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United States Pay:

$80168.40•$80168.40 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.\nAssists 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.\nActively 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.\nEnsures compliance of Pack Member participation training courses in Great Wolf University.\nSupports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction.\nPartners 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.\nAssists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets.\nPartners 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.\nAssists 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.\nEnsures 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.\nWorks with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities.\nMonitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels.\nParticipates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.\nConducts 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.\nEnsures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections.

Basic Qualifications & Skills:

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

Desired Qualifications & Traits:

Bachelor's degree in hospitality, business, or related field\nPreferably 2 years in a similar role\nManager-level certification from nationally accredited food safety training program\nManager-level certification from nationally accredited alcohol awareness & safety training program\nEffective communication and ability to resolve conflict; Proven teamwork\nTraining and/or experience with hands-on kitchen and bar equipment maintenance\nPrior management experience in hotel/resort industry\nStrong analytical skills•Understand and react appropriately to key business indicators\nPrior 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.\nAble to bend, stretch, and twist\nAble to stand for long periods of time

Estimated Salary Range:

$80168.40•$80168.40 annual base salary An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf's total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks. This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status. 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Find & Apply For Restaurant / Food Service Manager Jobs in Grand Mound, Washington

Manager, Food & Beverage