Food and Beverage Manager

SUMMARY

The Food and Beverage Manager is responsible for the daily leadership, operational execution, financial performance, and guest experience of all Food and Beverage outlets at Ventana Canyon Club and Lodge. This position leads by example, fostering a culture of hospitality, accountability, teamwork, and operational excellence while ensuring exceptional service to members, guests, and visitors.

The Food and Beverage Manager oversees restaurant, bar, banquet, room service, and special event operations while partnering with the culinary team to deliver exceptional dining experiences. This role is responsible for staffing, training, scheduling, inventory management, financial performance, regulatory compliance, and maintaining the highest standards of food quality, service, cleanliness, and member satisfaction.

Duties /Responsibilities

Operations & Guest Experience

• Direct and oversee the daily operations of all Food and Beverage outlets, including restaurants, bars, room service, banquet functions, and special events.
• Ensure exceptional service standards are consistently delivered to members and guests.
• Maintain a visible presence throughout dining rooms, bars, banquet spaces, and kitchen operations to monitor service quality, cleanliness, food presentation, and overall guest satisfaction.
• Personally greet members and guests, address concerns promptly, and resolve service issues professionally.
• Organize and conduct daily pre-shift meetings to review service expectations, menu changes, specials, member events, and operational priorities.
• Ensure restaurants, service areas, beverage stations, storage rooms, and dining facilities remain clean, organized, and fully stocked.
• Assist operationally as needed, including seating guests, serving tables, assisting with banquets, expediting food, or supporting the team during high-volume periods.

Leadership and Team Development:

• Recruit, interview, hire, onboard, train, coach, schedule, supervise, and develop Food and Beverage team members.
• Conduct regular performance evaluations and provide timely coaching, recognition, corrective action, and development opportunities.
• Foster a positive, collaborative, and accountable work environment.
• Ensure all team members maintain professional appearance, grooming, uniform, and hygiene standards.
• Develop ongoing training programs focused on service excellence, safety, product knowledge, and operational consistency.
• Communicate department goals, operational updates, and company policies effectively.

Financial Management:

• Develop labor schedules that align with business demand while controlling labor costs.
• Monitor department budgets and operating expenses.
• Analyze daily, weekly, and monthly financial reports.
• Manage food, beverage, and labor costs to achieve profitability goals.
• Forecast business volume and staffing needs based on occupancy, reservations, events, and seasonal demand.
• Ensure accurate cash handling procedures, reconciliation, and revenue controls.

Inventory & Purchasing:

• Forecast inventory needs and oversee purchasing of food, beverages, supplies, and operating equipment.
• Maintain appropriate inventory levels while minimizing waste and controlling costs.
• Build and maintain positive vendor relationships.
• Ensure accurate inventory counts and proper product rotation.
• Monitor beverage controls and cost management programs.

Food and Quality:

• Partner with the Executive Chef and culinary leadership on menu planning, promotions, and seasonal offerings.
• Ensure food quality, consistency, presentation, and service standards meet club expectations.
• Maintain compliance with all federal, state, and local health, sanitation, safety, and alcohol service regulations.
• Ensure HACCP, ServSafe, and food safety standards are consistently followed.
• Monitor restaurant equipment and coordinate preventative maintenance and repairs.

Administrative Responsibilities:

• Complete operational reports, scheduling, payroll approvals, inventories, and departmental documentation.
• Monitor staffing levels and recommend operational improvements.
• Participate in leadership meetings and contribute to strategic planning initiatives.
• Support special events, member functions, and club activities.
• Perform other duties as assigned.

Qualifications

• High school diploma or GED required.
• Bachelor's degree in hospitality management, Business Administration, Culinary Management, or a related field preferred.
• Minimum of two (2) years of progressive Food and Beverage management experience in a hospitality, resort, club, or restaurant environment.
• Previous supervisory or management experience required.
• Experience managing budgets, labor, inventory, purchasing, and financial reporting.
• Alcohol Awareness Certification required or ability to obtain upon hire.
• ServSafe Food Protection Manager Certification preferred.
• Must successfully pass a background check.
• Must be 18 years of age.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in varying kitchen temperatures.
• Ability to sit for extended periods while completing administrative responsibilities.
• Ability to bend, reach, twist, and work safely around hot equipment and commercial kitchen machinery.
• Hazardous Materials/Noise: The noise level in the workplace is usually loud. Frequent exposure to fumes, odors, and gases. Occasional exposure to dust, mist, and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Frequent exposure to toxic, caustic chemical hazards.

Schedule: Must be available to work evenings, weekends, holidays, and special events as business needs dictate.

Compensation and Benefits:

• Competitive salary based on experience.
• Bonus eligibility based on performance.
• Comprehensive benefits packages include medical, dental, vision, paid time off, retirement plan, and employee golf privileges.

Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.