Job Description

Basic Function:  Supervise and administer all Food & Beverage operations for the restaurants. Ensure satisfaction of each guest, implement service and product enhancement.  Supervise team members’ performance and in accordance with department and resort policies. Ensure that restaurant re properly set for service to the highest quality. Ensure financial success of the operations and perform all functions of Restaurant Manager as necessary

Work Performed:

  1. Supervise all restaurants to ensure compliance with resort management objectives and the health and safety of all team members and guests
  2. Ensure that restaurant is properly set with the highest quality in mind
  3. Perform and supervise all monthly and /or quarterly inventories, including china, glassware and silverware
  4. Support Banquets as needed
  5. Control inventory and order all necessary administrative and grocery items for all restaurant operations
  6. Control inventory and maintain adequate supplies of all small wares, utensils and equipment for proper operation in all restaurants
  7. Maintain established service levels to ensure a consistent guest experience at a high-quality level
  8. Act as an ambassador of Enchantment by speaking positively of the Resort at all times
  9. Foster a work environment of teamwork and mutual service by assisting co- workers and other departments as necessary to ensure guest satisfaction
  10. Optimize profitability by constantly monitor labor costs, food costs and beverage costs as well as departmental expenses
  11. Interview, hire, train and supervise staff according to Resort standards and guidelines.
  12. Schedule staff for restaurants in accordance with business needs and management objectives
  13. Conduct performance reviews as necessary for the department
  14. Train and reinforce service standards and in accordance with Forbes Hospitality Standards.
  15. Manage staffing levels, scheduling, evaluating and disciplining departmental team members as required
  16. Manage team members’ payroll processes
  17. Hold monthly department meetings to review resort events, departmental policies and procedures and maintain high level of moral
  18. Promote other activities related to food & beverage service
  19. Know all liquor laws and assist in educating staff as necessary
  20. Other duties as assigned 

Supervision Exercised:  Bartenders, Servers, Server Assistants, In Room Dining Staff, Host/esses, Expeditors, and Pool Bar Staff

Supervision Received:  Director of Food & Beverage 

Responsibility & Authority:

  1. Maintain a high level of guest service at all times in all guest services areas 
  2. Uphold the resort commitment to hospitality
  3. Work closely with all departments to ensure guest service levels are being met
  4. Deal effectively with all departments with regular communication 
  5. Supervise and manage Food & Beverage staff

Minimum Requirements:

Bachelor’s degree from four-year College or university; or equivalent related work related experience and/or training. Prior food & beverage management experience and Sommelier preferred.   Prefer 3 years’ prior supervisory skills and hotel/resort food and beverage operations experience.  Must have strong organizational skills, excellent written and verbal communication skills and be able to perform and prioritize multiple tasks with ease.  Computer skills required.  Strong guest and team member relations skills.  Must maintain current food handler’s certification

Physical Requirements:

30% Sitting

70% Walking, standing and bending

Lifting/Carrying up to 50 lbs.

Hearing and Manual dexterity

Distance vision 1-3 feet

Ability to drive golf cart on occasion as necessary


Application Instructions

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