Brasada Ranch Hiring for Director of Food and Beverage Job at Powell Butte, OR Full Time

RESORT OVERVIEW

Brasada Ranch is a special getaway not only for our guests, but for our employees as well. The view of the Cascade mountain range is stunning and a perfect backdrop to spend the day away from home. We specialize in making lifelong memories for people visiting us from all around the world, and for making lifelong memories with each other working as a team at this wonderful resort. At Brasada, we are building something special that is more than just a job. It is an opportunity for an experience that will stay with you.

POSITION Overview

The Director of Food and Beverage (DOFB) functions as the Strategic Executive Business Leader of the Resort’s Food and Beverage operation including all outlets and banquets, both Front of House and Culinary. The DOFB will be a member of the Brasada Ranch Executive Committee.

The DOFB oversees the development and implementation of departmental strategies and ensures implementation of the Resort’s service strategy, training culture, service standards and expectations. Position ensures Revinate and other service indicator scores are kept at optimum levels.

The DOFB is expected to be visible in the operations on a daily basis providing direction and monitoring the entire “guest and member experience”. Schedule will include days, nights, holidays and weekends to provide coverage. This position “owns” all operational aspects of the Resort while working with peers on the Executive Committee.

The DOFB develops and implements Resort-wide strategies that deliver products and services to meet and exceed the needs and expectations of Brasada Ranch’s Members and guests, and it’s Team Members and provides a return on investment to the owner and Northview Hotel Group.

General Responsibilities

• Provide leadership and management for all Food and Beverage personnel and develops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution
• Ensures that regular, on-going communication is happening in all areas of food and beverage (e.g., pre-meal briefings (servers and culinary), and quarterly departmental meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results
• Sets expectations and holds food and beverage Leadership Team accountable for demonstrating desired service behaviors. Ensures Member and guest expectations are met or exceeded from beginning to end of service experience
• Empowers Associates to provide excellent Member and guest service. Establishes guidelines so Team Members understand expectations and parameters and provides on-going training to understand and meet Member and guest expectations
• Is highly visible and interfaces with Members and guests on a regular basis to obtain feedback on quality of food & beverage products, service levels and overall satisfaction; effectively responds to and resolves problems and complaints
• Observes service behaviors of Associates and provides feedback to individuals and/or managers; continuously focuses on improving service performance.
• Reviews Revinate, Member and guest satisfaction results and other data to identify areas of improvement. Reviews findings with F&B Team and ensures appropriate corrective action is taken; shares plans with Resort leadership.
• Ensures that a Member recognition program is in effect throughout all F&B areas; maintains and updates Jonas Member profiles to include F&B likes, allergies etc.
• Develops and manages Food and Beverage Annual Operating Plan and budgets.
• Provides Executive level direction to the Culinary Leader, Restaurant Outlets Managers, Banquet Manager and General Store Manager.
• Reviews RealView financial reports to determine how Food and Beverage is performing against budget. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance
• Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed; reviews meal period covers, and average check on a daily basis
• Coaches and supports F&B leadership team to effectively manage departmental schedules, wages, F&B cost of goods and controllable expenses such as outlet supplies, uniforms, etc. Focuses on maintaining profit margins without compromising Member or guest satisfaction
• Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change.
• Ensures cash control and liquor control policies are in place in all outlets
• Researches and analyzes new products and pricing and services of competition. Introduces ideas to leadership team to enable property to remain competitive
• Works with direct reports to review business in house and potential local and regional business and troubleshoot potential challenges/conflicts; encourages calculated risk-taking to generate incremental revenue.
• Works with direct reports to develop promotions, food and wine pairings, menu items and presentations
• Responsible for proper inventory control of food, beverage, china, glass and silver, ensuring adequate inventory levels to meet operational needs
• Ensures new hires participate in the Resort’s orientation program and receive the appropriate new hire training to successfully perform their job. Ensures Team Members are cross-trained to support successful daily operations
• Creates appropriate development plans and develops Team Members based on their individual strengths, development needs, career aspirations and abilities. Ensures the same is done for all managers in food & beverage
• Sets goals and expectations for direct reports using the TrueNorth process and holds Associates accountable for successful performance. Coaches team by providing specific feedback to improve performance. Conducts annual performance appraisals with direct reports
• Ensures that regular on-going communication takes place throughout the food & beverage operation to communicate daily operations activities, set expectations and create awareness of business objectives
• Utilizes associate feedback and an “open door” policy to identify and address Associate problems or concerns in a timely manner. Ensures Associates are treated fairly and equitably; brings issues to the attention of Human Resources as necessary
• Celebrates successes and publicly recognizes the contributions of Team Members; ensures recognition occurs in all areas
• Accept responsibility for the health, safety and welfare of the Resort Guests, Members and employees
• Ensures compliance to food handling and sanitation standards and compliance with all local regulations (Health Department, Alcoholic Beverage).
• Maintain and develop good relations with the Resort’s existing or new suppliers and contractors
• Participate in MOD program
• Other duties as assigned by the Managing Director

Job Qualifications

• Bachelor’s degree in Hospitality, Food Service Management, or equivalent experience of five to eight years of Food & Beverage Management in a resort/hotel and/or restaurant General Management positions.
• Previous experience working as an Executive Leader in a Senior Management hospitality role preferred.
• Perform each essential duty at Forbes/AAA 4 Star diamond standards.
• Working knowledge of service and food and beverage products in an upscale or fine dining concept.
• Demonstrates effective leadership in all interactions with team members and leaders.
• Possess excellent budgeting and strategic planning skills.
• Proven track record of successful budget performance.

Licenses/Certifications:

• Food Handlers Card
• OLCC Certification

Perks

• Medical, dental, vision benefits available
• 401k with company match
• Free golf availability for all team members
• Free trail ride on horseback through Brasada Trails
• Discounts at all F&B outlets and all retail
• Athletic Center day pass
• Discounted spa treatments
• Invitations to team events and parties

Job Type: Full-time

Pay: From $100,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Disability insurance
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Retirement plan
• Tuition reimbursement
• Vision insurance

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Holidays
• Night shift
• Weekend availability

Supplemental Pay:

• Bonus pay

COVID-19 considerations:
Our team members health and safety are our #1 priority in operating our resort.

Ability to commute/relocate:

• Powell Butte, OR 97753: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Restaurant management: 5 years (Required)
• Food & Beverage Operations: 8 years (Preferred)
• Senior Management: 2 years (Required)

Shift availability:

• Day Shift (Required)
• Night Shift (Required)

Work Location:

• One location

Work Remotely:

• No