F&B Director: Servant Leader, Menu & Cost Control

Chico Hot Springs; Pray (WI); On-site; USD 60,000 - 90,000; Full time

Job summary

Chico Hot Springs in Pray, United States, seeks an experienced Food & Beverage Manager to lead all F&B operations on site, uphold Chico Employment Guidelines and promote Servant Leadership as the primary management philosophy.

You will oversee labor and food costs, assist with menu planning with the Executive Chef, coordinate purchasing across kitchens, and manage POS and reservation software. Strong leadership and cost-control focus are essential.

Responsibilities

• Oversees management and service for all Food & Beverage operations.
• Manages F&B labor and food costs to meet targeted goals.
• Plans menu items and daily specials with Executive Chef and outlet managers.
• Coordinates product purchasing for all kitchens, including cross-purchasing and volume buying.
• Manages POS programming, equipment, manuals, and reports.
• Develops and maintains processes for receiving and securing all F&B goods.
• Participates in F&B hiring, interviews, performance management and discipline.
• Assigns and oversees training plans for all new F&B staff.
• Ensures department managers develop and oversee cost control, safety, scheduling, training, ordering, inventory, HR.
• Maintains inventory of flatware, glassware and plates for all kitchens.
• Manages linen ordering, cost and storage.
• Ensures F&B dress codes and uniforms are followed.
• Manages all F&B uniform inventory and issues to new employees.
• Monitors performance of F&B Managers, addresses conflicts privately and documents actions.
• Keeps tab on staff satisfaction and development of supervised managers.
• Develops staff education avenues like Passport classes, farm tours, and wine shows.
• Maintains regular contact with F&B Managers to ensure they have tools and support to succeed.

Job description

Chico Hot Springs in Pray, United States, seeks an experienced Food & Beverage Manager to lead all F&B operations on site, uphold Chico Employment Guidelines and promote Servant Leadership as the primary management philosophy.

You will oversee labor and food costs, assist with menu planning with the Executive Chef, coordinate purchasing across kitchens, and manage POS and reservation software. Strong leadership and cost-control focus are essential.