Food and Beverage Manager

Description SUMMARY/OBJECTIVE The Food & Beverage Manager is responsible for overseeing all food and beverage operations across multiple dining venues, seasonal concepts, and event services throughout the resort including the Riverside Bar & Grill, Skyline Café, Moosehead Saloon, Adventure Park Café, and onsite catering operations. This role leads front‑of‑house, back‑of‑house, and banquet operations while ensuring exceptional guest experiences, strong operational performance, and consistent service standards across all locations. This position plays a key leadership role in weddings, special events, and seasonal operations through close collaboration with the Events & Partnerships Manager, Head Chef, and Indoor Operations team. Responsibilities include staff leadership and development, operational planning, inventory and cost controls, menu collaboration, and execution of catering and bar services. The ideal candidate is a hands‑on leader who thrives in a fast‑paced environment, can effectively manage multiple priorities and teams in various locations, and adapts quickly to seasonal operational demands. Weekend, holiday, and peak‑season availability is required. ESSENTIAL DUTIES AND RESPONSIBILITIES Oversees daily food and beverage operations across all venues, ensuring high standards of cleanliness, organization, safety, service quality, and operational readiness Establishes, implements, and maintains operational systems, service standards, and procedures for all food and beverage locations Provides coaching, corrective action, and employee evaluations in alignment with company policies Provides visible, hands‑on leadership during peak service periods, special events, and high‑volume operations—acting as a point of contact for clients and event vendors as needed Partners with the Events & Partnerships Manager and Grand Avenue Manager to coordinate catering and bar service requests for weddings, events, trainings, recreation groups, and other onsite functions Proactively identifies opportunities to enhance menus and catering offerings, increase sales, improve margins, and elevate overall event execution in collaboration with the Head Chef and Events & Partnerships Manager Recruits, hires, develops, and leads a high‑performing team of food and beverage staff, establishing clear expectations, training programs, and service standards Adapts operations, staffing, and service models based on seasonal demands in partnership with the Head Chef and supervisors Oversees food and beverage purchasing and invoice processing Develops and maintains par levels for all food and beverage locations in collaboration with the Head Chef and supervisors Owns food and beverage pricing across all venues in alignment with revenue goals, operational costs, and market trends Identifies opportunities to improve profitability, operational efficiency, and cost controls while maintaining quality standards Ensures exceptional guest service standards and consistent delivery across food and beverage operations Partners with Finance to support accurate reporting, inventory tracking, and financial process alignment Ensures accuracy and compliance in all cash handling procedures—resolving discrepancies promptly Handles guest concerns and service recovery situations professionally and efficiently Partners with Marketing to promote food and beverage offerings, seasonal specials, restaurant hours, and menu updates Oversees food and beverage‑related POS setup, menu configuration, and product accuracy Troubleshoots POS issues in coordination with the Guest Experience Manager Establishes and maintains food safety standards and serves as the primary contact for health inspections and compliance requirements Develops and maintains strong vendor relationships to support quality, consistency, cost control, and sponsorship opportunities where applicable Develops and manages departmental budgets in collaboration with the Indoor Operations Director Supports operational planning in partnership with the Indoor Operations Director to achieve revenue, labor, and guest satisfaction targets Serves as Manager on Duty as assigned Requirements MINIMUM QUALIFICATIONS 3+ years of food and beverage management required Multi‑venue or banquet/catering oversight experience preferred Experience in leading teams in seasonal or high‑volume environments preferred Bachelor’s degree in related field preferred Experience with POS systems and operational reporting Excellent written and oral communication Strong time management and multitasking skills Understanding of seasonal resort operations and guest service expectations ServSafe Manager Certificate (or willing to obtain one within 6 months) Ability to make independent decisions in high‑pressure situations Availability to work weekends, holidays, and during seasonal peaks as needed #J-18808-Ljbffr