Job Summary: The Director of Food & Beverage oversees all functions and activities related to the operation processes of the Tahoe Mountain Club F&B outlets while working with other managers in planning, directing, and coordinating restaurant operations. The Director of Food & Beverage is responsible for designing, maintaining and controlling processes that support the day-to-day operation. The Director of Food & Beverage is responsible for supporting the day-to-day operations of all F&B outlets and Events.
Job Tasks (Duties):
Vision and Strategy
- Oversees Club operations for all F&B outlets on a daily basis, both in the service front as well as the back of the house, including Schaffer’s Camp, Bearfoot, Alpine Club, Terrace, PJ’s, and The Timbers.
- Prepares facilities for seasonal openings/closures.
- Leads employees with passion, dedication, productivity, and core values as well as instilling a sense of achievement, cooperation, creativity, and safety.
- Supports all co-workers and fellow managers (Back and Front of the house) and treats them with dignity and respect.
- Supports the team to reach common goals.
- Develops and/or assists with implanting and maintaining policies and procedures for all TMC F&B venues.
- Attends management and staff meetings as scheduled.
- Assists in developing all menus.
- Helps develop high-quality and profitable wine lists, bottle/glass wine sales, beer sales, liquor sales, and all other beverages.
Finance and Business Operations
- Functions as an administrative link between TMC restaurants.
- Monitors the general operating budget for the F&B department and recommends corrective procedures as necessary to help ensure that budget goals are attained.
- Develops and administers the departmental budget. Makes budget recommendations for short and long-term planning needs.
- Maintains regular accounting procedures for all expenditures.
- Responsible for the proper accounting and reconciliation of the Point of Sale systems and revenues.
- Assures that all standard operating procedures are current and consistently utilized.
- Undertakes special projects as requested by the General Manager.
- Assumes responsibility of manager on duty (MOD) when necessary.
Purchasing
- Makes recommendations for purchases and contracts with vendors for restaurant products and supplies
- Monitors purchasing and receiving procedures to ensure proper quantity, quality, and price for all purchases.
- Manages physical inventory verification and provides updated information to the accounting department.
Health & Safety
- Follows all company and safety and security policies and procedures.
- Monitors safety conditions and employee conformance with safety procedures; updates emergency plans and procedures and assures that effective training for these programs is conducted in all F&B venues.
- Monitors Health Code compliance and takes action to bring deficiencies to code.
- Participates in on-going facility inspections throughout the Club to assure that cleanliness, sanitation, safety, energy management, preventive maintenance and other standards are consistently met.
- Reports any maintenance problems, safety hazards, accidents, or injuries to the appropriate department.
Facilities Maintenance
- Arranges, coordinates, contracts and schedules appointments for equipment preventative and corrective maintenance and repair.
- Coordinates grounds and building maintenance for all F&B outlets, including snow removal where applicable.
Staff Management
- Monitors labor: evaluates scheduled and actual labor hours and costs.
- Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.
- Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverage.
- Counsels with other managers and employees about employee grievances and complaints; directs problem correction where possible.
- Monitors employee dress codes according to policies and procedures.
- Plans professional development and training activities for subordinate staff.
- Audits and approves bi-weekly payroll.
Service Standards:
- Ensures that all TMC service standards are met in order to meet and exceed Member and Guest expectations.
- Areas of focus on to include proper reservation systems, guest interaction, on a regular basis and establishing quality control guidelines in all areas.
- Provide immediate and timely service to all members and guests according to Club service standards.
- Aid in addressing and resolving member and guest comments.
Events and Banquets
- Collaborate with other departments to plan and execute special events, banquets, and private functions.
- Ensuring smooth operations and exceptional service during these events.
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