Food and Beverage Manager- $75,000-$85,000 at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

85000.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Staff Supervision, Training, Coaching, Customer Service, Revenue Driving, Cost Control, Operational Consistency, Inventory Management, Scheduling, Payroll Assistance, Cost-Saving Initiatives, Performance Tracking, Cash Handling, Sanitation Adherence, Leadership, Mentorship

Industry

Hospitality

Description

POSITION OBJECTIVE The Food and Beverage Manger is responsible to develop and maintain quality standards for outlets, including supervision and direction of staff service and ensure excellent customer service and hospitality. The Restaurant Manager builds and leads a service team focused on hospitality excellence while driving revenue, controlling costs, and maintaining operational consistency. ESSENTIAL JOB FUNCTIONS * Interview, select, train, supervise, and coach restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as hotel occupancy, reservations, VIP’s, special occasions and menu changes or specials. * Oversee daily restaurant operations including dining room, bar/lounge service and in-room dining. * Interact positively with customers promoting hotel facilities and services. * Support and execute outlet promotions, events, and seasonal programming. * Actively manage the floor during service periods to ensure quality, timing, and guest satisfaction. * Address and resolve guest concerns promptly and professionally. * Monitor cleanliness, presentation, ambiance, and overall outlet readiness. * Manage labor in alignment with forecast and budget through proper scheduling. * Assist with payroll and scheduling * Assist with inventory counts and maintain par levels. * Implement cost-saving and revenue-enhancing initiatives. * Utilize systems for performance tracking and recognition. * Participate as a team player with all departments. * Provide constructive feedback to all departments. * Be a leader and a role model to all employees. * Develop team members through structured training and mentorship. * Adhere to cash-handling procedures. * Ensure adherence to health, sanitation, and alcohol service regulations. * Perform additional duties assigned based on operational needs. EDUCATION/EXPERIENCE * High school or equivalent education required. * High school diploma or equivalent required. * Bachelor’s degree in Hospitality Management or related field preferred. * Minimum 2–4 years of food & beverage experience. * Prior supervisory or management experience in a full-service restaurant, hotel, or resort required. * Experience in high-volume and upscale service environments preferred. * Proficiency in POS systems (Micros or similar). * Proficiency in Microsoft Office (Word, Excel, Outlook). REQUIREMENTS * Must be able to speak, read, write, and understand English. * Requires good communication skills, both verbal and written. * Demonstrated leadership and team-building ability. * Strong organizational and time-management skills. * Ability to handle high-pressure situations with professionalism and composure. * Flexible schedule including evenings, weekends, and holidays. * Ability to work a minimum of 40 hours per week, with additional hours as business demands require. PHYSICAL DEMANDS * Ability to stand and walk for extended periods of time. * Capable of working in a highly active role involving constant movement across a 40-acre property. * Ability to lift, push, pull, and carry up to 30 pounds regularly. * Frequent bending, stooping, kneeling, and reaching. * Ability to move and arrange heavy furniture and equipment safely. WORK ENVIRONMENT * Fast-paced environment with frequent deadlines and time-sensitive setups * Exposure to noise, crowds, and varying temperatures depending on event location. * Must be able to change activity frequently and cope with interruptions. * Must be able to work effectively in a stressful environment, communicate with others, effectively handle/ assist customers and accept constructive criticism from supervisors. * Requires coordination with multiple departments, including Banquets, Catering, Housekeeping, and Engineering RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: * Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. * The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. * Job duties, tasks, work hours and work requirements may be changed at any time. * Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. * I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Responsibilities

The Food and Beverage Manager is responsible for developing and maintaining quality standards across outlets, supervising staff service, and ensuring excellent customer hospitality while driving revenue and controlling costs. Essential functions include overseeing daily operations for dining, bar, and in-room dining, managing staff through hiring and training, and actively managing the floor during service periods.