F & B Manager • $2000 Sign on Bonus

Inn At Perry Cabin

We invite you to become part of our crew at one of the most desirable destinations on the Eastern Shore, the Inn at Perry Cabin.

A Forbes 4-star historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, the Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Cond Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye-designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a Fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55-foot Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore. Adding to the charm of the resort is a zero-edge swimming pool, lush gardens maintained by our on-property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities.

As a member of our crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars : Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn. If you are ready to set sail into a new adventure, apply today and enjoy the many benefits and great opportunities for growth at Inn at Perry Cabin!

Food & Beverage Manager

The Food & Beverage Manager will supervise all food and beverage operations in order to ensure that the highest quality standards are met for food, service, cleanliness, and marketing of all operations. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

Essential Job Functions :

• Hires, trains, supervises and schedules food and beverage staff in accordance with business needs, productivity and service standards.
• Organizes and conducts pre-shift and departmental meetings, communicating pertinent information to the staff, such as house count and menu changes, check uniform standards and give pre-shift information such as information from the BEO binder.
• Schedules and directs staff in their work assignments.
• Ensures compliance with federal, state and local liquor laws.
• Develops menus and food and beverage marketing strategies.
• Implements new menus and promotions, such as holiday and special event promotions.
• Utilizes computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure maximizing of profits.
• Maintains rapport with all departments and attends relevant meetings.
• Observes food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained.
• Taste tests food and beverage products for consistency.
• Maintains profitability of the outlet to support overall hotel operations.
• Responds to guest inquiries and coordinate special arrangements and requests in food and beverage outlets.
• Evaluates cost effectiveness of all aspects of operation.
• Controls payroll and equipment costs (minimizing loss and misuse).
• Assists outlet managers in coordinating services from support departments, such as maintaining adequate stock of linen.
• Regular attendance in conformance with hotel standards, is essential to the successful performance of this position.
• Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, this position may be required to work varying schedules to reflect the business needs of the hotel.
• Upon employment, all employees are required to fully comply hotel rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
• Keep BEO binder current and relay information to staff in pre-shift line-up.
• Maintain cash bank
• Maintains an open door policy and monitors employee relations.
• Visit and observe competitive hotel and restaurant operations to keep abreast of marketing techniques and promotions.

Perform duties of restaurant manager when necessary to ensure proper management coverage is maintained

Qualifications : Previous food and beverage experience in a high volume hotel environment required. Must have exceptional communication skills both written and verbal.

Bi-lingual a plus.

Compensation Range : The compensation for this position is $60,000.00 / Yr. - $65,000.00 / Yr. based on qualifications and experience.