You are viewing a preview of this job. Log in or register to view more details about this job.
Email

Food and Beverage Manager: 

The Pub Restaurant is a seasonally operated business from March to October each year.  We are open for breakfast, lunch, and dinner, and attracts locals and out-of-town visitors alike. The restaurant offers specialty burgers, stone hearth fired pizza, signature steaks, traditional entrees, locally caught lake fish and a full-service bar featuring a lineup of local craft brews. 

The hotel’s Banquet facilities include The Light Keepers Lodge Great Room attached to the Light Keepers Lodge Hotel with 6 rooms, many with lake views. We offer a variety of catering options and impeccable service.

Job Summary:

The Food and Beverage Manager is responsible for overseeing all aspects of our Restaurant operations, achieving budgeted revenues and expenses in order to maximize profitability, managing all areas of restaurant and events, creating a positive team environment and placing a strong focus on attaining optimal guest satisfaction.

Essential Responsibilities:

  • Leads, mentors, and inspires a diverse team of managers and associates. Directly supervises the restaurant and banquet and indirectly supervises (in cooperation with department managers) our team of front-line staff.
  • Manages the department in compliance with established hotel and department policies and procedures; applicable local, state, and federal laws and regulations.
  • Ensures consistent delivery of high-quality food and service across all outlets, putting a strong focus on guest satisfaction.
  • Monitors budgeted revenues and expenses, working to maximize department profitability. Participates in preparation of the annual budget.
  • Works in cooperation with the Hotel General Manager and the Sales team to develop and execute promotional initiatives to drive traffic and increase revenue.
  • Collaborates with the Executive Chef on menu development to create attractive and delicious food and beverage offerings that align with market trends, guest preferences, and cost management goals.
  • Collaborates with other departments to ensure clear communication regarding hotel and community events that impact the outlets.
  • Inventories and requisitions required restaurant and banquet supplies.
  • Plans and conducts department meetings, focused training, and special projects.
  • Ensures restaurants and banquets are appropriately staffed, in order to ensure seamless operations and ultimate guest satisfaction. Will assist with covering shifts or roles in the outlets or banquet department as necessary to meet this goal.
  • Assists with recruiting, hiring, and training associates.
  • Training and leading a team of J1 Visa international students to help continue their education and provide them with a positive cultural experience. 
  • Creates and fosters a culture of excellence, teamwork, and professional growth throughout the department.

Candidate Requirements:

  • A high school diploma or equivalent is required.
  • Strong understanding of restaurant and banquet operations is preferred.
  • Related management or supervisory experience is preferred, including responsibility for multiple direct reports.
  • Highly effective interpersonal, communication, and leadership skills.
  • Outstanding attention to detail, organization, and problem-solving skills.
  • Proficiency with Windows/Microsoft Office applications and POS systems, and the ability to learn other hotel/restaurant computer systems and software.
  • Must have a valid driver’s license and meet company standards regarding driving for business-related purposes.
  • Ability to work a flexible schedule according to business demands.