Assistant Food and Beverage Director
Job Description:
Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VTn Year RoundAt Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU?Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks for our seasonal team members including: Stratton season pass for all employeesFree or discounted (depending on classification) season pass for dependents - this includes spouse &.children under 26 years oldAlterra Mountain Company Employee Pass - free lift access & discounts (depending on classification) at all Alterra owned resorts - dependents too!Unlimited introduction letters for 50% off day tickets at IKON partner resorts (depending on classification)Discounted golf, mountain biking and fitness center membershipsEmployee childcare rates & discounted seasonal programs for self & dependents (depending on classification)Retail and Food and Beverage discountsIndustry/Pro-form discounts12 - $25 lift tickets for your friend & family guests (depending on classification)Onsite medical clinic401(k) with company matchCompany paid sick timeAdditional perks & benefits for year round employeesPOSITION SUMMARYThe Assistant Food & Beverage Director provides leadership and business management skills necessary to grow the financial success and service quality for Stratton Mountain Resort's Food & Beverage operations. The assistant director ensures quality F&B operations, exceptional service, and financial profitability. The assistant director also takes an active role in identifying, initiating, and executing new F&B business opportunities within the resort. This is a full-time, year-round position that is benefit eligible, with a salary range of $68,000 - $74,000 per year.ESSENTIAL DUTIESOversee all Front of House operations including full-service restaurants and resort barsDevelop, implement, and train Guest Experience Systems (GES) for all full-service outlets and resort barsWork with outlet managers to ensure schedules are created and adjusted in line with business levels and budgets and are published and communicated consistently and timelyTraining and continued development of the following items in full-service locations, to ensure Stratton high standards of service are being upheld:Hospitality/Service StandardsStratton ValuesStratton Strategies, Tactics & InitiativesDepartment Objectives and Key Results (OKRs)Work with F&B Director to set NPS goals, follow through on action plans, communicate with guests, and track results on a regular basisCollaborate with F&B Director to set financial targets for revenue, expense and labor for all full-service outlets, creating annual budgetsManage and communicate with full-service outlet managers to hit and exceed budgeted revenue targets as well as effectively manage COGsWork with managers to ensure appropriate FOH staffing levels in all full-service outletsFacilitate Employee Engagement Survey participation and Action Plan Development in all full-service outlets, to help provide a positive work environment for all Stratton team membersWork in conjunction with the Executive Chef to ensure Stratton high standards of food quality are being upheldSupport catering operations as neededUpkeep of internal communication boards to ensure staff is informed of needed informationWork with the Executive Chef to make sure all Department of Health and Alterra Food Safety Standards are being upheld throughout the resortParticipate in weekly F&B meetings, ensuring communication and accurate forecasting are happening to properly manage OKR metrics in full-service F&B outletsCollaborate with F&B Director to make sure that all intern training plans are complete and being followedWork with F&B Director and Executive Chef to identify areas of opportunity for future growth and development of Stratton F&B operationsWork with F&B Director and Executive Chef to identify future capital needsWork with F&B Director and Executive Chef on seasonal menu development, design and implementationWork with F&B Director to identify maintenance needs in both FOH & BOH, and take initiative to use appropriate resources for improvementWork with F&B Director in purchasing for beverage program and maintain positive partnerships with vendors and distributorsEnsure inventory counts are executed, reviewed for accuracy, and submitted into Inventory Management System monthly. Work with Commissary Supervisor to ensure cost center transfers are tracked and completed with accuracy.This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change.QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS3
years leadership experience managing multiple F&B operationsExperience as a leader of supervisors and/or managers with emphasis on coaching and trainingExceptional interpersonal, verbal and written communication skillsSelf-motivated, resourceful, organized, detail oriented, enthusiastic, outgoing and reliableMicrosoft Office and F&B systems experience a plusCreative problem-solving skillsProven track record in creating and maintaining a courteous, friendly, professional team environmentForward thinking with a willingness to adapt, learn and take on new responsibilitiesAbility to work weekends and holidaysTRAVEL REQUIREMENTSMinimal Travel is requiredPHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays.Food Service Environment:Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell.Regularly lift and/or move up to 40 pounds on a regular and continuing basis.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.Vision occurs continuously with the most common visual functions being those of near vision and depth perception.Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functionsAn Equal Opportunity EmployerEstimated Salary: $20 to $28 per hour based on qualifications.
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