Food & Beverage Manager
About The Position
The Food & Beverage Manager leads comprehensive dining operations, overseeing daily service delivery, staffing, and quality standards across the department. This role reports to the VP of Food + Beverage and is accountable for guest satisfaction, cost management, and team development. Success in this role looks like a well-run department, a developed and engaged staff, and consistent operational and financial results. Come work and play at Seattle’s home mountain, The Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.
Requirements
- Proven management experience in restaurants, resorts, or high-volume food service environments.
- Demonstrated ability to inspire, coach, and develop staff while maintaining a positive workplace culture.
- Experience in scheduling, inventory control, cost management, and quality assurance.
- Strong communication and relationship-building skills with team members, guests, vendors, and management.
- Financial acumen in budget management, cost control, and performance analysis.
- Obtain and maintain a Washington State Food Worker Card and Food Manager Certification.
Nice To Haves
- Current food safety certifications.
Responsibilities
- Coordinate special events and group dining logistics.
- Implement technology solutions and operational systems that enhance long-term efficiency and productivity.
- Drive continuous improvement initiatives based on performance analysis.
- Oversee daily service delivery and quality control across all operational areas.
- Coordinate scheduling, inventory control, and cost management while maintaining efficiency targets.
- Maintain food safety protocols and health department compliance.
- Recruit, train, coach, and manage front-of-house and back-of-house staff.
- Build a cohesive team culture focused on hospitality excellence.
- Collaborate with kitchen leadership to ensure seamless front-of-house and back-of-house coordination.
- Monitor guest satisfaction, address concerns promptly, and implement service improvements.
- Support vendor relations and procurement to ensure quality standards for all products.
Benefits
- 401(k) with discretionary match (2-year vesting cliff)
- Sick time accrual (1 hour per 40 hours worked, max 64 hours/year)
- Ally Health benefit (Telemedicine and Mental Health appointments)
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
