Director of Food & Beverage

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Snowbasin Ski Resort
  • Post Date: October 26, 2022
  • Applications 0
  • Views 89
Job Overview

Snowbasin Resort believes that people are at the center of everything we do, from caring for our employees and guests, to serving the communities where we live. We are committed to promoting equality, diversity and inclusion in hiring, training, and career advancement.  Building a community that is respectful and kind towards one another is who we are.

 

SUMMARY

This is a senior leadership position that will oversee multiple outlets. The Director of Food & Beverage will lead and motivate teams to include senior managers for operational excellence in the areas of a la carte dining, banquet operations, on-mountain dining, special events, culinary and beverage operations.  The ideal candidate will have experience with multi-unit and high-volume operations. The Director of F&B will be responsible for directing and maintaining the standards of food and beverage quality and ensuring the highest levels of service to maximize profits through outstanding guest experiences. This individual will be responsible for growing F&B revenue and profitability through current systems and processes as well as develop and reposition additional concepts and offerings. This individual will implement effective controls of food, beverage and labor costs that result in achieving the required results of the business.

 

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

 

• In-depth knowledge of all disciplines within the F & B division to include implementation of branding strategy, sourcing, cost controls, regulatory standards & compliance across all outlets.

• Ability to effectively achieve business unit goals and objectives by implementing strategic and operational plans, budgets and best practices; and monitoring and evaluating results.

• Ability to actively influence and drive collaboration with individuals or groups at various levels within and outside of the organization.

• Ability to provide leadership and direction contributing to the success of the organization through engaging, developing and mentoring individuals and teams.

• Excellent organizational skills; be able to function under time constraints and deadlines with attention to detail.

• Professional appearance and demeanor.

• Plan and direct the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.

• Monitor and, when necessary, develop and implement schedules for the operation of all restaurants and bars to achieve a profitable result.

• Participate with the chef and managers in the development of attractive menu designs to attract a customer market.

• Implement effective controls of food, beverage and labor costs and monitor the food and beverage budget to ensure efficient operation and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.

• Assist the departmental managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness and promotions. Maximize food and beverage department profitability.

• Develop, along with assistance from department heads, operating tools necessary and incidental to modern management principles such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

• Lead the F&B management staff to foster a collaborative and results driven team who seek excellence in all product and service provided.

• Monitor the quality of all food & beverage offerings and regularly meet with the Executive Chef and  outlet Chef to discuss how to improve the consistency of items and enhance the menus overall.

• Maintain awareness of food & beverage trends and cultivate creativity among food and beverage team members.

• Prioritize and complete projects assigned to pro-actively improve the department within expected time-lines.

• Responsible for developing margin improvement programs for all food & beverage outlets.

• Oversee compliance of all laws, codes and regulations relating to liquor, food, health regulations and OSHA.Is always an ambassador to the company and the example to the employees both FOH & BOH.

 

 

 

 

RESPONSIBILITIES TO SAFETY:

• Protect the safety of self, co-workers and Snowbasin Resort guests at all times.

• Promptly report any potentially harmful equipment or situations to the immediate supervisor and/or appropriate department(s).

• Report safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures.

• Follow all company and department safety policies and procedures as outlined in the Resort’s Occupational Safety & Health Compliance Manual and department-specific procedures or manuals.

• Lead workshops.  Coach and train – as well as maintain appropriate weekly safety meetings

• Operate equipment in a safe manner that will not lead to injury of yourself or others.

• Drive in accordance with the law and Snowbasin Resort policies.

 

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

Must possess minimum bachelor’s degree or equivalent educational experience.  6+ years of relevant 3 or 4 star Hotel F&B Management experience over multiple outlets.  Ski Resort experience is preferred. Must have basic proficiency of Microsoft Word & Excel software applications. Must possess good knowledge of service, culinary procedures, occupational safety, and food safety.  ServeSafe and Sips and Tips required.

 

LEADERSHIP QUALIFICATIONS

A candidate for this position must have strong existing leadership skills.  Demands can be high during peak periods so working under pressure and strong emotional IQ is necessary. This leader must lead from out-front. Showing their staff how to the the work and jumping in to assist when needed.  Self-awareness is a must knowing that feedback from guests, staff members and the peers is essential to success.  This leader must be self-motivated with an easy going demeanor that attracts talent and a friendliness and supportive demeanor to retain talent.

 

BUSINESS SKILLS

Ability to manage Profit and Loss statements.  Develop budgets and oversee complex and large scale revenue streams. Manage forecasting, capital plans and labor strategies

 

CERTIFICATES, LICENSES, REGISTRATIONS

Must have First aid and ServSafe certifications.  HACCP procedural Training as well.

 

PHYSICAL DEMANDS & WORK ENVIRONMENT

The physical demands and work environment 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 stand for long periods of time.  Associated with the role of Food and beverage Director at a ski resort the employee must have proficient skiing ability to safely get around the mountain and its various outlets.  The employee must regularly lift and/or move up to 50 pounds.

 

While performing the duties of this job, the employee could be exposed to wet and/or humid conditions, steam, fumes or airborne particles, toxic or caustic chemicals, and extreme heat.

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