Food & Beverage Manager

Outbound Sedona•Sedona, AZ

About The Position

The Food & Beverage Manager oversees food and beverage operations to provide exceptional guest experiences, operational efficiency, and strong financial performance. The role leads restaurant, bar, banquet, and catering teams and maintains standards for service, food quality, cleanliness, and safety. Working with department leaders, the manager drives revenue, controls costs, develops team members, and upholds company standards. The manager oversees daily operations, staffing, training, budgets, inventory, equipment, reporting, and compliance. The position also responds to guest feedback, supports team development and retention, promotes resort amenities, and collaborates with culinary, Food & Beverage, Human Resources, and other departments. The manager may serve as Manager on Duty (MOD) and assist in other Food & Beverage venues as needed.

Requirements

Strong leadership skills and the ability to motivate, develop, and manage high-performing teams.
Professionalism, integrity, accountability, and the ability to serve as a positive role model.
Ability to remain composed and make sound decisions in fast-paced, high-pressure environments.
Ability to accurately interpret and follow verbal and written instructions.
Strong attention to detail, organization, and problem-solving skills.
Proficiency with Microsoft Office applications, including Word, Excel, Outlook, and PowerPoint.
Strong listening, interpersonal, and communication skills and the ability to build positive relationships.
Professional appearance and demeanor.
Ability to foster a collaborative, team-oriented work environment.
Flexibility to work varied schedules, including evenings, weekends, and holidays, as business needs require.
Ability to interact effectively with guests, associates, and leadership while delivering exceptional customer service.
Ability to resolve conflicts and address challenges professionally, diplomatically, and discreetly.
Passion for memorable guest experiences and high hospitality standards.
Ability to thrive in a dynamic environment, manage multiple priorities, and meet operational deadlines.
Ability to communicate effectively in English, verbally and in writing.
High school diploma or equivalent required.
Previous supervisory food and beverage experience required.
Valid Food Handler’s card required.

Responsibilities

Champion exceptional guest service and maintain high guest satisfaction across food and beverage operations.
Lead, mentor, supervise, recruit, train, coach, and develop team members; support succession planning and career advancement.
Develop operational forecasts, analyze performance metrics, and assist with departmental budgets.
Maintain the appearance, cleanliness, organization, and ambiance of dining outlets and back-of-house and storage areas.
Create and evaluate promotional events, seasonal offerings, and other revenue-generating initiatives.
Conduct team meetings, departmental training, and safety programs.
Complete daily operational reports, logs, and administrative documentation accurately and on time.
Collaborate with culinary leadership on menus aligned with guest preferences, market trends, and business objectives.
Ensure compliance with health, sanitation, food safety, alcohol service, and company requirements.
Monitor revenue, labor, payroll, timekeeping, and payroll records to meet financial goals and policy requirements.
Safeguard company assets through accurate cash, credit transaction, and financial record handling.
Maintain appropriate inventory and par levels for supplies, equipment, and operational needs, including office supplies.
Oversee team member performance, attendance, appearance, conduct, and accountability; complete evaluations and development plans on time.
Ensure outlet equipment and operating systems are maintained and function efficiently.
Develop and implement cost-control measures and strategies to improve performance and increase revenue.
Respond promptly to guest feedback and concerns and resolve issues through effective service recovery.
Partner with Food & Beverage leadership on training and development programs and with Human Resources on recruitment, onboarding, and retention.
Complete employment onboarding and separation documentation accurately and on time.
Foster a safe, clean, engaging, collaborative work environment and promote teamwork, recognition, engagement, and morale.
Provide performance coaching and corrective action or disciplinary guidance when appropriate.
Attend and participate in resort, division, and departmental meetings.
Stay current on hospitality industry trends and maintain knowledge of resort facilities, services, events, local experiences, and promotional offerings.
Use labor management tools and scheduling practices to optimize staffing and control labor expenses.
Create personalized guest interactions, promote resort amenities through appropriate upselling, and communicate operational updates and priorities to team members.
Report and address workplace safety hazards promptly.
Oversee proper use, handling, cleaning, and sanitation of food service equipment, china, glassware, and silverware.
Follow lost and found procedures and respect guest privacy and property.
Maintain a professional appearance and comply with grooming and uniform standards; demonstrate professionalism, courtesy, and a guest-focused attitude.
Perform other assigned duties in support of departmental and organizational objectives.
Work as Manager on Duty (MOD) when assigned.
Assist in other Food & Beverage venues as needed.