Food + Beverage Director

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

• Understands and upholds Chico’s, Employment Guidelines, policies, standards and procedures.
• Understands and follows all management policies and promotes Chico culture by using Servant Leadership as primary management structure/philosophy.
• Is responsible for the management, supervision and service for all Food and Beverage operations.
• Manages F&B labor and food costs to meet targeted goals.
• Plays an active role in the planning and implementation of menu items and daily specials, collaborating with the Executive Chef, and outlet managers
• Coordinates product purchasing for all kitchens. Manages cross-purchasing, and volume purchasing.
• Is responsible for managing POS programming, equipment, manuals, and reports.
• Is responsible for use and development of restaurant Reservation software to capture the full potential of the software.
• Develops and maintains process for receiving and securing all F&B goods.
• Participates in F & B hiring, interviews, performance management and discipline.
• Assigns and oversees detailed training plan (department orientation) for all new F&B Staff.
• Ensures department managers Develops and oversee carry out their role regarding 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, appearance, uniform guidelines are being followed.
• Manages all F&B uniform inventory. Issues appropriate uniforms to new employees.
• Is responsible for managing performance of F&B Managers in an ongoing, consistent manner. Addresses conflicts and discipline privately. Uses proper documentation.
• Is responsible for monitoring job satisfaction and individual development of directly supervised managers.
• Develops new avenues for staff education. New Passport classes, farm tours, food and wine shows etc…
• Is responsible for daily regular contact with F & B Department Managers assuring they have the tools and support to be successful in their positions.
• Participates in F & B hiring, interviews, performance management and discipline.
• Is responsible for overseeing all F & B storage areas and use of space.
• Ensures department managers complete inventory on the 1st of each month.
• Coordinates with Accounting and support staff to ensure invoice SOP’s are followed.
• Facilitates monthly Department huddles in all departments
• Attends monthly Managers Huddles, and comes prepared with required accounting figures.
• Facilitates weekly Food and Beverage meetings
• Participates in Chico’s Passport program, ensuring all staff attend necessary classes and complete Passports in the prescribed time frame.
• Is responsible for cleanliness and sanitation of all food storage areas.