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Hours Full-time, Part-time
Location Warrens, WI
Warrens, Wisconsin

About this job

Resort in Wisconsin Dells Area seeks dynamic Director of Food and Beverage! If you are looking for your next opportunity with a Company that is expanding nationwide that offers opportunities for Growth and a place to call Home... Then look no further, here we are!
Position: Director of Food & Beverage
Reports To: General Manager
Job Purpose: Responsible for planning, directing and managing the entire day-to-day operations of the food and beverage department with a primary focus on maintaining the highest overall quality standards: food; beverage; guest satisfaction; service; and merchandising in order to achieve maximum revenues and profits.
Job Summary: To develop a strong food and beverage management team to help oversee and manage the entire food and beverage operation achieving operational and financial goals and objectives of the resort. Responsible for preparation of annual budget and monthly forecast; ensures that a checkbook process is in place to control departmental expenses and achieve departmental margins; menu development and updates; ensures that staff is following company related standards and practices; keeping staff accountable; promoting all food outlets in-house as well as any other advertising/marketing opportunities available; maintains a safe, secure and healthy staff environment for guests and employees; ensures compliance with all applicable food health codes and practices and maintaining Alcohol & Food ServSafe certifications within the department.
Duties Include, but are not limited to:
  • Manage and oversee the administrative and planning functions of the food & beverage department in order to meet the needs and goals of the operation.
  • Prepares annual budget and forecasts monthly or as needed.
  • Monitors food costs, labor, and departmental expenditures in order to achieve financial objectives of the resort; participates in monthly variance report process; initiating corrective actions, as needed.
  • Controls food costs by reviewing portion controls and quantities of preparation, minimizing waste and ensuring the highest quality of food and food preparation.
  • Ensure that assignments and responsibilities are properly delegated to the food and beverage management and supervisory team.
  • Keep management team and staff accountable. Must have the ability to successfully and objectively coach and counsel and issue the appropriate disciplinary action, as needed.
  • Hold regular (i.e. weekly) management & supervisory team meetings to communicate and review: revenue & profit goals; quality of food & beverage standards/issues, guest satisfaction survey results and service standards/issues, cleanliness standards/issues, merchandising goals, and any promotional goals.
  • Ensure that all work schedules within the department are following the appropriate staffing guideline requirements, including minimum staffing guidelines, in order to control labor costs.
  • Human Resources related responsibilities within the department include, but may not be limited to: recruiting; interviewing; hiring; employee orientation attendance; staff training and development; safety training; coaching and counseling (disciplinary action); review of job descriptions; developing and monitoring incentive and motivational programs within the department; ensuring that all staff performance evaluations (90-day and annual) are conducted in a timely fashion; and enforcing all other company policies and procedures, as needed.
  • Encourage advancement for those individuals qualified and interested in career development. Ensure that a succession planning process, system and training program is in place.
  • Responsible for strategic planning for all food and beverage outlets; creating and implementing goals and action plans on a quarterly basis or as needed.
  • Manage all: food production and food quality guidelines; staff productivity; customer service guidelines to include customer service resolution process; quality assurance audits; and system improvements, and that all security measures are being taken to prevent the theft of food (i.e. unauthorized meals, food leaving the property, etc.).
  • Works directly with Executive Chef and culinary team in creating and/or updating appealing menus for the resort that are family oriented, fun and creative.
  • Holds regular (i.e. monthly) outlet employee meetings. Meeting should include: review of overall guest satisfaction scores by outlet and solicit feedback on ways to improve guest satisfaction; review of success stories and praise staff accordingly; review of any outlet shortcomings and solicit ways to improve.
  • Ensure that all food and beverage outlets serving food and/or alcohol are complying with all applicable federal, state and local health codes, laws, rules & regulations and any other governing requirements. It is recommended that key F&B management staff and culinary staff members get Alcohol ServSafe and Food ServSafe certified.
  • Ensure that all bartending staff and management team members are adhering to proper portion controls, maintaining proper inventories and keeping all alcohol and beer properly secured. Ensure that all alcohol beverage (handling) staff is alcohol TIPS/ServSafe certified and properly registered with the state ABC (Alcohol Beverage Commission).
  • Maintains a safe work environment by following all required resort safety standards as well as OSHA requirements. Must become familiar with resorts Emergency Action Plan (EAP).
  • Enhance job knowledge by participating in continuing educational opportunities: food and beverage related publications; attending local and regional area F&B related seminars and trade shows; obtaining additional food certifications; or any other opportunities that may arise.
  • Ensures that all resort Team Member Lifestyle standards (i.e. Appearance and Uniform standards, Safety First, Genuine Care and Comfort of our Guests, etc.) are followed and adhered to by the culinary staff.
  • Participate in resorts Manager on Duty (MOD) program.
  • Perform any other duties or special projects as delegated or requested by the resorts General Manager.
Qualifications:
  • Industry experience. Previous food and beverage industry experience (i.e. restaurant, bar, banquet, stewarding, kitchen, catering and management) is required.
  • Financial experience and skills. Previous financial and analytical experience is required.
  • Conflict resolution skills. Previous successful experience with customer and/or employee conflict resolution is required.
  • Rapport building skills. Must have the ability to build a rapport with resort guests, sales and catering clients and resort employees.
  • Excellent team leader. Must have the ability to lead by example and be a hands on leader.
  • Excellent motivator. Must have the ability to motivate a diverse group of employees to achieve operational and financial goals, and overcome operational challenges. Promotes teamwork.
  • Results Oriented. Must be able to multi-task and effectively allocate all resources and time to meet deadlines and/or desired results.
  • Certifications required. Must be or be willing to be Food ServSafe and Alcohol ServSafe certification.
  • Safety background. Previous safety training and background is highly preferred.
  • College degree or similar experience is preferred.
Physical Requirements:
  • Ability to lift up to 15 lbs. frequently
  • Ability to lift up to 50 lbs. occasionally
  • Ability to sit and/or stand for long periods of time
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