POSITION PROFILE – JOB DESCRIPTION

POSITION: Food & Beverage Manager

CONCEPT: Fine Dining

LOCATION: Water front Restaurant, Northern Michigan.

Profile - Essential Leadership Requirements andCharacteristics​​​

- ​3 to 5 years Food & Beverage Manager (current position)

- ​Contemporary American Cuisine, Service and Selected Wines

-​Professional look, great personality

-​Great communication style with Guests & Team
- Team Development - Training
- Wines management - Sales - Sequence of Service
- Proved training skills in Food & Beverage, Culinary, Events.
- Great attention to details.
- Revenue-Cost management
- Menu engineering – Concept development
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St. Ignace Resorts, located in Michigan is seeking a seasoned,talented Food & Beverage Manager to manage The Club Restaurant at the Breakers Resort, St. Ignace, Michigan.

The Food & Beverage Manager provides leadership ensuring thorough people development, training together with growth and profitability. This position is ideal for a self-starter, think out of the box entrepreneurial mind set professional with great attention to detail, flair, and ability to multitask. Experience in Contemporary American Dining, innovating new F&B, Culinary concepts is preferred.

Fine wines, exotic beverages knowledge, training and merchandizing/sales increasing revenues and profit through training and guest satisfaction is a prerequisite.

The primary responsibilities are to ensure the guests receive the highest level of food and beverage quality and service. Manage and develop a team to success, assist developing and monitor an annual operating budget, manage labor and operating expenses, develop relationships with key suppliers. The Manager manage the restaurant, events, and casual In-room dining at the Breakers Resort.

Job Description - Knowledge and Skills​

• Passionate people developer who coordinates the selection, training, development, and evaluation of employees in the Food & Beverage department through effective management and leadership to ensure that established cultural and standards are met.

• Keen eye towards controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, F&B policy making, and monthly inventory control while focusing on creative cost control and revenue generation solutions to maximize profit, while focusing on the guest experience and expectations.

• Dynamic and highly visible in the operations, recognizing and maintaining relationships with Guests and VIP as well as cultivating relationships with new patrons through effective marketing and personal relationships with local community.

• Strong collaborator who works closely with the Food and Beverage team to design and implement menus, wine lists, and amenity options while ensuring excellent product, value for the guests and appropriate cost management best practices.

• Excellent communicator who works harmoniously with management and employees to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation to ensure a positive, productiveenvironment.

• A product innovator, creative and enthusiastic in exploring new products, concepts, and services.

• The ability to react and adjust to changing business environments and lead the teams in ensuring efficient guest experience and financial management.

• Available 6-days per week, to irregular hours, weekends, andevenings.

• Position reports to the owner.

Education and Experience​

• College degree preferably specializing in hotel/restaurant management is required.
• Sanitation standards (and) COVID-19 protocol, rules, andregulations
• ServSafe Manager Alcohol & Food Certified
• Proficiency in Microsoft Applications, and property POS systems.
• Strong media, presentation, and computer skills
• Fluent in English. Another language a plus.

Compensation & Benefits​​

Base - TBA

Quarterly (discretionary) bonus on financial performances, guest reviews, owner’s review.

401(k) Retirement Plan (Owner)

Relocation assistance: (Owner)

Medical insurance (owner).

One (1) week vacation per year (off-season) *(2 weeks if full year’s employment)

Complimentary Accommodation at other Resorts (Owner)

Other? – (Owner).

Job Type: Full-time

Pay: $65,000.00 - $75,000.00 per year

Benefits:

• Employee discount
• Health insurance
• Paid time off
• Paid training

Experience level:

• 2 years

Restaurant type:

• Bar
• Fine dining restaurant

Shift:

• Evening shift

Weekly day range:

• Weekend availability

COVID-19 considerations:
No vaccine discrimination.

Ability to commute/relocate:

• Saint Ignace, MI 49781: Reliably commute or willing to relocate with an employer-provided relocation package (Required)

Experience:

• Restaurant management: 3 years (Required)

License/Certification:

• Driver's License (Required)
• ServSafe (Required)

Work Location: In person

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