Senior Food and Beverage Manager

Position Overview The Senior Food & Beverage Manager is a senior operational leader responsible for the delivery of consistently exceptional food and beverage service across multiple outlets and functional areas. Reporting directly to the Director of Food & Beverage, this individual bridges high-level strategic direction with hands‑on, floor-level service excellence. The Senior F&B Manager is a mentor, a standard-setter, and a culture builder – someone whose presence on the floor elevates every interaction. This role demands proven multi‑outlet management experience and a strong working knowledge of beverage programming, mixology, and wine, enabling the Senior F&B Manager to lead credibly across dining rooms, bars, in‑room dining, and event venues alike. In keeping with the luxury service philosophy of the world's finest hospitality brands, this position requires an individual who is technically accomplished across all aspects of F&B operations — from service choreography and product knowledge to labor management and financial reporting — and who leads through example with warmth, humility, and professionalism. Multi-Outlet Operational Leadership Oversee daily F&B operations across multiple assigned outlets — restaurant, bar, in‑room dining, banquets, and poolside — ensuring Forbes Five-Star and LQA service standards are met at every service period. Move fluidly between outlets during service, balancing the distinct pace, service style, and team needs of each venue while maintaining division-wide consistency. Conduct pre‑shift briefings with service teams covering daily specials, VIP guests, allergy and dietary notes, beverage features, floor assignments, and service focus areas; follow up post‑service with performance coaching. Act as Manager‑on‑Duty (MOD) for F&B operations in the absence of the Director or Assistant Director; make real‑time operational decisions and elevate critical issues as appropriate. Monitor floor operations continuously during service; intervene proactively when service gaps arise; ensure timing, presentation, and pace of service meet luxury guest expectations. Inspect all outlet areas prior to service commencement: table settings, ambient lighting and music, cleanliness, mise‑en‑place completeness, and team readiness. Beverage, Mixology & Wine Knowledge Apply strong working knowledge of mixology and craft beverage culture to supervise bar operations, uphold recipe and presentation standards, and coach bartenders on technique and guest engagement. Support the Beverage Manager in cocktail menu rollouts, bar training initiatives, inventory integrity, and responsible service compliance across assigned outlets. Leverage working wine knowledge to guide servers on confident wine presentation, pairing suggestions, and proper service technique (temperature, glassware, decanting etiquette). Partner with the Sommelier on wine feature promotions, staff tasting sessions, and pairing dinner service execution. Champion beverage upselling culture grounded in genuine product knowledge rather than pressure. Guest Experience & Personalization Develop genuine relationships with regular and VIP guests; maintain and utilize guest preference profiles to personalize every visit. Respond to all guest inquiries, concerns, and feedback with professionalism, empathy, and a solution‑focused mindset consistent with Forbes Five-Star service recovery standards. Champion a culture of proactive hospitality: greet guests by name whenever possible, acknowledge special occasions, and create spontaneous moments of delight. Coordinate with Guest Relations and Butler teams for VIP, in‑room dining, and special arrangement requests ensuring seamless execution. Team Development & Standards Compliance Lead, schedule, and manage the F&B service teams across assigned outlets including servers, captains, bussers, bartenders, and host/hostess staff. Conduct structured on‑the‑job training, skills assessments, and regular performance evaluations for all direct reports. Maintain compliance with all brand SOPs, internal quality standards, Forbes Five-Star criteria, LQA hotel audit benchmarks, and applicable local health and safety regulations. Support recruitment efforts and participate in candidate interviews for F&B service roles. Spearhead in‑service coaching and development programs to elevate product knowledge, service technique, and emotional intelligence across the teams. Financial & Administrative Oversight Assist the Director/Assistant Director in managing assigned outlet budgets, forecasting revenue and labor, and reviewing daily financial performance reports. Monitor and control food, beverage, and labor costs within established targets; report variances and recommend remediation strategies. Oversee daily cash handling, POS accuracy, and end‑of‑day reconciliation processes across outlets. Assist in menu and programming development; provide data‑driven insights on outlet performance, cover counts, average check, and guest satisfaction trends. 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: $85,000 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 7/31/2026 Minimum Requirements Education: Bachelor's degree in Hospitality Management or equivalent; Food Service Management certification preferred. Experience: Minimum 4–6 years of progressive F&B management experience in a Forbes Four- or Five-Star hotel, luxury resort, or equivalent fine dining environment; minimum 2 years in a supervisory or management role. Demonstrated experience managing or supervising across multiple concurrent outlets is required. Beverage & Wine Credentials: Strong working knowledge of craft cocktails, mixology technique, and bar operations required; bar management experience strongly preferred. Wine knowledge at minimum WSET Level 2 (or equivalent) preferred. Technical Skills: Proficiency in Micros/Simphony POS, Opera PMS, Microsoft Office Suite. Experience with SevenRooms or OpenTable preferred. Certifications: ServSafe Food Manager certification required. TIPS/TABC certification required. East West Hospitality is an equal opportunity employer and participates in E-verify. #J-18808-Ljbffr