Marriott International, Inc.
Athalmer, British Columbia (BC)
Job Number Job Category Food and Beverage & Culinary Location Protea Hotel Kimberley, The Kimberley Big Hole, Kimberley, South Africa, South Africa VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets • Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. • Maintains a positive cost management index for kitchen and restaurant operations. • Utilizes budgets to understand financial objectives. Leading Food and Beverage Team • Manages the Food and Beverage departments (not catering sales). • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Oversees all culinary, restaurant, beverage and room service operations. • Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. • Provides excellent customer service to all employees. • Responds quickly and proactively to employee's concerns. • Provides a learning atmosphere with a focus on continuous improvement. • Provides proactive coaching and counseling to team members. • Encourages and builds mutual trust, respect, and cooperation among team members. • Monitors and maintains the productivity level of employees. • Develops specific goals and plans to prioritize, organize, and accomplish work. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service • Provides excellent customer service. • Responds quickly and proactively to guest's concerns. • Understands the brand's service culture. • Drives alignment of all employees, team leaders and managers to the brand's service culture. • Sets service expectations for all guests internally and externally. • Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. • Verifies all banquet functions are up to standard and exceed guest's expectations. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Serves as a role model to demonstrate appropriate behaviors. • Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Conducts performance reviews in a timely manner. • Promotes both Guarantee of Fair Treatment and Open Door policies. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities • Complies with all corporate accounting procedures. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. • Drives effective departmental communication and information systems through logs, department meetings and property meetings. Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law. Protea Hotels by Marriott is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.
Apr 29, 2024
Full time
Job Number Job Category Food and Beverage & Culinary Location Protea Hotel Kimberley, The Kimberley Big Hole, Kimberley, South Africa, South Africa VIEW ON MAP Schedule Full-Time Located Remotely? N Relocation? N Position Type Management JOB SUMMARY Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets • Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. • Maintains a positive cost management index for kitchen and restaurant operations. • Utilizes budgets to understand financial objectives. Leading Food and Beverage Team • Manages the Food and Beverage departments (not catering sales). • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Oversees all culinary, restaurant, beverage and room service operations. • Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. • Provides excellent customer service to all employees. • Responds quickly and proactively to employee's concerns. • Provides a learning atmosphere with a focus on continuous improvement. • Provides proactive coaching and counseling to team members. • Encourages and builds mutual trust, respect, and cooperation among team members. • Monitors and maintains the productivity level of employees. • Develops specific goals and plans to prioritize, organize, and accomplish work. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service • Provides excellent customer service. • Responds quickly and proactively to guest's concerns. • Understands the brand's service culture. • Drives alignment of all employees, team leaders and managers to the brand's service culture. • Sets service expectations for all guests internally and externally. • Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. • Verifies all banquet functions are up to standard and exceed guest's expectations. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Serves as a role model to demonstrate appropriate behaviors. • Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Conducts performance reviews in a timely manner. • Promotes both Guarantee of Fair Treatment and Open Door policies. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities • Complies with all corporate accounting procedures. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems. • Drives effective departmental communication and information systems through logs, department meetings and property meetings. Marriott International is an equal opportunity employer.We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture.We are committed to non-discrimination onanyprotectedbasis, such as disability and veteran status, or any other basis covered under applicable law. Protea Hotels by Marriott is the leading hospitality brand in Africa and one of the most widely recognized hospitality brands on the continent, with over 60 hotels across South Africa, Zambia, Nigeria, Namibia, Tanzania and Uganda. If you have a passion for delivering every guest a personalized service experience and desire to be part of the 'Coolest Hotel Brand in South Africa', join the Protea Hotels by Marriott team today! In joining Protea Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, beginyour purpose,belongto an amazing globalteam, andbecomethe best version of you.
Ramada by Wyndham Kamloops
Kamloops, British Columbia (BC)
English Education Secondary (high) school graduation certificate Experience Will train Job type: Permanent/full time Positions: 2 Salary: $17.00/hour Responsibilities Tasks Address customers' complaints or concerns Prepare and serve specialty food at customers' tables Present bills to customers and accept payment in cash, credit or debit cards, travelers cheques or room billings Describe menu items including daily specials for customers Order and maintain inventory of wines and wine glassware Serve food and beverages Assist clients/guests with special needs Provide customer service How to apply By email No phone calls if interested you can apply by Email
Apr 21, 2024
English Education Secondary (high) school graduation certificate Experience Will train Job type: Permanent/full time Positions: 2 Salary: $17.00/hour Responsibilities Tasks Address customers' complaints or concerns Prepare and serve specialty food at customers' tables Present bills to customers and accept payment in cash, credit or debit cards, travelers cheques or room billings Describe menu items including daily specials for customers Order and maintain inventory of wines and wine glassware Serve food and beverages Assist clients/guests with special needs Provide customer service How to apply By email No phone calls if interested you can apply by Email
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 09, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apr 04, 2024
Full time
Pay: $0 per year - $0 per year The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization. Essential Duties & Responsibilities: Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department. Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety. Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management. Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion Achieve restaurant 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 Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws. Ensures all operations conform to regulations of the alcoholic beverages commission Maintain accurate and up to date operations documentation for all food and beverage service areas. Ensuring all F&B technology systems are updated for optimal and effective use Maintain and manage Jolt/Audit FOH system and functionalities. Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws. Develops positive working relationships with all lines of business, all other functional leaders Support Corporate Food & Beverage and peers with additional projects Be an ambassador and active participant of the organization's shared values and customer service programs. Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department. Required Qualifications & Skills: Associates Degree in Hospitality Management or similar Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment Documented track record of managing and leading efficient and effective food and beverage operation, services and programs Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth. Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends. Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls. Demonstrated advanced knowledge of food production forecasting, waste management and yield management. Exceptional service mind-set. Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements. Demonstrated ability to drive continuous process improvement activities and programs Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures. Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization Demonstrated experience in driving effective and meaningful training, people development and mentorship programs. Demonstrated excellent verbal and written communication skills. Preferred Qualifications: Bachelors Degree in Hospitality Management or similar a plus Experience leading and managing leaders Well versed in utilization of service automation and mobile technology. Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence. Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices. Experience with diversity, inclusion and unconscious bias culture and programs
Apply Today Back Server James Beard nominated restauranteur Sam Fox, who brought us North Italia and Flower Child, has now opened Doughbird! Please come in for an interview on Monday to Friday from 2pm to 4pm at 5600 N. 7th St. ! Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. We are hiring immediately! What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apr 29, 2024
Full time
Apply Today Back Server James Beard nominated restauranteur Sam Fox, who brought us North Italia and Flower Child, has now opened Doughbird! Please come in for an interview on Monday to Friday from 2pm to 4pm at 5600 N. 7th St. ! Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. We are hiring immediately! What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apply Today Hiring - Back Server Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. We are hiring immediately! What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apr 29, 2024
Full time
Apply Today Hiring - Back Server Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. We are hiring immediately! What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apply Today Hiring - Food Runner / Busser / Server Assistant Walk-in to interview with a manager weekdays from 1PM to 4PM Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
Apr 29, 2024
Full time
Apply Today Hiring - Food Runner / Busser / Server Assistant Walk-in to interview with a manager weekdays from 1PM to 4PM Why Doughbird? Killer earning potential Benefits available when you work 25 hours per week - including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules Tuition reimbursement Opportunity for growth within our family of brands Who we are: Doughbird is a part of the Fox Restaurant Concepts Family. We are a tight-knit team of people who love food, beverage, and showing our guests unforgettable dining experiences. And it's easy because at Doughbird you get a crave-worthy menu with an unexpected yet perfect duo: hand stretched pizza & rotisserie chicken. What you'll do: Prior experience in a restaurant is great, but the ability to work as a team and a dynamic personality is even better. You have excellent communication skills, can stand for long periods of time, and are able to lift up to 25 pounds. Provide great hospitality by going above and beyond for every guest Clear and clean tables after guests leave. This includes dishware, tabletops, chairs, booths, and the floor. Reset the table quickly for the next guest. Perform calmly and effectively in a high-volume environment Respond to on-the-fly requests with ease and poise Communicate with the guests, servers, hosts, and managers to ensure great customer service Availability to work weekends and some holidays Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
Apr 26, 2024
Full time
SUMMARY Assists with food preparation in accordance with our established procedural guidelines, and as may be directed by the Food Services Manager. ATTENDANCE REQUIREMENTS Non-exempt Status: May be required to work beyond normal working hours and on weekends and holidays when necessary. Subject to callback during any emergency. ACCOUNTABILITY Reports to Food Services Manager PRIDE VALUES P-PROFESSIONALISM The expertise, qualities and conduct that characterize a member of a profession" R-RESPECT A positive feeling of esteem for a person or other entity I-INTEGRITY Honesty and consistency to a set of values D-DILIGENCE Constant and earnest effort applied to perform a task or accomplish a goal XCELLENCE The quality or state of being outstanding or superior LICENSURE/CERTIFICATION/EDUCATION REQUIREMENTS A high school diploma or its equivalent preferred. OTHER TRAINING, SKILLS AND EXPERIENCE REQUIREMENTS On the job training is provided. ESSENTIAL SKILL/KNOWLEDGE FUNCTIONS Assists cook in preparing desserts or snacks for patients. Assists cook in preparation of meals. Carries trays to patients on halls. Cleans tables in the dining area after each meal. Helps with salads and desserts and other dishes. Assists with the pouring of juice, milk, water, and tea. Serves patients beverages, etc. Takes meals out to patients in dining area. Prepares between-meal nourishments (make sandwiches, etc.). Cleans work area at the end of shift and after meals, including sweeping and mopping. Removes garbage from kitchen areas and hoses out garbage containers. Complies with infection control policies in the work area. Scrapes dishes, washes dishes, pots and pans. Records freezer and walk-in refrigerator temperatures in accordance with established procedures. Checks stock as needed. Puts up stock in appropriate manner. Stores cleaning materials appropriately. Sets up tray line and performs tray line service. Follows diet orders and NPO diet orders. Offers menu substitutions and records them in accordance with procedural guidelines. Properly stores leftovers/opened food. Serves nourishments in accordance with procedural guidelines. Makes coffee/tea as requested. Follows procedures for serving associate meals. Cleans kitchen equipment such as, carts, tables, counters, ice machine, buckets, blender, mixer, meat slicer, freezer, refrigerator, stove, oven, steamer, garbage disposal, dish machine coffee/tea maker, steam table etc. Operates the dish machine, garbage disposal, mixer, blender, meat slicer and steamer. Operates coffee and tea maker. Follows standardized recipes. Uses serving equipment (ladle, spoon, scoops, etc.) Checks and records water temperature (dishwasher, pot and pan sink, etc.) Checks dishwasher with sanitizer strips. Checks chemical levels and replaces if needed. ESSENTIAL ADMINISTRATIVE FUNCTIONS Participate in Nursing Center surveys (Licensure / JCAHO) and any subsequently required reports. Attend and participate in continuing educational programs to keep abreast on changes in your field as well as to maintain current license/certification, as required. Attend and participate in mandatory in-services. Honor patients rights to fair and equitable treatment, self-determination, individuality, privacy, property and civil rights, including the right to wage complaints. Comply with Corporate Compliance Program. Report job-related functions/tasks that involve occupational hazards including exposure to blood and body fluids and others as necessary. Follow established safety regulations, to include fire protection/prevention, smoking regulations, infection control, etc. Follow established safety procedures when performing job tasks and/or working with equipment. Perform other related duties as necessary and as directed by supervisor. Comply with all Privacy and Security programs. ESSENTIAL GENERAL FUNCTIONS Attendance Punctuality Professional Appearance Communicates well with patients and family members providing warm and friendly greeting and an approachable attitude to family/visitors/patients and responds to expressed concerns while displaying a helpful, caring demeanor, answers questions when appropriate in a professional manner. Qualifications PHYSICAL ACTIVITY REQUIREMENTS Primary Physical Requirements: Lift up to 10 lbs.: Frequently required when preparing various food items and using kitchen equipment, e.g., cutting five-pound hams on industrial-sized slicer. Lift 11 to 25 lbs.: Occasionally to frequently required when lifting kitchen equipment filled with soups or stews. Lift 26 to 40 lbs.: Occasionally to frequently required when lifting 50-pound bags of potatoes. May receive assistance on items over 25 pounds. Lift over 40 lbs.: Not required. Carry up to 10 lbs.: Frequently required when carrying various food items within the kitchen area. (5 to 20 feet). Carry 11 to 25 lbs.: Frequently required to carry filled pot from one burner to another (2 to 5 feet). Carry 26 to 40 lbs.: Frequently required in carrying 50-pound bags of potatoes up to 5 to 15 feet. (For loads over 25 pounds may receive assistance.) Carry over 40 lbs.: Not required. Reach above shoulder height: 4 feet. Reach at shoulder height: Frequently required while cooking. Reach below shoulder height: Frequently to constantly required while cleaning kitchen area. Push/Pull: 20 feet. Hand Manipulation: Grasping: Frequently to constantly required while cooking and preparing food. Fingering: Infrequently may be required if center bakes own bread. (kneading bread). Handling: Frequently required while cooking and preparing food. Torquing: Infrequently required when adjusting knobs on slicer. Other Physical Considerations: Twisting: Occasionally may occur while cooking. Bending: Occasionally may occur when required to clean lower shelves. Crawling: Not Required. Squatting: Occasionally may be required while cleaning or retrieving items from lower shelves. Kneeling: Not Required. Crouching: Not Required. Climbing: Occasionally required. Balancing: Occasionally. During an 8 hour day, Associate is required to: Consecutive Hours Total Hours Sit 0 0 Stand 2 4 Walk 1 2 Work Surface: Tile floors and metal or wood counters. Cognitive and Sensory Requirements: Talking: Necessary for communicating with others. Hearing: Necessary for taking instructions from others. Sight: Necessary for doing job correctly and effectively. Tasting & Smelling: Necessary for tasting quality of food products. EQUIPMENT USED Standard kitchen equipment, e.g., meat slicer, food processor, blender SUMMARY OF OCCUPATIONAL EXPOSURES Tasks assigned to this position may involve potential and/or direct exposure to blood, body fluids, infectious disease, air contaminants and hazardous chemicals. May be subject to hostile and emotionally upset patients, family members, associates and visitors. OTHER CONSIDERATIONS AND REQUIREMENTS This is primarily a standing position where an associate may be required to stand in one place for extended periods of time throughout an 8-hour day. Also exposed to extreme heat and cold. Drug-Free Workplace
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Apr 22, 2024
Full time
The General Manager has responsibility for all operations of the Rooms, Spa, and Cottages; Cottages HOA Management and Owner Relations; Sales and Marketing; Revenue Management; Scheduling; Expense Management; Team Recruitment, Training, and Retention; Group Sales and Coordination; Achievement of Goals; Responsible for seeing that the company mission statement and core values are implemented throughout all operations. A collaborator in creating the business plan/budget and executing them operationally Reports to the Director of Lodging Key Accountabilities: Lead all aspects of Rooms, Restaurant, and Spa management. Ensure the correct guest experiences are consistently delivered within the various properties and departments according to brand guidelines. Be creative and entrepreneurial in developing a new property and have a willingness to adapt to changing conditions or new initiatives. Instill passion for excellence in your team. Create written SOPs to ensure consistency with quality and service in all facilities. Develop an exemplary service culture that creates memorable experiences for guests and owners. Understand financial reporting to create and work with budgets, forecasts, P&L statements, etc. Work independently with little supervision while communicating progress and asking for help when necessary. Demonstrate exemplary work ethic to the team. Maximize profitability by executing revenue strategies. Communicate effectively and responsively. Work with Marketing to promote and sell rooms effectively. Manage the Kiwanda Cottages Homeowners' Association and ensure Owner satisfaction with service and condition of property; maintain the Kiwanda Standard. Recruit, train, and retain the best employees. Build relationships with sister properties and other local businesses. Work as a contributor to the business plan and execute the business plan. Understand and meet and/or exceed the forecasts. Identify opportunities to adjust operations to help us achieve budget goals. Know the budget goals and utilize daily reports to forecast how to meet the budget or communicate what is needed and why we need to exceed the expense budget. Develop the standards for inventory needed on hand and follow processes and standards for inventory controls. Estimate needs, place orders with vendors, and schedule the delivery of all products and supplies. Process invoices to ensure accurate coding and inventory. Work with HR to make staffing?plans?for each season. Implement and oversee schedules and ensure that each team is fully staffed for all shifts. Ensure compliance with operational standards, company policies, federal/state/local laws and ordinances, all health department and OLCC rules and regulations. Ensure that proper security procedures are in place to protect employees, customers, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event a customer or employee is injured. Ensure OSHA compliance. Develop and manage mutually supportive vendor relationships. Work within the operation, be a team player, and lead your team by example. Design processes and systemize operations that ensure great guest experiences. Train team members to view the business and their actions from the guest's perspective. Coach them to deliver positive experiences to each guest and their co-workers. Ensure incidents in which we fall short of our brand promise are quickly resolved and recovered in a manner that re-builds guest loyalty.? Collaborate with lodging leaders to build programs that enhance the guest experience at our lodging properties. Preferred Skills: 3-5 years of experience managing full-service hotel or resort. Must include rooms and activities or spa. Food & Beverage experience helpful. Creativity and passion. Strong written and verbal presentation skills. Strong organizational skills and ability to prioritize and multi-task. Strong time management skills. Excellent Skills with front office computer software, such as MS Word, Excel, and hotel reservation systems. 2-Year college degree or higher preferred. You must carry a valid Food Handlers Card. You must carry a valid CPR and First Aid Certification. Can work well under pressure in a fast-paced environment and work cohesively as part of a team. Be detail oriented. PI0ed24dacc8f3-1340
Requisition ID: 30594 A Career in Beer and Beyond: Our purpose at Molson Coors Beverage Company is to brew beverages that unite people to celebrate all life's moments. We've been brewing iconic brands for over 350 years and are now proud to be offering a modern portfolio that expands beyond the beer aisle. We are Talent Brewers with our culture rooted in our core Values. We believe in our brands and our people, and that diversity WITH inclusion is the key to a winning team culture. We want you to join our team of brand ambassadors who believe the world is full of untapped opportunities. So, if you get excited about making a real difference as part of a winning team like we do, we want to hear from you. The Headlines: In the role of Manager, Sensory Services working in Milwaukee, WI you will be part of the Quality Services Team. You will provide leadership and is responsible for developing, implementing, and verifying the effectiveness of Molson Coors North America sensory programs. You will lead and prioritizes the work of a team of sensory professionals. In addition to this, you will plan, design, develop, execute, and manage routine and advanced sensory projects and programs on beer, products associated with the brewing process, flavored malt beverages, seltzers and new beverage categories in support of broader efforts for the Molson Coors Integrated Supply Chain organization. This includes interplant evaluations, competitor evaluations, international licensee evaluations, co-man evaluations, new product and packaging innovation, and process, product, and packaging improvements. Establishes and administers brewery-wide sensory program. You will assure sensory consistency across 11 large domestic breweries, craft breweries and numerous international licensee breweries. This role will develop and maintain flavor profiles that define sensory characteristics of all Molson Coors brands. You will be responsible for development and execution of sensory panel training and panel monitoring programs to ensure accurate and reliable sensory data across multiple beverage categories. This position reports to Sr. Mgr Quality Services and works closely with internal partners including Quality, Brewing, R&D and Innovation teams. The Responsibilities: Manages and develops all sensory testing at the corporate and brewery level for quality monitoring programs, process and product improvements, new product and packaging innovations, cost saving projects and flavor stability initiatives Identifies, develops and manages complex sensory projects. Plans, designs, executes and analyzes sensory projects and programs. Recognized SME across a wide range of sensory and statistical methods, consulting on sensory test designs and interpretation of sensory results. Develops and implements new sensory testing methods/procedures. Develops and maintains sensory standards and test methods. Develops and manages taste panelist training and performance assement programs. Develops lexicons for new beverage categories The Other Qualifications: You are an authentic leader. You value and respect differences and believe diversity with inclusion is the key to collaboration and a winning team culture You have a Bachelor's degree in Food Science or science related field with 7 years of sensory experience OR a Master's Degree or Certification in Sensory Science with 5 years sensory experience You have advanced knowledge of the principles and techniques of sensory evaluation of beverages as they apply to brewing and other beverage categories You have advanced knowledge and use of statistical methods such as analysis of variance, multi-variant analysis of variance, regression analysis, correlation analysis, factor analysis and principle component analysis for the treatment of sensory data You have in-depth knowledge of the brewing process and the ability to troubleshoot flavor issues You love a challenge. You complete complex projects quickly and adeptly with your understanding of the business priorities You build relationships and collaborate to get to the desired outcome You take accountability for results - acting with integrity and honoring commitments You have a thirst for learning - you are always looking for ways to learn and help one another grow You exhibit our core values Work Perks that You Need to Know About: Flexible work programs that support work life balance. We care about our People and Planet and have challenged ourselves with stretch goals around our key priorities We care about our communities, and play our part to make a difference - from charitable donations to hitting the streets together to build parks, giving back to the community is part of our culture and who we are Engagement with a variety of Employee Resource Groups, which can provide volunteer opportunities, leadership experience, and networking through the organization Ability to grow and develop your career centered around our First Choice Learning opportunities Participation in our Total Rewards program with a competitive base salary, incentive plans, parental leave, health, dental, vision, 401k option with incredible employer match, generous paid time off plans, an engaging Wellness Program, and an Employee Assistance Program (EAP) with amazing resources On site Pub access to cool brand clothing and swag, top events and, of course free beer and beverages! Work within a fast paced and innovative company, meeting passionate colleagues and partners with diverse backgrounds and experiences Molson Coors is committed to a diverse and inclusive workplace. We're an equal opportunity employer and invite applications from candidates of all backgrounds, race, color, religion, sex, sexual orientation, national origin, gender identity, age, disability, veteran status or any other characteristic. If you have a disability and believe you need a reasonable accommodation during the application or recruitment processes, please e-mail .
Apr 21, 2024
Full time
Requisition ID: 30594 A Career in Beer and Beyond: Our purpose at Molson Coors Beverage Company is to brew beverages that unite people to celebrate all life's moments. We've been brewing iconic brands for over 350 years and are now proud to be offering a modern portfolio that expands beyond the beer aisle. We are Talent Brewers with our culture rooted in our core Values. We believe in our brands and our people, and that diversity WITH inclusion is the key to a winning team culture. We want you to join our team of brand ambassadors who believe the world is full of untapped opportunities. So, if you get excited about making a real difference as part of a winning team like we do, we want to hear from you. The Headlines: In the role of Manager, Sensory Services working in Milwaukee, WI you will be part of the Quality Services Team. You will provide leadership and is responsible for developing, implementing, and verifying the effectiveness of Molson Coors North America sensory programs. You will lead and prioritizes the work of a team of sensory professionals. In addition to this, you will plan, design, develop, execute, and manage routine and advanced sensory projects and programs on beer, products associated with the brewing process, flavored malt beverages, seltzers and new beverage categories in support of broader efforts for the Molson Coors Integrated Supply Chain organization. This includes interplant evaluations, competitor evaluations, international licensee evaluations, co-man evaluations, new product and packaging innovation, and process, product, and packaging improvements. Establishes and administers brewery-wide sensory program. You will assure sensory consistency across 11 large domestic breweries, craft breweries and numerous international licensee breweries. This role will develop and maintain flavor profiles that define sensory characteristics of all Molson Coors brands. You will be responsible for development and execution of sensory panel training and panel monitoring programs to ensure accurate and reliable sensory data across multiple beverage categories. This position reports to Sr. Mgr Quality Services and works closely with internal partners including Quality, Brewing, R&D and Innovation teams. The Responsibilities: Manages and develops all sensory testing at the corporate and brewery level for quality monitoring programs, process and product improvements, new product and packaging innovations, cost saving projects and flavor stability initiatives Identifies, develops and manages complex sensory projects. Plans, designs, executes and analyzes sensory projects and programs. Recognized SME across a wide range of sensory and statistical methods, consulting on sensory test designs and interpretation of sensory results. Develops and implements new sensory testing methods/procedures. Develops and maintains sensory standards and test methods. Develops and manages taste panelist training and performance assement programs. Develops lexicons for new beverage categories The Other Qualifications: You are an authentic leader. You value and respect differences and believe diversity with inclusion is the key to collaboration and a winning team culture You have a Bachelor's degree in Food Science or science related field with 7 years of sensory experience OR a Master's Degree or Certification in Sensory Science with 5 years sensory experience You have advanced knowledge of the principles and techniques of sensory evaluation of beverages as they apply to brewing and other beverage categories You have advanced knowledge and use of statistical methods such as analysis of variance, multi-variant analysis of variance, regression analysis, correlation analysis, factor analysis and principle component analysis for the treatment of sensory data You have in-depth knowledge of the brewing process and the ability to troubleshoot flavor issues You love a challenge. You complete complex projects quickly and adeptly with your understanding of the business priorities You build relationships and collaborate to get to the desired outcome You take accountability for results - acting with integrity and honoring commitments You have a thirst for learning - you are always looking for ways to learn and help one another grow You exhibit our core values Work Perks that You Need to Know About: Flexible work programs that support work life balance. We care about our People and Planet and have challenged ourselves with stretch goals around our key priorities We care about our communities, and play our part to make a difference - from charitable donations to hitting the streets together to build parks, giving back to the community is part of our culture and who we are Engagement with a variety of Employee Resource Groups, which can provide volunteer opportunities, leadership experience, and networking through the organization Ability to grow and develop your career centered around our First Choice Learning opportunities Participation in our Total Rewards program with a competitive base salary, incentive plans, parental leave, health, dental, vision, 401k option with incredible employer match, generous paid time off plans, an engaging Wellness Program, and an Employee Assistance Program (EAP) with amazing resources On site Pub access to cool brand clothing and swag, top events and, of course free beer and beverages! Work within a fast paced and innovative company, meeting passionate colleagues and partners with diverse backgrounds and experiences Molson Coors is committed to a diverse and inclusive workplace. We're an equal opportunity employer and invite applications from candidates of all backgrounds, race, color, religion, sex, sexual orientation, national origin, gender identity, age, disability, veteran status or any other characteristic. If you have a disability and believe you need a reasonable accommodation during the application or recruitment processes, please e-mail .