Activities/Food & Beverage Manager

Job Summary

Leads and directs Food and Beverage and Activities teams, to include all culinary, beverage and activities operations. Oversees guest and associate satisfaction, maintains brand standards. Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant. Develops and implements business plans for Food and Beverage and Activites. Meets or exceeds departmental financial goals.

CANDIDATE PROFILE

• High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activites or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.

Core Work Activities

• Leading Food and Beverage / Activities Team
  Manages and supervises all day-to-day operations.
  Understands associate positions well enough to perform duties in associates' absence.
  Utilizes interpersonal and communication skills to lead, influence, and encourage others;
  advocates sound financial/business decision making;
  demonstrates honesty/integrity;
  leads by example.

• Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
  Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
  Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.

• Provides excellent customer service to all guests and associates.
  Responds to and handles guest problems and complaints effectively.
  Empowers associates to provide excellent customer service.
  Ensures associates understand service expectations and parameters.
  Observes service behaviors of associates and provides feedback to individuals;
  continuously strives to improve service performance.
  Reviews comment cards and guest satisfaction results with associates.

• Conducting Human Resources Activities
  Participates in interviewing and hiring of team members with the appropriate skills.
  Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
  Communicates performance expectations in accordance with job descriptions for each position.
  Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
  Ensures associates understand Company, Resort and Departmental expectations and parameters.
  Ensures associates are cross-trained to support successful daily operations.
  Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
  Schedules associates to business demands and tracks associate time and attendance.
  Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
  Observes service behaviors of associates and provides feedback to individuals.
  Ensures associate recognition is taking place on all shifts.
  Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
  Participates in associate progressive discipline procedures.
  Reviews associate satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
  Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
  Analyzes information and evaluates results to choose the best solutions and solve problems.
  Ensures effective departmental communication and information systems through logs, department meetings and property meetings.

Management Competencies

• Leadership
  Adaptability - Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
  Communication - Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
  Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
  Leading Through Vision and Values: Leading through vision and values.
  Problem Solving and Decision Making - Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.

• Professional Demeanor
  Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.

• Planning and Organizing
  Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.

Managing Execution

• Building and Contributing to Teams
  Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
  Driving for Results - Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.

• Building Relationships
  Coworker Relationships - Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
  Customer Relationships - Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
  Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.

Generating Talent and Organizational Capability

• Talent Management
  Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Business Acumen

• Understanding and utilizing business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.

Technical Acumen

• Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.

Basic Cookery

• Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.

Cleaning the Kitchen

• The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.

Cooking

• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).

Emergency Procedures

• Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.

Food and Beverage Sanitation

• Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.

Food Handling

• Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.

Food Storage and Rotation

• Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.

Kitchen Maintenance

• Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.

Kitchen Tools and Equipment

• The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slice, etc.).