Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment.
Essential Functions include but are not limited to:
- Assists the F&B Manager with the day-to-day operations of all food and beverage outlets.
- Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources.
- Sets the tone and standards for professional, knowledgeable, and friendly dining service.
- Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities.
- Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups.
- Assist with overall administration – completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets.
- Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service.
- Opens and/or closes the Main House Dining Room, Twigg’s, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service.
- Directs room arrangement when needed and oversees final set-up with a critical eye on details.
- Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind.
- Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete.
- Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures.
- Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks.
- Consults closely with Kitchen staff to review menu and verify that guests’ needs are addressed.
- Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest’s best possible satisfaction.
- Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions.
- Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR.
- Inspect grooming and attire of staff; rectify any deficiencies.
Knowledge, Skills and Abilities include but are not limited to:
- Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow up.
- Customer oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality.
- Strong communication skills within a variety of situations and supervisory duties.
- Professional demeanor at all times- particularly when fielding strong guest concerns.
- Able to react quickly to changing demands and prove resourceful in taking on challenges.
- Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error.
- Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses.
- Flexibility with work schedule; demonstrates a sincere level of reliability- including being available to open or close the dining area, and work weekends/holiday periods.
Required Working Conditions include but are not limited to:
- Tasks often conducted in a physical, fast-paced environment with ever-changing demands.
- Occasional desk work; but, in conducting a dinging activity, frequent reaching, bending, and stooping with constant walking/moving around.
- Frequent travel and transporting of materials between work areas - even under inclement weather.
- Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds
- Work involves leadership and collaboration with a team as well as staff from other departments.
- Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs.
STANDARD SPECIFICATIONS
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
PandoLogic. Keywords: Food Service Manager, Location: Barnard, VT - 05031 , PL: 593809081
