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.

Google Online Preview   Download