Food & Beverage Manager

CoralTree Hospitality•Sedona, AZ

About The Position

The Food & Beverage Manager oversees food and beverage operations across restaurant, bar, banquet, and catering teams to deliver exceptional guest experiences, operational efficiency, and strong financial performance. The role leads and develops team members, maintains service, food quality, cleanliness, and safety standards, and collaborates with department leaders to increase revenue, control costs, and uphold company standards. The manager supports daily operations through forecasting, budget management, performance analysis, reporting, inventory control, scheduling, payroll oversight, and equipment maintenance. The role also develops promotional initiatives and menus with culinary leadership, ensures compliance with health and safety regulations, and responds to guest feedback and concerns. This position recruits, trains, coaches, and evaluates team members; supports onboarding, retention, succession planning, and employee engagement; and collaborates with Human Resources and Food & Beverage leadership. The manager works as MOD when assigned and assists in other F&B venues as needed. The position requires flexibility to work varied schedules, including evenings, weekends, and holidays.

Requirements

Previous supervisory food and beverage experience.
High school diploma or equivalent.
Valid Food Handler’s card.
Strong leadership skills and ability to motivate, develop, and manage high-performing teams.
Professionalism, integrity, accountability, and ability to serve as a positive role model.
Ability to remain composed and make sound decisions in a fast-paced, high-pressure environment.
Ability to accurately interpret and follow verbal and written instructions.
Strong attention to detail, organization, and problem-solving abilities.
Proficiency with Microsoft Office applications, including Word, Excel, Outlook, and PowerPoint.
Strong listening, interpersonal, and communication skills to build positive relationships with guests and team members.
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 with discretion.
Passion for creating memorable guest experiences and maintaining high hospitality standards.
Ability to manage multiple priorities and meet operational deadlines in a dynamic environment.
Ability to communicate effectively in English, verbally and in writing.
Maintain a professional appearance and demeanor.

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 areas.
Create, implement, and evaluate promotional events, seasonal offerings, and other revenue-generating initiatives.
Conduct team meetings, training sessions, and safety programs.
Complete daily operational reporting, departmental logs, and administrative documentation accurately and on time.
Collaborate with culinary leadership to develop menus aligned with guest preferences, market trends, and business objectives.
Ensure compliance with health, sanitation, food safety, and alcohol service regulations.
Monitor revenue, labor, payroll, timekeeping, and payroll records to meet financial goals and company policies.
Safeguard company assets through accurate handling of cash, credit transactions, and financial records.
Establish and maintain appropriate inventory and par levels for supplies, equipment, and operational needs.
Oversee team member performance, attendance, appearance, and conduct; complete performance evaluations and development plans on schedule.
Ensure outlet equipment and operating systems are maintained and functioning efficiently.
Develop and implement cost-control measures and strategies to increase revenue and improve operational performance.
Respond promptly to guest feedback and concerns, resolving issues and providing service recovery.
Partner with Food & Beverage leadership to design and implement training and development programs.
Partner with Human Resources to recruit, onboard, and retain team members; ensure employment paperwork is completed accurately and on time.
Foster a safe, clean, engaging, collaborative work environment that supports teamwork, recognition, engagement, and morale.
Provide performance coaching, corrective action recommendations, and disciplinary guidance when appropriate.
Attend and participate in resort, division, and departmental meetings; maintain knowledge of hospitality trends and property amenities, services, events, and local experiences.
Use labor management tools and scheduling practices to optimize staffing and control labor expenses.
Communicate departmental updates and priorities; collaborate with other departments to support operations and the guest experience.
Promote resort amenities and services through appropriate upselling opportunities and personalized guest interactions.
Report workplace safety concerns and ensure hazards are addressed 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 company grooming and uniform standards.
Work as MOD when assigned and assist in other F&B venues as needed.
Perform other duties as assigned to support departmental and organizational objectives.