Food & Beverage Manager

The Observatory Sun Valley, A Viceroy Resort•Ketchum, ID

1d•Onsite

About The Position

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally. Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations. The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Requirements

Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Attend all hotel required meetings and trainings.
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Maintain a warm and friendly demeanor at all times.

Responsibilities

Oversee all aspects of the daily operation of the outlet.
Supervise outlet personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Monitor quality of service in F&B outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Ensure the training of employees on SOP’s and technical job tasks.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Forecasts regularly revenue, cost of sales and labor expense working closely with key stakeholders.
Controls labor and scheduling to meet or exceed budget and/or forecast.
Complete tip reporting.
Ensure overall guest satisfaction.