Manager, Food & Beverage

Pay: $59000 per year - $64000 per year

The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager’s key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers.

Essential Daily Duties & Responsibilities:

• As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions.
• Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook.
• Ensures compliance of Pack Member participation training courses in Great Wolf University.
• Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction.
• Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards.
• Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets.
• Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols.
• Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste.
• Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits.
• Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities.
• Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels.
• Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.
• Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved.
• Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections.

Basic Qualifications & Skills:

• High School diploma or equivalent experience
• Minimum of 1+ years leadership experience in Food & Beverage, organizing a team for optimal customer service
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed
• Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement
• Demonstrated experience leading teams to achieve/exceed goals
• Strong attention to detail and time management skills
• Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette
• Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS)
• Successful completion of criminal background check and drug screen
• Highly proficient with food safety and sanitation practices, rules and regulations

Desired Qualifications & Traits:

• Bachelor’s degree in hospitality, business, or related field
• Preferably 2 years in a similar role
• Manager-level certification from nationally accredited food safety training program
• Manager-level certification from nationally accredited alcohol awareness & safety training program
• Effective communication and ability to resolve conflict; Proven teamwork
• Training and/or experience with hands-on kitchen and bar equipment maintenance
• Prior management experience in hotel/resort industry
• Strong analytical skills - Understand and react appropriately to key business indicators
• Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans)

Physical Requirements:

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)