Preference for Hiring in Employment

It shall be the policy and practice of the Corporate Employers to recruit Corporate Team Members according or the following priorities:

First: Qualified candidates who are enrolled members of the Pueblo of Pojoaque.
Second: Qualified candidates who are not enrolled members of the Pueblo of Pojoaque, but who are spouses, significant others, or children of enrolled members of the Pueblo of Pojoaque. 
Third: Qualified candidates who are enrolled members of another (Non-Pojoaque) Indian Tribe.
Fourth: Other qualified Candidates 

 
2024-BTI-078: Food and Beverage Manager
Code:2024-BTI-078
FT/PT Status:Full Time
Department:Turquoise Trail
  
Manages, directs and organizes restaurant operations to maintain high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service.
Assist qualified Pueblo of Pojoaque Tribal members in employment opportunities with the Pueblo of Pojoaque Businesses by hiring, coaching, and supporting their career growth.
ESSENTIAL FUNCTIONS:
• Interviews select, train, supervises, counsel, and disciplines restaurant staff for the efficient operation of the outlet. Organizes and conducts pre-shift and department meetings communicating pertinent information to the staff, such as house count and menu changes. Schedules and directs staff in their work assignments.
• Maximizes restaurant department profitability; implements effective controls of food, beverage, and labor costs and monitors the restaurant’s budget to ensure efficient operations, including achieving budgeted revenue and labor expenses. Ensures par stock levels are maintained[ by calculating inventory, ordering, retrieving, and stocking product]. Evaluates cost effectiveness of all aspects of operation. Develops and implements cost saving and profit enhancement measures.
• Utilizes computers to accurately charge customers, create forecast and revenue reports, and draft correspondence. Inputs and retrieves data and changes computer procedures and programs the system accordingly.
• Moves throughout facility and kitchen areas to visually monitor and take corrective action to ensure food quality and service standards are met. Verifies temperatures, judges appearance and taste of products, and checks preparation methods to determine quality. Provides guidance for improvement and implements necessary adjustments for consistency.
• Regularly reviews and evaluates the degree of customer satisfaction of the restaurant; recommends and implements new marketing and/or operational policies and procedures when
LAST REVISED DATE: June 10, 2021
necessary to keep up with demand and market changes; investigates and resolves food quality and service complaints. Interacts positively with customers.
• Responsible for ensuring compliance with all policies and procedures that relate to the restaurant as well as all local, state, and federal laws and regulations; responsible for ensuring cleanliness and proper sanitation of all work and service areas.
• Participates in the development, implementation, and marketing of new and creative menus to attract a predetermined customer market; promotes the cross-selling of other hotel outlets and the company
• Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.
• Attend mandatory meetings, including divisional meetings, departmental meetings, staff meetings, etc.
• Participate in Manager on Duty coverage program, which may require occasional weekend stayovers.
• Participate in community public relations for the restaurant and the hotel.
• Utilize traditional software programs such as Word, Excel, Publisher, PowerPoint, and/or Outlook Express. [If required, then this should be moved to the "Specific Job Knowledge, Skill, and Ability" section.]
• In emergencies, perform in the capacity of any position supervised.
• Perform other duties and responsibilities as assigned or required.
• Other duties as assigned.
• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
• Considerable skill in math [and algebraic equations?] using percentages.
• Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
• Ability to work under pressure and deal with stressful situations during busy periods.
• Ability to access and accurately input information using a moderately complex computer system.
• Interpersonal skills to provide overall guest satisfaction.
REQUIRED EDUCATION OR COMBINATION OF EDUCATION AND EXPERIENCE:
• High School Diploma or GED.
• Four-year college degree preferred.
• At least five years of experience in a related field preferred. Hotel restaurant management experience preferred. Experience with supervision of employees required.
• Food Service Sanitation certification.


• PPABC Liquor Certification or successful completion of the PPABC Liquor Certification course
• Valid driver’s license required.
• Travel required
• Must be at least 21 years of age.
Walking/Standing, 80%-Sedentary, 20%; Employee may walk or stand up to 4 hours at a time
• Ability to grasp, lift, push, pull, and carry or otherwise move materials weighing up to 50 lbs.
• Some exposure to heat and smoke from stoves and ovens
• Exposure to some cleaning chemicals
• Primarily restaurant office setting
• On 24-hour emergency call; may be required to work extended hours, weekends, and holidays