Food & Beverage Manager

Are you a culinary leader who thrives in a fast-paced environment and loves community vibes? Bermuda Lakes RV Resort is looking for an energetic, organized, and hands-on Food & Beverage Manager to run our resort kitchen and bar operations.

In this role, you will lead our restaurant team, manage daily food prep, and ensure our guests enjoy high-quality meals. If you want a leadership role with a unique atmosphere, we want to hear from you!

• Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.
• Monitors labor costs to attain budgeted goals within restaurant policies and procedures.
• Oversees and approves training and development of kitchen staff.
• Participates in the hiring process by conducting interviews and making hiring recommendations.
• Assists in completion of all employee 30-day and annual reviews.
• Assists in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shifts.
• Provides direction to kitchen and bar staff, ensuring execution of all employee duties.
• Assists in scheduling, and other administrative duties as needed.
• Collaborates with resort management and rally coordinators to provide options for event catering.
• Monitors kitchen operations to ensure compliance with health and fire department regulations.
• Ensures compliance with state, federal, and local food handling requirements and standards.
• Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients.
• Ensures daily utilization of prep sheets and meat/fish yield sheets.
• Ensures daily product counts are recorded accurately.
• Participates in the monthly inventory process.
• Assists the chef in all food service operations and day-to-day operations of the kitchen.
• Completes the duties of a line cook when needed, and is capable of performing the duties of all kitchen positions.
• Manages beer, wine and liquor inventory.
• Assists in menu development and execution.

• 5+ years of kitchen supervisory or management experience.
• Strong leadership skills with a positive, team-first attitude.
• Experience with inventory control, ordering, and food costing.
• Valid food management certification.
• Weekend/Holiday availability during peak resort seasons.