Job Details

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JOB DESCRIPTION

600/218

This position will direct and oversee all Food and Beverage facets of a multi-unit restaurant operation, purchasing and culinary operations. They will be an integral part of the success of the Food and Beverage department and key member of the Management team. They will have ultimate responsibility in the department for overall engagement of the staff, guest satisfaction and financial performance. This position requires a highly self-motivated individual who can manage with minimal direction and interact with guests at a high-level.

· Manage all day-to-day operations within budgeted guidelines and to the highest standards

· Preserve excellent levels of internal and external customer service. Engagement with the staff.

· Works closely with HR and F&B management team to attract, recruit, train and appraise talent

· Establish targets, schedules, policies and procedures

· Provide two-way communication and nurture an ownership environment with emphasis on motivation and teamwork

· Comply with and hold subordinates accountable for all health and safety regulations

· Prepares and monitors the annual budgets (subject to approval by President/Finance Committee) revenue goals, and expenses as well as generating various business forecasts and plan accordingly

· Monitor market conditions that impact menu offerings, business volume and profitability. Works closely with marketing and executive chef to create and execute promotions.

· Execute inventory controls and identify opportunities to control food costs and other expenses

· Participate with the Executive Chef, F&B Managers, and Catering Mangers in the creation of menus for restaurants and banquets, while incorporating a menu pricing structure that will support the bottom lines

· Evaluate vendor relationships to the benefit of the resort operations

· All other duties and responsibilities as required for the position and by the Resort

 

REQUIRED SKILLS DETAILS

Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to scale recipe servings up and down as needed. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages and volume.

Ability to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day. Ability to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.

Minimum of 5 years related experience in a 4/5 Star/Diamond resort or hotel

Four-year college degree preferred.

Experience in fiscal planning and knowledge of profit and loss reporting

Strong written & verbal communication skills required.

Strong inventory control skills required.

Strong technology skills- including, but not limited to MS Office, MICROS, Open Table, DELPHI, E-Time

Previous responsibility for food purchasing, including negotiating prices highly desirable

Ability to manage change in an organized professional manner

Experience in training and developing employees with limited education and experience

· Proven food and beverage management experience in a multi-unit operation

· Working knowledge of various computer software programs (MS office, restaurant software, Delphi, Micros)

· Ability to spot and resolve problems effectively and efficiently

· Proper delegation and follow through of multiple tasks and projects

· Strong communication and leadership skills

· Up to Date with food and beverage trends/best practices

· Ability to oversee management/ supervisory staff and meet financial targets

· Highly guest oriented and service minded

· Degree in food service/hospitality management or related field

· Additional certifications, community involvement are a plus

Direct management of F&B Operations Managers and Supervisors. Assist F&B Operations Managers in overseeing work of front-of-house employees.

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 frequently exposed to wet and/or humid conditions, and moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles, extreme cold, extreme heat, toxic or caustic chemicals, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

REQUIRED EXPERIENCE


· Minimum of 5-10 years of Management experience in a multi–outlet restaurant operation, preferably in a four Star resort setting

· Previous experience managing a budget in excess of $16 million in revenue in a multi-outlet restaurant operation

· Proven track record in developing, implementing and maintaining consistently superior service standards

· Bachelor’s degree in business administration, hospitality management, or related field

· Proven leadership skills and outstanding revenue generating abilities

Valid Driver's License

ServSafe Certification

TIPS Certification
 
Other industry related certifications are preferred

LOCATION, POSITION TYPE AND SALARY DETAILS


The Sea Pines Resort

Hilton Head Island, SC

Full-time/Regular

Salary; Commensurate based on experience