As the F&B Manager, you will lead all aspects of the kitchen of the Food and Beverage department. Working with all resort departments to meet guest expectations. Trains, supervises, schedules, holds accountable and assists in evaluating Team Members. Any other duties that may be necessary to the daily functioning of the resort.

• Support the Front of House Restaurant Manager by overseeing daily front- and back-of-house operations and maintaining a visible presence on the floor.
• Lead daily food preparation and presentation to ensure quality standards, recipes, and timelines are consistently met.
• Forecast staffing needs and manage schedules, payroll, inventory, vendor orders, and departmental budgets.
• Implement and monitor controls for food, beverage, labor, and retail costs to meet revenue and budget goals.
• Train, coach, and supervise team members on culinary techniques, food safety, and presentation standards.
• Collaborate with Front of House leadership to develop menus, specials, and beverage pairings based on guest feedback.
• Address guest concerns and food quality issues promptly to maintain high guest satisfaction.
• Ensure compliance with health, safety, sanitation, food, and liquor regulations, including QA checklists, audits, and inspections.
• Maintain accurate records including inventories, temperature logs, waste tracking, and safety documentation.
• Communicate regularly with management, internal departments, vendors, and regulatory agencies.
• Participate in meetings, trainings, and other duties as assigned.
• Assist in all other related duties as assigned.