Food & Beverage Supervisor

Job Title:                 Food & Beverage Supervisor

Department:            Food & Beverage

Reports To:              Food & Beverage Director

Prepared By:            Sierra-at-Tahoe

Prepared Date:        07/2023

FLSA Status:            Non-exempt

Pay Status:               Hourly

YR Status:                 Full-time Seasonal

Benefit Status:         Eligible (Medical/Vision/Dental/401k)

Pay Rate:                   $25/HR DOE

Embrace the thrill of winter and step outside of the norm and into an outdoor opportunity you’ll cherish forever. Here at Sierra, we pride ourselves on our welcoming and inclusive work atmosphere that keeps the stoke high for our guests and employees alike all season long. If you’re looking for a full career switch or an exciting weekend roll centrally stationed in the beautiful Sierra Nevada, you just found it.

NOTE:  This job description shall not be construed as a contract for employment.  Must be at least 18 years of age.  Sierra-at-Tahoe is an at-will employer. This position requires a post offer background check.

SUMMARY 
Help develop an energetically, dynamic food and beverage team that is passionate about providing delicious and diverse cuisine in a fun, fast-paced resort environment. Run a clean, well-organized, and cost-effective Food & Beverage outlet. Oversee the execution of Food & Beverage services at resort events and special requests. Must be knowledgeable in all aspects of food service, bar needs, supply ordering, menu creation and sanitation practices.

GENERAL RESPONSIBILITIES 

1.    Hires, coaches, motivates, evaluates, and directs staff to ensure they have adequate guidance and resources to accomplish established goals and objectives.  Ensures that all F&B employees receive the training, support, guidance, feedback (through performance reviews, 360 feedback and individual development plans), and the resources necessary to be successful.

2.    Ability to delegate responsibility, motivate and lead direct reports to meet standards, achieve goals and objectives.

3.    Directs the establishment of departmental standards, guidelines, and objectives and maintains other administrative processes such as the development of department operating plans, budgeting, and staffing models to ensure proper planning, efficient operation of departments and successful achievement of resort goals.

4.    Works with F&B Director to establish and evaluate financial and profitability goals through annual capital and budget plan process.

5.    Ensures that all Food & Beverage outlets and F&B event services are operating within budget guidelines to ensure anticipated profitability.  Monitors established budgets for payroll costs, food costs, beverage costs, repair, and replacement costs with accurate monthly forecasts.

6.    Works closely with staff on food quality control and maintaining the smooth and sanitary operation of all outlets. Participates in the creation and advancement of new menu items and concepts to generate interest in our food and beverage outlets.

7.    Monitors and tracks the success of initiatives, established goals and objectives and projects to ensure the successful execution of activities (through scorecard tracking) to improve quality, consistent delivery and the effectiveness of the areas of responsibility.

8.    Represents resort at industry specific and local community functions as necessary to contribute operational expertise and value.

9.    Maintains current status on legal issues and technological advances with impact on the industry; maintains awareness of scope and progress of competition.

10. Effectively communicates with all levels of employees, guests, and all other outside contacts.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

1.    Knowledge of all applicable county, state, and federal laws regarding food and beverage handling practices, including applicable state liquor laws.

2.    Knowledge of service etiquette, standard service practices, as well as sanitation and safety practices.

3.    Knowledge of food production and preparation techniques.

4.    Ability to link scheduling of employees to guest flow (VBOP).

5.    Understanding of budget processes, financial statements, accounting principles, and property policies and procedures.

6.    Ski/resort/hospitality industry experience desired.

7.    Sets an example by supporting the practice of Job Sharing, championing resort cleanliness and the safety of guests and employees; participating in safety meetings; accepting diverse assignments; and maintaining a positive and friendly attitude and demeanor in all internal and external interactions.

8.    Meet service level objectives and department goals as set forth by immediate supervisor.

9.    Completes and maintains daily ordering and inventory tasks within established systems.

10. Flexible working hours.

11. Familiarity with state and federal environmental standards and OSHA regulations.

12. Understanding of resort specific policies and procedures.

RESPONSIBILITIES TO SAFETY
1. Protect the safety of self, co-workers, and Sierra-at-Tahoe Resort guests at all times.
2. Report any potentially harmful equipment or situations to the immediate supervisor without delay.
3. Report safety-related accidents and incidents at once to immediate supervisor.
4. Follow all company and department safety policies and procedures.
5. Operate equipment in a safe manner that will not lead to injury of yourself or others.
6. Drive in accordance with the law and Sierra-at-Tahoe Resort policies.

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Four-year college or university program certificate desired. One to three years of supervisor/manager related experience and/or training; or equivalent combination of education and experience required.

LANGUAGE SKILLS

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

CERTIFICATES, LICENSES, REGISTRATIONS

Resort certification on any necessary equipment.

PHYSICAL DEMANDS 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand and talk or hear.  The employee frequently is required to use hands to finger, handle, or feel; and reach with hands and arms.  The employee is occasionally required to climb or balance.  The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. 

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly exposed to guest/employee interaction, moving mechanical parts and outside weather conditions.  The employee is occasionally exposed to high, precarious places. The noise level in the workplace is usually moderate.