Food and Beverage Manager

The Food & Beverage Manager is responsible for overseeing the daily operations of one or more food and beverage outlets at the World Equestrian Center
. This leadership role is focused on delivering exceptional guest experiences, driving operational excellence, developing high-performing teams, and achieving financial objectives while maintaining the luxury service standards synonymous with the World Equestrian Center brand.

The Food & Beverage Manager partners closely with Culinary, Stewarding, Banquets, and other operational departments to ensure seamless execution, consistent service, and an elevated dining experience across all venues.

• Oversee the daily operations of assigned food and beverage outlet(s), ensuring efficient, high-quality service.
• Maintain exceptional guest service standards while ensuring operational consistency.
• Monitor staffing levels and create schedules that support business demands and labor goals.
• Ensure compliance with health, sanitation, safety, and company standards.
• Maintain a clean, organized, and guest-ready environment.

• Deliver a luxury hospitality experience that exceeds guest expectations.
• Resolve guest concerns promptly and professionally using effective service recovery techniques.
• Build relationships with guests to encourage repeat visits and brand loyalty.
• Ensure consistency in service, presentation, cleanliness, and overall atmosphere.

• Recruit, coach, mentor, and develop supervisors and hourly team members.
• Conduct onboarding, training, and continuous development to uphold service excellence.
• Foster a culture of accountability, teamwork, engagement, and continuous improvement.
• Conduct performance coaching, recognition, and corrective action as needed.
• Drive revenue through exceptional service, promotions, and upselling initiatives.
• Monitor labor costs, productivity, food and beverage costs, and departmental expenses.
• Review sales reports, forecasts, and key performance metrics to identify opportunities for improvement.
• Support budgeting, forecasting, inventory management, and cost control initiatives.
• Partner with Culinary, Stewarding, Banquets, Events, Retail, and Resort Operations to ensure seamless guest experiences.
• Participate in leadership meetings and communicate operational updates.
• Build strong working relationships across departments to support resort-wide initiatives.

• Ensure compliance with company policies, health regulations, alcohol service requirements, and safety standards.
• Maintain accurate operational records, reporting, and documentation.
• Support inventory management, ordering, and vendor relationships.
• Ensure all associates adhere to brand standards and operational procedures.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

• Ability to stand and walk for extended periods throughout the shift.
• Ability to lift, carry, push, and pull up to 30 pounds.
• Ability to bend, stoop, kneel, crouch, reach, and climb stairs.
• Ability to work in a fast-paced hospitality environment.
• Ability to communicate effectively in English, both verbally and in writing.

• Minimum of 5 years of progressive food and beverage management experience
  , preferably in a luxury hotel, resort, restaurant, country club, or high-volume hospitality environment.
• Demonstrated leadership experience managing front-of-house operations and developing successful teams.
• Strong knowledge of restaurant operations, service standards, scheduling, labor management, inventory control, and financial performance.
• Exceptional guest service, communication, and conflict resolution skills.
• Proven ability to lead multiple priorities while maintaining operational excellence.
• Proficiency with Microsoft Office and restaurant POS systems.
• Serv Safe Manager Certification required or obtained within the designated timeframe.
• Alcohol Compliance Certification required or obtained within the designated timeframe.
• Must be available to work evenings, weekends, holidays, and special events as business demands require.