Food and Beverage Manager

Position Overview The Food & Beverage Manager is a hands‑on operational leader responsible for the day‑to‑day management and service excellence of an assigned food and beverage outlet — restaurant, bar, in‑room dining, banquets, or pool and beach service — within the property's ultra‑luxury F&B Division. Reporting to the Senior Food & Beverage Manager and Director of Food & Beverage, this individual owns the complete guest experience of their outlet: the readiness of the room, the precision of the service, the development of the team, and the financial health of the operation. This is the role where luxury hospitality leadership is forged. The F&B Manager is on the floor for every service period — briefing the team, greeting guests by name, coaching in the moment, and personally ensuring that every interaction meets the Forbes Five‑Star and LQA standards that define the property. The ideal candidate combines genuine warmth and a deep love of the craft with growing command of food, wine, and beverage knowledge, disciplined administration, and the ambition to develop into senior F&B leadership within the world's finest hospitality brands. Outlet Operations & Service Leadership Manage the complete daily operation of the assigned outlet, ensuring Forbes Five‑Star and LQA service standards are delivered consistently at every service period, from the first reservation call to the final farewell. Conduct daily pre‑shift briefings with the service team: communicate VIP arrivals, cover counts, daily specials and 86'd items, allergy and dietary alerts, wine and cocktail features, and the day's service focus. Maintain a continuous, engaged floor presence throughout service; conduct table visits, monitor pacing and choreography, and intervene proactively the moment a service gap begins to form. Inspect the outlet completely before every service period: table settings (linen, glassware, cutlery, centerpieces), lighting and music levels, menu condition, side station readiness, and associate uniform and grooming standards. Manage reservations flow, table assignments, and seating strategy in partnership with the host team to maximize covers while protecting the unhurried pace expected by ultra‑luxury guests. Serve as Manager‑on‑Duty for the outlet during assigned shifts; make sound real‑time operational decisions and elevate complex matters to senior F&B leadership appropriately. Coordinate daily with the culinary team on menu availability, special requests, dietary accommodations, and timing to ensure seamless kitchen‑to‑table execution. Forbes Five‑Star & LQA Standards Compliance Champion Forbes Five‑Star standards at every guest touchpoint: warm, personalized greeting by name within established timeframes; genuine, knowledgeable menu narrative; anticipatory service throughout the meal. Uphold LQA audit criteria across the outlet: dietary restrictions and allergies proactively acknowledged at the point of ordering, confirmed to the kitchen, and followed up with the guest during the meal. Ensure beverage service meets Forbes standards at all times: refills offered or provided within one minute of an empty glass; wine presented and poured tableside with precision; correct glassware for every beverage. Monitor the quality, temperature, and presentation of every item leaving the kitchen and bar; return anything that does not meet the property's standard before it reaches the guest. Prepare the outlet for internal quality audits and brand inspections; own the resulting action items through to verified completion. Execute Forbes‑standard service recovery: acknowledge immediately, empathize sincerely, resolve swiftly, follow up personally, and document per departmental SOP. Beverage, Wine & Product Knowledge Maintain strong working knowledge of the outlet's full menu — ingredients, preparation methods, allergens, and provenance — and ensure the service team can speak to every item with confidence and enthusiasm. Develop and apply working knowledge of wine service fundamentals: proper presentation, opening, pouring, temperatures, and glassware; support pairing suggestions and by‑the‑glass recommendations at tableside. Support the Beverage Manager and Sommelier in executing cocktail features, wine promotions, staff tastings, and beverage training within the outlet. Foster a genuine upselling culture grounded in product knowledge and guest preference rather than pressure. Guest Experience & Personalization Build genuine relationships with regular and VIP guests; maintain and actively use guest preference profiles in the PMS to personalize every visit. Recognize and honor special occasions with thoughtful, brand‑appropriate gestures; coordinate amenities with the culinary and pastry teams when appropriate. Respond to all guest inquiries, concerns, and feedback with professionalism, empathy, and a solution‑focused mindset; ensure no guest leaves with an unresolved concern. Coordinate with Guest Relations, Butler Services, Concierge, and Front Office to deliver seamless, personalized experiences that span departments. Team Leadership & Development Recruit, train, schedule, and develop the outlet's service team including servers, captains, bartenders, bussers, food runners, and host/hostess staff. Deliver structured on‑the‑job training covering menu knowledge, sequence of service, Forbes Five‑Star criteria, LQA benchmarks, and the brand's service philosophy. Conduct regular performance evaluations, document coaching conversations, and partner with HR on recognition, development plans, and progressive counseling when needed. Build a positive, inclusive outlet culture grounded in mutual respect, accountability, and shared pride in the craft; lead by visible example every shift. Manage labor deployment in real time against business volume, adjusting floor plans, breaks, and cut decisions to balance service quality and productivity targets. Financial & Administrative Management Manage the outlet's budget in partnership with senior leadership: forecast revenue and covers, control food, beverage, and labor costs, and explain variances with actionable commentary. Oversee daily POS accuracy, cash handling, comps and voids, and end‑of‑day reconciliation in full compliance with hotel financial controls and audit standards. Complete daily manager logs covering covers, revenue, service observations, guest feedback, incidents, and follow‑up items. Manage outlet requisitions, par levels, and inventory counts for beverage, linen, and operating supplies; minimize waste and breakage. Ensure full compliance with health and safety regulations, responsible alcohol service laws (TIPS/TABC), food handler requirements, and all local licensing codes. Location : Viceroy Snowmass - Snowmass Village, CO Start Date : ASAP Employment Type : Exempt, Full Time Year Round Schedule : Flexible schedule, some nights, weekends and holidays required Pay Rate : $75,000 per annum Benefits & Perks Health Insurance - Choose from three plans! Dental, Vision, & Accident Insurance 401(K) Plan with Employer Match Life Insurance Ski Pass or Equivalent Bonus Paid Time Off & Paid Sick Time Career Development Trainings Discounts at Eye Pieces & Venture Sports Sabbatical Program $500 Referral Program Employee Assistance Program Open Until Filled and Fill by 7/1/2026 Education : Bachelor's degree in Hospitality Management, Hotel Administration, or a related field preferred; or equivalent professional experience. Completion of a formal luxury hotel brand management training program is a significant advantage. Experience : Minimum 3–5 years of progressive food and beverage experience in a Forbes Four- or Five‑Star hotel, luxury resort, Michelin‑recognized, or equivalent fine dining environment; minimum 1–2 years in a supervisory or assistant manager capacity with demonstrated leadership of a service team. Beverage & Wine Knowledge : Working knowledge of wine service fundamentals and cocktail/spirits basics required; WSET Level 1 or 2, CMS Introductory Sommelier, or equivalent certification strongly preferred and supported. Technical Skills : Proficiency in Micros/Infrasys POS required; working knowledge of Opera PMS and reservation systems (SevenRooms, OpenTable) preferred; Microsoft Office proficiency (Outlook, Word, Excel) required. Certifications : ServSafe Food Manager certification required (or within 30 days of hire). TIPS/TABC responsible alcohol service certification required. CPR/First Aid certification preferred. Language : Excellent verbal and written communication skills in English required; proficiency in a second language (Spanish, French, Mandarin, Arabic, Portuguese, or other) a meaningful advantage. East West Hospitality is an equal opportunity employer and participates in E‑verify. #J-18808-Ljbffr