Food And Beverage Manager

Lone Mountain Ranch (LMR), situated on 148 acres in beautiful Big Sky, Montana, was first homesteaded in 1915 and has long been recognized as one of the premier guest ranch resorts in the country. The property consists of 30 rooms located within 24 unique cabins as well as the Horn & Cantle Restaurant and Saloon, the Ranch Hall, the Outpost, equestrian facilities, event venues and meeting spaces. A National Geographic Unique Lodge of the World, LMR is listed on the National Registry of the Historic Places, a member of the Dude Rancher’s Association, and once voted the #1 Nordic Ski Resort in North America by Cross Country Skier Magazine, LMR offers authentic luxury accommodations, genuine Montana cuisine, exceptional service, and a stunning array of outdoor recreational pursuits. Combine these attributes with proximity to Yellowstone National Park, Big Sky Resort, as well as Bozeman Airport, and we believe the LMR guest experience is unlike any other in the American West.

LMR Vision: Lone Mountain Ranch is a destination where guests disconnect from the world, while connecting with others through unforgettable adventures in a natural setting. Moments are crafted through discovery, exceptional people, fun activities, and a breathtaking environment.

Position Summary: The F&B Manager is to manage; growth, profitability, safety, quality, training and operations of the Horn & Cantle Restaurant and Saloon. The F&B Manager has the primary responsibility to consistently deliver a superior guest experience, maintain a high staff morale, provide supervision and direction to the Horn & Cantle team, while meeting or exceeding all service standards.

Position Qualifications: : To perform this job successfully, the F&B Manager must be able to perform each essential duty and responsibility in a safe and satisfactory manner, must be punctual and have a good attendance record and have reliable means of transportation to work. 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.

• Absent extraordinary prior on-the-job experience, the Food & Beverage Manager position requires a Minimum of 3 years of management experience in an upscale restaurant environment.
• Requires an occupationally significant combination of vocational education, apprentice training, on-the-job training, and essential experience in less responsible group sales and event management positions.
• Clear knowledge of the local area, including tourist destinations and of-the-moment options.
• Must have observational skills which demonstrate an ability to anticipate the needs of guests and team members alike.
• Superior leadership and guest service skills.
• Ability to read and interpret documents in English such as safety rules, operating and maintenance instructions, and procedure manuals, newspapers, periodicals, journals, and manuals.
• Ability to write routine reports, correspondence, business letters, summaries, and reports in English using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style.
• Ability to speak effectively in English before groups such as customers or employees.
• A strong understanding of P&L statements and the ability to react with impactful strategies
• Sufficient computer skills that will allow them to be able to use, in a proficient manner, all Company-issued software programs implemented at the hotel, including but not limited to the following: Microsoft Word, Microsoft Excel, Yield Management Systems programs, ALICE, Property Management System (PMS) programs, Daily Revenue System (DRS) programs, Central Reservation System programs, Payroll programs, Company-issued internet browser programs and Company-issued electronic mail programs NOTE: Company-issued software programs may be changed from time to time; the General Manager is required to learn the new programs and upgrades as soon as practicable after such items are provided to the hotel.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Mathematical skills to interpret financial information and prepare budgets.
• Ability to read and interpret business records and statistical reports.
• Ability to make business decisions based on production reports and similar facts, personal experience, and opinions, and in the best interest of the Company.
• Ability to troubleshoot and problem solve quickly.

Position Duties include, but not limited to:

• Oversee and supervise the welcoming of guests, acting as host when necessary.
• Develop and maintain positive customer relationships, processing complaints and responding to customers needs.
• Provide leadership and supervision to staff ensuring a high quality of performance.
• Recruit, train, manage and maintain performance standards for Horn & Cantle Front of the House team.
• Ensure all employees are provided clear and concise work instructions, and that all Managers and Supervisors understand performance requirements.
• Continuously evaluate front of the house staff performance with recommendations to improve guest experience and further efficiencies.
• Ensure service standards are communicated to team and followed daily.
• Ensure all dining experiences are reflective of the goals outlined by Management.
• Develop and implement SOPs (with training) as needed to continuously improve performance and achieve new levels of guest satisfaction.
• Prepare and forecast budgets with a focus on increasing topline revenue balanced by efficient cost controls.
• Promote customer relations and successfully resolve all party’s complaints or claims to their maximum satisfaction.
• Ensure that all information is recorded in POS system, OpenTable, and all PMS software utilized to maximum potential.
• Manage the liquor, beer, wine, china, glassware, and Horn & Cantle supply inventories.
• Manage budget, coding, and approving invoices in a timely manner, reviewing performance to budget monthly with Executive Chef, AGM, and Director of Finance/HR.
• Submit all required reports and paperwork; including, but not limited to, timecard and invoice approval, and ensure employees compliance with same in a timely and accurate manner.
• Proactively finding cost savings in budget and adjusting budget as necessary for variances so expenses come in at or below budgeted.
• Manage and develop relationships with vendors, including setting expectations with vendors, processing vendor invoices promptly and ensuring the best value available (best price for the service or product supplied).
• Liaison with the Executive Chef, Food & Beverage Director, AGM, General Manager, and Human Resources to maintain the agreed upon direction to preserve a high staff morale, achieve higher levels of productivity, greater efficiencies, and improved cost controls.
• Attend and participate in all Lone Mountain Ranch management meetings as requested by AGM and GM.
• Conduct weekly meetings with the Executive Chef, Food & Beverage Director, AGM and Human Resources providing updates, including schedule changes, complaints, risk management concerns and incidents.
• Develop and maintain good working relationships with local community and all concierge services and community businesses.
• Coordinate with all departments at Lone Mountain Ranch to achieve highest levels of guest service and staff morale.
• Ensure that the dining room, saloon, FF&E and all equipment is thoroughly cleaned on a regular schedule.
• Coordinate with the AGM and Events Manager to execute conference, group and event setup in a timely and professional manner fulfilling as outlined by BEO, with all necessary accessories, displays, any required equipment and banquet arrangements.
• Work in coordination with all team members to provide 100% coverage of internal and external phone and email communications during business hours.
• Ensure all OSHA and safety standards and requirements are met and maintained.
• Encourage guest reviews on social media and respond to reviews on social media.
• Approach challenges with a proactive and solutions-based approach.
• Develop management backup for areas of responsibility in case of absence.
• Assist with the handling of all pre and post VIP/repeat guest requests and follow up.
• Develop and conduct weekly quality assurance audits for all departments and share with Leadership.
• Partner with Sales/Event/Reservations to assist with groups, VIPS, and coordination of all special requests (i.e., deliveries, transportation, restaurant reservations, activity bookings, floral deliveries, etc.)
• Complete a 7 Day VIP report weekly to share with Leadership.
• Read and respond to all reviews; share feedback at Leadership meeting.
• Responsible for all activity equipment inventory; including maintaining inventory, and ordering.
• Actively participate in training and development programs and maximizing opportunities for self-development
• Attend weekly Leadership meeting, share headlines, and discuss issues to be resolved as a team.
• Manage and turn in paperwork in a timely manner; timecard approvals, invoices and receipts, performance reviews, staffing recommendations, policy acknowledgements, etc.
• Understands the government regulations affecting all operations, ensuring hotel is operated in compliance with all applicable laws, ordinances, regulations, and requirements of any federal, state, or municipal authority.
• Deals with the public, customers, employees, community member and government officials with tact and courtesy, fostering positive relationships and maintaining an appropriate level of community public affairs involvement
• Ensure full compliance to Company’s operating controls, SOP’s, policies, procedures, and service standards.
• Work with the Human Resource Director to establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labor regulations.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 75 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Work Environment:

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.

• 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.
  • Must be able to work effectively in a stressful environment, communicate well with others, effectively deal with guests, and accept constructive criticism from supervisors.
  • Must be able to change activity frequently and cope with interruptions.
  • Must be able to work when needed which may include nights, weekends, and holidays.
  • Seasonal employees are hired to work for a pre-determined period of less than 12 months. At the end of the temporary period, employment is terminated. If a seasonal employee wishes to be considered for employment following termination, they may reapply but, if hired, they are considered a new employee for all purposes.