FOOD AND BEVERAGE MANAGER

Job Description

Job Description

About our Company:

Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country.

We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment.

Summary:

Under the direction of the Hotel Manager, the Food & Beverage Manager will direct the front of house operations for one full-service restaurant with outdoor bar, one full-service bar and restaurant, and one seasonal pool bar and café.

Compensation : $75,000 to $80,000 annually, depending on experience

Schedule :

• Schedule depends on business needs.
• Weekends, Holidays, and Nights

Essential Duties and Responsibilities:

ADMINISTRATIVE AND MANAGERIAL

• Create financial objectives on an annual basis through the budget process.
• Manage day-to-day operations within the budgeted guidelines and the highest standards.
• Maintain communication with all onsite departments and corporate leadership to ensure customer service needs are met.
• Develop budget; analyze daily sales, cost of sales and labor costs; and implement cost saving and profit enhancing measures.
• Maintain profitability of outlets to support overall hotel operation.
• Control payroll and equipment costs (minimizing loss and misuse).
• Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.
• Evaluate cost effectiveness of all aspects of operation.
• Assist in product selections and price and make recommendations for product changes or enhancements.
• Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
• Provide vision, leadership, and strategy to inspire staff to deliver exceptional service and drive financial success.
• Promote cooperative effort, team spirit and good morale among staff.

OPERATIONS & FINANCIAL MANAGEMENT

• Drive financial success through budgeting, cost controls, and revenue strategies.
• Maintain high service standards while managing labor, inventory, and equipment costs.
• Ensure compliance with all health, safety, and labor regulations.

GUEST EXPERIENCE & COMMUNICATION

• Ensure an exceptional dining experience through attentive service and guest engagement.
• Resolve guest concerns professionally and efficiently.
• Maintain clear communication with vendors, departments, and leadership.

DEPARTMENT STAFFING, TRAINING, AND MANAGING

• Interview, select, train, schedule, supervise, counsel and discipline based on company values and service standards.
• Conduct regular staff evaluations, meetings, and ongoing training programs.
• Foster teamwork, motivation, and professional growth.
• Develop and execute ongoing training programs for all staff.
• Daily evaluation of associate performance and service standards.
• Organize and conduct pre-shift and departmental meetings.
• Communicate pertinent information to the staff, such as house count and menu changes.
• Give guidance toward improvement and make necessary adjustments for consistency.
• Monitor and track breaks and meal periods, attendance, and performance of associates. Report any policy or procedure violations to the Hotel Manager and Human Resources immediately.
• Work with Hotel Manager to maintain associate training program and update as business needs or procedures change.
• Maintain a positive work environment through teamwork and consistent positive motivation.
  

COMMUNICATIONS

• LANGUAGE SKILLS: Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
• Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
• Maintain open lines of communications with all departments, staff and other leadership.
• Be outgoing and able to approach guest and initiate conversation and connect with others.
• Must have natural instincts and insight for finding the best solution to unclear situations.
• Ensure excellent customer service and resolve problems to the satisfaction of the guest.
• Answer telephones in a clear voice, coordinate and document reservations.
• Establish vendor relationships and negotiate pricing.
• Interact positively with customers promoting hotel facilities and services.

STANDARDS AND POLICIES

• Comply with and supervise the labor, health, safety, sanitation, and alcohol awareness standards by complying with all federal, state, and county regulations affecting the restaurant, bar, pool bar & café, kitchen, staff and guests.
• Know hotel emergency procedures and be able to competently manage any situation.
• Know and follow the environmental standards set by the Company.
• Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality.

• Enforce sanitation, alcohol awareness, and safety protocols.
• Uphold environmental and company service standards.
• Monitor food and beverage quality, presentation, and consistency.
• Perform any other duties as required by your Manager.
  

You Will Be a Good Fit if You Have the Following:

• Minimum of 5 years of recent F&B Management Experience.
• Proven experience with all aspects of restaurant and bar sales including budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations and P&L management.
• Strong business communication skills.
• Experienced Toast POS, MS Office, and Excel user.
• Excellent problem-solving skills.
• Exhibits integrity and takes responsibility for own actions.
• Present a professional appearance and attitude.
• Must be able to work weekends, nights, and holidays.
• Ability to obtain and maintain a valid Food Handlers Manager Certification
• Riverside County Food Handlers Card is required.
• Must be able to lift and carry up to 25 lbs.
• Must be 21 years of age or older.

Company Standards:

• Understand the Ponte Values, and Service Standards.
• Ensure the safety of guests and associates.
• Follow the environmental standards set by the Company
• Treat all associates and guests in a respectful manner.
• Exhibit integrity (honesty and truthfulness).
• Perform any other duties as required by your Manager.