Food & Beverage Manager - Ponch's Place at Veterinary Referral Center of Central Oregon Inc

The Veterinary Referral Center of Central Oregon (VRCCO) is breaking from the traditional expectations of a referral or emergency veterinary center by doing something surprisingly obvious. Named in memory of VRCCO's four-legged Chief Morale Officer, Ponch's Place will serve as a gathering place for the people of Bend to enjoy food, drinks, and help VRCCO continue to make connections within the community. An expert at making lasting bonds and bringing a smile to people's faces, dedicating this space to Ponch's memory made perfect sense. Ponch's Place has room to house at least four food trucks as well as a beer pavilion.

We are looking for the perfect candidate to assist us in the continued development, and growth of Ponch's Place. Responsibilities include: sourcing and ordering inventory, products, and other necessary acquisitions such as equipment. They will be expected to collaborate at a high level with key stakeholders and other team members to ensure a successful launch. Continue to build and establish relationships, communicating and negotiating agreements/contracts with vendors, coordinating and driving required permits/applications related to the beer garden in conjunction with our current Operations Manager, Finance Team, and Ownership group; as well as other tasks as needed related to the food and beverage service.

The Food and Beverage Manager will ensure the smooth running of the food and beverage services. You will have the responsibility to develop, innovate, and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent guest service.

Duties and Responsibilities

• Develop and maintain relationships with external suppliers and food truck vendors to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial return
• The F&B Manager will constantly review the product range to ensure that all key quality standards are maintained
• The Food & Beverage Department has a wide number of external contractors and the F&B Manager will create and maintain close, professional, effective links with all. They will ensure that suppliers and food truck vendors deliver to stated agreements, and best practices are followed.
• The F&B Manager will also manage all internal stakeholders: such as: Food Truck vendors, beer garden staff, and facilities team members.
• The job holder will manage Health & Safety and Food Hygiene, ensuring there is strict compliance with all legislation, and that all necessary permits and licenses are in place.
• They will be the department representative to the Ownership and Executive teams and be the first point of contact for the Environmental Health Officer, and other external governmental bodies.
• They will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy.
• The job holder will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits.
• The F&B Manager will also be the department representative for Special Events, working each special event as the departmental duty manager.
• This will involve all planning associated with each event, right through to delivery
• They will also liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team, where appropriate.
• The F&B Manager will be responsible for ensuring spend per head is increased year on year, without jeopardizing guest satisfaction and quality.
• They will maintain the F&B Management invoices, manage and monitor expenditure associated with equipment repair, manage the asset register and assist in budget setting each year for the department.
• They will also manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.
• The F&B Manager will create and be required to operate within efficient labor budgets for each season, tracking labor spending and providing input regarding capital projects and initiatives.
• The job holder will act as a purchasing officer and budget controller for the Food and Beverage service; creating a professional relationship with all suppliers.
• This will include ordering of equipment within financial constraints, invoice querying and establishing a positive relationship with the Finance Department
• The Operations Manager will assist in the planning and implementation of new ideas and menu specifications each season, working closely with Executive team to ensure they fit with guidelines and are to the high quality our guests expect.
• They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers.
• The F&B Manager is expected to provide consistent leadership, counseling, advice and feedback to their peers.
• The job holder will also be responsible for hiring, training, scheduling, and leading Beer Garden staff. And when necessary serve guests, maintain facilities, and other operational tasks if appropriate staffing levels are not met.
• They must provide an environment which aligns with the core values and mission of the organization.

Experience and Qualifications:

• 2 years or greater experience managing food and beverage or in a similar role
• OLCC server permit, and experience with OLCC application processes
• Excellent communication, interpersonal, and leadership skills
• Proficient problem solving skills and critical thinking
• Team player
• Good organizational and time-management skills
• Bachelor's Degree or higher in a related field (preferred)

Working Conditions:

• Must be able to stand for long periods of time
• Must be able to lift, push, and pull up to 50 lbs on a frequent basis
• Requires the ability to lift, transport, and connect a keg weighing up to 150 lbs on an occasional basis with assistance.
• Some office conditions with sitting at a desk/computer expected
• Some job functions may require work offsite, outdoors, or in inclement weather conditions

Compensation details: 22-24 Hourly Wage

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