Food and Beverage Manager

The Ranch at Rock Creek•Philipsburg, MT

11d

About The Position

The F&B Front of House Manager is responsible for directing and organizing the activities of the restaurant & bar departments to maintain food and beverage quality, service, and guest experience that meets the standards set for Forbes Five-Star properties and members of Relais & Chateaux. Collaboration with other Ranch departments including Culinary, Events and Sales ensures seamless operation and alignment with the luxury brand standards of The Ranch at Rock Creek. This role manages daily operations such as opening and closing the restaurant, hiring and training restaurant staff, scheduling and managing payroll, and ensuring high service levels to achieve and maintain guest satisfaction. In addition, this role acts as our in-house Sommelier, providing food, wine, and beer service to complete the guest experience.

Requirements

Valid, current driver’s license required.
High school diploma or equivalent required; bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
Minimum of 3 years’ experience in a food and beverage management or supervisory role, preferably within a luxury hotel, resort, or fine dining establishment.
Maintain necessary Food and Liquor handling certificates in compliance with Montana State law (e.g., ServSafe Manager Certification, TIPs or equivalent).
Familiarity with food/beverage and labor cost control; proven track record of managing and controlling COGS and labor costs to meet budgetary goals.
Certification of previous training in liquor, wine and food service (e.g., Certified Sommelier Level I or equivalent); course work through the Society of Wine Educators or The Court of Master Sommeliers preferred.
Computer proficiency, preferably in Excel, Microsoft Word; demonstrated proficiency in Microsoft Office Suite (Word, Excel, Outlook) and POS systems (e.g., Toast, Micros).
Detailed focused with the ability to prioritize and organize work assignments, delegate work and follow-up as necessary to achieve desired result.
Exceptional time management and organizational skills with the ability to manage multiple priorities in a fast-paced environment.
Discretion and ability to interact positively with intoxicated and/or problem guests; utmost confidentiality of guest and hotel information.
Ability to regularly lift or move 30 lbs. and occasionally lift or move up to 50 lbs.
Excellent verbal and written communication skills for interacting with guests, staff, and senior management.

Nice To Haves

bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
course work through the Society of Wine Educators or The Court of Master Sommeliers preferred.

Responsibilities

Collaborate with the Director of Food and Beverage and Human Resources on recruiting, training, scheduling and performance management of Front of House employees; promote diversity, equity, and inclusion in all HR practices.
Effective scheduling based on forecast and business levels, special events and property happenings; proactively analyze business needs to optimize labor resources and enhance profitability.
Direct service staff in accordance with Ranch standards; oversight of Servers, Bartenders, Server Assistants and Host roles, fostering a culture of excellence and accountability.
Utilize strong Business Acumen to identify and mitigate ethical risks within F&B operations (e.g., inventory management, cash handling, and compliance).
Maintain comprehensive knowledge of menus, restaurant set up, department operations, point of sale system, and Ranch SOPs; act as a resource in all F&B systems and procedures.
Ensure 100% compliance with all applicable state and federal liquor regulations and ethical standards, particularly regarding service to minors, intoxicated persons, and drunk driving.
Establish, follow, and enforcing sanitation standards and procedures; oversee adherence to all food safety and sanitation guidelines (HACCP/ServSafe standards).
Maintain ambiance through thoughtful control of lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement.
Monitor food presentation and service; ensure that all elements of the dining experience consistently reflect the Ranch’s commitment to a luxury, Five-Star guest experience.
Conduct comprehensive and engaging pre-shift meetings to communicate daily objectives, service priorities, and special guest requests.
Schedule and conduct quarterly inventories on glassware, china, flatware, linen, beer and wine; maintain par levels according to budget and business needs.
Manage the inventory of all wine bottles stored on property in cellars and refrigerated units; develop a wine list to compliment the Ranch experience.
Update and print accurate wine, beer, and non-alcoholic beverage menus for guest use; provide wine and beverage recommendations for each experience.
Consistently monitor Front of House staff performance in all phases of service and job functions, ensuring procedures are carried out to Ranch standards & rectifying deficiencies with appropriate personnel.
Provide timely, constructive feedback and conduct performance appraisals that align with resort goals.
Monitor guest temperature and confer frequently with service staff to ensure guest satisfaction.
Handle guest complaints by following five-step procedures to ensure guest satisfaction; serve as the primary point of contact for resolving complex guest issues, turning potential negative experiences into positive resolutions.
Foster and promote a cooperative working climate, maximizing productivity and employee morale.