Food & Beverage Manager

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Food & Beverage Manager Pembroke, VA, US 3 days ago Requisition ID: 1003 Salary Range: $50,000.00 To $55,000.00 Annually

MOUNTAIN LAKE

JOB DESCRIPTION

FOOD & BEVERAGE MANAGER

Department Food & Beverage Reports To Director of Food & Beverage Position Type Location Mountain Lake – Pembroke, Virginia

THE MOUNTAIN LAKE PROMISE

We create unforgettable experiences and memories by taking care of our guests, caring for each other, and preserving this mountain for generations to come. Purpose of the Position The Food & Beverage Manager is a hands-on leadership position responsible for the successful daily execution of Mountain Lake’s front-of-house and banquet operations. This Manager oversees restaurant service, bars, banquet and catered functions, weddings, meetings, group meals, festivals, outdoor food & beverage service, and other guest-facing Food & Beverage experiences. The position requires a strong, visible leadership presence and the ability to lead teams in a fast-paced, seasonal resort environment while maintaining exceptional hospitality, service, cleanliness, financial discipline, and operational consistency. This position reports to the Director of Food & Beverage and works in close partnership with the Head Resort Chef and Kitchen & Restaurant Operations Manager. The Food & Beverage Manager is the primary manager responsible for front-of-house and banquet execution, while culinary direction, recipes, menu standards, and food-quality standards remain under the leadership of the Head Resort Chef. Successful performance requires continuous coordination between service, culinary, events, and resort operations so that the guest experiences one unified Mountain Lake Food & Beverage team. Front-of-House Food & Beverage Operations Oversee the daily execution of front-of-house operations for Mountain Lake restaurants, bars, banquet spaces, outdoor venues, and other assigned Food & Beverage service areas. Maintain a strong, visible management presence during breakfast, lunch, dinner, banquet functions, weddings, festivals, holiday programs, special events, and peak resort periods. Monitor reservations, covers, business levels, staffing, seating, service flow, ticket times, guest needs, and dining-room conditions; make real-time operational adjustments when necessary. Ensure opening, closing, shift-change, cash-control, point-of-sale, side-work, and operational checklist procedures are completed consistently. Conduct or oversee pre-shift meetings covering occupancy, groups, VIPs, menus, specials, unavailable items, allergies, events, service standards, staffing assignments, and operational priorities. Ensure restaurants, bars, service stations, banquet areas, and guest-facing Food & Beverage spaces remain clean, organized, stocked, safe, and presentation-ready. Actively assist hosts, servers, bartenders, food runners, bussers, banquet associates, and supervisors during high-volume periods when needed. Coordinate closely with culinary leadership to maintain effective communication between the dining room and kitchen and to address service bottlenecks promptly. Lead the operational execution of weddings, rehearsal dinners, meetings, conferences, receptions, private dinners, group meals, holiday functions, festivals, catered events, and other resort functions. Review Banquet Event Orders (BEOs), group resumes, event schedules, diagrams, menus, guarantees, timelines, special requests, dietary requirements, and service expectations in advance of each function. Participate in BEO, event, and operational planning meetings as assigned and ensure changes are communicated to the appropriate Food & Beverage team members. Work closely with Sales, Catering & Events to translate contracted event details into successful on-property execution and communicate operational concerns before the event. Coordinate with the Head Resort Chef and Kitchen & Restaurant Operations Manager regarding menu execution, guarantees, dietary needs, timing, buffets, plated service, receptions, breaks, and special culinary requirements. Confirm event spaces are set according to approved BEOs and diagrams, including tables, chairs, linens, china, glassware, silverware, bars, buffets, beverage stations, signage, service equipment, and related details. Conduct pre-function inspections and correct setup, cleanliness, presentation, staffing, or equipment deficiencies before guest arrival. Assign banquet captains, servers, bartenders, setup associates, and support positions based on function size, service style, and operational requirements. Conduct banquet pre-shift meetings covering service sequence, menu, timing, VIPs, allergies, special requests, assignments, communication standards, and event expectations. Maintain communication with event contacts throughout functions, respond professionally to changing needs, and coordinate service recovery when necessary. Ensure proper event breakdown, cleanup, equipment return, storage, reset, and post-function follow-up. Review major functions after completion and identify opportunities to improve staffing, setup, timing, communication, service standards, and guest satisfaction. Guest Experience & Service Standards Regularly touch tables and engage guests throughout restaurant and event operations to assess satisfaction and identify needs before concerns escalates. Model genuine Mountain Lake hospitality and ensure associates understand that every interaction contributes to the overall resort experience. Take ownership of guest concerns, listen professionally, identify reasonable solutions, and coordinate appropriate service recovery within established authorization guidelines. Follow up with guests, group contacts, or event hosts whenever practical after a concern has been addressed. Maintain working knowledge of menus, beverage offerings, specials, dietary accommodations, allergy procedures, resort programming, and Food & Beverage experiences. Communicate significant guest issues, recurring service problems, banquet concerns, or operational risks to the Director of Food & Beverage and Resort Leadership. Leadership & Team Development Lead by example with a professional, positive, calm, visible, and solution-oriented presence. Provide direct leadership, coaching, and accountability for front-of-house and banquet supervisors, captains, servers, bartenders, hosts, bussers, food runners, and other assigned associates. Support recruiting, interviewing, onboarding, training, cross-training, performance evaluation, recognition, coaching, and corrective-action processes in partnership with the Director of Food & Beverage and Human Resources. Develop associates and supervisors in service standards, menu and beverage knowledge, banquet execution, responsible alcohol service, guest recovery, safety, sanitation, and Mountain Lake expectations. Promote a One Team culture and strengthen cooperation between front-of-house, banquets, culinary, Sales & Events, and other resort departments. Recognize strong performance while addressing attendance, conduct, service, cleanliness, productivity, or teamwork concerns promptly and consistently. Serve as a management resource during operational challenges and appropriately elevate significant employee, safety, guest, or business matters. Scheduling, Staffing & Labor Management Prepare or oversee front-of-house and banquet schedules based on occupancy, reservations, restaurant forecasts, BEOs, weddings, groups, festivals, special events, and anticipated business levels. Ensure appropriate management, supervisory, and associate coverage during meal periods, banquet functions, peak check-in periods, special events, and other high-demand operating windows. Monitor labor productivity, staffing deployment, overtime, call-offs, and actual business levels; make responsible same-day adjustments while protecting service standards. Plan banquet staffing needs in advance and coordinate cross-training or supplemental staffing when appropriate. Ensure associates follow established scheduling, attendance, timekeeping, break, and payroll procedures. Assist the Director of Food & Beverage with budgets, forecasts, departmental goals, operating plans, and financial performance. Monitor daily revenues, covers, average checks, banquet activity, labor, beverage cost, operating supplies, and other relevant performance indicators. Promote responsible suggestive selling, beverage sales, enhancements, and revenue opportunities that improve the guest experience. Support inventory controls for beverages, china, glassware, silverware, linens, banquet equipment, operating supplies, and other assigned items. Monitor waste, breakage, loss, unauthorized discounts, voids, comps, and other preventable expenses; reinforce appropriate controls. Ensure cash-handling, payment, point-of-sale, closeout, and financial-control procedures are followed. Understand that guest satisfaction, associate engagement, revenue growth, labor productivity, and cost control must work together for the long-term success of Mountain Lake. Safety, Sanitation & Compliance Maintain compliance with applicable food-safety, sanitation, health, workplace-safety, fire, occupancy, and responsible-alcohol-service requirements. Ensure front-of-house and banquet associates follow proper food handling, allergy, sanitation, handwashing, cleaning, and safe-service procedures. Enforce applicable Virginia alcoholic beverage requirements and Mountain Lake responsible-service policies. Maintain readiness for inspections and immediately address safety, sanitation, cleanliness, or compliance concerns. Report maintenance and repair needs through established resort procedures and follow up on issues that affect service or guest safety. Ensure accidents, incidents, guest concerns, and safety matters are documented and escalated according to Mountain Lake procedures. Work in conjunction with the Head Resort Chef and Kitchen & Restaurant Operations Manager to coordinate front-of-house, banquet, and culinary execution. Partner closely with Sales, Catering & Events regarding groups, weddings, meetings, banquet functions, timelines, guest expectations, and changes to event details. Coordinate with Front Office, Housekeeping, Facilities, Recreation & Activities, Retail & Spa, Security, and other departments when Food & Beverage operations intersect with the broader guest experience. Understand daily resort occupancy, groups, events, recreation programming, weather considerations, and anticipated business levels. Participate in Manager on Duty assignments, incident response, department inspections, guest recovery, safety response, and resort-wide operational support when scheduled or assigned. Remain flexible regarding work location, shift assignment, hours, and operational priorities in a seasonal destination-resort environment. Guest Experience Standards Every interaction should reinforce Mountain Lake’s commitment to genuine hospitality. The Food & Beverage Manager is expected to be approachable, attentive, professional, proactive, and highly visible. This Manager should know what is happening in the dining room, bar, banquet spaces, and surrounding guest areas, recognize when a guest or associate needs assistance, and take ownership rather than simply redirecting the issue. The Mountain Lake 10-Foot Rule Every guest within 10 feet should receive eye contact, a smile, and an acknowledgement. When close enough for personal engagement, associates should provide a warm verbal greeting or offer assistance whenever appropriate. As a manager, this position is expected to model this standard consistently and coach associates to do the same. Property Inspection Standards Continuously observe restaurants, bars, banquet rooms, service stations, storage areas, event spaces, entrances, and guest-facing areas for cleanliness, presentation, maintenance, and safety concerns. Correct items within the department immediately when possible and report maintenance needs through established resort procedures. Ensure tables, chairs, floors, restrooms associated with outlets, bars, buffets, service stations, equipment, and event spaces reflect Mountain Lake standards. Never walk past a guest-experience, cleanliness, maintenance, or safety issue without taking ownership or ensuring it is assigned for correction. Service Recovery Expectations When a guest, group contact, or event host raises a concern, the Food & Beverage Manager is expected to: Listen carefully and allow the individual to explain the concern. Acknowledge and empathize with the experience. Take ownership of identifying a reasonable solution. Coordinate promptly with culinary, events, service, or Resort Leadership as needed. Use authorized recovery tools appropriately and document or elevate significant issues. Follow up whenever practical to confirm the concern was resolved. Core Competencies Guest Focus – Creates a welcoming experience and responds to guest and event needs with urgency and professionalism. Food & Beverage Operations – Understands restaurant, bar, banquet, catering, and high-volume service execution. Banquet & Event Leadership – Plans ahead, reads BEOs accurately, anticipates needs, and leads organized event execution. Communication – Communicates clearly across service, culinary, event, and resort leadership teams. Teamwork – Builds cooperation between FOH, BOH, banquets, and other departments and supports a One Team environment. Accountability – Takes ownership of standards, decisions, follow-through, staffing, and results. Problem Solving – Remains calm, assesses challenges quickly, and implements practical solutions. Financial Awareness – Understands labor, revenue, beverage cost, inventory, waste, and operating controls. Leadership Presence – Is visible, approachable, hands‑on, and willing to step into the operation. Stewardship & Professionalism – Protects Mountain Lake’s guests, associates, property, reputation, and resources. Qualifications Required Minimum four years of progressive Food & Beverage experience in a restaurant, hotel, resort, club, banquet, catering, or comparable hospitality environment. Previous supervisory or management experience in a full‑service Food & Beverage operation. Demonstrated front‑of‑house restaurant leadership experience and practical knowledge of banquet or catered‑event execution. Ability to read and execute Banquet Event Orders, function sheets, event diagrams, service timelines, and related operational documents. Strong guest‑service, communication, leadership, coaching, organizational, and conflict‑resolution skills. Working knowledge of scheduling, labor management, inventory, cash controls, point‑of‑sale systems, and departmental financial performance. Working knowledge of food safety, sanitation, allergy procedures, and responsible alcohol service. Ability to manage multiple operations or functions simultaneously and remain calm during high‑volume periods. Ability to effectively communicate with culinary, service, event, and resort associates at all levels. Preferred Experience overseeing multiple outlets, bars, banquets, weddings, conferences, festivals, or outdoor special events. ServSafe Manager and responsible‑alcohol‑service certification, or ability to obtain required certifications within the established timeframe. Experience with Food & Beverage budgeting, forecasting, beverage inventory, labor productivity, and revenue management. Experience developing supervisors, banquet captains, and front‑of‑house associates. Physical Requirements Stand and walk for extended periods throughout restaurant, bar, banquet, event, kitchen‑adjacent, and resort areas. Bend, reach, lift, carry, push, pull, and perform repetitive movement associated with Food & Beverage and banquet operations. Safely lift and carry supplies, beverage products, banquet equipment, tablescape items, small equipment, and service items consistent with operational needs, including items up to approximately 50 pounds. Move quickly and safely through active dining, banquet, bar, kitchen, and outdoor‑event environments. Work indoors and outdoors in changing weather conditions when supporting resort events and seasonal operations. Reasonable accommodations may be made in accordance with applicable law. This is a full-time salaried management position in a seven-day-a-week resort operation. The Food & Beverage Manager must be available to work a flexible schedule based on business demands, including early mornings, days, evenings, late nights, weekends, holidays, festivals, weddings, banquets, special events, and peak resort periods. Extended and long hours are an expected part of the position when required by operational needs. This is an on-property leadership position and is not eligible for remote work. Equipment Used Restaurant and banquet POS and payment systems. Computers, tablets, telephones, radios, printers, and standard office equipment. Banquet service equipment, beverage equipment, coffee equipment, bar tools, china, glassware, silverware, linens, carts, and service supplies. Inventory, scheduling, event, communication, and department‑specific systems. Other resort equipment for which the associate has been properly trained and authorized. Success in This Position Successful performance will be demonstrated through: Consistent restaurant, bar, banquet, wedding, and event execution. Strong guest, group, and event-host satisfaction and effective service recovery. Visible leadership and strong front-of-house and banquet associate development. Improved communication and teamwork between front-of-house, culinary, Sales & Events, and resort departments. Efficient service flow, event timing, shift readiness, staffing deployment, and labor productivity. Strong cleanliness, sanitation, responsible‑alcohol‑service, safety, and inspection performance. Awareness of revenues, average checks, beverage cost, inventory controls, waste, labor, and operating expenses. Consistent BEO execution, pre‑function readiness, and post‑event follow‑through. Professional accountability, attention to detail, and willingness to actively support the operation.

THE MOUNTAIN LAKE LEADERSHIP EXPECTATION

When the dining room needs assistance, this Manager steps onto the floor. When a banquet needs leadership, this Manager leads the function. When an associate needs direction, this Manager provides leadership. When a guest or event host has a concern, this Manager takes ownership. Restaurant service, banquet execution, culinary coordination, associate teamwork, financial responsibility, and guest satisfaction are all part of the same Mountain Lake experience. Additional Duties This job description is intended to describe the general nature and level of work being performed by associates assigned to this position. It is not intended to be an exhaustive list of all responsibilities, duties, or qualifications. Associates may be required to perform other job‑related duties as assigned by the Director of Food & Beverage, Manager on Duty, General Manager, or Resort Leadership to support the successful operation of Mountain Lake. #J-18808-Ljbffr Mountain Lake LLC