Food and Beverage Director
Position:
Food and Beverage Director Reports to:
CEO Company Overview:
Wasatch Peaks Ranch is developing and building a new private mountain resort community located in the Wasatch Mountains 30 minutes north of Salt Lake City.
The development encompasses 12,000 acres including 3,000 acres of private ski terrain; a Tom Fazio-designed private golf course; and 460 private homes and homesites being developed under a multi-phase 10-15-year buildout.
This multi-billion-dollar project will offer the most exclusive array of skiing, golf, and a variety of other amenities in a private club setting in the United States.
Position
Summary:
Responsible for the club community's food and beverage (F&B) experiences and the F&B offerings at all WPR venues including (but not necessarily limited to) our Tavern Bar/Restaurant, Market Coffee Shop/Wine Bar, Diamond Peak On-mountain Restaurant, Oaks Lodge Base Area Restaurant, Main Lodge/golf Clubhouse Fine Dining Restaurant and Casual Grille, Spa/Rec Center F&B Venues, Golf Practice Area Pub/Grille, Golf Comport Station/Halfway House and numerous Sugar Shacks and seasonal F&B facilities throughout our club community.
.
Directly supervises the Executive Chef, Events/Catering Manager, Beverage Manager, Banquet Manager, Dining Room Manager, and various Outlet Managers.
Plans, implements, and monitors departmental budgets.
Hires, trains, and supervises subordinates and applies relevant 5-star hospitality principles to assure that the wants and needs of members and guests are consistently exceeded.
Duties and Expectations:
-Establishes a world class food and beverage (F&B) experience for members and their guests.
-Embodies and exemplifies the exquisite level of WPR hospitality and service.
-Develops experiences that 'wow' and keep members engaged, across multiple F&B venues and throughout all seasons.
-Creates effective communication with all members and through all department levels throughout the club community.
-Develops operating and capital budgets for each of the department's F&B venues; tracks actual to budget results and takes corrective action as necessary to help assure that budgeted revenue and cost goals are attained.
-Responsible for proper charge procedures, member/guest check analysis, service charge reports, ticket controls and daily revenue reports and analysis.
-Develops the F&B department's staffing plans and leads the recruitment, training, mentoring, scheduling, supervision, and discipline of F & B staff.
Establishes measurable goals and standards for all F&B managers and staff.
-Conducts ongoing product and service quality checks to ensure consistency and an exceptional product and service.
-Assures the effective orientation and training for venue managers/supervisors and staff and provide mentoring and professional development opportunities for managers and staff.
-Monitors employee punch records to minimize overtime and maintain labor costs.
-Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
-Assures that all applicable club policies and procedures are followed.
-Helps plan and communicate internal marketing and promotions for the outlets.
-Works with the Event Manager and Membership/Sales team to create thoughtful and inspired club events.
-Creates and approves menu items, pricing, and print designs for all outlets, special events and banquet events.
-Ensures all legal requirements are consistently followed, including wage/ hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
-Ensure all facility energy management, preventive maintenance and other standards are consistently met.
-Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented and delivered to HR for the employees' personnel files.
-Monitors menu products/portions and purchasing/receiving procedures to ensure proper quantity, quality, and price for all purchases.
-Ensures POS/club software is up to date for proper reporting.
-Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
-Consults daily with the Executive Chef, Catering Director, Purchasing Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
-Greets guests and oversees actual service on a routine, strategic basis.
-Helps develop wine, beer, and spirit lists and wine sales promotion programs.
-Establishes, updates, and maintains all written standards and procedures for the department as needed.
-Addresses member and guest complaints and advises the CEO about appropriate corrective actions taken.
-Monitors appearance, dress, upkeep and cleanliness of all food and beverage equipment and facilities.
-Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
-Responsible for the proper accounting and reconciliation of the point-of-sale revenues, costs of goods sold and inventory for all venues.
-Maintains records of special events, house counts, food covers and daily volume.
-Responsible for long-range strategic planning for the department in concert with the club's planning process.
-Establishes and maintains professional business relations with vendors.
-Works with the club's Controller and Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
-Recommends operating hours for all food and beverage outlets.
-Completes periodic china, glass, and silverware inventories.
-Implements and monitors sanitation and cleaning schedules.
-Knowledge of and ability to perform required role during emergency situations.
-Completes other assignments as assigned by the executive team.
Recommended Skills Catering Activity And Reception Organisation Coaching And Mentoring Communication Corrective And Preventive Action (Capa) Finance Financial Management Estimated Salary: $20 to $28 per hour based on qualifications.
Food and Beverage Director Reports to:
CEO Company Overview:
Wasatch Peaks Ranch is developing and building a new private mountain resort community located in the Wasatch Mountains 30 minutes north of Salt Lake City.
The development encompasses 12,000 acres including 3,000 acres of private ski terrain; a Tom Fazio-designed private golf course; and 460 private homes and homesites being developed under a multi-phase 10-15-year buildout.
This multi-billion-dollar project will offer the most exclusive array of skiing, golf, and a variety of other amenities in a private club setting in the United States.
Position
Summary:
Responsible for the club community's food and beverage (F&B) experiences and the F&B offerings at all WPR venues including (but not necessarily limited to) our Tavern Bar/Restaurant, Market Coffee Shop/Wine Bar, Diamond Peak On-mountain Restaurant, Oaks Lodge Base Area Restaurant, Main Lodge/golf Clubhouse Fine Dining Restaurant and Casual Grille, Spa/Rec Center F&B Venues, Golf Practice Area Pub/Grille, Golf Comport Station/Halfway House and numerous Sugar Shacks and seasonal F&B facilities throughout our club community.
.
Directly supervises the Executive Chef, Events/Catering Manager, Beverage Manager, Banquet Manager, Dining Room Manager, and various Outlet Managers.
Plans, implements, and monitors departmental budgets.
Hires, trains, and supervises subordinates and applies relevant 5-star hospitality principles to assure that the wants and needs of members and guests are consistently exceeded.
Duties and Expectations:
-Establishes a world class food and beverage (F&B) experience for members and their guests.
-Embodies and exemplifies the exquisite level of WPR hospitality and service.
-Develops experiences that 'wow' and keep members engaged, across multiple F&B venues and throughout all seasons.
-Creates effective communication with all members and through all department levels throughout the club community.
-Develops operating and capital budgets for each of the department's F&B venues; tracks actual to budget results and takes corrective action as necessary to help assure that budgeted revenue and cost goals are attained.
-Responsible for proper charge procedures, member/guest check analysis, service charge reports, ticket controls and daily revenue reports and analysis.
-Develops the F&B department's staffing plans and leads the recruitment, training, mentoring, scheduling, supervision, and discipline of F & B staff.
Establishes measurable goals and standards for all F&B managers and staff.
-Conducts ongoing product and service quality checks to ensure consistency and an exceptional product and service.
-Assures the effective orientation and training for venue managers/supervisors and staff and provide mentoring and professional development opportunities for managers and staff.
-Monitors employee punch records to minimize overtime and maintain labor costs.
-Assures that all standard operating procedures for revenue and cost control are in place and consistently followed.
-Assures that all applicable club policies and procedures are followed.
-Helps plan and communicate internal marketing and promotions for the outlets.
-Works with the Event Manager and Membership/Sales team to create thoughtful and inspired club events.
-Creates and approves menu items, pricing, and print designs for all outlets, special events and banquet events.
-Ensures all legal requirements are consistently followed, including wage/ hour and federal, state, or local laws for food safety and the sale/consumption of alcoholic beverages.
-Ensure all facility energy management, preventive maintenance and other standards are consistently met.
-Ensures that all new employees receive the appropriate safety instructions and training; establishes and enforces all safety policies and procedures including OSHA regulations and ensures that appropriate proof of training is documented and delivered to HR for the employees' personnel files.
-Monitors menu products/portions and purchasing/receiving procedures to ensure proper quantity, quality, and price for all purchases.
-Ensures POS/club software is up to date for proper reporting.
-Reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs.
-Consults daily with the Executive Chef, Catering Director, Purchasing Manager, and other club administrators to help assure the highest level of member satisfaction at minimum cost.
-Greets guests and oversees actual service on a routine, strategic basis.
-Helps develop wine, beer, and spirit lists and wine sales promotion programs.
-Establishes, updates, and maintains all written standards and procedures for the department as needed.
-Addresses member and guest complaints and advises the CEO about appropriate corrective actions taken.
-Monitors appearance, dress, upkeep and cleanliness of all food and beverage equipment and facilities.
-Monitors or manages physical inventory verification and provides updated information to the Accounting Department.
-Responsible for the proper accounting and reconciliation of the point-of-sale revenues, costs of goods sold and inventory for all venues.
-Maintains records of special events, house counts, food covers and daily volume.
-Responsible for long-range strategic planning for the department in concert with the club's planning process.
-Establishes and maintains professional business relations with vendors.
-Works with the club's Controller and Chief Financial Officer to identify and develop operating reports and for ongoing control of the department.
-Recommends operating hours for all food and beverage outlets.
-Completes periodic china, glass, and silverware inventories.
-Implements and monitors sanitation and cleaning schedules.
-Knowledge of and ability to perform required role during emergency situations.
-Completes other assignments as assigned by the executive team.
Recommended Skills Catering Activity And Reception Organisation Coaching And Mentoring Communication Corrective And Preventive Action (Capa) Finance Financial Management Estimated Salary: $20 to $28 per hour based on qualifications.
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