Seasonal Outlet Manager

Treetops Resort•Gaylord, MI

About The Position

The Seasonal Outlet Manager oversees all Golf Food & Beverage operations, including the North Tavern, Jones Lounge, four halfway houses, and beverage carts. This leader is responsible for daily operations and overall financial performance during peak season—driving exceptional guest service, efficient execution, strong team leadership, and strict compliance with safety, sanitation, and quality standards. This role also owns all food/beer/liquor ordering, budget management, and full P&L accountability for assigned outlets.

Requirements

2+ years of F&B management experience (multi-outlet, resort, golf, or seasonal operations strongly preferred).
Proven experience managing ordering, inventory, budgets, and P&L performance.
Strong knowledge of beer/liquor purchasing, controls, and compliance practices.
Ability to lead teams in a fast-paced, high-volume environment with a hands-on approach.
Excellent communication, organization, and problem-solving skills.
Flexible availability including evenings, weekends, and holidays during peak season.
ServSafe and/or TIPS certification preferred (or ability to obtain).
Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to work in varying indoor and outdoor conditions.

Responsibilities

Lead daily opening, service, and closing operations across multiple seasonal outlets.
Maintain service standards that deliver a consistent, high-quality guest experience.
Ensure outlets are clean, organized, stocked, and ready for service every day.
Troubleshoot operational issues quickly and professionally in a high-volume environment.
Own budgets and P&L performance for all assigned Golf F&B outlets.
Manage all purchasing and ordering of food, beer, and liquor; maintain par levels and vendor relationships.
Oversee inventory controls, counts, receiving, storage, and cost management to meet COGS targets.
Monitor sales performance, labor costs, and key metrics; implement corrective action plans as needed.
Ensure accurate cash handling, POS controls, and adherence to internal financial policies.
Recruit, train, coach, and lead seasonal teams with a strong focus on accountability and teamwork.
Build schedules that align staffing levels with business volume and service expectations.
Conduct pre-shifts, service coaching, and performance feedback; support discipline when necessary.
Partner with Culinary and other leaders to ensure seamless execution and communication.
Enforce all health department standards, ServSafe practices, and resort policies.
Ensure alcohol compliance and responsible service standards are followed consistently.
Maintain documentation, checklists, and procedures that support consistency and audit readiness.