Essential Duties & Responsibilities:
- Work in conjunction with the Executive Chef to oversee the training and scheduling of all staff.
- Create and professionalize operational standards and checklists for all positions.
- Create and maintain an executable and profitable Food and Beverage program aboard our tour vessels.
- Maintain a proficient inventory of alcoholic beverages and premade cocktails for the tour vessels.
- Creating a revenue stream with ROI and setting us positively apart from the competition.
- Monitor quality and efficiency of tour operation and review crew performance on a weekly basis; report audits to the Food and Beverage Director.
- Conduct daily pre-service and post-service meetings with crew; maintain morale and execute company programs of progressive discipline and problem resolution.
- Document all personnel issues and route copies to the corporate human resource team in Sitka.
- Advise and monitor the assistant Lodge Manager to delegate specific duties while on-site at the lodge.
- Order and manage all provisions and inventory for the F&B department and coordinate with the supply coordinator for beverage needs.
- Create a schedule and coordinate with the operations team for daily transport by vessel to the lodge.
- Create and execute cleaning and inventory SOPs for all storage areas on the BIMA and at the lodge.
- Oversee maintenance of all on-site equipment and machinery
- Keep all permits and certificates current.
- Work closely with the Director of Retail to source and merchandise all locally-made products in the lodge gift shop.
- Maintain a constructive relationship with the Administrative Coordinator regarding point-of-sale electronic devices, retail sales, and daily reconciliations.
- Interact professionally with the entire shore management team, vessel crew members, and various vendors.
- You will also be responsible for the development, training, and disciplinary process of staff members.
- Work harmoniously and professionally with co-workers and supervisors.
- Prioritize, identify, and coordinate projects to be completed during the winter months. Prepare work orders and provide updates/reports to corporate.
- Aid crew in enhancing guest experience including performing excellent service recovery when necessary.
- Seek and initiate methods to improve Allen Marine’s profitability at this venue.
- Other duties as assigned.
Minimum Qualifications:
- Minimum two years of management experience in a restaurant, tourism, or hospitality industry
- Maintain current TAPS, Alaska Food Handlers, and CPR/FA certifications.
- Computer literate with Excel & Microsoft Word.
- Always present a professional and friendly attitude to guests and crew.
- Valid US driver’s license and a clean driving record.
- Must be drug-free – test for cause.
Preferred Qualifications:
- Serve Safe Certified.
- Strong background in both front and back of house operations.
Traits and Characteristics:
- Excellent communication skills and a team-player attitude.
- Ability to work unsupervised while demonstrating leadership skills in a team environment.
- Great foresight and problem-solving skills.
- Must be honest, courteous, and reliable and maintain a clean, well-groomed appearance.
Work Environment:
Physical Demands:
Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces crossing from vessel to vessel.