Www.virginiascmaa.org
JOB DESCRIPTION
|Job Title: |VP, Food & Beverage |Date: |8/21/2014 |
|Reports To: |General Manager | | |
|Location: |Kingsmill Resort - Williamsburg |Dept: | |
|Type of Position: | |Status: | |
|Purpose: |The VP, Food & Beverage at Kingsmill Resort is responsible for the overall budget and leadership of the culinary staff for back-of- the- house |
| |(BOH) and the front-of the-house (FOH) staff for multiple venues providing the strategy, direction and oversight of all operations, menu |
| |development and foods served in all restaurants, banquets, room service, lounges, offsite locations and employee cafeteria. This position oversees|
| |purchasing and storage of all food products once they are received by the warehouse, as well as is responsible for overseeing the cleanliness and |
| |quality of all kitchen areas. The VP, Food & Beverage is one of the primary contacts for the Health Department and hires, trains, disciplines and |
| |promotes all Food and Beverage employees as well as is responsible for their safety. |
|Primary Responsibilities: |*Oversees scheduling, labor cost and food cost for direct reports - Exec Chef, Pastry Chef, F&B purchasing, FOH restaurant managers, Room service,|
| | On-A-Roll and banquet manager. |
| |Operations |
| |*Oversees all kitchen and restaurant operations |
| |*Trains and evaluates all FOH staff; hostesses, bartenders, servers, attendants |
| |*Provides Food and Beverage reports regarding hiring, training, discipline, promotion and other |
| |employee relations |
| |*Responsible for overall guest satisfaction and necessary follow-ups to include constant monitoring |
| |of guest satisfaction surveys, comment cards, emails, letters, phone calls |
| |*Working in collaboration with the Executive Chef, is responsible for ensuring the quality, safety |
| |and consistency of all food preparation throughout the resort; works with the restaurant and chefs to |
| |ensure proper food quality, food cost and balance of menu items is maintained |
| |*Oversees the food purchasing process, monthly inventory and high value inventory control |
| |*Supports the Company’s “healthy and sustainable foods” initiative |
| |*Ensures safety for all Food and Beverage employees |
| |*Works with Event Management, front-of-the-house managers and other departments to ensure outstanding guest service |
| |*Stays current in the culinary field and works with the Executive Chef to train chefs and other kitchen staff; assists direct reports in hiring, |
| |training and evaluation of all Food & Beverage staff |
| |*Prepares budget based on developing accurate daily forecast of meals to be served; keeps the GM and Controller updated regarding fluctuations from|
| |anticipated business levels |
| |*Oversee dining reservation waves for each outlet and communication with reservations and front |
| |desk on pricing, menus, specials, reservation levels and packages |
| |*Responsible for the creation and communication of all restaurant operating hours and schedules |
| |Financial |
| |*Responsible for all P&L’s and budget process |
| |*Required to oversee weekly timekeeping and labor; track labor through wage critiques |
| |*Responsible for overall beverage inventory and cost of sales |
| |*Book entertainment and process invoices/payments |
| |*Track all outlet and kitchen expenses |
| |Marketing/Advertising |
| |*Work with the Marketing Manager creating marketing materials |
| |*Work with the Marketing manager to manage the Kingsmill Restaurants Facebook page |
| |*Design and format printed menus for all restaurants |
| |Collaboration |
| |Executive chef and restaurant chefs |
| |*Work with Executive Chef on creating menus, pricing, specials, shared budgets for china, glass, |
| |silverware and equipment, food costs, monthly expenses |
| |Human Resources |
| |*Lead all F&B hiring and recruiting to include recruiting, job fairs and interviewing |
| |*Lead all F&B training to include ServSafe Food Safety, Food Handlers, TIPS, Micros, Cash |
| |Handling and FOH service training |
| |*Coaching and counseling of employees and managers |
| |Event Management and Banquets |
| |*Shared budget for china, glass, silverware and equipment |
| |*Shared employees between banquets and the restaurants |
| |*Restaurant parties booked through Event Management, limited menus, restaurant buy-outs |
| |*Perform other duties as assigned |
| |Membership Manager |
| |*Develops creative culinary programs and menus for large membership base |
| |*Interfaces with the Membership team and the actual Members |
| | |
| |*Other duties as assigned |
|Required Work Skills and |*Ability to develop department strategies and manage a complicated budgeting and forecasting process and manage day-to-day food expenses and labor |
|Knowledge: |*Excellent verbal and written communication |
| |*Excellent computer skills with full command of Microsoft Outlook, Publisher, Excel and PowerPoint |
| |*Strong knowledge of food and its preparations, trends, competition |
| |*Strong knowledge of wine, liquor, beer and bartending |
| |*Strong knowledge of styles of service such as ala carte, buffet, casual dining, fine dining, quick service |
| |*Accurate cash handling/credit card (PCI/security) and billing knowledge |
| |*Knowledge of pertinent health regulations and liquor laws |
| |*Valid driver’s license |
| |*Ability to design recipes and menus appropriate to different Food and Beverage outlets |
| |*Ability to stand for 8-10 hours in a hot environment |
| |*Ability to lift, push, pull and carry a minimum of 25 pounds |
| |*Knowledge of Health Department requirements for maintaining thorough cleanliness and sanitation of work area; other cleaning as necessary |
| |*Extensive knowledge of many different types of cuisine |
| |*Ability to work days, nights, weekends, holidays |
|Preferred Work Skills and | |
|Knowledge: | |
|Required Education and |*Associates degree in Culinary Arts or equivalent work experience in a professional Food & Beverage environment |
|Experience: |*VA Food Handler Card or be able to obtain within 30 days of hire |
| |* TIPS Certified (certification through Kingsmill upon hire within 30 days of hire) |
|Preferred Education and |*Must be at least 21 years of age |
|Experience: |*5 years’ experience as a restaurant manager, general manager, Director of F&B or outlets/restaurants |
| |*Previous experience managing multiple kitchens and outlets as well as managing kitchen for large banquet operations |
|Approved by: (Department | | |
|Head) | | |
|Approved by (Human | | |
|Resources) | | |
Interested applicants can go to career tab and print the application or send their resume to: HR.kingsmill@ .
................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related searches
- https www municipalonlinepayments
- bcps org jobs
- smartcu org sign on page
- aarp org membership card registration
- free org email accounts
- hackensackumc org pay bill
- get my transcripts org from college
- bcps org community volunteer info
- my access tgh org portal
- bcps org employee self service
- intranet florida hospital org employee
- typical finance org chart