Food and Beverage Manager

Job Duties and Responsibilities

• Oversee the daily operations of assigned food and beverage outlet(s), ensuring efficient, high-quality service.
• Maintain exceptional guest service standards while ensuring operational consistency.
• Monitor staffing levels and create schedules that support business demands and labor goals.
• Ensure compliance with health, sanitation, safety, and company standards.
• Maintain a clean, organized, and guest-ready environment.
• Deliver a luxury hospitality experience that exceeds guest expectations.
• Resolve guest concerns promptly and professionally using effective service recovery techniques.
• Build relationships with guests to encourage repeat visits and brand loyalty.
• Ensure consistency in service, presentation, cleanliness, and overall atmosphere.
• Lead the recruitment, coaching, mentoring, and development of supervisors and hourly team members.
• Conduct onboarding, training, and continuous development to uphold service excellence.
• Foster a culture of accountability, teamwork, engagement, and continuous improvement.
• Conduct performance coaching, recognition, and corrective action as needed.
• Drive revenue through exceptional service, promotions, and upselling initiatives.
• Monitor labor costs, productivity, food and beverage costs, and departmental expenses.
• Review sales reports, forecasts, and key performance metrics to identify opportunities for improvement.
• Support budgeting, forecasting, inventory management, and cost control initiatives.
• Collaborate with Culinary, Stewarding, Banquets, Events, Retail, and Resort Operations to ensure seamless guest experiences.
• Participate in leadership meetings and communicate operational updates.
• Build strong working relationships across departments to support resort-wide initiatives.
• Ensure compliance with company policies, health regulations, alcohol service requirements, and safety standards.
• Maintain accurate operational records, reporting, and documentation.
• Support inventory management, ordering, and vendor relationships.
• Ensure all associates adhere to brand standards and operational procedures.

Qualifications, Education, Experience, Skills, and Abilities

• Minimum of 5 years of progressive food and beverage management experience, preferably in a luxury hotel, resort, restaurant, country club, or high-volume hospitality environment.
• Demonstrated leadership experience managing front-of-house operations and developing successful teams.
• Strong knowledge of restaurant operations, service standards, scheduling, labor management, inventory control, and financial performance.
• Exceptional guest service, communication, and conflict resolution skills.
• Proven ability to lead multiple priorities while maintaining operational excellence.
• Proficiency with Microsoft Office and restaurant POS systems.
• ServSafe Manager Certification required or obtained within the designated timeframe.
• Alcohol Compliance Certification required or obtained within the designated timeframe.
• Must be available to work evenings, weekends, holidays, and special events as business demands require.