Job Title:
Food and Beverage Manager
Job Type(s):
Full-time
Shift(s) Available:
Day shifts, Night shifts
Location:
Indian Head Resort, Lincoln, NH
We are seeking a dynamic and experienced Food and Beverage Manager to oversee the daily operations of our restaurant, bar, and event services. The ideal candidate will be responsible for managing staff, ensuring exceptional customer service, and maintaining high-quality food and beverage standards. This role also includes inventory management, financial accountability, and ensuring compliance with health and safety regulations.
Responsibilities:
Oversee the daily operations of the food and beverage department, including restaurants, bars, and events
Manage, train, and schedule food and beverage staff, ensuring a high level of service and professionalism
Develop and implement strategies to increase sales and improve guest satisfaction
Monitor guest feedback and resolve customer complaints or issues promptly and professionally
Manage inventory levels of food, beverages, and supplies, ensuring timely ordering and cost control
Maintain financial accountability by preparing budgets, tracking expenses, and managing labor costs
Oversee the maintenance of all food and beverage equipment, ensuring proper use and cleanliness
Ensure compliance with health and safety regulations, including food safety and alcohol service standards
Conduct regular inspections of dining areas, kitchens, and bars to ensure cleanliness, organization, and proper setup
Plan and coordinate special events, buffets, and catering services, working closely with clients and Group Programs
Collaborate with other departments, including housekeeping, marketing, and front desk, to ensure seamless guest experiences
Stay updated on industry trends, competitor offerings, and market conditions to keep services competitive and appealing
Foster a positive and professional working environment for all food and beverage staff
Qualifications:
Proven experience as a Food and Beverage Manager or in a similar leadership role in hospitality
Strong understanding of restaurant, bar, and event operations, including inventory control, menu planning, and financial management
Excellent leadership, communication, and organizational skills
Ability to manage and motivate a diverse team in a fast-paced environment
Knowledge of food safety regulations and alcohol service laws
Experience with point-of-sale (POS) systems and other restaurant management software
Strong financial acumen with experience in budgeting and expense control
Flexibility to work nights, weekends, and holidays as required
High attention to detail and commitment to maintaining high service and quality standards
Benefits:
Competitive hourly wage
401k plan
50/50 medical insurance