Food and Beverage Manager

Overview

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 role 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.

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 scheduling needed maintenance and repair.
• Circulate throughout restaurant facilities and kitchen areas to monitor and ensure food quality and service standards.
• Forecasting needs, ordering, controlling, and managing food and beverage inventory; maintaining relationships with suppliers.
• Collaborating with chefs to design menus that meet customer expectations and business objectives.
• Providing effective orientation and training for new associates; developing ongoing training programs.
• Ensuring high standards of quality in products and services; resolving customer issues and promoting guest satisfaction.
• Ensuring operations comply with health, safety, and sanitation regulations (e.g., HACCP).
• Managing budgets, controlling expenses, tracking revenues, and analyzing financial reports to achieve profitability goals.
• Organizing and conducting pre-shift meetings to review specials, menu changes, and house counts.
• Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, and addressing problems.
• Ensuring appearance, uniform, and hygiene standards are met.
• Communicating changes or new policies and procedures to the department.
• Oversee daily restaurant activities including serving tables, bussing, seating, room service, and general clerical / cashier duties.
• Ensure restaurant facilities are clean, well-stocked, and organized; schedule maintenance and repair as needed.
• Manage department members (e.g., Host / ess, Server, Bartender, Server Assistant, Cashier, Locker Room Attendants, Banquet Staff).
• Greeting guests at tables to ensure complete customer satisfaction.
• Ensure cash handling procedures are correctly followed.

Skills / Abilities

Education / Experience

Physical Requirements

Additional Information

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.

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