F&B Operations Lead: Guest Experience Champion

Red Cliffs Lodge Moab; Moab (UT); On-site; USD 39,000 - 44,000; Full time

Job summary

Red Cliffs Lodge Moab is seeking a management-level professional to assist in directing and organizing the Food & Beverage functions across hotel outlets. You will ensure high standards of quality, service, and presentation while maximizing guest satisfaction and profits.

The role requires collaboration with the leadership team, budget planning, and effective scheduling to achieve profitable results and maintain brand standards. A strong emphasis on leadership and guest service is essential.

Qualifications

• High school or equivalent education required.
• Bachelor’s degree preferred.
• 3–5 years Food & Beverage operation experience required.
• 1–2 years management experience required.
• Must be at least 21 years of age to serve alcohol.
• Safe Server Alcohol & Food Handlers certification required.

Responsibilities

• Assist the Director of F&B in directing the functions of the F&B Outlets to meet daily operation needs.
• Support and supervise the hotel F&B Outlets while working with the leadership team.
• Plan short and long-term goals for all outlets including Restaurant, Bar, and In-Room Dining.
• Maintain communication with vendors for seasonal offerings.
• Participate in inventories and submit reports to accounting.
• Develop strategies for revenue enhancement and cost containment.
• Assist in budgeting, marketing plans, and departmental objectives.
• Coordinate schedules for restaurant, bar and in-room dining teams.

Skills

Leadership

Communication

Budgeting

Analytical thinking

Customer relations

Education

High school or equivalent

Bachelor’s degree preferred

Tools

Windows OS

MS Office

PMS

PBX

POS

Job description

Red Cliffs Lodge Moab is seeking a management-level professional to assist in directing and organizing the Food & Beverage functions across hotel outlets. You will ensure high standards of quality, service, and presentation while maximizing guest satisfaction and profits.

The role requires collaboration with the leadership team, budget planning, and effective scheduling to achieve profitable results and maintain brand standards. A strong emphasis on leadership and guest service is essential.