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

We are a group of enthusiastic pet heroes who go beyond expectations at providing a personalized experience for all patient-guests and their parents. We currently provide dermatology, internal medicine, medical oncology, surgery, ophthalmology and emergency services. Our quality of care and diverse specialty offerings makes VRCCO's team the leaders in advanced pet care for Central Oregon. To improve the experience for our patients and help support our amazing team we are currently in the process of building an over 26,000 sq ft facility. Not only will this facility have all the advanced diagnostic and therapeutic capabilities (MRI, CT, Fluoroscopy, chemotherapy etc.…) it will also have a campus-like feeling for employees and clients with food trucks, childcare for staff, beer garden, and an upstairs balcony.

At the Veterinary Referral Center of Central Oregon, we believe that teamwork, superior patient and client care, education, and fun are the secret to a wonderful career. From day one we have known our staff has to come first to make this happen. We are pretty sure we are the first ever, and perhaps still the only, Veterinary Specialty Hospital to be Great Place To Work Certified (https://www.greatplacetowork.com/certified-company/7041336). Come see the difference for yourself and be a part of our team.

This role will ensure the success of the Ponch's Place business unit and will be individually responsible for all aspects of the operation. The manager will be the primary driver and overseer of the Ponch's Place beer pavilion and food truck lot. This will be done in an outgoing, friendly, organized manner working with a high level of responsibility and autonomy. This position is responsible for:

• Experience in successfully running/managing a food/bar service business.
• Restaurant/bar inventory management experience including ordering and managing all inventory necessary to the successful operation of the business unit without failure. Monitor stock levels, minimizing waste, and ensuring the bar is always well stocked.
• Understanding and organization of basic business metrics including: waste measurements, efficiency of staff, managing/organizing bar's budget, tracking expenses, revenues and profitability. The individual will also be responsible for implementing cost-control measures to maximize profitability.
• Be a critical thinker in regards to the business needs as it relates to effective and efficient operations for the business.
• Experience in organizing event calendars, managing restaurant focused marketing campaigns, and executing building the business/brand. The individual will work in tandem with the Marketing Department for all marketing and promotion of the space.
• Manage all bar system maintenance (taps) vendors.
• Manage/Oversee all food truck vendors to ensure compliance with lease terms. The individual will also be responsible for maintaining relationships with a steady inventory of backup food truck vendors to ensure pipeline in the event a replacement is needed.
• Training and development of staff including team building and motivation. Ability to successfully train, coach, mentor, and discipline employees as necessary to ensure the smooth operation of the business unit. Builds out employee work schedules and holds employees accountable for their shifts.
• Misc. other duties as necessary to successfully operate pavilion establishment.

Education & Experience:

• 3-5 years relevant experience in running a bar, restaurant or other food service type establishment.
• Operate POS system and process cash and credit card payments
• High School or equivalent (Required)
• OLCC Permit (Oregon Alcohol Server Permit)

Knowledge, skills, and abilities and/ or competencies:

• Have knowledge of POS system
• Process daily cash deposits and credit card transactions
• Equitably distribute cash and credit card tips from shared tip pool
• Food handlers Certification
• Knowledge of managing vendors, understanding specifics of beer lifecycle and alcohol supply chains
• Customer service and people skills
• Maintain a happy, collaborative and positive attitude under stressful situations
• Must have Open Availability (AM & PM) & be able to work on weekdays and weekends
• Strong leadership skills

Physical and Mental Requirements:

• Lift and carry up to 50+lbs
• Strong mental fortitude to be able to handle a high volume beer distribution establishment.
• High emotional intelligence as it relates to fostering strong vendor relationships in the community from both a supplier and food truck vendor management perspective. Will also need to utilize this skillset as it relates to proper employee oversight and management.
• Working environment is inside/outside with exposure to both hot/cold conditions dependent on weather. Indoor office space will be provided to ensure protection from environmental conditions as needed.
• Noise levels will be low however consistent exposure to environmental noise (traffic, music, etc) will be present.
• Location: Work is performed on site at the beer garden, and food trucks location.

EEO Statement:

VRCCO believes that a diverse and inclusive workforce is essential to our One Team success. All employment decisions are based on merit, experience, ability, performance, and business needs.

Compensation details: 22-24 Hourly Wage

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