counts,
business levels, scheduled groups and activities.
- Participate in the weekly Managers
Meeting to discuss overall operations at Black Point Inn while providing
input from the Front of House and taking feedback from other department
heads to help foster our overall operational success.
- Expedite in house promotions and small
scale marketing by assisting the Social Media Coordinator/Administrative
Assistant.
- Ensure the planning and execution of a
clean, well maintained, facility limiting defect or damage, overseeing
proper care, cleaning and stock of interiors, service and table wares,
furniture and POS equipment.
- Responsible for the welfare of our guests
and employees: minimize the liability to ownership by understanding and
enforcing, health & safety code regulations, licensing, and state laws
regarding the sale, service and consumption of alcoholic beverages on
premise.
- Carry responsibilities and duties
associated with Manager On Duty (MOD) job description as assigned.
- Show enthusiasm, graciousness,
flexibility, adaptability, strong leadership and organization skills, the
ability to work under pressure and multi-task, and the desire to learn and
teach.
Understand personal sanitation, the use of personal
protective equipment and be aware of ways to prevent personal injury from
improper reaching, lifting, stretching and carrying.
- Know who to notify in case of broken equipment or
unsafe/unsanitary conditions.
- Manually handle/lift/carry product up to 50 pounds between
knee and shoulders.
- Must have bilateral fine manipulation of both hands which
may be repetitive for entire shift.
- Must be vertically mobile working in limited space for
entire shift.
- Protect the assets of this property and Migis Hotel Group.
MINIMUM REQUIREMENTS:
-Must be eligible to work in the United States of America.
- Prior experience in food & beverage
service is necessary; to include 3 plus years management experience as a
restaurant general manager or food and beverage manager. Diploma or degree in business
management, culinary arts or hospitality management would be a plus.
- 5.5 day work week in season, 50-60 hours a
week in the season, 4 shifts per week managing the floor. Schedule varies according to operational
needs; but may regularly include early mornings, evenings, weekends,
holidays, and split-shifts.
Must be at least 21 years of age.
- Ability to communicate in English, both orally and written,
with guests and employees, some of whom will require high levels of patience,
tact and diplomacy.
- Must enjoy working with the public, and
have a strong appreciation for the guests’ experience.
- Knowledge of fine, casual and banquet
dining styles, proper food and beverage service, basic cooking techniques,
current health codes and liquor laws. Must be willing to learn the skill
set of back of house employees.
- Should be well spoken, have a can do
attitude, be a quick learner and with hands on accountability.
- Ability to work as a part of a team.
- Ability to understand verbal directions, menu details, labels
on chemicals, and other workplace safety signage.
- Active listening and observation skills.
- Ability to work under pressure and deal with deadlines, and stressful
situations during busy periods.
ABILITIES REQUIRED:
- Frequent walking, bending, balancing, stooping, reaching,
pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven
outdoor surfaces, move and arrange chairs, tables, and banquet equipment.
- Occasional stair climbing.
- Working in varying temperatures and conditions both indoors
and out.
- Frequent hand-washing.
- Hazards include, but are not limited to lifting injuries, stress,
slips, and tripping.
DISCLAIMER
The above statements are intended to describe
the general nature and level of work being performed by people assigned to this
classification. They are not to be
construed as an exhaustive list of all responsibilities, duties, and skills
required or personnel so classified. All
persons may be required to perform duties outside of their normal responsibilities
from time to time, as needed.