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Tourists
915 State Road
North Adams, MA 01247

Phone:413 346 4367
Website:touristswelcome.com

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.”

Job Title:
Food & Beverage Manager
Salary Range:Location:
To Commensurate With Experience North Adams
Job Type:Category:
Full TimeHospitality/Travel/Tourism
Education Level:Work Experience:
Bachelor's Degree
5+
Required
Description:
JOB TITLE Food & Beverage Manager
EMPLOYMENT CLASSIFICATION Full-Time, Exempt (Salary)
LOCATION TOURISTS Hotel & Loom Restaurant

About TOURISTS
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.”
Job Description Summary
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
1. Must oversee and be knowledgeable in food service procedures, sales, and
consultation
2. 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
3. Prepares strategic and annual forecasts and budgets; analyzing variances; initiating corrective
actions; establishing and monitoring financial controls
4. 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
5. Assist chef in opening beverage program for the hotel including wine and beer
training for hotel staff, barista training, etc
6. 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
7. 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

8. Supervise F&B staff within the hotel context including thorough understanding of room service, food
and beverage, and packaging standards for to-go food
9. Demonstrate a working understanding of labor cost control through effective scheduling and
proactive management
10. Establish cost improvement objectives and implement action plans
11.Adhere to all standards of operations, policies and procedures, manuals, training material, memos
and verbal instruction
12.Assist in development and implementation of special projects
13. Implement and manage the timely completion of all projects
14. 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
15. Accomplishes company goals by accepting ownership for accomplishing new and different requests;
exploring opportunities to add value to job accomplishments
16. Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and
service offerings; initiating improvements; building relationships with preferred patrons
17. Promote and encourage guest name recognition at all times
18. Resolve customer complaints regarding property operations
19. Communicates job expectations to new and veteran staff
20. Accomplishes human resource objectives by recruiting, hiring, orienting, training, assigning,
scheduling, coaching, counseling, and disciplining staff
21. Possess a thorough understanding of the Point of Sale System
22. Manage cash deposits, petty cash
23. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate
these problems
24. Implement inventory standards and procedures to consistently conduct an accurate inventory
25. Monitor employee activities to ensure liquor regulations are obeyed
26. Check the quality of raw and cooked food products to ensure that TOURISTS standards are met
27. Maintains safe and healthy facility environment by following and enforcing sanitation standards and
procedures that comply with health and legal regulations
28. Possess knowledge of all property services and amenities
29. Evaluate new products for usefulness and suitability
30. Meet with sales representatives in order to negotiate prices and order supplies
31. Assist in equipment purchases and repairs
32. Monitor compliance with health and fire regulations regarding food preparation and serving, and
building maintenance in lodging and dining facilities
33. Implement food portions and courses, productions and time sequences, and workstation and
equipment arrangements
34. Maintain a high level of cleanliness and safety in the work area
35. Ensure that all equipment is maintained in good, safe working condition
36. Maintain an increased awareness of safety issues throughout the property
37. Keep abreast of safety and emergency procedures and OSHA requirements

38. 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
39. 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
40. Perform personnel actions such as hiring and firing staff, consulting with other managers as
necessary
41. Attend all relevant meetings
Reporting Relationship
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.
Education
High School diploma or general education degree (GED). College Degree preferred.
Certificates/Licenses
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.
Security/Confidentiality
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.
Performance Standards
1. Ability to read and interpret documents such as safety rules, operating and maintenance
instructions and procedure manuals
2. Ability to write routine reports and correspondence
3. Ability to speak effectively before groups of co-workers and guests
4. Proficiency in Microsoft Excel and Word, E-mail
5. Ability to understand other computer programs (i.e. POS and PMS)
6. Ability to apply concepts of math including: addition, subtraction, multiplication, division and
algebra, using whole numbers, common fractions, and decimals
Working Conditions/Environment
1. The noise level in the work environment is usually moderate
2. The person in this position may have to lift up to 50 pounds on a daily basis
3. The person having this position may have to sit for one (1) hour, stand and/or walk,
Requirements:
Minimum of five (5) years restaurant experience with three (3) years of management.


Boxcar Media, LLC  • North Adams, MA 01247 •  Tel: 413.663.3384 • Fax: 413.664.4251 • Email: info@berkshirejobs.com