Food & Beverage Front of House Manager

The Ranch at Rock Creek • Philipsburg, MT

2d

About The Position

The Food & Beverage Front of House Manager leads all front-of-house dining operations at The Ranch at Rock Creek, owning the guest experience from arrival through departure. This role is responsible for upholding the highest standards of food and beverage service consistent with Forbes Five-Star and Relais & Châteaux distinctions. The FOH Manager provides direct leadership to Servers, Bartenders, Server Assistants, and Hosts, and is accountable for hiring, onboarding, training, scheduling, and performance management across the FOH team. The FOH Manager partners closely with the Director of Food & Beverage on strategic planning and continuous improvement, and serves as the primary operational leader during all meal periods. Seamless collaboration with Culinary, Events, Sales, and other resort departments ensures that every guest interaction reflects the warmth, precision, and luxury synonymous with The Ranch experience.

Requirements

• Must possess a valid driver's license.
• Must possess or be able to obtain required Food and Liquor handling certificates in compliance with Montana State law (e.g., ServSafe Manager Certification, TIPS).
• Availability to work evenings, weekends, holidays, and peak resort periods as required by the business.
• Exceptional time management and prioritization skills; ability to delegate effectively and remain composed in a fast-paced, high-volume environment.
• Strong verbal and written communication skills for interacting with guests, staff, and senior leadership.
• Deep commitment to delivering warm, intuitive, and anticipatory service consistent with Forbes Five-Star and Relais & Châteaux expectations.
• Ability to stand for extended periods and regularly lift or move up to 20 lbs; ability to exert physical effort in transporting equipment and wares as operational needs demand.

Nice To Haves

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 5 years' experience in food and beverage management, with at least 2 years in a supervisory role at a luxury hotel, resort, or fine dining establishment.
• Demonstrated knowledge of wine, spirits, and beverage service; formal certification strongly preferred (e.g., WSET Level 2, Court of Master Sommeliers Introductory, or equivalent).
• Proven track record of managing labor costs and Cost of Goods Sold (COGS) to meet budgetary goals.
• Proficiency in Microsoft Office Suite and modern POS systems (e.g., Toast, Micros) as well as reservation management platforms (e.g., OpenTable, SevenRooms).

Responsibilities

• Leads, coaches, and develops FOH team members, fostering a culture of excellence, accountability, and professional growth aligned with Ranch values and luxury service standards.
• Partners with the Director of F&B and Human Resources on recruiting, onboarding, and training, with a commitment to diversity, equity, and inclusion at every stage of the process.
• Acts as an ethical role model on the floor, consistently advocating for staff wellbeing, equitable treatment, and a positive, collaborative work environment.
• Designs and delivers structured onboarding and ongoing training programs covering service techniques, menu knowledge, wine and beverage education, and Forbes Five-Star and Relais & Châteaux service protocols.
• Owns day-to-day FOH restaurant operations, including opening and closing procedures, floor management, and all guest-facing service touchpoints.
• Manages reservation and table flow through the property's reservation system, coordinating with the host team to optimize pacing, table turns, and the overall dining room experience.
• Leads daily pre-service and post-service meetings to communicate objectives, service priorities, special guest requests, and feedback from prior service periods.
• Manages the dining environment including lighting, music, temperature, and the quality of linens, glassware, and dinnerware to ensure every physical element reflects a luxury guest experience.
• Maintains expert knowledge of menus, wine lists, beverage programs, restaurant setup, POS systems, and Ranch SOPs; ensures the FOH team mirrors this expertise.
• Ensures all service touchpoints meet Forbes Five-Star and Relais & Châteaux service criteria; participates in self-assessment audits and implements corrective action plans as needed.
• Serves as the primary point of contact for guest feedback; resolves complex service issues using established procedures to turn potential negative experiences into lasting guest loyalty.
• Anticipates guest needs and empowers the FOH team to deliver warm, intuitive, and personalized service consistent with the luxury expectations of Ranch guests.
• Creates and manages FOH schedules based on occupancy forecasts and special events; proactively adjusts labor resources to optimize coverage and profitability.
• Monitors daily labor productivity and revenue against budget targets; escalates variances to the Director of F&B with recommended corrective actions.
• Administers payroll processes accurately and in compliance with Ranch and state requirements.
• Conducts quarterly inventories of glassware, china, flatware, and linen; maintains par levels according to budget and implements efficient control systems to minimize waste.
• Maintains operational integrity across cash handling, tip reporting, and inventory accountability.
• Ensures strict adherence to Montana state liquor regulations, specifically regarding service to minors and intoxicated guests.
• Maintains 100% compliance with all federal, state, and Ranch standards.
• Establishes and enforces sanitation standards and ensures adherence to all food safety guidelines including HACCP and ServSafe requirements.
• Maintains an unwavering commitment to the security and confidentiality of guest and Ranch information.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager