Director of Lodge Restaurants

Responsibilities

• Maintains a commitment to customer service and guest satisfaction
• Manages and provides leadership to the lodge F&B team
• Prepares forecasts and reports and assists in the development of the food & beverage budget
• Oversees the development and execution of new promotions, events, etc.
• Collaborates with the culinary team to develop new food menus responsive of the local market
• Makes recommendations for china, linens, etc.
• Maintains strong knowledge of hospitality trends, especially in food & beverage
• Maintains the outlets’ systems and equipment to ensure their optimum performance
• Develops and implements controls for expense management
• Implements strategies to continually improve revenues
• Leads budget and forecast process for the Lodge F&B team
• Maintains Revinate scores, shares with team and ensures service standards are met
• Provides prompt follow-up to all guest concerns
• Works with People Services to recruit and hire staff
• Completes all proper new hire and termination paperwork
• Maintains a safe and pleasant work environment
• Manages lodge F&B storage
• Works closely with the F&B buyer to ensure proper cost control and quality product
• Works with Lodge contract cleaners to ensure proper cleaning and sanitation of facilities
• Works with Starbucks corporate team on licensee compliance
• Recommends discipline and/or termination when appropriate of team members
• Takes a proactive approach to coaching and counseling
• Attends appropriate resort, division and department meetings
• Solves guest issues promptly and with great care and effectiveness
• Offers warm and sincere welcome/farewell for all guests of Sunriver Resort including use of guest name & good eye contact with each guest
• Maintains an up-to-date working knowledge of all resort amenities as well as any special events
• Interacts with resort staff in a professional manner, assisting other departments with necessary information
• Maintains a professional demeanor and attitude

Qualifications

• Two or four year degree in field of choice preferred
• At least five years fine dining food and beverage management experience required
• Prior culinary management experience preferred
• Prior Four or Five Diamond experience preferred