Restaurant Manager

The Food & Beverage Operations Manager is responsible for the overall leadership, direction, and daily management of front-of-house Food & Beverage operations. Working closely with GM, restaurant managers, supervisors, culinary leadership, and service teams, this position ensures exceptional guest experiences, operational excellence, and financial performance across all assigned outlets.

The Food & Beverage Operations Manager oversees daily restaurant and beverage operations, including service delivery, staffing, training, guest satisfaction, sanitation compliance, and financial controls. This role provides hands-on leadership during meal periods and peak business demands while maintaining the highest standards of hospitality, food safety, service quality, and employee engagement.

As a department leader, the Food & Beverage Operations Manager partners with the Restaurant General Manager and other Food & Beverage leadership team to execute strategic initiatives, achieve departmental and resort objectives, drive revenue growth, and foster a culture of continuous improvement. The position is accountable for maximizing guest and employee satisfaction while ensuring efficient operations, profitability, and compliance with all company policies and regulatory requirements.

Key Areas of Responsibility

• Lead and oversee daily Food & Beverage front-of-house operations, ensuring exceptional service standards and operational efficiency.
• Drive guest satisfaction by delivering memorable dining experiences and promptly resolving service issues.
• Recruit, develop, coach, and retain high-performing teams while fostering a positive, inclusive, and engaged work environment.
• Support revenue growth through sales initiatives, promotions, upselling strategies, and effective management of beverage and restaurant operations.
• Manage labor, expenses, inventory, and operating costs to meet or exceed budget and profitability goals.
• Ensure compliance with all company policies, food safety regulations, health department requirements, liquor laws, and workplace safety standards.
• Collaborate with culinary and restaurant leadership to develop menus, promotions, special events, wine pairings, and operational enhancements.
• Serve as a visible and active leader on the floor, providing support during high-volume periods and ensuring seamless guest service.
• Monitor key performance indicators, analyze business trends, and implement action plans to drive continuous improvement and operational excellence.

Reporting Relationship

Reports directly to the Restaurant General Manager and collaborates closely with Food & Beverage, Culinary, and Resort Leadership teams to achieve operational and financial objectives.