Food and Beverage Manager

The opportunity

Delaware North Parks and Resorts is searching for a Food and Beverage Manager to join our team at Holiday Inn Estes Park in Estes Park, Colorado. As a Food and Beverage Manager, you will be responsible for managing all food and beverage operations at the property, including restaurant, bar, banquets, and kitchen oversight. If you enjoy leading team members to provide excellent food and beverage service, our Parks and Resorts team invites you to apply today.

Minimum – Anticipated Maximum Base Salary: $74,600 – $93,900 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range.

Information on our comprehensive benefits package can be found at

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

• Oversee all food and beverage outlets including banquet services and kitchen operations and directly manage outlet and kitchen supervisors
• Recruit train and mentor team members to maintain IHG service and culinary standards while fostering a culture of accountability teamwork and guest satisfaction
• Develop, implement and maintain kitchen SOPs for food preparation, storage, sanitation, safety, and monitor daily operations to ensure quality and efficiency
• Identify market trends, implement innovative offerings
• Plan and execute special events, banquet functions, and promotions
• Create and manage budgets, forecasts and cost controls, monitor revenue and expenses, and implement strategies to maximize profitability and minimize waste
• Ensure adherence to health, safety and sanitation regulations, maintain licensing requirements and compliance with IHG audit and brand standards

• Minimum of 3 years of experience in a high volume restaurant, hotel or catering environment
• Strong food knowledge with a variety of menus and previous experience supervising service and kitchen team members required
• Ability to communicate through oral and written skills
• No degree required

• Days
• Evenings
• Holidays
• Weekends
• Evenings as needed
• OT as needed