Roaring River State Park is a breathtaking oasis nestled in the enchanting southwest Ozark hills of Missouri. As one of the state's most beloved parks, Roaring River offers a captivating blend of natural beauty and outdoor excitement. With rainbow trout stocked year-round, it's a haven for fishing fanatics seeking their next lunker. The park offers Campsites, rustic cabins, and the Emory Melton Inn and Conference Center, complete with a full-service restaurant.
We're looking for the right person to lead our restaurant staff in preparing and providing great food and beverages while delivering outstanding guest service. Join us at Roaring River State Park, where every day unfolds as a new chapter in the great outdoors!
Summary of Position:
Responsible and accountable for the success of all Restaurant and Kitchen operations according to Company standards. This includes revenue growth, managing budgets, COGS, labor controls, inventory controls, and bar controls. Also responsible for coaching and mentoring all direct reports to ensure effective development opportunities.
Responsibilities:
- Ensures that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as outlined in the Employee Handbook, are being executed at levels that meet or exceed Company standards.
- Ensures Front of House and Back of House departments are working as a cohesive team to provide the highest level of quality and service as per Company standards.
- Leads the recruiting, interviewing and hiring for the F&B department, working with the GM and Corporate HR and F&B Directors. Ensures all positions being filled are within the staffing guidelines set forth by the Company.
- Creates all labor schedules for Front and Back of House, ensuring adherence to the staffing guidelines set forth by the Company.
- Responsible for achieving all financial goals, on a weekly basis, as established in the COGS spreadsheet.
- Directly responsible for compiling and reporting financial and performance metrics, including but not limited to revenue, COGS, payroll, invoices, food safety logs and checklists, etc.
- Ensures appropriate inventory controls so that all menu items are available at all times by:
- Creating food orders in cooperation with the Kitchen Manager, placing food orders, and receiving food orders in cooperation with the receiver and Kitchen Manager (when appropriate).
- Creating alcohol orders in cooperation with the Restaurant Manager, placing alcohol orders, and receiving alcohol orders in cooperation with the receiver.
- Acts as Manager on Duty in the absence of the General Manager by responding to all guest complaints, handling of HR issues by working with local HR Administrator and Corporate Director of HR, and is the point of contact for all questions, concerns, and issues, etc.
- Ensure strict compliance with operational & Corporate standards, Company policies, Federal/State/Local laws and ordinances
- Maintain professional image with proper uniforms and appearance standards.
- Adherence to Duties Checklist and other duties as requested
Position Requirements:
- Be self-motivated with the ability to perform with the highest professional and ethical standards
- Respond well to a changing work environment and able to perform at the highest level with minimal supervision
- Possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations
- Excellent analytical and problem resolution skills with the ability to proactively recommend solutions
- Must have financial background with the proven ability to identify opportunities for revenue and fiscal management
- Demonstrate effective written and verbal communication skills
- Intermediate computer skills with Microsoft Office and familiarity with POS system functionality
- Excellent customer service and people skills
- Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting, and lifting up to 25 lbs. frequently and 50 lbs. occasionally.
Knowledge and Experience:
Education: Bachelor’s degree from accredited college or university in Hospitality, Culinary or related field
Experience: Minimum 5 (five) years F&B Management experience
POS experience
ServSafe- Manager certification required
Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.
