Margaritaville Lanier Islands

Overview

Manage the Food and Beverage at Fins Up Water Park to achieve customer satisfaction, quality service, compliance with Islands Entertainment, LLC Food and Beverage department policies and procedures, and federal, state, and local regulations while meeting/exceeding financial goals.

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ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Direct and lead day-to-day operations of the Food and Beverage at Fins Up Water Park Area that includes a team of supervisors, service staff, hosts, cooks, bartenders, and barbacks in restaurant and concession outlet. Manage and ensure standards are being followed; delegate work to ensure optimum team efficiency. Control and manage all areas of cost management including cost of beverage, wages, and other budgeted and non-budgeted expenses.
• Plan and manage the procurement and preparation of the food and beverages in Water Park Foods Area in a safe, sanitary, and cost-effective manner.
• Manage the Human Resources within the BWP Foods Area. Direct and oversee recruitment and development of associates; interview, hire, train, coach, counsel, resolve conflict through fair treatment policy, and discipline and terminate as appropriate, with the constant collaboration of the Human Resources Manager and Vice President.
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include fiscal responsibility, customer service, safety and sanitary regulation, all federal, state, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guests.
• Market BWP Food Operations: develop and manage the implementation of menus, promotions, displays, decorations, and presentations to best capture both resort and local market guests to meet/exceed sales and financial goals and objectives. Provide input to develop, implement and manage business/marketing plan/plans.
• Manage Point-of-Sale system and devices to ensure associate interface, pricing, reports, and upkeep is maintained to properly account for all transactions and ensure financial responsibility. Periodically run reports to ensure system integrity is maintained.
• Work in conjunction with management on operational improvements.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment to protect the assets, comply with regulations and ensure quality service.
• Check that all equipment is safe and in working order. Complete work orders for any equipment in need of repair or replacement.
• Respond to customer trends, needs, issues, comments, and problems ensuring quality experiences and enhancing future sales prospects.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

EDUCATION and/or EXPERIENCE

Minimum 3 years in restaurant operation in a key manager role; Associate degree or greater; Management Training certification.  Food Safety certification and Alcohol Awareness training

LANGUAGE SKILLS

Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. 

Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar/line graphs

REASONING ABILITY

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. The ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; and stoop, kneel, crouch, or crawl.  The employee frequently is required to reach with hands and arms and talk or hear.  The employee is required to walk, sit, climb, or balance, and taste or smell.  The employee must regularly lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts.  The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, and extreme heat.  The noise level in the work environment is usually moderate.