Job Description
Job Description
Position Overview
The Food & Beverage Manager oversees all food and beverage operations at the retreat, with a strong emphasis on group business, weddings, and corporate events, in addition to daily restaurant service. This role is responsible for delivering elevated, seamless event execution while maintaining tight inventory controls, labor scheduling discipline, and cost management in a seasonal, high-touch hospitality environment.
This is a hands-on leadership role for an operator who can balance event-driven volume, guest experience, and financial performance.
Key Responsibilities
Operations & Team Leadership
- Lead daily front-of-house food and beverage operations across restaurant service, bars, and event spaces
- Hire, train, schedule, and supervise F&B staff, including supervisors and hourly team members
- Build efficient weekly schedules aligned with occupancy, group arrivals, weddings, and corporate events
- Maintain consistent service standards across à la carte dining and event service
- Coordinate closely with culinary, events, and lodging teams to ensure smooth daily and event operations
- Collaborate with the Executive Chef and kitchen team to coordinate staffing, menus, service flow
Group Business, Events & Weddings
- Oversee execution of group dining, weddings, corporate retreats, buyouts, and private events
- Partner with sales and events teams to understand group contracts, menus, and service expectations
- Ensure accurate staffing, timing, and service flow for all group events
- Lead pre-event service planning and day-of execution for all F&B components
- Support on-site decision-making and service recovery during live events
Inventory, Cost Controls & Systems
- Oversee all food, beverage, and supply inventory, including ordering, receiving, storage, and par levels
- Monitor and control food, beverage, and labor costs to meet budget targets
- Conduct regular inventory counts and reconcile variances
- Ensure accurate menu setup, pricing, and revenue capture in Toast POS
- Use Toast reporting to track sales trends, labor efficiency, and event profitability
- Support invoice review, purchasing controls, and vendor coordination
Guest Experience & Service Quality
- Ensure a warm, polished, and consistent guest dining experience aligned with the retreat’s brand
- Maintain a visible presence during service and events to support the team and engage with guests
- Address guest feedback and service recovery in real time
Compliance & Standards
- Maintain cleanliness, organization, and sanitation standards across all F&B areas
- Ensure compliance with health department regulations and responsible alcohol service laws
- Support safety protocols in a seasonal, outdoor operating environment
Qualifications
- 3–5+ years of food and beverage management experience in hotels, resorts, or high-volume restaurants
- Demonstrated experience managing group dining, weddings, and corporate events
- Strong background in inventory management, labor scheduling, and cost controls
- Hands-on experience using Toast POS for operations and reporting
- Financially literate with experience managing labor and COGS against budget
- Strong leadership, communication, and organizational skills
- Ability to work flexible hours, including weekends, holidays and evenings.
- Experience in seasonal or destination hospitality environments preferred
Food & Beverage Manager
Seasonal Luxury Outdoor Retreat
Salary: $75,000–$80,000 (commensurate with experience)