Food and Beverage Director
Job Description
COMPANY OVERVIEW
At the Westin Monache Resort, Mammoth contemporary elegance redefines mountain lodging. The Westin Monache is Mammoth Mountain's only luxury, full-service, four diamond hotel offering gracious hospitality, a majestic setting and Westin's standard of excellence. The Westin Monache Resort Mammoth is a 230 all-suite resort just steps from The Village at Mammoth. The resort is located adjacent to the village gondola with direct access to the Mammoth Mountain Ski Area. The hotel is a franchise resort operated by Intrawest Hospitality Management.
The Westin brand is built on four unique differences tradition, distinctive hotels, products and service. We look for 'people who make the difference', a Westin legacy where associates deliver a consistent and memorable level of service at all times.
Headquartered in Denver, Colorado, Intrawest is an industry leader in the development and management of four season mountain resorts. Intrawest has interest in a network of resorts and businesses across North America, and operates four primary business segments which include Ski, Real Estate, Aviation, and Hospitality
Position
Summary:
Reporting to the General Manager, the Food and Beverage Director will direct food preparation, production, service and control for all food and banquet operations at the hotel. This position will create and maintain new food concepts in all outlets of the hotel while simultaneously implementing effective control procedures eliminating unnecessary waste and inefficiency, resulting in a high quality product and increasing departmental and hotel profits.
Primary Functions:
Provide support of a specialist nature to the Executive Committee and work in support of team goals and measures effectiveness through the F&B profit and service of the hotel.
Responsible for the selection, training and development of the personnel within the department. This will include the culinary team and the F&B front of the house operation. Able to exercise hire and fire discretion within Intrawest policies. Oversee divisional matters as they relate to federal, state and local employment and civil right laws.
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
Give direction and be responsible for the implementation of plans and goals. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures for front and back of the house.
Implement and ensure the safe working practices of all kitchen and restaurant employees resulting in lower employee accidents and significantly reducing the risk of liability.
Creating, monitoring and being accountable for departmental budgets; includes payroll, purchases, supplies, beverage costs, labor costs in kitchen, restaurant, lounge and banquet facilities and all other associated expenses. Making decisions, taking corrective measures and re-forecasting budgets as required
Implementing and/or developing departmental standards of service for front and back of the house that adhere to all Intrawest and Westin guidelines.
Establishing departmental goals, quality/service control measures and structure for continuous improvement with set dates, accountabilities and targets to monitor progress.
Rewarding and recognizing employees for following control measures, SOP's and meeting/exceeding standard targets.
Addressing guest/homeowner/employee concerns, complaints or questions and providing solutions and follow up in a timely fashion; ensuring issues and follow up are documented.
Providing hands on guidance, support, training, direction, coaching, and mentoring to all departmental associates, including front and back of the house, including all managers and supervisors.
Conducting and providing final approval on all performance and wage reviews for the culinary team and assisting the Food and Beverage manager with service staff, IRD attendants, and front of the house supervisors and managers.
Holding regular departmental staff meetings including regular one-on-one's; troubleshooting and managing conflict. These meetings will be for culinary team, food and beverage team (FOH), or a combination of both.
Actively participating in the development and promotion of events that recognize, reward and celebrate successes, both big and small;
Taking responsibility for daily work schedules, breaks, overtime and other labor and payroll functions of the entire culinary and food and beverage team.
Ensuring the completion of adequate orientation, service and safety training for each new associate within the culinary and food and beverage team.
Creating a development plan for associates at by making use of Goals and Objectives, performance reviews and establishing a preliminary succession plan. Particular attention paid to Sous Chefs, Lead Cooks, Food and Beverage Managers and Supervisors.
Performing all other duties as assigned.
Culinary
Responsibilities:
Check the quantity and quality of received products for both front and back of the house and ensure consistency in food and beverage delivery and standards.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Estimate amounts and costs of required supplies, such as food, dry goods, beverages, and ingredients.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as the Westin Brand Standards, seasonal availability of ingredients or the likely number of customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Recruit and hire staff, such as, but not limited to Sous Chefs, lead line cooks, servers, stewards, bussers, cooks, F&B managers/supervisors and other kitchen workers.
Meet with internal and external customers, some of whom will require high levels of patience, to discuss menus for special occasions, such as weddings, parties, or banquets.
.
Meet with sales representatives to build relationships, negotiate prices or order supplies.
Arrange for equipment purchases or repairs.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple food and beverage outlets within the hotel.
Coordinate planning, budgeting, or purchasing for all the food operations within hotel outlets.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Westin rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
General Skills Description:
Culinary Degree or Diploma in Hospitality Management or the equivalent
Food and Beverage Manager Experience preferred.
Hotel Food and Beverage experience preferred.
CPR certification and/or First Aid training preferred.
Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
Must be a strong self-starter able to handle a fast-paced, high pressure environment, can manage time, and prioritize duties and multi task.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff, F&B managers and supervisors, and the Executive Committee.
Considering the cyclical nature of the business, will be required to work varying schedules to reflect the business needs - flexibility is a key trait. This position will require working weekends, holidays and shift work.
Troubleshoot opportunities that present themselves, always keeping the safety and well-being of the owners, associates, and property as first priority.
Believes in and supports the 'team play' concepts.
Creative thought process - looks for new ways to accomplish goals.
Effective communication skills ability to actively listen to owners and employees, using empathy and taking ownership of feedback with appropriate and timely follow up.
Should enjoy assisting others in the completion of their duties. Must have a very positive and supportive attitude when working with others inside and outside of the company (team play).
Should experience a high level of satisfaction from exceeding expectations, both from an owner, and co-worker perspective.
Candidate must have extensive technical expertise and skill.
Exacting attention to detail with all aspects of the property.
Effective communication, both verbal and written.
Possess strong people skills. Friendly, compassionate, articulate, and composed.
Diplomatically solicits feedback and communicates information accurately and accordingly.
Has excellent problem solving capabilities.
Has solid computer skills and is adept in working with point of sale, financial, and ordering systems and Microsoft applications.
Physical Demands:
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to create, build, handle, and dismantle displays up to 8 feet high,
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, photocopiers, and other office equipment as needed.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per Westin standards.
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
COMPANY OVERVIEW
At the Westin Monache Resort, Mammoth contemporary elegance redefines mountain lodging. The Westin Monache is Mammoth Mountain's only luxury, full-service, four diamond hotel offering gracious hospitality, a majestic setting and Westin's standard of excellence. The Westin Monache Resort Mammoth is a 230 all-suite resort just steps from The Village at Mammoth. The resort is located adjacent to the village gondola with direct access to the Mammoth Mountain Ski Area. The hotel is a franchise resort operated by Intrawest Hospitality Management.
The Westin brand is built on four unique differences tradition, distinctive hotels, products and service. We look for 'people who make the difference', a Westin legacy where associates deliver a consistent and memorable level of service at all times.
Headquartered in Denver, Colorado, Intrawest is an industry leader in the development and management of four season mountain resorts. Intrawest has interest in a network of resorts and businesses across North America, and operates four primary business segments which include Ski, Real Estate, Aviation, and Hospitality
Position
Summary:
Reporting to the General Manager, the Food and Beverage Director will direct food preparation, production, service and control for all food and banquet operations at the hotel. This position will create and maintain new food concepts in all outlets of the hotel while simultaneously implementing effective control procedures eliminating unnecessary waste and inefficiency, resulting in a high quality product and increasing departmental and hotel profits.
Primary Functions:
Provide support of a specialist nature to the Executive Committee and work in support of team goals and measures effectiveness through the F&B profit and service of the hotel.
Responsible for the selection, training and development of the personnel within the department. This will include the culinary team and the F&B front of the house operation. Able to exercise hire and fire discretion within Intrawest policies. Oversee divisional matters as they relate to federal, state and local employment and civil right laws.
Control the elements that determine profit and loss. Responsible for all major operating expenses. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Responsible for the financial management of the operation.
Give direction and be responsible for the implementation of plans and goals. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures for front and back of the house.
Implement and ensure the safe working practices of all kitchen and restaurant employees resulting in lower employee accidents and significantly reducing the risk of liability.
Creating, monitoring and being accountable for departmental budgets; includes payroll, purchases, supplies, beverage costs, labor costs in kitchen, restaurant, lounge and banquet facilities and all other associated expenses. Making decisions, taking corrective measures and re-forecasting budgets as required
Implementing and/or developing departmental standards of service for front and back of the house that adhere to all Intrawest and Westin guidelines.
Establishing departmental goals, quality/service control measures and structure for continuous improvement with set dates, accountabilities and targets to monitor progress.
Rewarding and recognizing employees for following control measures, SOP's and meeting/exceeding standard targets.
Addressing guest/homeowner/employee concerns, complaints or questions and providing solutions and follow up in a timely fashion; ensuring issues and follow up are documented.
Providing hands on guidance, support, training, direction, coaching, and mentoring to all departmental associates, including front and back of the house, including all managers and supervisors.
Conducting and providing final approval on all performance and wage reviews for the culinary team and assisting the Food and Beverage manager with service staff, IRD attendants, and front of the house supervisors and managers.
Holding regular departmental staff meetings including regular one-on-one's; troubleshooting and managing conflict. These meetings will be for culinary team, food and beverage team (FOH), or a combination of both.
Actively participating in the development and promotion of events that recognize, reward and celebrate successes, both big and small;
Taking responsibility for daily work schedules, breaks, overtime and other labor and payroll functions of the entire culinary and food and beverage team.
Ensuring the completion of adequate orientation, service and safety training for each new associate within the culinary and food and beverage team.
Creating a development plan for associates at by making use of Goals and Objectives, performance reviews and establishing a preliminary succession plan. Particular attention paid to Sous Chefs, Lead Cooks, Food and Beverage Managers and Supervisors.
Performing all other duties as assigned.
Culinary
Responsibilities:
Check the quantity and quality of received products for both front and back of the house and ensure consistency in food and beverage delivery and standards.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Determine how food should be presented and create decorative food displays.
Estimate amounts and costs of required supplies, such as food, dry goods, beverages, and ingredients.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as the Westin Brand Standards, seasonal availability of ingredients or the likely number of customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
Determine production schedules and staff requirements necessary to ensure timely delivery of services.
Recruit and hire staff, such as, but not limited to Sous Chefs, lead line cooks, servers, stewards, bussers, cooks, F&B managers/supervisors and other kitchen workers.
Meet with internal and external customers, some of whom will require high levels of patience, to discuss menus for special occasions, such as weddings, parties, or banquets.
.
Meet with sales representatives to build relationships, negotiate prices or order supplies.
Arrange for equipment purchases or repairs.
Record production or operational data on specified forms.
Plan, direct, or supervise the food preparation or cooking activities of multiple food and beverage outlets within the hotel.
Coordinate planning, budgeting, or purchasing for all the food operations within hotel outlets.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Westin rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
General Skills Description:
Culinary Degree or Diploma in Hospitality Management or the equivalent
Food and Beverage Manager Experience preferred.
Hotel Food and Beverage experience preferred.
CPR certification and/or First Aid training preferred.
Specific Job Knowledge, Skills and Abilities:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.
Must be a strong self-starter able to handle a fast-paced, high pressure environment, can manage time, and prioritize duties and multi task.
Extensive knowledge of menu development, insight into marketing, cost and wage control.
Ability to analyze, forecast data, and makes judgments to ensure proper payroll and production control.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff, F&B managers and supervisors, and the Executive Committee.
Considering the cyclical nature of the business, will be required to work varying schedules to reflect the business needs - flexibility is a key trait. This position will require working weekends, holidays and shift work.
Troubleshoot opportunities that present themselves, always keeping the safety and well-being of the owners, associates, and property as first priority.
Believes in and supports the 'team play' concepts.
Creative thought process - looks for new ways to accomplish goals.
Effective communication skills ability to actively listen to owners and employees, using empathy and taking ownership of feedback with appropriate and timely follow up.
Should enjoy assisting others in the completion of their duties. Must have a very positive and supportive attitude when working with others inside and outside of the company (team play).
Should experience a high level of satisfaction from exceeding expectations, both from an owner, and co-worker perspective.
Candidate must have extensive technical expertise and skill.
Exacting attention to detail with all aspects of the property.
Effective communication, both verbal and written.
Possess strong people skills. Friendly, compassionate, articulate, and composed.
Diplomatically solicits feedback and communicates information accurately and accordingly.
Has excellent problem solving capabilities.
Has solid computer skills and is adept in working with point of sale, financial, and ordering systems and Microsoft applications.
Physical Demands:
Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
Ability to create, build, handle, and dismantle displays up to 8 feet high,
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 30 lbs. on a regular and continuing basis.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers, photocopiers, and other office equipment as needed.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Grooming:
All employees must maintain a neat, clean and well-groomed appearance per Westin standards.
. Apply now!Estimated Salary: $20 to $28 per hour based on qualifications.
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