The Lodge at Woodloch has a philosophy of personal awakening, allowing guests to discover or reunite with stress-relieving outlets that benefit them long after they leave. The common denominator in each life-changing event at The Lodge at Woodloch is YOU. Each department requires different skills and knowledge that come together to make The Lodge at Woodloch an award-winning wellness retreat. Because of the amazing team, and the impact they have on guests, The Lodge at Woodloch has been honored with awards recognizing them within the Top 10 Wellness Resorts in the World time and time again!

We are so lucky to be part of the Woodloch family of resorts. The “Woodloch Way” is a term we use to showcase our dedication to hospitality and to each and every one of our staff (family) members. We've created a place where we can work hard, be creative and have our voices heard.

Essential Information

We are searching for an ambitious and passionate Food & Beverage Operations Manager who will take a leadership role within our award winning property.

This individual is an experienced service industry professional who supervises kitchen and dining room personnel; enhances and influences the overall guest experience while maintaining compliance with company practices, cost projections & mission.

Job Duties

• Oversees all aspects of The Lodge's food and beverage planning & service, floor presence and hands on attitude is a vital requisite for this position
• Assists with creating menus that satisfy guests in collaboration with Executive Chef
• Oversees protocols & training for special menu and diet requirements of our guests and communicates appropriately
• Coordinates & works with F&B Management Team to attain desired food cost, beverage cost, menu standards, quality, consistency & inventory for the FOH and BOH
• Provide overall direction and standards for preparation & presentation of food & drinks
• Directly involved with day-to-day function including staff management, guest interactions, office administrative duties, vendor communications & labor cost control
• Oversee management of staff and may address or assist with issues as needed
• Ensure operational standards are met in regards to sanitation codes & laws, food/beverage storage & loss prevention
• Monitor purchasing of wine, beer, liquor and other beverages. Ensure the Lodge receives preferred pricing & highest quality level of products
• Create annual action plan and tangible goals for the FOH and BOH pertaining to staff satisfaction, guest experience, financial goals and overall TLAW F&B touchpoints
• Review, monitor and modify our inventory system as needed
• Monitors and control payroll expenses for the FOH and BOH and adjust schedules needs as per business levels
• Food, Beverage & Bar research, development & monitoring of trends
• Works in conjunction with the sommelier to create an annual beverage upselling program
• Reviews and communicates price changes and adjustments in F&B services and products
• Directly involved with recruiting & hiring of staff
• Establish training procedures and standards and ensure they are being adhered too consistently
• Develop and uphold The Lodge's philosophy & high levels of service and food quality/presentation/thoughtfulness
• Reports directly to General Manager and Woodloch Management Company/Family
• Consult, meet, communicate regularly with Chefs & Dining Room Management on a regular basis
• Ensure communication between Blackmore Farm & Kitchen for crop planning and kitchen needs seasonally to control cost and provide fresh garden ingredients to the menus
• Determine needs and solicit equipment & supplies for FOH & BOH with F&B management input and engineering.
• Oversee the special events program in collaboration with the Culinary Creative Director for logistic, planning and pricing. Assist with event-specific menus for occasions, special events & corporate packages
• Actively involved with service during meal times both FOH & BOH, greeting guests, table touches and overseeing meal service
• Ensures restaurant ambiance and décor is immaculate by creating a preventive maintenance program in conjunction with our engineering team, create CAPEX budget and operational equipment purchasing list

Responsibilities

• Able to work in an upscale and at times fast paced environment
• Excellent Communicator
• Ability to Multitask & think quickly when under pressure
• Requires working long hours & at times erratic schedule including nights, weekends & holidays
• Some Physical exertion expected – on feet majority of day and moderate lifting
• Recognize exemplary behavior while also confronting and coaching behavior that is not up to our standards
• Process customer complaints patiently & in a timely manner
• Ability to work with FOH & BOH team to accommodate customer special dietary needs
• Exudes sincerity & caring approach with guests/customers
• Creates a professional work environment that promotes teamwork & takes pride in accomplishments

Requirements

• 3+ Years of Management Experience (within Food & Beverage preferred)
• Minimum of 2 year hospitality/culinary degree
• Customer oriented mindset
• Critical thinker & problem solver
• Team Player
• Good organizational & time management skills
• Ability to delegate tasks
• Ability to communicate with all levels of staff
• Ability to create reports for GM & Ownership

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