14,188 Food And Beverage jobs in the United States

Pay: $115000 per year - $3000 per year

At Great Wolf, the Director of Food & Beverage  leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.

Join our Pack:

* Grow your career:  A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels

* Great Perks:  Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives

* Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training

* Prioritize Your Well-Being:  We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund

* Celebrate Your Uniqueness:  Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.

Benefits:

* Medical, Dental, and Vision insurance

* Health savings account

* Telehealth resources

* Life insurance

* 401K with employer match

* Paid vacation time off

* Paid parental leave

Essential Duties & Responsibilities:

• Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
• Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
• Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
• Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
• Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
• Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
• Ensures all operations conform to regulations of the alcoholic beverages commission
• Maintain accurate and up to date operations documentation for all food and beverage service areas.
• Ensuring all F&B technology systems are updated for optimal and effective use
• Maintain and manage Jolt/Audit FOH system and functionalities.
• Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
• Develops positive working relationships with all lines of business, all other functional leaders
• Support Corporate Food & Beverage and peers with additional projects
• Be an ambassador and active participant of the organization’s shared values and customer service programs.
• Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.

Required Qualifications & Skills:

• Associates Degree in Hospitality Management or similar
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
• Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
• Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends.
• Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
• Exceptional service mind-set.
• Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• Demonstrated experience in driving effective and meaningful training, people development and mentorship programs.
• Demonstrated excellent verbal and written communication skills.

Preferred Qualifications:

• Bachelors Degree in Hospitality Management or similar a plus
• Experience leading and managing leaders
• Well versed in utilization of service automation and mobile technology.
• Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
• Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
• Experience with diversity, inclusion and unconscious bias culture and programs

Estimated Salary Range:

$115000 p r year - 13000 per year annual base salary

An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.

Application Instructions   

We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. 

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Pay: $115000 per year - $3000 per year

At Great Wolf, the Director of Food & Beverage  leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.

Join our Pack:

* Grow your career:  A great place to start or advance your career with cross-training, scholarship fund, and talent development programs at all levels

* Great Perks:  Take advantage of exclusive perks for you, your family, and friends - including discounted vacations and employee referral incentives

* Learn While You Earn : Gain access to Great Wolf University for on-the-job training, functional, and leadership training

* Prioritize Your Well-Being:  We offer flexible scheduling, access to a holistic wellness program and technology, and support through our Employee Assistance Program and Employee Relief Fund

* Celebrate Your Uniqueness:  Join a team that cheers for diversity and inclusion through programs that make everyone feel welcome and recognized.

Benefits:

* Medical, Dental, and Vision insurance

* Health savings account

* Telehealth resources

* Life insurance

* 401K with employer match

* Paid vacation time off

* Paid parental leave

Essential Duties & Responsibilities:

• Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
• Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
• Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
• Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
• Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
• Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
• Ensures all operations conform to regulations of the alcoholic beverages commission
• Maintain accurate and up to date operations documentation for all food and beverage service areas.
• Ensuring all F&B technology systems are updated for optimal and effective use
• Maintain and manage Jolt/Audit FOH system and functionalities.
• Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
• Develops positive working relationships with all lines of business, all other functional leaders
• Support Corporate Food & Beverage and peers with additional projects
• Be an ambassador and active participant of the organization’s shared values and customer service programs.
• Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.

Required Qualifications & Skills:

• Associates Degree in Hospitality Management or similar
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
• Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
• Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends.
• Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
• Exceptional service mind-set.
• Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• Demonstrated experience in driving effective and meaningful training, people development and mentorship programs.
• Demonstrated excellent verbal and written communication skills.

Preferred Qualifications:

• Bachelors Degree in Hospitality Management or similar a plus
• Experience leading and managing leaders
• Well versed in utilization of service automation and mobile technology.
• Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
• Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
• Experience with diversity, inclusion and unconscious bias culture and programs

Estimated Salary Range:

$115000 p r year - 13000 per year annual base salary

An employee’s pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.

Application Instructions   

We are hiring immediately, with relocation packages available. Click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website). Complete an application and a recruiter will reach out on next step. 

This contractor and subcontractor shall abide by the requirements of 41 CFR 60-1.4(a), 60-300.5(a) and 60-741.5(a). These regulations prohibit discrimination against qualified individuals based on their status as protected veterans or individuals with disabilities, and prohibit discrimination against all individuals based on their race, color, religion, sex, sexual orientation, gender identity, national origin, and for inquiring about, discussing or disclosing compensation. Moreover, these regulations require that covered prime contractors and subcontractors take affirmative action to employ and advance in employment individuals without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or veteran status.

Fitler Club is proud to bring its signature hospitality to the historic Cobbs Creek Golf Campus with the opening of Little Horse Tavern, a new destination for great food, drinks, and community connection. We are seeking a passionate and experienced Food & Beverage Manager to join our front-of-house leadership team in overseeing the restaurant, bar, events, and on-course concessions

This is a unique opportunity to join an opening team and help establish the foundation for an unforgettable guest experience, both on and off the course.

As the Food & Beverage Manager, you’ll lead the day-to-day operations of Little Horse Tavern and associated outlets. You’ll be the driving force behind a high-energy, guest-focused service team, ensuring seamless execution, attention to detail, and a welcoming environment at every touchpoint.

Key Responsibilities:

• Oversee daily FOH operations for the restaurant, bar, events, and concessions
  
  
• Ensure all service standards are met and exceeded, providing an outstanding guest experience
  
  
• Recruit, schedule, train, and coach front-of-house team members
  
  
• Collaborate with the sales and culinary teams to execute events and high-volume services
  
  
• Act as a hands-on leader, maintaining strong visibility during service and engaging directly with guests
  
  
• Oversee daily closeouts, tip reporting, and POS reconciliation
  
  
• Support the execution of team lineups, meetings, and performance reviews
  
  
• Ensure all guest-facing and employee areas are clean, safe, and compliant
  
  
• Promote a culture of positivity, respect, professionalism, and teamwork
  
  
• Maintain confidentiality, follow uniform standards, and model company values

• 5+ years of Food & Beverage leadership experience in upscale dining, luxury hospitality, or private club environments
  
  
• Proven track record managing teams and delivering memorable guest experiences
  
  
• Ability to lead with positivity, professionalism, and integrity
  
  
• Experience coordinating with culinary and events teams in dynamic settings
  
  
• Proficiency in POS systems, payroll software, and Microsoft Office (Excel, Word)
  
  
• Excellent communication, organization, and problem-solving skills
  
  
• Availability to work nights, weekends, and holidays as required

Little Horse Tavern is more than just a restaurant—it’s part of a revitalized legacy at Cobbs Creek Golf Campus and a key project from the team at Fitler Club. As Food & Beverage Manager, you’ll play a vital role in shaping how guests experience this new iconic Philadelphia destination.

If you’re a driven hospitality professional who thrives in hands-on environments and is excited to be part of something new, we’d love to meet you

Fitler Club is a first-of-its-kind urban social club for socially conscious, forward-thinking Philadelphians, combining world-class dining, fitness, social, business, hotel, and event offerings all under one roof. As home to the leaders and organizations shaping the present and future of Philadelphia and beyond, we are grateful for the opportunity to enrich the lives of our members and guests, and we strive to deliver world-class hospitality.

At Fitler Club, we hold employees to high standards in how they treat members, guests, and each other, and we hold our organization to high standards in how we care for our employees.

We are committed to driving social impact in Philadelphia, offering members, guests, AND employees opportunities to attend events featuring renowned impact leaders and volunteer alongside one another for a variety of causes throughout the city.

Hospitality is a team sport, and every employee is integral to our success. All employees are encouraged to share feedback, be solution-oriented, and seek out opportunities to show those in our care how deeply we value them as members of our community.

We are extremely fortunate to have a diverse, dynamic, civically engaged, and generous membership - people you’ll be excited and privileged to meet, greet, and serve. There’s no better customer base anywhere in Philadelphia.

The Food & Beverage and Wine Manager is responsible for managing the day-to-day dining and beverage outlets at the club in addition to building and maintaining the Club's Wine List. A successful candidate will have excellent leadership, communication skills, and superior sense of hospitality to ensure all food and beverage operations run smoothly for members and their guests. Managing the team and special activations throughout the restaurants, ensuring the highest quality service, while achieving sales goals and maintaining costs.

Responsibilities:

• Maintaining all restaurant standards and steps of service, ensuring the
• Hands-on management of the daily operation of the restaurants and bars, including recruiting, scheduling, training, daily lineup ,and supervision of all staff
• Communicating with the sales and marketing teams to ensure seamless execution of restaurant events
• Work closely with the culinary team and communicate business levels to ensure success throughout service
• Interact with members and their guests, providing elevated hospitality and developing an awareness of members' preferences
• Maintain communication with all departments to ensure members' expectations are exceeded
• Attend and participate in regularly scheduled departmental team meetings
• Coordinating with the housekeeping and facilities team to ensure the highest level of product delivery
• Conducting annual performance reviews for restaurant staff
• Always being positive, showing enthusiasm, being humble, being thankful, and being respectful to all team members
• Maintain the confidentiality of all members and Club information
• Working as a team, effectively communicating with management and co-workers
• The above is an abbreviation of the job duties for a food and beverage manager. You may be tasked to perform other duties as assigned by management, not limited to the described responsibilities.

Qualifications:

• 4 years of food and beverage management experience at a luxury hotel, high-end restaurant, or private club with similar operational responsibilities, with experience in supervising staff
• Ability to read and interpret documents, payroll systems, ordering guides, inventory sheets, and scheduling
• Excellent communication skills, both verbal and written
• Ability to prioritize and organize work assignments and multitask
• Ability to supervise staff, including assignment of duties, evaluating service, and conducting disciplinary action as required
• Possesses good computer skills, proficient in Google Workspace, and has knowledge of operating POS systems
• Must be able to work a flexible schedule, including nights, weekends, and holidays
• Must have a positive attitude, be self-motivated, polite, and energetic
• Punctuality, regular, and reliable attendance
• Must be dependable and available to work within the club on weekends, nights, and/or holidays based on business demands

Free meals, snacks, and beverages seven days/week, complimentary fitness classes, employee appreciation events, professional headshots, and wholesale pricing on designer retail products are just a few benefits available to all employees, in addition to a long list of traditional benefits such as wide-ranging health insurance options, company-paid short-term disability and paid parental leave, 401k with a company match, generous PTO policies and company-sponsored holidays, and more. Employees receive annual performance reviews with opportunities for career development and wage increases.

Fitler Club employees work in a high-design center of art, culture, and economy, amidst modern facilities and amenities, a museum-worthy art collection, and state-of-the-art technology.

If Fitler Club sounds like the right place for you, we welcome you to apply to join us in our pursuit. We hope to have the opportunity to work alongside you, learn from you, develop you, care for you, and succeed with you.

Thank you for your interest in joining our team.

Midtown Athletic Club is looking for a friendly and driven Food & Beverage Associate to enhance our stellar restaurant experience.

 
What You’ll Do  

Our Food & Beverage Associates are “people persons” to their core, motivated by helping others, and passionate about delivering the best experience through food and connections. As an integral part of our F&B team, you’ll be serving and assisting our customers by taking their orders, servicing, and delivering orders, suggesting delicious meal & drink options, and doing so, while maintaining a safe & sanitary workspace.

Why You’ll Love It  

• You’ll be joining a team that takes “collaboration” to another level. We work together to support all aspects of the food & beverage experience and we don’t hesitate to step outside our comfort zones to help one another be successful. This is a unique learning opportunity for you to become familiar with multiple areas of the business, including fitness, racquet sports, and spa. We offer full-time associates benefits (health insurance, dental, vision, 401K PTO/ Sick time, Maternity & Paternity leave.)

What Your Days Will Look Like  

• Serving and delivering our members favorite meals and smoothies with pride

• Cleaning and maintaining a sanitary workspace

• Collecting accurate and efficient orders from our customers

• Handling money and payment information with integrity and proficiency

• Building lasting relationships with current members and staff through social interactions and conversation.

You’d Be a Great Fit If You Have…   

• Excellent professional references

• A passion for helping others

• Display Kindness

• Bring optimism to work each day

• A willingness to listen to constructive feedback and apply it moving forward

Bonus Points if You Have:  

• Previous experience in the food & beverage industry

• Teamwork and collaboration as part of your DNA

• Current ServSafe certification

• An insatiable desire to deliver exceptionally consistent and meticulously prepared food & beverages as their language of hospitality.

The Other Stuff

Our food and beverage team is “on stage”, on time and ready to deliver our best work. We anticipate problems and do our best to take preventative measures for our members. At times, we host member events that include the food & beverage department.

We would hate to miss out on your application because you do not meet every requirement – transferrable skills and education will also be considered, so please do not hesitate to apply! 

This job description is intended to describe the general requirements for the position. It is not a complete statement of duties, responsibilities or requirements. Other duties not listed here may be assigned as necessary to ensure the proper operations of the department.

MIDTOWN is an Equal Opportunity Employer.

CORE: is an upscale private member only club and is comprised of a 110-seat restaurant, 60 seated terrace, 4 private dining rooms, a library and event spaces.  Our menu is Italian/Mediterranean driven, with a focus on offering well sourced, ethically farmed, fresh ingredients to create seasonally inspired menus prepared by our culinary team with Michelin Star experience.

CORE: is currently seeking an enthusiastic and experienced  F&B Manager with fine dining experience to join our team

Description of Role:
The F&B Manager will work closely with the F&B Director in executing day-to-day FOH operations and creating memorable dining experiences for our members and guests. The F&B Manager will support in leading and developing staff, guest satisfaction and quality of service, achieving financial targets, and overseeing the overall operations in accordance with the company's standards.

Primary Role & Responsibilities

• Supervise the day-to-day functioning of all Restaurant staff and operations
• Help execute events and F&B service throughout CORE:
• Ensure staff is trained on quality service with a high-level focus on body language, eye contact, and proper verbiage
• Look to enhance the Member experience by continuous attention to our Member preferences
• Assist in staff scheduling
• Assist in ordering bar products - liquor, beer, wine, and consumables
• Perform a weekly inventory of Liquor and Wine and monthly full beverage inventory
• Assist in researching and conducting comprehensive beverage training for FOH staff
• Exercise quality control for both Services and Food and Beverage
• Support our CORE: Partners through appropriate management and supervision to include scheduling, assigning, and directing work; appraising performance, rewarding and counseling Partners; addressing concerns and resolving issues
• Resolve Member and guest complaints as appropriate to maintain a high level of customer satisfaction and quality
• Implement procedures to increase member satisfaction
• Coordinate food and beverage operations with other departments to ensure efficient member service
• Performing daily walk-through of all areas of the establishment to ensure full compliance with brand and company standards

Minimum Qualifications

• 2+ years of management and supervisory experience in a restaurant, and hotel experience is preferred
• Strong background in fine dining and knowledge of service standards
• Extensive knowledge of food, wine, and beverages
• Excellent verbal and written communication skills
• Ability to remain calm under pressure and resolve guest conflict; strong customer service skills
• Experience in hiring, training, scheduling, and leadership best practices
• Strong interpersonal, leadership and team building skills
• Knowledge of Aloha or similar POS system
• Must have open availability; able to work nights, weekends, and holidays when needed

• Create a welcoming atmosphere and provide excellent hospitality by having a working knowledge of the resort facility and dining area, and be able to respond to guest questions and speak with enthusiasm about other resort services.
• Take a proactive approach to ensure a consistent set of superior standards of food service and quality are meeting or exceeding employee and guest expectations.
• Greet and serve guests in an energetic and friendly fashion; listen to determine beverage preferences and make drink recommendations.
• Check identification to assure customers are the legal age to purchase alcohol.
• Notice and report potential safety issues or customer concerns to a supervisor.
• Meet with staff at all levels to develop a common vision, discuss current needs, and plan for future Food & Beverage functions.
• Respond to incoming food and beverage phone calls.
• Mix drinks and serve wine and beer; take food and beverage orders from guests and/or waiters and waitresses; prepare to-go orders; replenish bar snacks.
• Handle cash and card transactions, ensure charges are accurate and return correct change to guests; balance the cash register.
• Take inventory and order liquors and supplies, while maintaining quality within proper price points and facility budget.
• Maintain a clean work area; remove trash, wash all glasses and equipment, and clean the bar area according to quality and safety procedures.
• Oversee and assist in all Food & Beverage functions (i.e. corporate parties, weddings).
• Prepare beverages, supplies, and other bar setups for banquets and other functions.
• Attend culinary exhibitions and educational seminars to stay current regarding developments in the Food & Beverage industry, as requested.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

• High School diploma preferred.
• One year experience bartending, in a resort facility preferred.
• Must meet the state and federal minimum age requirement for serving alcohol.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Ability to add, subtract, multiply and divide; must be able to calculate discounts, and percentages
• Ability to contribute to a productive and friendly work environment by maintaining a positive attitude.
• Ability to speak effectively and present information to another person and in small group situations with guests and team members.
• Ability to provide direction to coworkers in a professional and friendly manner.
• Ability to read and comprehend simple instructions, short correspondence and memorandums.
• Must be able to pay attention to details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends.

• Greet and serve guests in an energetic and friendly fashion.
• Create a welcoming atmosphere and provide excellent hospitality by having a working knowledge of the resort facility and dining area, and be able to respond to guest questions about the menu and speak with enthusiasm about other resort services.
• Write orders; relay food orders to the kitchen and beverage orders to the bartender.
• Serve food and beverages and clear tables following service etiquette and facility procedures.
• Connect with guests at assigned tables throughout the dining experience to assure all guest needs are met and excellent service is provided.
• Work as team, following direction from the Lead Server or Food &Beverage Manager.
• Notice and report potential safety issues or customer concerns to a supervisor.
• Check identification to assure customers are the legal age to purchase alcohol.
• Handle cash and card transactions, ensure charges are accurate and return correct change to guests.
• Other duties and responsibilities may be assigned.

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
  • Honesty and Integrity
  • Respect for the Individual
  • Teamwork
  • Competitive Spirit

• High School diploma or equivalent preferred.
• One to three months' related server experience preferred.
• Must meet the state and federal minimum age requirement for serving alcohol.
• Current Food Handlers Card and TIPS® Certification (Training for Intervention Procedures).
• Ability to understand and implement BSRG dining standards.
• Ability to add, subtract, multiply and divide; must be able to calculate discounts, and percentages.
• Ability to contribute to a productive and friendly work environment by maintaining a positive attitude.
• Ability to read and comprehend simple instructions, short correspondence and memorandums.
• Ability to speak effectively and present information to another person and in small group situations with guests and team members.
• Must be able to pay attention to details and be comfortable working in a fast-paced environment where continuous improvement is expected.
• This position requires a flexible schedule to include evenings and weekends.

Please note: . This position will work every Friday, Saturday and Sunday, as well as occasionally filling in on a Monday or Tuesday. The position will work between 20 and 28 hours per week. This position is eligible for benefits.

Are you passionate about food, wine, and building community? Join our positive, fun, and hardworking team at McEvoy Ranch, a beautiful 550-acre farm in Petaluma, CA, and enjoy wide-ranging benefits including health insurance, 401(k) and discounts of up to 40% on our award-winning products.

Inspired by a love of the land and renegade thinking, our family-owned 550-acre sprawling ranch has fewer than 15% planted to olives and grapes to maintain a healthy balance with our natural surroundings. Our unique vineyard location in the Petaluma Gap is conducive to cultivating Pinot Noir, Syrah, Montepulciano, Grenache, and Viognier grapes for our limited-production wines. Our award-winning certified organic Extra Virgin Olive Oil is the result of a mindful and passionate dedication to excellence, from orchard to bottle. Our ODE beauty collection offerings are infused with vitamin-rich plant extracts and botanicals inspired by the natural elements on site. They also bear the cruelty-free Leaping Bunny Standard given by the Coalition for Consumer Information on Cosmetics (CCIC). We craft our own culinary products that can be found in our Tasting Room, and in specialty retailers. As a member of the California Certified Organic Farmers (CCOF), sustainability and acting ethically are important values for us. For over three decades, McEvoy Ranch has been making the highest quality, award-winning estate olive oils, small loot wines, culinary and olive oil beauty products.

This position is central to McEvoy Ranch's food service operation. It is responsible for facilitating and executing our fresh culinary program, including prepping, plating, and providing general service support to the retail and hospitality department. The Food & Beverage Expeditor is a brand ambassador of McEvoy Ranch and thrives in a fast-paced environment while maintaining smooth operations behind the scenes.

Food & Beverage Handling:

• Prep and plate catered lunches, olive oil and wine tastings, beverages, and other culinary items.
• Adhere to safety protocols to maintain a safe environment and work with the Tasting Room Manager to meet all health department regulations.

• In charge of setting up, cleaning, sanitizing, and maintaining the McEvoy Ranch kitchen prep space.
• Maintain a clean and tidy prep area that is always ready for service.
• Wash and sanitize all kitchen prep items, including dishware, flatware, olive oil cups, and wine glasses.
• Support other tasks, such as taking out trash, restocking supplies, and other end-of-day duties.

• Possess time-management solid skills to ensure efficient flow of orders.
• Have an eye for detail, including checking each lunch order before completing it for quality and presentation.
• Professionalism of dress, appearance, and manner.
• A friendly and respectful tone of voice is used in all communication with guests and peers.

• EDUCATION : High School Graduate or General Education Degree (GED)
• RELEVANT EXPERIENCE : 1-2 years of related experience in a retail, service, restaurant, body care, or food & wine environment.

• CERTIFICATIONS: RBS and ServSafe, or willingness to be certified. McEvoy Ranch will provide reimbursement for RBS and ServSafe certifications.
• Excellent communication skills
• Knowledge of customer service principles and processes
• Ability to work autonomously and as part of a team
• Ability to demonstrate initiative, judgment, and resilience
• Detailed-oriented with a high level of accuracy
• Ability to bring energy and a positive attitude to the performance of a task

• Must be able to sit, stand, and walk extensively throughout the work shift; reach outward, reach above shoulder, bend, and use hands and fingers frequently.
• Occasionally, must be able to squat or kneel
• Sustained movement of hands and fingers on a computer keyboard
• Frequently uses the senses of vision, sound, smell, taste, and touch
• May lift and move up to 40 lbs.
• Must have a valid driver's license, proof of automobile insurance, and a clean driving record.