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F&B Manager

Position Title: 

F&B Manager

Reports To: 

F&B Director



General Purpose:

Manages the daily operations and staff, and ensures compliance with company and department standards and practices. Assist with continuing development and improvement of unit.

Essential Duties/ Responsibilities:

Oversee guest service training and coaching of staff.

Oversee all operational aspects of unit including kitchen, servers, bar, etc.

Manage inventory and ordering for all products.

Ensure completeness and accuracy of payroll and all necessary employment paperwork.

Directly manage staff to include interviewing and hiring, assigning and scheduling work training, performance appraisals, disciplinary discussions/ actions and recommendations for terminations.

Manage the stocking of the restaurant, set up service lines, reconcile cash, and par levels daily.

Walk through the unit daily to check on staff’s productivity and morale, and guest satisfaction.

Review daily prep lists and setup.

Review daily sales line-by-line budget; service, sales, controls, planning and processing on a daily basis.

Handle customer concerns/problems.

Manage labor and other expenses, monitor P&Ls and DMR.

Oversee marketing & revenue generation. Assist with promotions.

Other Responsibilities:

Post-season clean up, pre season set-up.

Other duties as assigned.

Job Qualifications:

Knowledge, Skills & Abilities: Solid management, guest relations and interpersonal communications skills, supervision of deposits. Expert inventory control skills. Experience in food production.

Alertness, ingenuity, creativity, concentration, judgement, reasoning, initiative, aesthetic sense and patience are necessary mental abilities. Speaking and writing ability as well as visual, auditory, tactile and olfactory, and tasting discrimination necessary.
Education or Formal Training: High School diploma or GED . Food Service formal supervision training or on the job equivalent.
Experience: Minimum two years food service and supervisory experience.

Material and Equipment Directly Used:

Commercial kitchen equipment, cleaning agents.

Working Environment/ Physical Activities:

Indoor/outdoor restaurant environment. 70% of the work day is spent walking.
Frequently climbing, balancing, stooping, reaching, and handling objects. Some outdoor work is required depending on the weather. Heavy lifting, pushing or pulling of objects up to 300 pounds occasionally. Frequently lifting and carrying objects up to 65 pounds.

Potential hazards include electrical, mechanical, radiant energy, burns and toxic, caustic chemicals. Constant exposure to odors and fumes. Noise levels can reach up to 85 decibels. This is a non-skiing position.

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