Summary for Food & Beverage Manager

The position is multifaceted and involves close collaboration with the Director of Food and Beverage and Executive Chef to develop effective food menus, wine lists, and cocktail menus. The primary objective is to ensure exceptional product quality and deliver a seamless, elevated experience for our guests. This role encompasses oversight of the lodge and requires the ability to work independently while adhering to the plan set forth by the Food and Beverage Director. Must possess a passion for excellence and infuse that enthusiasm into all aspects of their work. The leader in this role will be visible in the operation, providing recognition, promoting positive public relations, and addressing guest concerns or special requests.

Essential Duties & Responsibilities for Food & Beverage Manager

Proficiency in food and beverage service, cost control, labor control, maintenance, merchandising, and accounting, as well as familiarity with food and beverage computer systems, is required.

Work in conjunction with the Executive Chef to oversee the training and scheduling of all staff.  

Effective written and verbal communication with other departments and vendors is crucial.Create and professionalize operational standards and checklists for all positions. 

Create and maintain an executable and profitable food and beverage program aboard our tour vessels. 

Maintain a proficient inventory of alcoholic beverages and premade cocktails for the tour vessels.   

Creating a revenue stream with ROI and setting us positively apart from the competition. 

Monitor quality and efficiency of tour operation and review crew performance every week, and report audits to the Food and Beverage Director. 

Conduct daily pre-service and post-service meetings with crew; maintain morale and execute company programs of progressive discipline and problem resolution. 

Document all personnel issues and route copies to the corporate human resource team in Sitka. 

Advise and monitor the assistant lodge manager to delegate specific duties while on-site at the lodge. 

Order and manage all provisions and inventory for the F&B department and coordinate with the supply coordinator for beverage needs. 

Create a schedule and coordinate with the operations team for daily transport by vessel to the lodge.  

Create and execute cleaning and inventory SOPs for all storage areas on the BIMA and at the lodge. 

Oversee maintenance of all on-site equipment and machinery  

Keep all permits and certificates current. 

Work closely with the Director of Retail to source and merchandise all locally-made products in the lodge gift shop. 

Maintain a constructive relationship with the Administrative Coordinator regarding point-of-sale electronic devices, retail sales, and daily reconciliations. 

Interact professionally with the entire shore management team, vessel crew members, and various vendors. 

You will also be responsible for the development, training, and disciplinary process of staff members. 

Work harmoniously and professionally with co-workers and supervisors. 

Prioritize, identify, and coordinate projects to be completed during the winter months.

Prepare work orders and provide updates/reports to management.

Aid crew in enhancing guest experience including performing excellent service recovery when necessary. 

Seek and initiate methods to improve Allen Marine’s profitability at this venue. 

Special projects may be assigned as required by the business.

Minimum Qualifications (Knowledge, Skills, and Abilities) for Food & Beverage Manager

Minimum two years of management experience in a restaurant, tourism, or hospitality industry Maintain current TAPS, Alaska Food Handlers, and CPR/FA certifications. Must have/obtain current certifications for Alaska Training for Alcohol Professionals (TAP), Alaska Food Handlers, and CPR/First Aid. 

Computer literate with Microsoft Suite.  

Valid US driver’s license and a clean driving record.

Must pass a security background check and DOT drug test.

Must be drug-free (pre-employment screening and enrollment in a random drug testing program is required by the Coast Guard). 

Preferred Qualifications for Food & Beverage Manager

Serve Safe Certified Strong background in both front and back-of-house operations. Traits and Characteristics for Food & Beverage Manager

To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably.

Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up.

Follow & Deliver Core Values (Food & Beverage Manager)

Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences.World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering.Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization.Sustainability at our core: We are dedicated to sustainable operations for future generations. Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement.

Integrity- Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations.Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities.Environmental Conditions for Food & Beverage Manager

The environmental conditions are those that an employee may be subject to while performing the essential functions of this job.

Include moderate to loud noise levels, all weather conditions, and frequent use of required protective clothing including raingear and life preserver.Kitchen and front-of-house environments with high and low temperatures, slippery surfaces and sharp tools.Physical Demands for Food & Beverage Manager

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

Ability to stand for long periods.Occasionally required to lift and/or move up to 50 pounds. Ability to walk on uneven deck surfaces, crossing from vessel to vessel. Work Environment for Food & Beverage Manager

The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job.

Must be clean, well-groomed, and dressed in uniform at the start of every shift.This is a fast-paced and dynamic work environment with a diverse workforce. Ability to work a flexible schedule to include weekends and holidays during the tour season.

Must adhere to AM Owner Group & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures