Food and Beverage Manager - Waldorf Astoria Park City
Waldorf Astoria Park Cityis looking for a Food & Beverage Manager to join the Team in Park City!
With 150 rooms, 4,000 square feet of banquet space, and 3 food and beverage outlets, this luxurious boutique property offers elevated comfort food inspired by mountain regions from around the world.This includes a 3-meal restaurant, seasonal pool restaurant, and in-room dining.
In this role, you will oversee outlets and banquets managing a team of 20+ (this includes the 3-meal restaurant and in-room dining). You will report directly to the Director of Food and Beverage.
The ideal candidate will be an energetic and driven leader with a passion for providing exceptional service and a keen eye for detail. At least two (2) years of food and beverage leadership experience with a background in upscale / luxury environments is required.
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WHY THIS ROLE MATTERS

Food & Beverage is where the guest experience comes to life — from the first morning coffee to the last nightcap, from casual bites to grand celebrations. As Food & Beverage Manager, you’ll help orchestrate the daily rhythm of our restaurant, bar, banquet, pool and in-room dining, ensuring every detail reflects our standards of excellence and every guest leaves with a story worth sharing.

WHAT YOU’LL DO

• Lead the experience – Oversee daily operations across the restaurant, banquets, and in-room dining, making sure every meal and every event feels seamless. Typically you’ll be overseeing one of these areas, or supporting supervisors that are directly managing the floor.
• Elevate service & standards – Ensure spaces are set, service is sharp, and the details (linens, glassware, menus, timing) exceed expectations.
• Grow your team – Hire, coach, and inspire a diverse team, celebrating wins, developing talent, and holding high standards.
• Partner across departments – Work hand-in-hand with Culinary, Events, Operations, Housekeeping, and AV to deliver flawless guest experiences.
• Protect the business – Keep a close eye on costs, labor, and compliance (health, safety, sanitation, alcohol awareness), balancing profitability with quality.
• Be hands-on – From VIP arrivals to gala dinners, be visible and present, ensuring both guests and team members feel supported.
• Own the schedule – Build and adjust staffing plans to match business needs while respecting team balance and labor targets.
• Keep the books tight – Manage daily reports, review revenue, monitor expenses, and spot trends to drive profitability.
• Stay stocked, not wasteful – Oversee ordering, receiving, and inventory controls to ensure product availability while minimizing loss and waste.
• Protect the assets – Safeguard equipment, linens, glassware, and service tools through regular checks and clear accountability.
• Run the playbook – Maintain updated SOPs, checklists, and standards so every outlet runs with consistency and efficiency.