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Caldera House is a luxury hotel and membership club dedicated to perfecting the travel experience through the highest standards of hospitality. The Senior Food and Beverage Manager is a strategic partner in creating an unparalleled hospitality experience for the hotel guests, members, and visitors of Caldera House. Visionary and charismatic leadership, strong communication, analytical problem solving, and determined creativity are required characteristics for this leadership role.

The Food and Beverage Manager's primary focus will be working closely with the Director of Food and Beverage on all food and beverage services provided at the property. This includes operations associated with all restaurants, bars and lounges, banqueting, room service, and in-suite catering.

Critical areas of focus will be:

• Lead and assist in managing the front-of-house day-to-day operations within all F&B outlets, member's lounge, and events.
• Assist in hiring, training and managing the Food and Beverage team in conjunction with the Caldera House and Corsa brand
• Work in compliance with designated and approved budgets
• Ensure the highest level of guest service is provided from all F&B outlets in alignment with luxury hospitality, while remaining authentic to the unique characteristics of Jackson Hole

Essential Job Functions

Outlet Management.

• In conjunction with direction from the Director of Food and Beverage, assist in managing all FOH operations associated with Caldera House’s in-house restaurants, lounge, Café, and events. Ensure the highest guest service standards are achieved through friendly, prompt, detail oriented, professional service. Ensure efficient operations through assisting in strategic reservations management, and timely table service. This role will extend to cover the Alpine Lounge (members, guests, and hotel guests only) in the same capacity during the winter months.
• Room Service – Work in conjunction with the hotel department to provide a room service program in conjunction with the needs of a luxury hotel property.
• Responsible for assisting in accurate inventory management associated with these outlets.

Human Resource Management

• Assist in recruiting, hiring, training, and support all FOH staff required for the food and beverage operations. Build a competent and fun team, capable of providing one of the most authentic, charismatic, and memorable hospitality experiences.
• Uphold company guidelines and policies as it relates to performance management, onboarding, termination, and seasonal closures – ensure compliance.
• Manage all schedules and ensure tight labor cost management.
• Carry out seasonal performance appraisals with team under this position’s leadership.
• Act as a strong/positive leader and be proactive with retention strategies.
• Assure staff compliancy with TIPS certifications.

Financial Management

• Work with the Director of Food and Beverage and F&B Management team to achieve financial target.
• Implement effective controls to manage inventory, labor, and be strategic with revenue generation.

Guest Service

• Develop SOP’s and ensure service standards are prompt, authentic and fun, with polish and professionalism.
• Service standards must strike balance between the unique culture of Jackson Hole and luxury hospitality.
• Attention to detail is a must.
• Ensure the guest experience leaves a positive impression on all visitors.
• Pay close attention to online reviews/client feedback.

Communication

• Establish and maintain a system of effective communication with all employees within the department to ensure they are aware and prepared for daily activities and special events.
• Participate in weekly meetings with Food and Beverage management to address operational issues and opportunities for business growth/development.
• Inform and cooperate with the Director of Food and Beverage in regards to challenges and opportunities relating to the Food and Beverage operations.

Strategic Thinking and Leadership

• Maintain good relationships with vendors, community groups and industry associates.
• Ensure adherence to safety and health regulations. Follow protocol for reporting workplace injuries, fill out appropriate incident reports and alcohol log. Provide a safe environment for guests and employees, and ensure compliance with County health regulations.
• Play active role in identifying challenges facing the organization and present constructive solutions to help lead the organization forward.
• Creative, solution-oriented thinking is key to the success of this position.

Qualifications

• Must have 3+ years proven restaurant management experience
• Passion for the Food and Beverage industry
• Ability to manage and report on budgets
• Working knowledge of various computer software programs (MS office, Toast, restaurant management software) and ability to prepare professional level presentations/documents
• Critical thinker and problem-solving skills
• Guest-oriented and service-minded
• Very strong interpersonal and leadership skills
• Willingness to develop team members and staff
• High degree of written and verbal communication skills
• Strong comprehension of wine and service

Compensation & Benefits

• Competitive Salary
• Unlimited PTO (Paid Time Off)
• Housing
• 401(k) + company match (waiting period applies)
• H/D/V + Supplemental Insurances
• START Bus Pass
• 100% Reimbursement for a commuter START Bus Pass
• Career Growth Opportunities
• Employee Meal
• Discounts at onsite Retail & Restaurant outlets
• Ski/Snowboard Storage + Slopeside Locker