Food and Beverage Manager | Rock Creek Resort

Columbia Hospitality•Red Lodge, MT

3d•Onsite

About The Position

The Food & Beverage Manager at Rock Creek Resort is responsible for overseeing all aspects of front-of-house service for the restaurant and banquets. This role involves managing staff, controlling labor costs, coordinating with culinary teams, and ensuring exceptional guest experiences. The position requires strong leadership, financial acumen, and the ability to foster a positive team environment. The company emphasizes a values-based culture and a commitment to creating exceptional experiences for both guests and employees.

Requirements

At least 3 years food service leadership/supervisory experience
The ability to read, write and speak English fluently is required to read, analyze, and interpret regulations.
Ability to effectively present information and respond to questions from group of managers, clients, customers, and the general public.
Computer knowledge including Word, Excel, Outlook.
Must be flexible and able to perform multiple tasks and work in stressful situations
Ability to create a team environment within and across departments.
Strong computer literacy in Microsoft Office, especially Word, PowerPoint and Excel.
Strong general management skills, including time management, information analysis, planning and organizing, decision making, problem solving, and delivery of results.
Strong financial management skills, including budget management, expense control, forecasting and analysis of financial statements.
Strong people management skills, including coaching, motivating, delegating, scheduling and relationship-building.

Nice To Haves

Basic knowledge of POS is preferable.

Responsibilities

Prepare weekly schedules for Front of House staff, considering business fluctuations to control labor costs.
Manage menus, inventory, and ordering in conjunction with the Director of Food and Beverage and/or Executive Chef.
Submit payroll for front-of-house staff before the deadline each pay period.
Conduct all hiring for the front-of-house staff for the restaurant and banquets.
Meet with distributors and wine makers and attend off-site tastings to continue wine education.
Train and supervise all front-of-house staff in proper service etiquette and test server knowledge about menu offerings.
Plan private parties in coordination with the Executive Chef and/or Director of Food and Beverage.
Oversee all aspects of front-of-house service for the restaurant and banquets.
Work directly with the Sales and Events Manager on banquet events.
Manage all aspects of the floor, assigning tables, and creating an efficient flow for both front and back of house.
Empower proper service etiquette in all outlets.
Conduct yearly performance reviews with all year-round front-of-house staff in coordination with the Director of Food and Beverage and/or Executive Chef.
Promote staff cross-training and increase efficiency with the Director of Food and Beverage and/or.
Develop and maintain a marketing strategy that targets clientele and draws new customers to the restaurant(s) with the Director of Food and Beverage and/or.
Increase food and beverage amenities with the Director of Food and Beverage and/or Executive Chef.

Benefits

Cellphone Allowance
Incentive Eligible
Get Paid Daily
Paid Time off & Holiday Pay
Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Referral Bonus
Discounted Lodging, Dining, Spa, Golf, and Retail
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities
Task Force Work Opportunities
Online Learning Platform to Help You Grow!
Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)