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Food & Beverage Outlets Manager

Company: Blue Harbor Resort
Location: Sheboygan
Posted on: November 18, 2021

Job Description:

Position: Food & Beverage Outlets Manager

Reports to: Director of Food & Beverage

Job Purpose: Provides leadership, direction and support to all food and beverage team members. Works in concert with the Director of Food & Beverage/Executive Chef to insure food quality and presentation expectations are being met. Handles all Beverage department purchasing and maintains budgeted levels. This manager interacts with customers and clientele to insure Guest satisfaction.

Job Summary: Identifies current and future patron service requirements; supervises staff; welcomes patrons; inspects and maintains line of sight and quality controls, protects patrons, employees and resort assets. Fiscally responsible.


--- Responsible for all food & beverage outlets, staff hiring, training and scheduling. Maintains proper staffing levels in all outlets by recruiting and selecting the best candidate for the position

--- Coaches and mentor's department Assistant Manager and Supervisors with personal involvement in day to day operation, monthly departmental meetings, teaching management techniques and coaching and counseling sessions. (Leads by example)

--- Logistics & Execution of all beverage catering functions including set-up and service.

--- Maintains ambiance by inspecting and monitoring all areas. This includes Dining areas and lounge as well as Sweetshop/Coffee shop, linens, floors, seating, lighting and music.

--- Insures proper cleanliness and sanitation standards are being followed as well as proper maintenance of all equipment.

--- Protects assets by adhering to security policies and procedures.

--- Responsible for ensuring all Administrative tasks are completed accurately and timely (Reviews, Invoices, Etc.)

--- Insure that weekly cover forecast is accurate and that staffing guidelines are in place for leisure guest count and group events, service requirements as well as budgetary guidelines. Labor controls are at margins for budget as well as service requirements.

--- Supports the Director of Food & Beverage in developing and maintaining operational guidelines. Communicate expectations, coordinate between departments, and enforce policies and procedures.

--- Assists in controlling costs by observing and overseeing preparations and portion control; ensuring high quality presentations; assist in supervising effective control of food, beverage and labor costs.

--- By executing leadership structures, staff training, communication and employee engagement achieves the GSS score goal in food and beverage service of assigned areas.

--- Maintains the example for all to Exceed Expectations.

--- Attends all weekly internal meetings and is the voice for positive Food & Beverage image. Shares information willingly with peers and hourly team as well as brings suggestions openly and is part of a consensus environment.

--- Develops a portfolio of promotional events, featured items (spirit of the month, signature drinks, etc.) and encourages positive partnership with liquor, beer and wine vendors.

--- Attends and hosts daily line-up meetings and weekly meetings with all service personnel. Executes daily meetings with beverage service team per event, assuring client information is understood and executed.

--- Supervise the setup of dining and lounge areas to include placement of linens, silver, china, glassware and table sets according to service standard specifications. Manage service levels of Room delivery and menu presentation.

--- Manage and oversee the training and testing of all Shoreline team members. Seeks out boutique style items to add to shelf inventory

--- Visually inspect all areas and equipment. Check for cleanliness, proper inventory and tools for success.

--- Executes high caliber of service to all guests by being active and visible on the floor during meal periods. Table touches, guest flow and steps of service are all monitored for expectations.

--- Work with Culinary team to uphold all quality standards; ensuring all orders are timely, accurate and recipe compliant.

--- Verbally communicate, in a calm, positive demeanor to all in contact with including service team members, conventions services, culinary team, stewarding team and engineering staffs any needs within the day to ensure timely execution of service, quality service and adherence to all applicable federal, state, local safety and health regulations and corporate standards.

--- Ensures departmental checklists are being adhered to daily and managed by all floor management.

--- Create, implement and manage ongoing training to ensure standards remain top of mind.

--- Complete quarterly Smallware inventory as assigned by Director of Food & Beverage.

--- Complete R&M requests of all equipment and FFE needs - report to Director of Food & Beverage.

--- Assists service team as needed with the execution of our standards and properly aligns all goals with Business Plan

--- Contributes to team effort by accomplishing related tasks as needed.

--- Executes and/or manages the monthly Beverage Inventory.

--- Purchasing agent for Shoreline purchases as well as Liquor. Beer and wine for entire Resort.

--- Ensure all Beverage team members are TIPS trained and maintain a legal license from the City.


--- The individual must possess the knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

--- Comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette.

--- Must be able to attend necessary resort functions and set monthly staff meetings within department.

--- Have ability to assume responsibility accountable for subordinates' actions.

--- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

--- Charismatic leader who adjusts leadership style to motivate diverse groups to achieve extraordinary goals and overcome challenges.

--- Expects excellence from others and tolerates no less. Inspires people to accomplish the extraordinary.

--- Develops detailed, realistic, and comprehensive plans that support organizational objectives.

--- Effectively allocates resources and time across groups or departments.

--- Inspires and motivates team members to work together and achieve beyond expectations.

--- Excellent people management skills including resolving conflict, coaching and developing others, promoting teamwork and performance management.

--- Takes an exhaustive approach to every task. Committed to comprehensive and in-depth analysis, planning and implementation of every work effort.

--- Development, implementation and monitoring of programs that assures a safe facility and work environment that is in compliance with all appropriate regulations, Ergonomics, Emergency Response, Injury and Illness Prevention and Hazard Communications Programs.

--- Strong multi-tasking skills. Completes several concurrent tasks.

--- Ability to develop rapport with peer set, direct reports and service team members and maintain strong working relationships.

--- Any combination of education, training or experience that provides the required knowledge, skills and abilities. High School Diploma or equivalent experience.

--- 3 years of food and beverage supervisory experience necessary.

--- High School Diploma or GED

--- Obtain valid Wisconsin Drivers License.

Keywords: Blue Harbor Resort, Sheboygan , Food & Beverage Outlets Manager, Executive , Sheboygan, Wisconsin

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