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Description:

The Miraval journey is about creating a life in balance, healing the whole self, and engaging in the present moment. It is our ongoing purpose to bring imagination, authenticity, and meaning to wellness. Each day we work to bring out the best in all we do. Not for the world to take notice, but for our guests and employees to take comfort in. We do this because we believe in the power of the individual. To create balance and live your best. We do this because we are Miraval.

SUMMARY

The Senior Food and Beverage Manager works with the Assistant Director of Operations – Food and Beverage to develop strategic leadership, guidance, and direction on food and beverage concepts, initiatives and operational decisions that they then work with the leadership team to implement and execute which directly result in year over year improvements. The Senior Manager is responsible for the management, training, employee engagement and overall direction of the department staff and their day-to-day responsibilities. In addition, the Manager provides his/her staff with an ongoing training program to ensure that guests receive courteous, efficient, professional services that reflect and maintain the standards set forth by the Executive committee. The Food and Beverage Manager is a100% hands-on working manager. The Senior Food and Beverage Manager, working in conjunction with the Assistant Director of Operations – Food and Beverage, organizes and directs activities of all Banquet, Beverage, and Dining Room personnel.

Duties and Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. These are not a full scope of the role, just an overview of duties and responsibilities.

• Manages the day-to-day operations of all Food and Beverage Outlets and Banquet events. Continuously evaluates department operations and performance and work with the ADOFB to identify strategies to increase revenue, profitability, guest and colleague satisfaction. Functional supervision of Food and Beverage Managers.

• Develop and maintain a unique, multi-faceted bar and restaurant environment that offers a comfortable dining experience.

• Maintains the ambiance of Miraval through appropriate symmetry, uniformity, cleanliness and equipment by dailyinspection and notification for correction toappropriate personnel.

• Select a caring staff with the highest qualifications to meet and exceed the service standards established by the organization.

• Responsible for establishing service culture to ensure NPS goals are met and/or exceeded.

• Responsible for hiring and on-boarding process of the Food and Beverage teams in all outlets.

• Develop service standards and procedures to insure that each internal and external guest receives anticipatory service. Establish training guidelines for all food and beverage positions and retraining when applicable.

• Assistservicestaffwithalldutiesrequiredtoinsure servicestandardsthrough"handson" management.Investigate and resolve food quality and service complaints.

• Responsible for beverage programming to include class content, design and execution. Assist with culinary programming development as is relates to beverage content.

• Responsible for developing and maintaining wine list and cocktail list. Costing of menus, and recommend menu modifications for current menus and new menus.

• Selection of spirits and wines should drive REVPOG as well as control expenses.

• Assist with creating seasonal menu planning for all outlets.

• Schedule should be generated on a weekly basis for all outlets to include, Main Dining, Palm Court, In Room Dining, Coyote Moon Bar and Oasis staff in alignment with current forecasts controlling labor costs and overtime.

• Effectively schedule, monitor, and evaluate controllable departmental expenses to stay within the restraints of the established budget through: labor management and purchasing control systems.

• Effectively analyze and develop procedures related to appropriate staffing levels of hourly associates of all outlets.

• Ensure proper receiving and transfer procedures through a controlled requisition and distribution system and enforced through proper authorization of requisitions of beverage storage areas.

• Responsible for ensuring the completion and accuracy of all month end inventories for beverage. Par Levels established for items.

• Help monitor beverage cost percentages to ensure immediate attention to purchasing issues and procedure.

• Analyze and verify prices for vendors, assist in negotiating with vendors

• Responsible for auditing invoices, credits and product on a monthly basis to ensure accurate beverage cost percentages.

• Review daily and weekly payroll in Kronos in addition to daily accounting procedures as required

• Reviewfinancialtransactions andexpensesinordertooptimizeoperatingefficiencyand establish effective cost controls to insure budget limitations are not exceeded.Develop and implement processes and procedures to eliminate and prevent waste.

• Conduct audits and reinforce changes and improvements where needed.

• Schedule and participate in frequent departmental meetings and training sessions.Attend all required organizational meetings.

• Must meet weekly with Sales/Marketing to review BEO's for future banquets & special events.

• Responsible to order beverage for groups based on Banquet Event Orders.

• Work closely with events for execution of all Banquet Functions on property.

• Ensure legal requirements are adhered to and compliance training completed as required.

• Train team on safety techniques and understand health standards, according to local and state Health Department requirements.

• Ensure all items are in working order and there is a preventative maintenance plan for equipment.

• Review P&L on monthly basis.

• Create incentive programs for team members.

• Handle all guest opportunities and inquire in a curious and efficient manner, following through to make sure problems are resolved satisfactorily.

• Monitor all outlet and Banquet functions during peak times.

• Duties will include training, staff development, scheduling and payroll.

• Ensure a smooth operation in the Food and Beverage Department in the absence of the Assistant Director of Operations – Food and Beverage.

We offer excellent benefits:

• Complimentary room nights*

• Unlimited discounted and Friends & Family Room Rates

• Medical, Prescription, Dental and Vision Insurance on 30 th day of employment*

• 401K with company match*

• Generous Paid Time Off policy*

• Paid sick time

• Paid Family Bonding Time and Adoption Assistance*

• Tuition & Wellbeing Reimbursement*

• Free colleague meals during shift

• Employee Stock Purchase Plan*

• Access to resort facilities including spa services, programs, hiking trails and gym

• Exact benefit package is contingent on status

Qualifications:

Required Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Thorough understanding of F&B operations and management as applied to the hotel, spa and resort industry. Must possess advanced service, food, wine, spirits, and beer product and mixology knowledge.

• Minimum of three years in Food and Beverage management and supervisory experience is required in a restaurant or hotel/resort setting.

• Minimum of three to five years of progressive supervisory and managerial experience including directing, leading and coaching others to exceed organizational standards.

• Exceptional communication skills, with the ability to effectively train, coach, evaluate, and correct employee behavior.

• Ability work flexible and extended hours as required by the operations of the resort.

• Familiarization with resort industry success measures and strategies for product positioning and brand management.

• Broad-based, up-to-date knowledge of hospitality trends, tools and resources.

• Ability to write effective business communications, summaries and reports using both prescribed and creative formats.

• Ability to effectively monitor and control expenses, allocate financial resources and maintain budget restrictions.

• Ability to identify and prioritize issues, delegating as appropriate, to drive measurable results.

Hyatt is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.

Primary Location: US-AZ-Tucson

Organization: Miraval Arizona Resort and Spa

Pay Basis: Yearly

Job Level: Full-time

Job: Bars/Restaurants/Outlets

Req ID: TUC001833

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.