INFORMATION Job Class: Food and Beverage Manager Department: Hospitality Location of Work: Juneau, AK Salary Grade(s): 11/12 Hours of Work: M-F, 8:00 am - 4:30 pm Employment Category: Full-Time

PURPOSE The Food and Beverage Manager is responsible for leading the food and beverage service staff in facilities to include Sacred Grounds, Smokehouse Catering and events relating to Elizabeth Peratrovich. Responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

FOOD and BEVERAGE MANAGER Incumbent responsible for a wide variety of functions requiring knowledge, maintaining accurate inventory levels pertaining to food and beverage supplies, and effective communication and collaboration with the Hospitality Inventory Coordinator, forecasting and planning skills, the ability to keep accurate records, and excellent communications skills for departmental collaboration. The incumbent will actively participate in a positive team environment through teamwork, communication, and excellence in service.

REPORTING RELATIONSHIPS Reports To: Hospitality Director Supervises: 5-10 Staff Liaison To: Front of House Coordinator

ESSENTIAL FUNCTIONS

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets, and thanks all members and guests
• Manages Smokehouse catering and Sacred grounds to ensure proper staff appearance/attendance, supply orders are completed and stocked, and deliveries are completed competently and on time.
• Confirms that all service staff are in proper uniform and adhere to Tlingit and Haidas appearance standards
• Hires, manages, and trains staff in all technical and non-technical aspects of their role including Tlingit and Haidas standards of quality and service
• Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate to all
• Communicates with service and kitchen staff regarding reservations and/or special events
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Clubs policies and applicable laws
• Make rounds of all food and beverage outlets to ensure member/guest needs are met
• Responsible for employee relation issues and reviews incidents with Human Resource Manager
• Completes and administers employee performance appraisals
• Conducts monthly beverage inventories and quarterly dishware, glass, and silverware inventories
• Opens and closes Smokehouse Catering and Sacred Grounds on a regular basis. Responsible for ensuring all areas are secure upon departure and that all lights, equipment, doors, etc. are turned off or locked
• Acts as the Manager on Duty (MOD) when all other management staff have departed for the evening and supervises any remaining staff. Works with remaining staff to complete tasks in an effective and efficient manner.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested
• Protects staff and guests by adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies
• Maintains member and guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfa tion and repeat business
• Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations
• Ensures a pleasant dining experience in all outlets by collaborating with the Chef in the creation of menus and menu pricing as requested
• Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out
• Other duties as assigned

DECISION-MAKING AUTHORITY Spending Authority: $5000 Other Authority: Management

NECESSARY SKILLS AND KNOWLEDGE

• Must have the ability to communicate professional and effectively with vendors and managers
• Effective communication and interpersonal skills
• Attention to detail and accuracy in record-keeping
• Ability to work collaboratively in a fast-paced environment
• Familiarity with Tlingit, Haida, and Tsimshian cultures
• Experience in resolving customer issues/complaints as well as overall excellent customer service
• Proficient in computer software including Microsoft Word and Excel
• Solid time management, organization, and prioritization skills
• Proven ability to effectively build and foster a team environment
• Ability to make decisions in a fast-paced environment
• Must be of legal age to service alcoholic beverages
• Ability to effectively communicate verbally and non-verbally with others
• Ability to work with all personality types even in adverse situations
• Ability to prioritize, anticipate situations, and take quick action
• Ability to manage multiple projects and recommend/implement effective solutions
• Demonstrated commitment to customer service
• Excellent problem-solving/decision-making skills
• Ability to work independently and proactively in a fast-paced environment

MINIMUM QUALIFICATIONS (education, experience, skills)

• High School Diploma or GED
• A minimum of 4 years of progressive responsibility in food and beverage industry
• A minimum of 4 years of personnel management, preferably hospitality/service industry
• Valid Drivers License

PREFERRED QUALIFICATIONS (education, experience, skills)

• Associate's Degree in hospitality management, Supply Chain Management/Business Management, or a related field
• Proven experience in inventory management within the hospitality industry
• Strong analytical and problem-solving skills
• Excellent organizational and time management abilities
• Proficient in using inventory management software and MS Office applications

UNUSUAL PHYSICAL REQUIREMENTS OR RESTRICTIONS Most of the work is performed in a seated desk position, at times there may be some lifting of up to 45-75lbs.

CONDITIONS OF HIRE:

All employment at Tlingit and Haida is at will. This means that the employee or Tlingit and Haida may terminate employment at any time and for any reason. Unless specified in writing, no term of employment is expressed or implied for this position.

Tlingit and Haida is a non-tolerance workplace. All regular employees may be required to pass a pre-employment and subsequent random drug and alcohol screening to be eligible for and maintain employment.

Tlingit and Haida requires a criminal background check to be conducted on all employees. All employment offers are condi