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Assistant Director, Food & Beverage - Pocono Pines Pennsylvania
Company: Great Wolf Lodge Location: Pocono Pines, Pennsylvania
Posted On: 05/16/2024
Pay: $70000 per year - $70000 per year Summary: The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director.Essential Duties & Responsibilities: - Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals.
- Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
- Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions;; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook.
- Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University.
- Collaborates with F&B leadership on Pack development, training and succession planning.
- Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction
- Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards.
- Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols.
- Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste.
- Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits.
- Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
- Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels.
- Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.
- Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
- Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.
- Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance.
- Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections.
- Ensures all operations conform to regulations of the local health and alcohol regulatory commissions.Basic Qualifications & Skills:
- High School diploma or equivalent experience
- Minimum of 2-3 years management experience in food & beverage
- Experienced with procurement and inventory control system, process and procedures
- Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
- Excellent writing and verbal communication skills
- Proficient in P&L management and controls
- Strong analytical skills - Understand and react appropriately to key business indicators
- Demonstrated experience leading teams to achieve/exceed goals.
- Strong attention to detail and time management skills.
- Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS).
- Successful completion of criminal background check and drug screen.
- Highly proficient with food safety and sanitation practices, rules and regulations
- Experience with guest satisfaction and employee engagement programs and toolsDesired Qualifications & Traits:
- Bachelor's degree in hospitality, business, or related field
- Experience with overall oversight and coordination of training programs for F&B on an entire propert
- Manager-level certification from nationally accredited food safety training program
- Manager-level certification from nationally accredited alcohol awareness & safety training program
- Effective communication and ability to resolve conflict; Proven teamwork
- Training and/or experience with hands-on kitchen and bar equipment maintenance
- Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans)Physical Requirements:
- Able to lift up to 30 lbs.
- Able to bend, stretch, and twist
- Able to stand for long periods of timeEqual Opportunity Employer/Protected Veterans/Individuals with Disabilities
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