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They will always conduct themselves in a manner which supports the Core Values of Sunriver Resort: Trust, Open & Honest Communication and Commitment. He/She/They shall strive to deliver exceptional service to all internal and external guests at all times. In this role, they are responsible for exemplifying the Sunriver Resort Culture and actively supporting our Vision and Mission to be the destination of choice for our guests, owners, and associates.

• Awareness of current food and beverage trends for beer, wine and cocktails, drink development and costing
• Management of late night entertainment and venue operations
• Interview, hire, train and lead associates
• Complete weekly staff schedules that meet productivity standards
• Assign daily server stations
• Manage daily restaurant operation through hands-on leadership
• Clearly communicate maintenance or safety issues
• Assist in creating and managing annual budget for the outlets
• Assist in forecasting monthly revenues, food and beverage cost, payroll and other expenses for these three outlets
• Implement necessary controls to ensure proper return on investment
• Conduct necessary inventories
• Work closely with the Sales and Catering Departments to be able to efficiently book and serve large parties
• Create the proper environment for guests and employees
• Seek new approaches to grow business, guests’ satisfaction and loyalty
• Conduct effective departmental meetings
• Attend and participate regularly scheduled mandatory meetings (i.e. Food and Beverage Meeting, Operations Committee Meeting, Ops Stand-up Meeting, etc.)
• Create and maintain active training manual and conduct regular training sessions
• Ensure that all qualified staff has current OLCC and food handlers cards
• Ensure the highest guest satisfaction
• Seek new ways of doing business
• Develop and implement proper marketing initiatives for these three outlets
• Provide leadership, and development opportunities for support management
• Comply with all OLCC regulations
• Comply with all Sunriver policies, procedures and safety regulations

• Must be 21 years of age or older
• High school education or GED equivalent. College degree preferred
• Minimum two years’ experience as an F&B manager in a four diamond hotel or resort
• Ability to work well with others and function well in high customer impact situations
• Able to communicate well with staff and customer
• Able to work flexible hours and days
• Current OLCC and food handler permits required
• Knowledge of food and beverage products
• Knowledge of menu development and menu engineering
• Knowledge of bar controls
• Knowledge of food service standards, table etiquette and wine service protocol
• Proven leadership in high volume food and beverage operations
• Proficient in the use of computers and POS system(s) i.e. Micros, POSI, Squirrel, etc.

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