Hospitality Ops Leader — Restaurant Outlets

The Equinox Golf Resort & Spa
3567 Main St
Manchester, VT 05254, USA

About Us

The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations.

Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space.

As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester — a town known for its outdoor recreation, scenic beauty, and exceptional quality of life.

• Independently manages restaurant front of house personnel including but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
• Responsible for F&B staff onboarding and departmental training
• Work with Food and Beverage Director to ensure proper inventory management and effective ordering.
• Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc.
• Assist with in-house banquets and special events. Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for in-room dining program issued by restaurant if applicable.
• Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with F&B Director on standards and expectations.
• Develop and maintain creative inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Shared responsibility for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth-running operation. Act as floor manager for appropriate outlets.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain productive during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Director of Food & Beverage.
• Complete daily shift reporting and communication expectations.
• Oversee reservations and walk-in guest flow to…