Summary: The F&B Manager is responsible for all aspects of the food and beverage experience. This includes the development and implementation of processes which enhance system efficiencies and increase productivity and service. This position will manage the Hospitality Leads and F&B Supervisor of the Surf Ranch. 

Responsibilities include, but not limited to:

• Oversee the daily operation of the F&B department 
• Provide leadership for the hospitality department 
• Adhere and enforce all Standard Operating Procedures (SOPs)  within the hospitality department
• Organize the food and beverage teams for maximum efficiency 
• Build necessary documents to support SOPs and operational flow
• Maintain and or update Hospi shared drive with current department resources
• Track Hospi spending and monthly budget through a budget tracker
• Contribute to monthly department executive summary
• Write monthly variance reports
• Managing  all food and beverage ordering 
• Conducting ordering in line with budget parameters- using inventory as a tool
• Identify new hire candidates and communicate with HR for recruiting needs
• Oversee the new hire approval process, onboarding and training schedule 
• Write training guides for each hospitality position and yearly refreshes 
• Collaborate with management team to write seasonal cocktail, wine, beer and NA beverage menus 
• Print and maintain menu books 
• Maintain menu boards for all activations 
• Write recipes and update recipe book to support beverage menus
• Hold teams accountable for menu changes and updates
• Set the standard of proficiency in all areas of the department, ie: coffee, bar, safety, points of service, cleanliness
• Write and manage hospitality staff schedule inline with budget parameters
• Work with Hospi Leads and Supervisor to address scheduling needs and conflicts
• Monitor staff hours and breaks ensuring labor is in line with department directive
• Manage time and attendance in ADP
• Task and communicate with Hospi Leads and Supervisor 
• Check and verify Hospi Leads and Supervisor are completing their tasking 
• Lead department communication channels
• Check FareHarbor daily to anticipate and plan for guests needs and requests
• Communicate with Guest Experience Manager to create the best possible experience for the guests
• Order or purchase any special requests for all food and beverages
• Provide support to the Hospi team regarding any dietaries and special guest requests
• Resolve guest service related issues in a timely and effective manner
• Communicate within the hospitality department via google chat threads 
• Read run of show (ROS) emails daily
• Interact with guests in a professional and friendly manner
• Ensure the health, safety, and welfare of  guests by following proper food handlers guidelines
• Maintain a current Food Managers Certification and RBS certification
• Follow all California ABC liquor regulations and guidelines
• Manage alcohol consumption of each guest to ensure site safety and ABC laws 
• Communicate with the Hospi management team and OPS team to maintain a high level of cleanliness throughout main deck, northend, palapa and the backyard
• Attend weekly department meetings
• Attend weekly look ahead meetings
• Be present occasionally for line up or pre-shift and take time to further teach and instruct 
• Conduct menu tasting and take notes with Sous Chef for seasonal breakfast and snack menus
• Stay up to date with trends in the food and beverage industry
• Complete requests tasks by the F&B Director 
• Offer input regarding operational challenges and successes with Director of F&B
• Track work anniversaries and special occasions for staff and morale boosters
• Keep a clean, presentable and professional appearance
• Additional duties as assigned 

Experience and Qualifications

• Experience in a food and beverage program
• Experience in the service or hospitality industry
• Ability to interact and cater to guests ranging from no previous surf experience to expert level surfing ability
• Experience in “5-star” resort services environment
• Food Managers certification required

Personal Attributes

• Exceptional work ethic
• Exceptional attention to detail 
• Optimism and energy for the brand and its future
• An open and collaborative nature

Working Conditions / Physical requirements (if applicable) 

• Physically able to wipe down table tops, chairs, and booths; able to pick up debris from floor; able to carry 25 or more pounds; able to push vacuum or mop
• Physically able to stand and move during the length of shift; able to bend and kneel through shift.
• Ability to work outdoors, in all weather conditions

Diversity creates a healthier atmosphere: equal opportunity employer M/F/D/V

Salary Range: $65,000.00- $70,000.00 based on relevant experience