CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Cloudland is a mountaintop resort in Georgia, offering a unique and inspirational setting just waiting to be discovered. A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level atop iconic Lookout Mountain and part of the McLemore Resort. Conveniently located near Chattanooga, TN and several other major metropolitan areas, Cloudland appeals anyone seeking a romantic getaway, a golf resort, a flawlessly executed meeting/event, or a family vacation. Come see what sets us apart from the pack! 245 guest rooms & suites, many with stunning mountain & valley views 25,000+ sq ft of flexible indoor & outdoor event space Exclusive access to two, 18-hole championship golf courses Multiple dining & culinary experiences Cliffside outdoor pool & bar Full-service spa Website: NOW HIRING Position: Restaurant Chef - Croft - 3-meal Restaurant Reports To: Executive Chef -Director of Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Mar 28, 2024
Full time
CLOUDLAND LOOKOUT MOUNTAIN A CURIO COLLECTION HOTEL Cloudland is a mountaintop resort in Georgia, offering a unique and inspirational setting just waiting to be discovered. A Curio Collection by Hilton hotel, Cloudland is perched at over 2,000 feet above sea level atop iconic Lookout Mountain and part of the McLemore Resort. Conveniently located near Chattanooga, TN and several other major metropolitan areas, Cloudland appeals anyone seeking a romantic getaway, a golf resort, a flawlessly executed meeting/event, or a family vacation. Come see what sets us apart from the pack! 245 guest rooms & suites, many with stunning mountain & valley views 25,000+ sq ft of flexible indoor & outdoor event space Exclusive access to two, 18-hole championship golf courses Multiple dining & culinary experiences Cliffside outdoor pool & bar Full-service spa Website: NOW HIRING Position: Restaurant Chef - Croft - 3-meal Restaurant Reports To: Executive Chef -Director of Food & Beverage COMPANY OVERVIEW: Valor Hospitality is a leading hotel management company that is a trend setter in the hospitality market. The company is recognized by owners, investors, developers, and guests as an innovative partner to drive revenue and increase profits. We believe that the highest form of compliment is respect for each associate, both as an individual and as a valued part of our organization. We will do our best to encourage communication, and we will listen with an open mind to new ideas. Furthermore, we are dedicated to implementing those ideas, which will result in a higher level of productivity and professionalism. In addition, we are committed to you, and your career advancement and we will provide you the opportunity to be successful. POSITION PROFILE: Charged with the duty of overseeing all the culinary operations for the food and beverage outlets. Direct the operation of the kitchen(s), including food preparation and quality, physical maintenance, and inventory functions, to ensure hotel quality standards and revenue goals are met and food and supply costs are controlled. ESSENTIAL JOB FUNCTION: Administer culinary human resource objectives to recruit, select, orient, train, assign, schedule, mentor, coach, counsel, and discipline associates; communicate job expectations, job duties and job responsibilities; plan, monitor, appraise, and review job contributions; provide regular feedback to help manage conflict and improve team member performance, review compensation actions; enforce policies and procedures. Meet culinary financial objectives by forecasting requirements; prepare an annual budget; schedule expenditures; analyzing variances; initiate corrective actions. Plan menus; estimate food costs and culinary profits; adjust and revise menus. Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; supervise the maintenance of kitchen equipment to protect the assets, to secure revenues and comply with legal regulations and ensure quality service. Educate and train team members in compliance with brand standards, service behaviors, and governmental regulations. Ensure staff has the tools, training, and equipment to carry out job duties. Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events. Investigate, resolve, respond to guest needs, inquires, comments and/or problems to ensure a quality experience and enhance future sales prospects. Solicit guest feedback to improve food and presentation quality. Develop menu design and concepts for all food & beverage outlets and catering events. Monitor competitor and industry trends. Maintain procedures to ensure the security and proper storage of food and beverage products, inventory and equipment. Replenish supplies in a timely manner and minimize waste and pilferage. Ensure that all menu items are prepared and presented according to established recipes and brand standards. Develop and implement menus and back-up (use records, production lists, pars, training, etc ) within industry guidelines to continually improve revenues and profit margins while maintaining quality. Ensure that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis. Perform Manager-on-Duty functions and shifts as assigned. DESIRED SKILLS AND QUALIFICATIONS: Education: Two to four-year college degree or equivalent education/experience. Experience: Minimum 5 years' experience in a culinary leadership role or related position. Hotel experience preferred. Skills and Abilities: Ability to perform critical analysis and manage a wide range of information. Requires advanced knowledge of business and management principles and practices involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources. Possess excellent oral, written and presentation skills. Ability to delegate, manage manpower and organize complex projects and establishes priorities consistent with department/hotel objectives. Listen effectively. Operate department within the guidelines of the Foundation Document. Communicate to both, guests and fellow associates, professionally and positively. BENEFITS PACKAGE Competitive Salary Daily Pay! Team Member Hotel Discount Program Uniforms Provided for most positions Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options Paid PTO beginning after ninety (90) days of employment 401k with employer match Team Member Awards and Recognition programs throughout the year Food and Beverage Discounts Tuition Reimbursement Please visit to learn more about our existing hotels, other exciting job opportunities and our company.
Selective Restaurant Recruiters
Oklahoma City, Oklahoma
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
Mar 18, 2024
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
Selective Restaurant Recruiters
King Of Prussia, Pennsylvania
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
Mar 28, 2024
AWARD WINNING UPSCALE GROWTH CONCEPT! NOW HIRING EXECUTIVE CHEF- SOUS CHEF Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Required Skills Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef Hands-on experience with planning menus and ordering ingredients Knowledge of a wide range of recipes Familiarity with kitchen sanitation and safety regulations Excellent organizational skills Conflict management abilities Ability to manage a team in a fast-paced work environment Flexibility to work during evenings and weekends Certification from a culinary school or degree in Restaurant Management is a plus The company we represent require a "minimum of three years Restaurant Chef/Kitchen Management Experience, Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 125k-175k +Bonus+Car+ 401k GM/MP:100k-125k + 2 Bonus programs + 401k Chef: 75k-100k + bonus + 401k Sous Chef: 60k-70k + bonus + 401k Foh Manager: 60k -75k + bonus + 401k Bar Manager: 55k-65k +bonus + 401k AGM: 65k- 75k + bonus k
Selective Restaurant Recruiters
Pinehurst, North Carolina
AWARD WINNING UPSCALE CASUAL SPORTS BAR GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have the following positions available in your area and Nationwide! DM/RM/RVP: Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 90k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 50k + bonus + 401k AGM'S:Up to 75k + bonus k
Mar 28, 2024
AWARD WINNING UPSCALE CASUAL SPORTS BAR GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! We have the following positions available in your area and Nationwide! DM/RM/RVP: Up to 175k +Bonus+Car+ 401k GM/MP: Up to 120k + 2 Bonus programs + 401k Chef/KM: Up to 90k + bonus + 401k Sous Chef: Up to 65k + bonus + 401k Foh Manager: Up to 65k + bonus + 401k Bar Manager: Up to 50k + bonus + 401k AGM'S:Up to 75k + bonus k
Selective Restaurant Recruiters
Fort Lauderdale, Florida
NEW FAST GROWTH CASUAL DINING RESTAURANT CONCEPT NOW HIRING FOR ALL LEVELS! GM/MP CHEF KM SOUS FRONT OF HOUSE BAR $60K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. EXECUTIVE CHEF/ SENIOR KM, $65K-$75K BASE PLUS BONUS AND BRIGHT FUTURE! KITCHEN MANAGER/SOUS CHEFS, $55K-$65K BASE PLUS BONUS, BENEFITS. RESTAURANT MANAGERS, $55K-$70K PLUS BONUS, VACATION, 401K, INSURANCE. GM Managing Partner up to 100k! plus Ownership buy in CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "CASUAL" POLISHED "UPSCALE" RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL SUCCESSFUL COMPANIES AND CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Benefits: Variety of health / dental related benefits 401 (k) plan Paid vacation after only 6 months Excellent quality of life- 5 day, 50 hour work week Huge growth opportunity in our expanding company
Mar 26, 2024
NEW FAST GROWTH CASUAL DINING RESTAURANT CONCEPT NOW HIRING FOR ALL LEVELS! GM/MP CHEF KM SOUS FRONT OF HOUSE BAR $60K-$100K SALARY PLUS LUCRATIVE BONUS PLAN, INSURANCE, VACATION, 401K. EXECUTIVE CHEF/ SENIOR KM, $65K-$75K BASE PLUS BONUS AND BRIGHT FUTURE! KITCHEN MANAGER/SOUS CHEFS, $55K-$65K BASE PLUS BONUS, BENEFITS. RESTAURANT MANAGERS, $55K-$70K PLUS BONUS, VACATION, 401K, INSURANCE. GM Managing Partner up to 100k! plus Ownership buy in CANDIDATES SHOULD BE PREPARED FOR RAPID "PERFORMANCE BASED" ADVANCEMENT! "CASUAL" POLISHED "UPSCALE" RESTAURANT MANAGEMENT EXPERIENCE PREFERRED About Us SELECTIVE RESTAURANT RECRUITERS CAREER SOLUTIONS FOR RESTAURANT PROFESSIONALS NOW REPRESENTING SEVERAL SUCCESSFUL COMPANIES AND CONCEPTS! QUALIFIED APPLICANTS WILL BE CONTACTED IMMEDIATELY, CONFIDENTIALLY WE OFFER OUR PLACEMENT SERVICES AT NO EXPENSE TO THE CANDIDATE "REQUIREMENTS" A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant or Kitchen Management, Culinary Experience. "DUTIES AND RESPONSIBILITIES" Maintains Guest Satisfaction by Training, Scheduling, and Communicating Job Expectations. Helps Achieve Restaurant Financial Goals by Contributing Information and Recommendations. Benefits: Variety of health / dental related benefits 401 (k) plan Paid vacation after only 6 months Excellent quality of life- 5 day, 50 hour work week Huge growth opportunity in our expanding company
Selective Restaurant Recruiters
Myrtle Beach, South Carolina
AWARD WINNING UPSCALE CASUAL SPORTS BAR CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM $MP$ Executive Chef Sous Chef Foh Manager Bar Mgr Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k Requirements: A Positive Outgoing, Professional "Can Do" Attitude! Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Three plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of three years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured.
Mar 25, 2024
AWARD WINNING UPSCALE CASUAL SPORTS BAR CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM $MP$ Executive Chef Sous Chef Foh Manager Bar Mgr Totally scratch kitchen, extensive wine list. Excellent salary and bonus plan. Great benefits and 401k Requirements: A Positive Outgoing, Professional "Can Do" Attitude! Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Three plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of three years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured.
Selective Restaurant Recruiters
Asheville, North Carolina
AWARD WINNING CASUAL DINNING RESTAURANT COMPANY EXCELLENT SALARY BONUS AND 401K! NOW HIRING - SAME DAY INTERVIEW General Manager/MP Agm Chef Sous Chef Foh Manager Bar Manager Award Winning fast growth upscale dining concept! Totally scratch kitchen, extensive wine list. 20.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a "minimum of three years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities! No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 70k + bonus k
Mar 24, 2024
AWARD WINNING CASUAL DINNING RESTAURANT COMPANY EXCELLENT SALARY BONUS AND 401K! NOW HIRING - SAME DAY INTERVIEW General Manager/MP Agm Chef Sous Chef Foh Manager Bar Manager Award Winning fast growth upscale dining concept! Totally scratch kitchen, extensive wine list. 20.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! The companies we represent require a "minimum of three years Restaurant Management Experience Upscale dining preferred" and offer great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities! No fees for you and confidentiality is assured. We have job postings with local Independent Concepts as well as Regional and National Growth Restaurant Companies in the following sectors: Fine Dining, Upscale, Casual, Sports Bar, Fast Casual and QSR. We have openings in your area and Nationwide! RM/RVP: 100k-150k +Bonus+Car+ 401k GM/MP:75k-100k + 2 Bonus programs + 401k Chef: 65k-80k + bonus + 401k Sous Chef: 50k-65k + bonus + 401k Foh Manager: 50k -65k + bonus + 401k Bar Manager: 45k-55k +bonus + 401k AGM: 55k- 70k + bonus k
Selective Restaurant Recruiters
Huntersville, North Carolina
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
Mar 23, 2024
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Manager, Kitchen Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
Mar 23, 2024
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured!
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
Mar 23, 2024
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
Mar 23, 2024
AWARD WINNING UPSCALE CASUAL DINNING GROWTH CONCEPT! QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
Mar 21, 2024
QUALITY OF LIFE - A PEOPLE FIRST CULTURE! NOW HIRING: All levels GM/MP Executive Chef Sous Chef Foh Manager Bar Manager Totally scratch kitchen, extensive wine list. 40.00 per person check average. Excellent salary and bonus plan. Great benefits and 401k! Requirements: A Positive, Outgoing, Professional "Can Do" Attitude. Self-Motivation, Pride in Accomplishment. Strong Coaching, Mentoring, and Employee Development Skills. Good Business Sense Geared toward Meeting or Exceeding Goals. Two plus Years Salaried Restaurant Management And Culinary Experience. Benefits: Competitive salary Opportunity for advancement Monthly Bonus 401(k) retirement plan Health and Dental Insurance Programs Paid holidays and vacation The company we represent requires a "minimum of two years Restaurant Management Experience required" to qualify and offers great benefits and growth opportunities. "Selective Restaurant Recruiters" represents some of the hottest concepts with outstanding growth opportunities. No fees for you and confidentiality is assured! Visit our web site at
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Mar 20, 2024
Full time
Pay: $0 per hour - $0 per hour 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. Assists 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. Actively 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. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners 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. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners 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. Assists 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. Ensures 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. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts 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. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior 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. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)