Basic Job Function:
Assist in leading the efforts of the Food & Beverage Division for the operations of the Cloister and The Beach Club Facilities. Execute strategic plan for raising the level of service and profitability of the entire Food & Beverage Division. Promote the Sea Island legacy of warm genuine hospitality while upholding and ensuring compliance with all company and departmental procedures.
Use of Company Vehicle: Designated to drive a company vehicle when needed.
Minimum Requirements: Minimum three (3) to five (5) years' experience in management in a high volume food and beverage operation, possessed a previous leadership role at comparable resort property (quality, size, rate structure, amenities) Experience delivering service standards to various levels of staff Posses strong food and beverage service training and product knowledge Strong food, wine, and beverage knowledge Bachelor's degree preferred Excellent communication skills, both written and verbal Valid Driver's License Company policy requires that one must be 21 years of age or older to drive a company vehicle and pass a yearly Motor Vehicle Report (MVR) review Proficient in Windows XP and Microsoft Office software applications such as: Word, Excel, and Outlook Must have ability to courteously present information to people in one-on-one and group situations Consistently aspires to fulfill our core Company values (Respect, Integrity, Passion, Teamwork, Accountability, Caring, Loyalty & Trust) Exhibits the Sea Island Five-Star Behavior Standards with guests, members and co-workers Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with coworkers efficiently and effectively Must be detail oriented and able to manage competing priorities and multiple deadlines in a fast paced environment Ability to easily adapt to organizational and environmental changes Must be flexible to working days, early mornings, evenings, weekends, and Available to adjust schedule due to fluctuating business, staffing, and support areas. Report to work at the scheduled time, neatly groomed and in compliance with company Dress Code Policy
Tasks/Responsibilities: As the level of service, attention to detail and level of engagement will be at the highest level, the Manager Tournat will develop, direct, and operate the outlets within the Cloister and Beach Club with a comprehensive knowledge of service sequence with an emphasis on personalized service by using 5-star standards and training goals as a guide. Works closely with Human Resources Training Department to monitor the Food & Beverage managers with interact programs in the Cloister and The Beach Club at Sea Island. Interview, hire, train, discipline and coordinate terminations when necessary for all Cloister Food and Beverage employees in and The Beach Club at Sea Island. Works in tandem with culinary counterparts to create short-term and long-term planning and development of departmental activities and goals. Working with other Senior Food and Beverage Managers to maintain manager outlet schedules. Supporting one another in outlets, to ensure floor coverage, outlet presence as well as assisting in the work life balance of outlet managers. Outlet supervision including selecting, training, supervising, mentoring, performing annual reviews and setting developmental goals, as well as fostering teamwork relations with coworkers and management Provides timely reporting and analytics on food & beverage profitability, performance, opportunities and cost of goods sold Ensures the success of current and new programs and concepts Adjusts food & beverage offerings and services as needed to support company goals and objectives Proposes and executes limited time offerings and special promotions to increase profitability Oversees the management of vendors and pricing Oversees with the Chef the introductions of new items, menus and programs, as well as monitors product development for maximum market acceptance, optimal cost, and pricing. Ensures proper purchasing of all food and beverage ingredients, and affiliated ware (napkins, small wares, etc.) in a timely manner, as well as inventory control and logistics Develops and manages operating tools (ex. budgeting, forecasting, portioning, menu creation, food production control, etc.) Development and maintenance of all department control procedures Ensures compliance with health, safety, sanitation and alcohol awareness standards Oversees the audit/monitor of competitor and appropriate non-competitor offerings as well as pricing Supports high standards of food and beverage quality, service and marketing to maximize profits to ensure outstanding guest service Must meet all administrative deadlines, dictated by Senior Leadership inside and outside of Food and Beverage. As well as hold accountable outlet managers and supervisors, to meet their deadlines as well. Work in tandem with other Senior Food and Beverage Managers and Banquet Director to ensure flawless execution of large scale programs that impact entire resort, as well as guest and member experience and Food and Beverage outlet operations. Maintain a working knowledge of industry standards and trends, and consistently hold training and development classes or one on ones, to promote the growth and development of F&B managers and supervisors. Attends all scheduled employee meetings and brings suggestions for improvement Learn the names and personally recognize our regular Guests and Members Maintain a thorough knowledge of current guest services, activities, dining options, shops, local attractions, and historical information regarding Sea Island and the surrounding area to answer any questions guests may have to the best of one's ability If applicable, complete a Guest Problem Resolutions (GPR) form on any issues (solved or unsolved issues) and follow-up on issues as needed (if computer access is not available give information to admin support)
Physical Requirements: Ability to kneel, crouch, squat, climb, stand, sit, balance, reach, bend, push, pull and walk for prolonged periods If applicable, must have the ability to work for extended time periods in an outdoor environment, including sun, heat, cold, wind, rain, and higher than normal noise levels Ability to perform repetitive tasks with accuracy Ability to lift, carry, pull and push up to 30 lbs intermittently throughout a shift Ability to read, write and communicate effectively in English, both written and verbal May be exposed to mechanical, electrical, chemical and fume hazards Maintain compliance with Company Resort Professional Image Policy