Food and Beverage Lead

Essential Information: Must be at least 18 years of age. Sierra-at-Tahoe is an at-will employer. This position requires a post offer background check. Responsibilities Communicates with F&B Supervisors to ensure proper management of staff and projects by outlet. Assists Supervisor to hire, motivate, evaluate, and direct staff to ensure adequate guidance and resources to accomplish established goals and objectives. Ensures all employees receive the training, support, guidance, feedback, and resources necessary. Provides quality guest experiences within resort operations. Understands all functions of front and back house operations to execute any vacant role when staff are on break or absent. In absence of the supervisor, delegates responsibility, motivates and leads direct reports to achieve goals and objectives. Familiar with state and federal environmental standards and OSHA regulations. Understands corporate and resort specific policies and procedures. Performs job performance evaluation by observing employees’ daily job performance. Assists in providing quality to guests by directing staff in meeting quality standards and food handling, preparation, safety and sanitation. Contributes to team effort by participating in job sharing, assuming responsibility for resort cleanliness and safety, participating in safety meetings, accepting diverse assignments, and maintaining a positive friendly attitude in all interactions. Meets service level objectives and departmental goals as set by immediate supervisor. Works flexible hours. Safety Responsibilities Protect the safety of self, co‑workers, and Sierra‑at‑Tahoe Resort guests at all times. Report any potentially harmful equipment or situations to the immediate supervisor without delay. Report safety‑related accidents and incidents at once to immediate supervisor. Follow all company and department safety policies and procedures. Operate equipment in a safe manner that will not lead to injury of yourself or others. Supervisory Responsibilities In absence of the Supervisor, supervises roughly 15-30 employees in the Kitchen, Serve Lines, Bus Persons, and Cashiers. Is responsible for assisting with the direction, coordination, and evaluation of these units and carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education & Experience Certificate from a technical school and 1‑2 years of related F&B experience; or equivalent combination of education and experience. Not required but preferred. Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret graphs. Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates & Licenses Resort certification on any necessary equipment. Physical Demands While performing the duties of this job, the employee is regularly required to stand, walk, bend, squat, talk or hear. The employee frequently uses hands to finger, handle, or feel; and reach with hands and arms. The employee occasionally is required to climb, kneel, crawl, crouch, stoop or balance. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Work Environment While performing duties, the employee is regularly exposed to guest/employee interaction, moving mechanical parts, high altitude and changing indoor conditions (close‑quarters, wet, humid/steamy, slick, illuminated, hot/sharp/loud surfaces and/or equipment). Occasionally exposed to rapidly changing outdoor environments. The noise level in the workplace is usually moderate. #J-18808-Ljbffr Sierra-at-Tahoe Resort