Here at Nemacolin, our associates know to “Expect the Unexpected” – You have come across the career opportunity where entertainment and excitement are the job description. This position must be committed to making every experience memorable all while having fun and relishing the incredible atmosphere of the resort.

The Vice President of Food and Beverage is responsible for assisting in overseeing all day-to-day operations and coordination of multiple resort dining outlets, ensuring every guest experience is a memorable one. This position plays a key role in the Food and Beverage Department as part of the executive management team. The Vice President of Food and Beverage oversees a hierarchy of multiple dining outlets – including but not limited to: Forbes 4 and 5 star/AAA 4 and 5 diamond outlets to high-end casual dining.

ESSENTIAL FUNCTIONS:
(The following statements are intended as general illustrations of the work in this job class and are not all-inclusive for this position.)

Delivers internal and external guest service the Nemacolin way. Goes above and beyond – whether for an associate or guest. Responsible for actively building and retaining guest relations and acts as a mentor to other employees and coworkers to provide superior guest service. Responsible for all day-to-day food and beverage operations which includes: restaurants, room service, mini-bars, banquets, lounges, and beverage outlets. Communicates directly and on behalf of the owner, executives, associates, family members and others, on matter related to owner’s interest. Meets all financial goals in accordance to budget. Works closely with the Resort Executive Chef and Managing Director to create an atmosphere of teamwork. Successfully completes critical aspects of deliverables with a hands-on approach – including drafting acknowledgement letters, personal correspondence and other tasks that facilitates the team’s ability to effectively lead the company. Approves all schedules created by management team. Ensures accurate and timely submission of payroll. Communicates all resort news to associates as needed. Attends all mandatory meetings within department and resort. Following up with guest concerns in a timely fashion. Assist in creating yearly operating budget. Excellent attention to detail and ability to multi-task in high-pressure situations while maintaining confidentiality. Demonstrates independent and advanced decision-making for complex problems by utilizing critical thinking, analysis and problem-solving.Outstanding time-management skills, with proven ability to accomplish numerous tasks and challenging priorities in an effective and timely manner; demonstrated ability to execute on short-term, deadline-driven tasks daily, as well as important long-term projects requiring collaboration from multiple parties. Ability to hand confidential information with discretion and tact. Works with Food and Beverage leaders to ensure all compliance (RAMP, ServSafe, Knife and Blade, etc) and leadership training requirements are met. Ability to execute as a member of the line staff when needed by working constantly and cohesively in a variety of cooking methods to assure timeliness, efficiency, and product integrity. Provides impartial coaching and instructive feedback to food and beverage management team during training, service and recovery investigations. Reviews resort daily financial reports and responds accordingly by providing instructive feedback and recommendations as necessary. Assists in managing kitchen expenses to maximize the profitability of culinary operations while delivering the highest quality product to our guests, achieving financial goals within budget guidelines. Willing to assist in other departments as necessary or dictated depending on business levels and resort needs. Ensures proper labeling and dating as well as holding and rotating techniques for storage. Responsibility for production of consistent quality product and the continued innovation of culinary trends and guest palates. Upholds and ensures compliance with all company and departmental policies and procedures. Conducts routine safety/sanitation inspections of the operation to Nemacolin Food and Beverage standards while meeting or exceeding local, state, and federal health and safety regulations. Responsible for guest satisfaction and ensures/reinforces Forbes Five Star and/or Four Diamond standards are achieved and sustained while interacting with guests utilizing the Nemacolin brand standard – providing the guest with information about the resort – highlighting unique features and offerings. Regularly responsible for associate engagement and provides feedback on creating a positive atmosphere for associates. Creates work schedules to ensure adequate staffing during dining periods and actively moves through the dining room – assisting associates when necessary, interacting with guests, and generally overseeing the fine dining service standards meet/exceed standards. Ability to communicate effectively and professionally with external contacts and all levels of associates. Ability to use all required office/kitchen equipment in an effective and efficient manner Other job dutues as assigned

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED:

Relevant food and beverage qualifications and previous hospitality leadership experience required.
6-8 years’ restaurant leadership experience with at least 2 years’ experience overseeing multiple outlets. Experience in a Forbes four or five star rated restaurant is preferred; superior customer/guest service relations experience required. Must possess an outgoing personality and knowledge of superior customer service training. Must possess superior communication skills and the ability to manage workflow orders while developing positive FOH and BOH relationships. Must be at least 18 years of age. Candidate must have the ability to work varying shifts, including evenings, weekends, and holidays. Must be able to speak English fluently. Ability to perform basic mathematical functions.Knowledge of and ability to operate Microsoft Office Programs – Word, Excel, PowerPoint, etc. Proven track record of staff development and retentionDemonstrates interpersonal sound judgment and decision-making skills in directing administrative tasks, using discretion when necessary, understanding the potential impact on the department. Must be able to lift/push/pull/carry no more the 5-30 lbs. Ability to stand continuously for 95%, operate equipment for 15%, kneel for 20%, bend for 50%, climb for 35%, and drive for 0% of their scheduled shift.

This job description cannot possibly include a complete comprehensive listing of all the activities, duties or responsibilities that may be require by the organization and/or members of management. It reflects management’s assignment of essential functions, but it does not prescribe or restrict the additional tasks that may be required.