Food & Beverage Operations Manager

Spire Hospitality•Village of Lake Placid, NY

3d•$85,000 - $85,000

About The Position

The Food & Beverage Operations Manager oversees food and beverage operations to ensure high standards for food, service, cleanliness, and marketing. The position is based at High Peaks Resort, managed by SPIRE Hospitality, and includes direct responsibility for the financial and guest-service performance of à la carte outlets, including the restaurant, in-room dining, poolside service, Lake House bar, and take-out, as well as oversight of banquet operations. The manager may perform Restaurant Manager duties when needed and is expected to remain visible on the floor, support staff during busy periods, and resolve guest concerns. This role works with the Banquet Manager, Culinary Team, Sales Department, Marketing Manager, and Front of House Staff to improve guest experiences. It implements menu rollouts, promotions, special-event menus, and related marketing strategies; develops labor-efficiency plans and staff training; supports food-waste reduction and safety; ensures compliance with applicable regulations and company policies; and completes weekly payroll processes. The position pays an annual salary of $85,000. A college degree in hotel or restaurant management or culinary education is preferred, though an equivalent combination of training and experience is accepted. ServSafe or equivalent food-safety certification and TIPS or equivalent beverage-safety certification are required. CPR certification is preferred. Candidates need at least two years of hotel food and beverage management experience in a high-volume service establishment; at least one year managing banquet and event service is preferred. Physical demands include lifting, pushing, or pulling up to 50 pounds and standing, walking, or sitting for prolonged periods.

Requirements

At least 2 years of experience in hotel food and beverage management at a high-volume service establishment.
ServSafe or equivalent food-safety training certification.
TIPS or equivalent beverage-safety training certification.
Ability to lift, push, or pull up to 50 pounds.
Ability to stand, walk, or sit for prolonged periods.

Nice To Haves

College degree in hotel or restaurant management or culinary school education; equivalent combinations of training and experience are accepted.
At least 1 year of experience managing banquet and event service.
CPR certification.

Responsibilities

Hire, train, supervise, and schedule Food & Beverage staff according to business needs, productivity, and service standards.
Coordinate with the Banquet Manager, Culinary Team, Sales Department, Marketing Manager, and Front of House Staff to enhance the guest experience across outlets.
Implement menu rollouts and promotions, including holiday and special-event menus and accompanying marketing strategies.
Oversee food and beverage operations and maintain product-presentation and service standards.
Manage financial and guest-service performance of à la carte outlets, including the restaurant, in-room dining, poolside service, Lake House bar, and take-out, and oversee banquet operations.
Perform Restaurant Manager duties when necessary to maintain appropriate management coverage.
Remain visible and engaged on the floor, support the team during peak periods, and resolve guest concerns.
Develop strategies to maximize labor efficiency and productivity.
Work with the culinary team to minimize food waste and uphold safety standards.
Develop training plans for new and long-term team members to support continued professional growth and development.
Ensure compliance with health and safety regulations for food and alcohol service, New York State Labor Laws, and company policies.
Complete weekly payroll processes accurately.
Perform other duties as assigned by senior management.