Food & Beverage Manager

Food & Beverage Manager Job Duties, Responsibilities, and Traits

• Be the primary coordinator of F/B budgeting, hiring, training, orientations and creating a motivated team environment.
• Work directly with the Bar Manager in accomplishing the above tasks and trainings.
• Work directly with HR in hiring, firing, policy enforcement, etc.
• Work with the Bar Manager & Marketing Coordinator in establishing training programs for all FOH staff, including managers
• Work closely with the special events coordinator to meet the clients wishes
• Work directly with the Facilities Director to oversee the operation and maintenance of all F/B areas
• Have a strong & visible presence with all guests and have the professionalism to instinctively know how to handle any given situation
• Have the skill to work side by side with management in all departments, as well at owners, including recommending strategies that will achieve the goal of consistently providing outstanding service.
• Have the skill to communicate service expectations to the staff and motivate them to understand and execute those expectations
• Have the skill to mentor the employees so that the guest, as well as staff, experience is excellent
• Recommend, monitor, manage and enforce all policies, operating procedures, staffing, and holding staff accountable
• Ensure that an accurate reservation system is in place
• Help to develop wine lists and wine programs
• Establish and maintain professional relations with vendors
• Serve as a manager on duty on a scheduled basis
• Be able to work/train all FOH positions
• Other duties as assigned

The Food & Beverage Manager will also learn basic front desk skills, along with all resort systems (alarms, water, sewer, fire, generators, etc.) to be able to step in and assist when needed. 

During the peak season, a manager may work 60 hours per week. 

The restaurant & bar are closed weekdays October to May, serving Friday dinner through Sunday dinner.

The restaurant & bar are closed completely March and April. 

During these months you may work at odd jobs and other departments to maintain the hours needed to stay eligible for insurance benefits. 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job the employee is regularly required to:

• Walk, sit, stand, squat, and crawl in a lying position.
• Lift in excess of 50lbs.
• Sit and operate equipment in rough and finished terrain for long periods of time.
• Utilize hands and wrists with high dexterity to use all common hand and power tools.