Food and Beverage Manager

Food And Beverage Manager

The Food and Beverage Manager thrives in a fast-paced, member-focused environment, leads by example, and fosters a culture of collaboration, accountability, and excellence. The Food and beverage manager is responsible for planning, operations, and profitability of the Food and Beverage services, including managing staff, overseeing inventory and purchasing, developing menus, ensuring compliance with health regulations, and delivering high standards of customer service. Key duties involve strategic planning for revenue goals, staff recruitment and training, vendor negotiation, budget control, and managing daily operations across restaurants, bars, and events.

Duties / Responsibilities :

• Overseeing all aspects of food and beverage services, from restaurants and bars to room service and catering.
• Maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
• Circulating throughout the restaurant facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
• Forecasting needs, ordering, controlling, and managing food and beverage inventory and maintaining relationships with suppliers.
• Collaborating with chefs to design menus that meet both customer expectations and business objectives.
• Assures that effective orientation and training are given to each new associate. Develops ongoing training programs.
• Ensuring high standards of quality in both products and services, resolving customer issues, and promoting guest satisfaction.
• Ensuring all operations comply with health, safety, and sanitation regulations, such as HACCP standards.
• Managing budgets, controlling expenses, tracking revenues, and analyzing financial reports to achieve profitability goals.
• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Responsible for interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
• Ensures appearance, uniform, and hygiene standards are met.
• Communicates any changes or new policies and procedures to the department.
• Oversee daily restaurant activities include serving tables, bussing tables, seating guests, room service and general clerical / cashier duties.
• Ensure that the restaurant and restaurant facilities are kept clean, well-stocked and organized. Checks the maintenance of all equipment in the restaurant and schedules needed maintenance and repair.
• Manages department members that may include but is not limited to : Host(ess), Server, Bartender, Server Assistant, Cashier, Locker Room Attendants, Banquet Staff.
• Greeting guests at tables to ensure complete customer satisfaction and attention to guest needs.
• Ensure established cash handling procedures are utilized to accurately charge customers.

Qualifications

Skills / Abilities :

Education / Experience :

Physical Requirements :

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.