Food & Beverage Outlet Manager

JOB SUMMARY

This position contributes to Sanctuary’s success by overseeing the daily operation of In Room Dining, the Pool and Private Bar, maintaining a focus on consistently providing a memorable experience for our guests and members. The Outlet Manager is expected to be a “hands on” leader responsible for payroll, Interviewing, scheduling, training, motivating, and developing staff members while maintaining a high level of guest service.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

•    Be thoroughly familiar with the menus, wine list, ingredients and preparation for each dish.

•    Thorough knowledge of the room layout and the property. Knowledgeable about the resort and its amenities such as Spa and other Food and Beverage Outlets.

•    Monitor tray pickup procedures, establish timely pick-up as a high priority.

•    Fulfill all functions as required by accounting.

•    Supervise all amenities to ensure they are set-up and delivered on time.

•    Attend weekly F&B and Staff meetings; check Banquet Event Orders to prepare for any scheduled functions, and inform crew of upcoming events.

•    Attend pre-meal meetings and be aware of daily soup, special, and their method of preparation.

•    Be aware of all liquor laws as well as company and department policies regarding consumption.

•    Maintain Private Bar cleanliness, inventories and control costs.

•    Perform monthly inventory and reconcile with purchases to confirm accurate usage.

•    Perform regular room checks to ensure Private Bars are stocked, inventoried and organized to standard.  Ensure departed guest’s bars are inventoried to ensure charges are posted correctly.

•    Ensure room service area and carts are clean and organized, and all equipment is functioning properly; report any problems to the Director of Engineering immediately.

•    Responsible for the daily operations of the Pool.

•    Responsible for directing and assigning duties to Pool staff.

•    Follow through on all and any directions /duties/requests as requested by your supervisor.

•    Complete staff schedules and monitor employee time clock entries for missing/improper punches.

•    Effectively coach and counsel (when appropriate) providing continued staff development

•    Effectively resolve staff workplace issues through problem resolution 

•    Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions.

•    Monitor towel/dish pickup procedures; establish timely pick-up and cleanliness of the pool deck. 

•    Ensure pool deck, pool bar and all pool areas are clean and all equipment is functioning properly; report any problems to the Director of Engineering immediately.

•    Monitor food and drink orders to ensure they are prepared to standards, and delivered on time.

•    Ensure pool amenity service is delivered at agreed upon time; keep the pool amenity program current and up to date.

•    Coordinate seasonal hours of operation. Communicate changes in an efficient and timely manner.

•    Familiar with Maricopa County Health Code and responsible for the compliance of the Pool Bar, and related employees.

•    Test staff monthly on menu descriptions and descriptions and side work responsibility.

•    Maintain a positive work atmosphere by acting and communicating in a manner that enable getting along with guests, vendors, co-workers, and management.

•    Perform additional duties as requested by the Food and Beverage Director.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

•    Strong working knowledge of micros point of sale system, gratuity sheets, and cashier close-out.

•    Familiarity with all positions in Room Service and Pool; be able and willing to fill positions, when needed.

•    Must be extremely organized; able to expedite multiple orders completely and correctly.

•    Relay guest complaints and comments to director.

•    Must be motivated and a self-starter.

•    Must be in good physical condition; able to drive a golf cart, lift and/or carry and quickly transport heavy trays, hot boxes, boxes and packages of up to 50 lbs.

•    Able to work outdoors in inclement weather.  

•    Able to carry loaded trays on slippery surfaces. Able to handle hot plates and equipment.

•    Solid interpersonal and communication skills and positive attitude

•    Pleasant personality to effectively deal with guests.

•    Strong attention to detail a must.

•    Ability to listen effectively, to speak and write English clearly.

•    Knowledgeable regarding food, beverage and room service and pool service techniques. 

•    Has a sincere desire to provide the utmost in guest service.

•    Possess excellent leadership, communication and interpersonal skills.

•    Ability to identify, address and resolve conflict.

•    Be aware of all liquor laws as well as company and departmental policies regarding consumption.

•    Ability to stand for 8 hours , and or walk continuously to perform essential job functions throughout shift under extreme weather conditions, when necessary.

•    Ability to visually see and recognize to be able to report safety hazards

•    Ability to maintain a pleasant disposition and work smoothly in high stress/pressure work environment.  

•    Proficient in Microsoft applications such as Word, Excel, Outlook

•    Able to direct others and lead by example

•    Practice teamwork and effective communication with director and staff

•    At all times maintain the highest standards of professionalism, ethics, and a positive attitude towards all resort guests and fellow co-workers

SUPERVISORY REQUIREMENTS

•    Carry out supervisory responsibilities in accordance with organization policies and applicable law.

•    Exhibit control of all shifts; monitor standards, cleanliness and team performance relative to timing and accuracy with the goal of total guest satisfaction.

•    Motivate staff, build morale and practice succession planning. 

•    Embrace and practice all the resort’s standards.

•    Interview, fill out personnel action forms, performance reviews, coaching and counseling forms.