Seasonal Food and Beverage Manager - Gazebo Grill

Since 1964, Peek ‘n Peak Resort has been recognized in the North East region as an all seasons family destination. The Resort is comprised of 105 acres, 27 slopes and 4 Terrain Parks with varying difficulties. Travelers from PA, OH, NY and Canada visit the resort for affordable recreation, such as: Snow Sports (Ski/Board/Terrain Park/Tubing), Golf, Adventure Park, Spa and Events. We’ve established generations of enthusiasts who love the beautiful location, rustic charm, learn to “ski and ride” programs and legendary snow conditions. Scott Enterprises mission is centered on the guest experience and our employees are good at what they do – there is no better place to work and play!

The Seasonal Food and Beverage Outlet Manager is responsible for the strategic management, profitability, operating efficiency, Public Health/Safety Standards and customer satisfaction for the Gazebo Grill.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Work with the Director of Food & Beverage to assess/complete departmental objectives for Front of House and Back of House, assign responsibilities to team and make recommendations for strategic planning.
• Implement procedures to constantly improve consistency, quality, profit, training, productivity and guest service standards.
• Meet financial operating objectives relative to food/alcohol/overhead costs and menu pricing or development.
• Review purchase records/usage reports to analyze operating costs and ensure adequate supplies with minimal waste.
• Establish appropriate inventory guidelines and portion control to support forecasted activities without experiencing over/under stocking.
• Collaborate with the Food & Beverage Director to prepare / approve budgets and review departmental purchases to ensure operating costs are within forecasted guidelines.
• Maintain procedures to ensure (1) security and proper storage of inventory and equipment, (2) enforce adherence to operating instructions (3) minimize misuse of supplies to ensure to re-usable goods are wasted (4) analyze supplies / equipment and associated expenses, including preventative maintenance (5) research, evaluate and purchase approved supplies / equipment as needed.
• Collaborate with Food & Beverage Director, Outlet Management, Executive Chef, Sales Team, Hotel General Manager and various departments to schedule and provide information on Food & Beverage functions, special events and reservations.
• Conduct and attend meetings as required to communicate effectively with various departments.
• Facilitate a team environment to deliver superior customer service and ensure complete guest satisfaction.
• Train and monitor restaurant associates to guarantee all department / resort / company policies, procedures and safety rules are followed at all times.
• Work with Human Resources to direct the hiring processes for all FOH/BOH staff, including review of applications, conducting interviews and completing corresponding paperwork.
• Prepare schedule, oversee electronic time approval process and monitor labor for assigned team. Monitor weekly labor to adhere to budget, meet operational needs and ensure complete guest satisfaction.
• Conduct coaching, performance appraisals, corrective counseling or termination of supervisors / associates as required.
• All other duties as assigned.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Working knowledge of Food & Beverage operations, SOPs and P&L/Budgeting.
• Thorough knowledge of all aspects of food and beverage planning, production, presentation/service and cost control.
• Ability to develop and maintain effective operating and control processes to attain maximum efficiency while ensuring adherence to established guest service criteria.
• Superior leadership skills and ability to direct diverse groups of associates at all levels.
• Demonstrate excellent oral and written communication skills.
• Advanced knowledge of MS Office, including Word, Excel, Outlook and internet research.

EDUCATION and/or EXPERIENCE

• 3-5 years of progressive management experience in diverse, multi-outlet resort with multifaceted operations preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

Alcohol awareness certification and/or food service permit or valid health/food handler cards as required by local or state government agency.

PHYSICAL DEMANDS/WORK ENVIRONMENT: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Periodic travel as required.
• Constant moving about restaurant outlet. Frequent handling of object, reaching, maneuvering and lifting items up to 50 pounds.
• Flexibility to work nights, weekends and holidays (minimum of 45-hours per week).