To assist Food and Beverage Director in all aspects of managing a food and beverage lodge. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests. This may best be achieved by specific understanding and implementation of operations plan.
Knowledge of high volume food production and preparation techniques.
Ability to link scheduling of employees to guest flow and expected business levels.
Maintains high quality operation by monitoring employees' job productivity, training, and scheduling.
Complete job performance evaluations by observing employees' daily job performance.
Provide guest service to guests by directing staff in meeting quality standards for food handling and preparation, safety and sanitation.
May assist F&B Director in preparation of budgets. Monitor sales, payroll, and expenses. Perform monthly inventory audits.
Assists with preparation of menu planning including a variety of functions.
Responsible for inventory, product usage, proper storage and moving product to appropriate locations.
Maintain daily cleanliness or the front and back of the food area. Deep clean kitchen and food area as scheduled.
Contribute to team effort by participating in Job Sharing, assuming responsibility for the cleanliness of the resort and safety of guests and employees; participating in safety meetings; accepting diverse assignments; maintain a positive and friendly attitude and demeanor in all internal and external interactions.
Meet service level objectives and department goals as set forth by immediate manager and Operations Plan.
Manager’s schedule is subject to change due to operations/events schedule.
Preferably, a two year certificate from college or technical school or up to three years related experience and/or training; or equivalent combination of education and experience. General knowledge of Word and Excel.
Certificate in Food Safety, SERVSAF, and TEAM or equivalent required or willing to obtain through Loon.