Food & Beverage Operations Manager

Description Set amidst the serene Catskill Mountains, Bluebird Hunter Lodge beckons you to unwind in its tranquil ambiance. With 42 unique rooms and 2 charming chalets, our recently renovated lodge promises a one-of-a-kind experience, offering a perfect blend of relaxation and adventure against the backdrop of the majestic Catskills. Key Responsibilities: Oversee operations for both Back of House and Front of House Supervise kitchen, bars, restaurants, and event staff Efficiently collaborate with the General Manager for banquet functions Collaborate closely with the Guest Services Manager, Executive Housekeeper, and General Manager to elevate guest experiences Emphasize exceeding expectations, building relationships, and driving profitability Responsibilities Supervise all operations in the Back-of-house and Front-of-house areas, managing the kitchen, bars, restaurants, and events staff at Hunter Lodge in Hunter, NY, US. Efficiently coordinate staff to ensure the success of banquet events in collaboration with the General Manager. Work closely with the Guest Services Manager, Executive Housekeeper, and General Manager to create outstanding guest experiences, exceed expectations, nurture relationships, and maximize profitability. Represent Hunter Lodge and Lark Hotels with exceptional service standards and professionalism throughout guests' stay, from reservations to departure. Oversee the daily operations of food service revenue centers, managing activities from opening to closing. Lead recruitment efforts by interviewing, hiring, and training food, beverage, and banquet personnel alongside the General Manager. Provide timely feedback to staff on job performance to increase productivity and improve guest service. Guide and mentor staff to uphold consistent service standards and efficiency, actively engaging on the floor. Develop and implement staff schedules based on business forecasts and labor targets. Update restaurant, cocktail, and wine menus regularly to ensure accuracy and enhance the guest experience. Cultivate and maintain relationships with vendors, purveyors, and service contractors. Conduct monthly inventories of liquor, beer, wine, and soda while monitoring small wares inventory to manage costs effectively. Collaborate with the Director of Food + Beverage to understand menu items and pricing strategies. Ensure the delivery of high-quality food and beverage services, continuously seeking improvements. Serve as a liaison between guests, service staff, and the kitchen to facilitate smooth communication and operations. Participate in managerial meetings to discuss overall operations and provide feedback from the Front of the House. Assist in promotions and marketing activities in partnership with the Social Media Coordinator/Administrative Assistant. Maintain a clean and well-maintained facility, adhering to health and safety regulations and licensing laws. Fulfill the Manager On Duty (MOD) responsibilities as assigned. Uphold high standards of sanitation, safety, and personal protection in the workplace. Review and approve employee hours for payroll accuracy, safeguarding the property and assets of Lark Hotels. Qualifications The applicant must be legally eligible to work in the United States of America. Candidates should have a minimum of 3 years of experience in food and beverage service, specifically in managerial roles like restaurant general manager or food and beverage manager. An educational background in business management, culinary arts, or hospitality management would be advantageous. The position requires working a 5.5-day week during the season, totaling 50-60 hours, including overseeing the floor for 4 nights. Applicants need to be at least 21 years old. Proficiency in English communication is essential for effective interaction with guests and staff. A strong commitment to enhancing the guest experience is a fundamental requirement. Knowledge of fine dining, casual dining, and banquet styles is essential, along with expertise in food and beverage service, basic cooking techniques, health regulations, and liquor laws. Possession of Tips and Serve-Safe certifications is mandatory. The ideal candidate should exhibit exceptional communication skills, a positive attitude, adaptability, hands-on responsibility, and strong teamwork capabilities. Essential skills include the ability to understand verbal instructions, menu details, safety protocols, and chemical labels. Strong listening and observational skills are crucial, as well as the capability to perform well under pressure and manage stressful situations during peak periods.

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