Bernardus Lodge & Spa Careers

SUMMARY:

The Director of Food & Beverage at Lucia Restaurant & Bar leads and oversees all dining operations, including banquets, poolside service, and in-room dining. A true ambassador of the Bernardus experience, this role thrives on guest interaction and employee engagement, prioritizing a hands-on approach over desk work. As part of one of only 27 Forbes 4-star rated properties in the U.S. encompassing hotel, restaurant, and spa, we emphasize exceptional service standards, employee recognition, and memorable guest experiences. A deep knowledge of wine is essential for this role, and certification as a sommelier is highly desirable. The Director will also manage our award-winning Wine Spectator program, including overseeing the wine cellar.

DUTIES AND RESPONSIBILITIES:

The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Primary responsibilities include establishing and maintaining quality product and service levels while maximizing profits; forecasting and budgeting; selecting, training and developing staff; maintaining inventory control; menu development; community liaison; monitoring budget and maintaining high levels of team member satisfaction.

Controls the sales and profitability of the restaurant, banquets, pool and in room dining, banquets, pool and in room dining. Establishes and monitors standards for restaurant, banquets, pool and in room dining including but not limited to personnel administration and performance and service to patrons. Establishes and maintains effective revenue management techniques to maximize restaurant, banquets, pool and in room dining revenues; reviews and analyzes financial statements. Develops, implements, and monitors restaurant, banquets, pool and in room dining budget; oversees all accounting functions. Assess staffing requirements and recruit staff when needed. Adherence to Forbes 4-star standards and BLAS handbook. Manage staff performance in accordance with established standards and procedures. Ensure staff has a clear understanding of established codes of practice. Organize and monitor staff schedules. Assists with coordination and staffing on on-property special meal events. Monitors overall condition of restaurant, banquets, pool and in room dining, public areas, and outside grounds; ensures that deficiencies are rectified. Maintains visibility and accessibility to patrons, staff, and vendors; maintains effective communication with all staff to ensure restaurant, banquets, pool and in room dining is performing at established standards. Ensures that patrons' needs are fulfilled and their dining experience is as pleasurable as possible; responds to guest feedback, including complaints/problems. Establishes par levels for supplies and equipment; monitors and maintains proper inventory levels; authorizes purchase orders for supplies and equipment. Arrange maintenance and repairs or replace of equipment and services. Maintains food and beverage history including but not limited to sales mix and history, actual/potential costs, bar stock, and production time. Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure restaurant, banquets, pool and in room dining remains current. Ensures all food and beverage operations are in compliance with all legislated health and licensing guidelines; ensures adherence to all health and safety regulations and procedures. Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices. Prepares accurate and timely reports as required. Interfaces with executive chef to plan menus and pricing, review daily specials and 86'd items, and develop menu preparation and implementation. Assists staff with job functions as needed to ensure optimum service to all guests. Support safe work habits and a safe working environment at all times. Be knowledgeable and implement procedures to ensure highest levels of operational excellence and ethics are adhered to at all times. Other duties and jobs may be assigned as needed by your manager. SUPERVISORY RESPONSIBILITIES: Hires, trains, supervises, motivates, and develops restaurant, banquets, pool and in-room dining staff; manages schedules and workflow. Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Provides timely performance evaluations and makes recommendations for pay increases. Monitors, updates, and controls timekeeping function for all staff. Approve timesheets and process payroll. QUALIFICATIONS: Two to four years related experience or equivalent. Demonstrated proficiency in supervising and motivating subordinates. Commitment to excellence and high standards. Knowledge of basic accounting principles. Knowledge of planning and forecasting. Excellent written and oral communication skills. Basic competence in subordinates' duties and tasks. Strong organizational, problem-solving, and analytical skills. Ability to manage priorities and workflow. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm. Proficient on point of sales systems, Word and Excel. Excellent customer service skills. Proven leadership and business acumen skills. Well versed in implementing procedures to ensure high levels of integrity are maintained Proven ability to handle multiple projects and meet deadlines. Strong interpersonal skills. Good judgement with the ability to make timely and sound decisions. Creative, flexible, and innovative team player. Passion, enthusiasm, focus, creativity, and a positive outlook. Bilingual skills a plus. Professional appearance and demeanor. Ability to effectively communicate with people at all levels and from various backgrounds. Must be able to speak, read, write, and understand the primary language(s) used in the workplace. PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 50 lbs. Must be able to stand and walk for long periods of time. LANGUAGE SKILLS: Must speak and communicate in English. Must be able to clearly communicate with guests, management and coworkers. CERTIFICATES & LICENSES: Food Handler Certificate Responsible Beverage Service (RBS) certification Valid California Driver License is required.

WORK ENVIRONMENT :

The work environment at Bernardus Lodge ranges from wintertime lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions.

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