Food & Beverage Manager

Description

The Food & Beverage (F&B) Manager directs restaurant, bar, and kitchen operations at Ojo Caliente Mineral Springs Resort in alignment with resort goals, culture, and service standards. The manager oversees guest satisfaction, product quality, financial performance, employee development, safety, sanitation, and regulatory compliance. This role delegates work, ensures follow-through, and collaborates with other departments to provide excellent guest experiences. 

This position leads a team of 50 or more employees and contractors in a fast-paced resort environment serving three meals daily, with average year-round occupancy of 94%. 

Responsibilities:

• Lead restaurant, wine bar, and kitchen staff; delegate responsibilities and ensure timely completion of work 
• Maintain consistent standards of gracious hospitality, guest satisfaction, food and beverage quality, and service across all dining outlets 
• Respond promptly to guest feedback and resolve concerns with the goal of exceeding guest expectations 
• Manage staffing, scheduling, labor costs, and departmental expenses within established budgets while maintaining service standards 
• Monitor food and beverage costs, oversee purchasing, and maintain productive relationships with primary and secondary vendors 
• Oversee menu engineering and pricing to support guest satisfaction and financial goals 
• Complete accurate monthly food and beverage inventories and submit results to Accounting by the third calendar day of each month 
• Conduct quarterly inventories of operating equipment, including glassware, china, and flatware, as directed 
• Develop and implement F&B training programs and provide ongoing coaching and feedback to ensure staff consistently deliver the gracious hospitality and high level of service expected by our guests while upholding the resort's mission and core values 
• Partner with Human Resources on interviewing, hiring, staffing, training, performance management, employee relations, documentation, attendance, and policy implementation 
• Keep staff informed through daily communication, pre-shift meetings, and an up-to-date departmental communication center or bulletin board 
• Attend and actively participate in required resort meetings and collaborate with department managers and supervisors to achieve shared objectives 
• Serve as the departmental subject matter expert for F&B systems, including InfoGenesis POS, OpenTable, Menu Wizard, and inventory systems 
• Ensure dining outlets and work areas are clean, organized, well-maintained, and in good repair; coordinate equipment, utensil, and tool maintenance 
• Ensure staff adhere to uniform, personal hygiene, and safety standards 
• Maintain front- and back-of-house sanitation standards and ensure compliance with applicable health codes and state and federal regulations 
• Complete management reports and assigned projects by established deadlines 
• Foster positive morale and a productive, enjoyable workplace grounded in teamwork, respect, accountability, and employee empowerment 
• Perform other reasonable, related duties as assigned by the supervisor or management 

Requirements

• Minimum of five years of food and beverage management experience, preferably in a resort environment overseeing two or more outlets 
• Demonstrated experience managing a team of at least 50 employees and contractors 
• Broad knowledge of cuisines, wines, beers, and spirits 
• Experience with F&B or resort accounting, budgeting, and profit and loss (P&L) management 
• Strong proficiency with F&B software, Microsoft Excel, Word, and Outlook, menu management tools, POS systems, and timekeeping systems 
• Valid New Mexico Food Manager Certification, Allergen Awareness Certification, and New Mexico Alcohol Server License required prior to hire 
• Bilingual proficiency in English and Spanish highly desirable 

Personal Skills:

• Strong leadership skills with the ability to motivate, develop, and hold team members accountable while fostering a positive team environment 
• Ability to collaborate effectively with department managers and supervisors to achieve operational objectives and budgetary goals 
• Strong critical-thinking and problem-solving skills 
• Excellent written and verbal communication skills 
• Ability to prioritize, delegate, and manage multiple responsibilities in a fast-paced, multi-outlet operation 
• Commitment to teamwork, respect, accountability, employee empowerment, and delivering exceptional guest service 

Work Environment:

• Ability to work a flexible schedule, including days, nights, weekends, and holidays 
• Ability to work in a fast-paced food and beverage environment while balancing operational, administrative, and guest-facing responsibilities 
• Regular presence in both front- and back-of-house areas, including restaurants, wine bar, and kitchen operations 
• Ability to navigate various work areas and maintain visibility and engagement with team members across multiple outlets 

Due to the natural environment at Ojo Spa Resorts, all staff must be comfortable outdoors performing physical activities, and be able to navigate uneven ground, diverse terrain, multiple stairs, and be prepared to work in unpredictable weather conditions. 

If you require reasonable accommodation during the application process or to perform the essential functions of this position, please contact the Human Resources Department. 

Ojo Spa Resorts is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

INDOSRHP