Food & Beverage Manager
Position: Food & Beverage Manager
Department: Food & Beverage
Location: Granite Peak, Snowriver, or Lutsen Mountains
Reports To: Direct of Guest Operations
Status: Full-Time, Year-Round
Compensation:
- Salary: $62,000-75,000 per year
Benefits: 401K | Health, Dental, & Vision Insurance | HSA (Health Savings Account) | FTO (Flexible Time Off) | Sick Time | Season Pass
TO APPLY: Email your resume to Caitlin@midwestfamilyskiresorts.com
Seat Overview
The Food & Beverage Manager leads all food and beverage operations across resort dining outlets, bars, and events. This role is responsible for aligning culinary and service teams to deliver consistent guest experiences while achieving financial and operational performance goals.
The Food & Beverage Manager oversees both front-of-house and back-of-house leadership, ensuring strong team development, efficient operations, and effective coordination across departments. This position plays a key role in shaping the overall guest experience and supporting resort-wide initiatives.
Seat Purpose
Deliver exceptional food and beverage experiences while achieving department revenue, operational, and team performance goals across all resort dining outlets and events.
Core Accountabilities
- Department Performance: Achieve food and beverage revenue, labor, and cost targets across all outlets and events.
- Guest Experience: Ensure consistent, high-quality dining and service experiences that align with resort hospitality standards.
- Team Leadership: Build, develop, and retain strong FOH and BOH leadership teams that support a positive, high-performing department culture.
- Operational Excellence: Ensure efficient, organized, and safe operations across kitchens, dining areas, bars, and event spaces.
- Financial Management: Manage budgets, labor planning, purchasing, and cost controls to maintain profitability.
- Cross-Department Collaboration: Coordinate with Sales, Events, Marketing, Lodging, and Resort Operations to support guest experiences and resort initiatives.
- Compliance & Safety: Ensure full compliance with health codes, alcohol regulations, licensing requirements, and workplace safety standards.
Culture Fit
Successful team members in this role demonstrate the following characteristics:
- Ownership Mindset: Takes responsibility for department performance and outcomes.
- Team Builder: Develops strong leaders and fosters a positive, accountable team culture.
- Guest-Focused: Prioritizes guest experience in all operational decisions.
- Operational Awareness: Understands how all areas of the department work together to deliver results.
- Composed Under Pressure: Maintains focus and leadership during high-volume and peak periods.
- Collaborative: Works effectively across departments to support overall resort success.
Qualifications & Competencies
Required
- 3–5+ years of experience in food and beverage leadership or hospitality management
- Experience managing both FOH and BOH operations
- Strong understanding of labor management, cost control, and budgeting
- Proven leadership and team development experience
- Strong communication and organizational skills
- Ability to manage multiple outlets and high-volume service environments
- Availability for evenings, weekends, holidays, and peak resort periods
Preferred
- Experience in resort, multi-unit, or high-volume hospitality environments
- Experience overseeing events, catering, or banquet operations
- Familiarity with POS systems, inventory systems (e.g., ExtraChef), and reporting tools
- Food safety and/or alcohol service certifications
Physical & Environmental Requirements
- Ability to move throughout the resort and between multiple outlets
- Ability to stand and walk for extended periods
- Ability to lift and move items up to 30–40 lbs occasionally
- Ability to work in indoor and outdoor environments depending on operational needs
- Ability to work evenings, weekends, holidays, and peak seasonal periods
Disclaimer: The statements above describe the general nature of the seat, including its purpose and core accountabilities. They are intended to outline the primary areas of responsibility and the level of work expected for this role but are not an exhaustive list of all duties, responsibilities, or skills required. Team members may be asked to support additional operational needs as business conditions require. As a recreational hospitality business, availability during peak periods—including weekends, holidays, and high-traffic resort events—is an essential expectation for this role.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.
