Food & Beverage Operations Manager

Spire Hospitality•Lake Placid, NY

About The Position

The Food & Beverage Operations Manager oversees food and beverage operations at High Peaks Resort, ensuring high standards for food quality, service, cleanliness, and marketing. The role has direct responsibility for the financial and guest-service performance of à la carte operations, including the restaurant, in-room dining, poolside service, Lake House bar, and take-out, as well as oversight of banquet operations. The manager works with the banquet, culinary, sales, marketing, and front-of-house teams to enhance the guest experience, and may perform Restaurant Manager duties when needed to maintain management coverage. The position is an annual-salary role paying $85,000. It requires at least two years of hotel food and beverage management experience in a high-volume service establishment. A college degree in hotel or restaurant management or culinary-school education is preferred, though an equivalent combination of training and experience is accepted. Required certifications include ServSafe or equivalent food-safety training and TIPS or equivalent beverage-safety training.

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 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 in line with business needs, productivity, and service standards.
Work with the Banquet Manager, Culinary Team, Sales Department, Marketing Manager, and Front of House Staff to enhance the guest experience across outlets.
Implement new menu rollouts and promotions, including holiday and special-event menus and related marketing strategies.
Oversee food and beverage operations to maintain product-presentation and service standards, with direct responsibility for à la carte financial and guest-service performance and oversight of banquet operations.
Perform Restaurant Manager duties when necessary to ensure 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 food and alcohol service health and safety regulations, New York State Labor Laws, and company policies.
Complete weekly payroll processes accurately.
Perform other duties as assigned by senior management.