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Position Summary:

Responsible for the Food and Beverage operation of Indian Springs Resort. This position oversees and manages the day-to-day business with the goal to achieve customer satisfaction, high quality of food and service while meeting/exceeding financial goals. Position is responsible for the overall employee management for front and back of the house, including several managers for front of house and an executive chef, chef de cuisine and sous chefs in back of house. Develops and recommends the budget, marketing plans, business goals and manages within those approved plans.

The areas of responsibility/management include:

Restaurant and Bar, Banquet/Catering Operations, Pool Café', LP Café' and development of new concepts. Participates as member of the Resort key management and participates in the MOD duties. To support Indian Springs Resort's Service Driven Culture which is recognized by our guest and locals. Excellent Service Culture is important in all areas of our business from our employees, guests, owners and community.

Primary Duties and Responsibilities:

Manage the Restaurant, Outlets, and Catering Operation. Manage the implementation of menus, package deals, F&B programming, displays, decorations and presentations within Indian Springs Resort's guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the creative process in the operations to develop unique solutions. Possess advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management. Ability to study, analyze and interpret complex activities. Design and implement comprehensive training programs for all F&B positions Be passionate about food, quality of the dining experience and fairness of price. Be visible during key hours of operations in the Restaurant. Manage the day-to-day human resource functions within the department. Direct and oversee recruitment and development of employees; hire, train, coach and counsel, performance and salary reviews, resolve conflict through fair treatment, discipline and terminate, as appropriate. Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all Indian Springs F&B standards to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations. Execute and promote accident prevention programs to minimize liabilities and related expenses. Perform special projects and other responsibilities as assigned.

Strategic and Specific Skills:

Skilled in all facets of general business or area of specialty. Highly capable with current practices and looks ahead at opportunities to utilize new products, consumer trends, changes in the marketplace, and technology edge. Reflects on vast experience to determine numerous future possibilities. Clear and competent leadership skills by owning the day-to-day operational activities. Familiarity with restaurant POS and report writing. Competent writing and verbal language skills to effectively communicate with staff, management and guests. Natural instincts and insight for finding the best solution to unclear issues and problems. Finds creative solutions to problems. Demonstrates a natural service disposition and engagement with guests, employees and ownership. Highly strategic in perspective and decision-making. Excellent conflict mediation, resolution, and negotiation skills, able to form consensus and agreement when presented with differing or competing positions, quickly and directly addresses operational and employee challenges in a fair, firm, and consistent manner. Ability to maintain positivity through challenging circumstances. Consistently driven to accomplish and exceed goals, able to create sense of urgency when needed. Effectively navigates through organizational systems, structures, and people to accomplish goals. Demonstrates care for guests and employees, desire to understand others, creates confidence and trust with others, is viewed by others as honest and direct, able to create an environment where employees thrive and actively seek approval of the manager, actively seeks input and collaboration from team to create goals and buy in, builds high performing teams, compels teams to embrace a shared vision for success.

Physical Requirements:

Physical requirements in order to assist in the restaurant and catering operation during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Ability to lift (up to 50 lbs), bend, stretch, sit and walk for full shifts.

Experience and Education Required:

Four to five years of experience in a similar position. A four-year college degree is highly preferred.

Schedule:

This position is expected to work 50 hours+ per week with strong floor presence during key dining hours on Friday and Saturday evenings. Position is part of the MOD program.

Note:

Responsibilities are not limited to the above list. Items may be added or changed from time to time. This position may be asked to assist in another area if management deems necessary.

Job Type:

Full-time Pay:

$145,000.00 - $150,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off

Work Location:

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Indian Springs Calistoga is a unique property with a beautiful natural setting and a strong sense of place in Calistoga. We're looking for a Director of Food & Beverage who shares that same sense of passion and purpose: someone who is genuinely enthusiastic about all things F&B, is committed to creating exceptional experiences for our guests, and leads with energy, care, and intention. Most importantly, we're seeking a strong mentor and coach who knows how to inspire their team while also setting clear expectations, holding people accountable, and creating a culture where everyone can thrive.

•

Position Summary:

The areas of responsibility/management include:

Primary Duties and Responsibilities:

Strategic and Specific Skills:

Physical Requirements:

Experience and Education Required:

Four to five years of experience in a similar position. A four-year college degree is highly preferred.

Schedule:

This position is expected to work 50 hours+ per week with strong floor presence during key dining hours on Friday and Saturday evenings. Position is part of the MOD program.

Note:

Responsibilities are not limited to the above list. Items may be added or changed from time to time. This position may be asked to assist in another area if management deems necessary.

Job Type:

Full-time Pay:

$145,000.00 - $150,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off

Work Location:

In person

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Find & Apply For Restaurant / Food Service Supervisor Jobs in Calistoga, California

Food & Beverage Director