Company Description: TOURISTS is a new 48-room hotel opening summer 2018 in North Adams, MA, a resurgent town in the Berkshires and a trailhead for New England’s history, art, food, music and exploration. TOURISTS brings the East Coast debut of chef Cortney Burns, formerly of San Francisco’s Bar Tartine, with a new restaurant called Loom, a nod to the many 19th century-era textile mills in the surrounding region.
TOURISTS’ name is drawn from the history of the Mohawk Trail, America’s first scenic byway and the road on which the hotel now sits. When the route first opened in 1914, local restaurants, shops, attractions and inns along the road promoted themselves to travelers by hanging a sign bearing the single word “TOURISTS.”
Food & Beverage Manager
Hotel & Restaurant
High School or Equivalent
The upcoming restaurant Loom is a full service restaurant looking for a Food & Beverage Manager to begin organizing systems for the restaurant while running the hotel food service program.
Working alongside the Executive Chef and hotel GM, the F&B Manager is an integral member of the leadership team working together on day-to-day operations. The F&B Manager will exceed the expectations of all TOURISTS guests in a multitude of tasks that include, but not limited to, directing and managing all F&B outlets and their respective administrative duties. This includes two hotel bars, room service, pre-opening Loom and special events. Administrative duties can include but are not limited to purchasing, inventory, accounts payable, payroll, scheduling and any additional support tied to food and beverage when necessary. Additional duties are assisting the Chef in setting up systems for the upcoming restaurant, securing vendors, creating SOPs and setting up training manuals for future use. The F&B Manager is accountable for the overall profitability and success of all hotel F&B outlets while ensuring indulgent service is given to all guests by providing the highest standards of product.
This position is a very visible position. The person having this position must comply with the property’s dress code, possess good communication skills and a thorough understanding of all policies, and have the ability to resolve conflict. TOURISTS employees are expected to greet all guests in close proximity and make each feel important by providing a genuine welcome. The F&B Manager will maintain the company’s culture, values and reputation in the public eye, and with all staff, guests, vendors and partners.
The ideal candidate is passionate about creating a healthy restaurant culture, loves local businesses, and believes in giving guests the best food and service experiences possible. A successful candidate is a team player, flexible and easy-going.
Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. The F&B Manager is expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.
Essential Functions and Accountabilities
Must oversee and be knowledgeable in food service procedures, sales, and consultation
Establishes and evaluates Hotel F&B programing, including Lodge Bar, Patio Bar and Room Service; prepares financials, marketing, and sales projections, analyses, and cost estimates
Prepares strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls
Assist the Chef in creating vendor rosters, seeking out new vendors that fit our ethos, creating training manuals, order SOPs, scheduling calendars, training hotel staff on service etiquette, creating community events and general assistance to chef in front of house consultation as the restaurant is being built
Assist chef in opening beverage program for the hotel including wine and beer training for hotel staff, barista training, etc
Controls purchases and inventory by meeting with management; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions
Maintain operations by creating, evaluating and updating departmental objectives, policies and Standard Operating Procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements
Supervise F&B staff within the hotel context including thorough understanding of room service, food and beverage, and packaging standards for to-go food
Demonstrate a working understanding of labor cost control through effective scheduling and proactive management
Establish cost improvement objectives and implement action plans
Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction
Assist in development and implementation of special projects
Implement and manage the timely completion of all projects
Collaborate with chef to plan and execute event menus, taking into account factors such as seasonal availability of ingredients and the likely number of customers
Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons
Promote and encourage guest name recognition at all times
Resolve customer complaints regarding property operations
Communicates job expectations to new and veteran staff
Accomplishes human resource objectives by recruiting, hiring, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff
Possess a thorough understanding of the Point of Sale System
Manage cash deposits, petty cash
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems
Implement inventory standards and procedures to consistently conduct an accurate inventory
Monitor employee activities to ensure liquor regulations are obeyed
Check the quality of raw and cooked food products to ensure that TOURISTS standards are met
Maintains safe and healthy facility environment by following and enforcing sanitation standards and procedures that comply with health and legal regulations
Possess knowledge of all property services and amenities
Evaluate new products for usefulness and suitability
Meet with sales representatives in order to negotiate prices and order supplies
Assist in equipment purchases and repairs
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities
Implement food portions and courses, productions and time sequences, and workstation and equipment arrangements
Maintain a high level of cleanliness and safety in the work area
Ensure that all equipment is maintained in good, safe working condition
Maintain an increased awareness of safety issues throughout the property
Keep abreast of safety and emergency procedures and OSHA requirements
Maintain a high level of personal hygiene and adhere to dress code policies, and ensure all employees maintain a high level of personal hygiene and adhere to dress code policies for their scheduled shift
Ensure open lines of communication with staff, all departments and upper management at all times via email, log books, meetings, etc., to ensure all needs of the hotel are met
Perform personnel actions such as hiring and firing staff, consulting with other managers as necessary
Attend all relevant meetings
Reports Directly to: Executive Chef and General Manager
Directly Supervises: Food and Beverage Staff
Work Related Experience
Minimum of five (5) years restaurant experience with three (3) years of management. Hotel experience is preferred.
High School diploma or general education degree (GED). College Degree preferred.
Certificates, licenses, and/or identification cards as required by the U.S. Department of Justice to verify employment eligibility. Servsafe certified.
Budget Control Responsibilities
Inventory controls for Food and Beverage, retail, and office supplies. Responsible for, but not limited to, posting charges or collecting charges for additional revenue generated.
Maintain an increased awareness of safety issues. Ensure all security policies and procedures are observed in areas such as computer security, keys, locks, inventory, property and employee information.
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 co-workers and guests
Proficiency in Microsoft Excel and Word, E-mail
Ability to understand other computer programs (i.e. POS and PMS)
Ability to apply concepts of math including: addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals
The noise level in the work environment is usually moderate
The person in this position may have to lift up to 50 pounds on a daily basis
The person having this position may have to sit for one (1) hour, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
To apply please send a resume and letter of interest to email@example.com