Food and Beverage General Manager

Massanutten Resort; McGaheysville (VA); On-site; USD 65,000 - 90,000; Full time

Job summary

Massanutten Resort seeks a seasoned restaurant leader to oversee all restaurant operations under the Restaurant Operations Manager and Executive Chef. Focus on efficiency, profitability, quality, and staff management while upholding food safety and sanitation policies.

The role requires strong communication, attention to detail, and the ability to manage inventories, training, and daily service, ensuring ABC compliance and excellent guest experiences.

Qualifications

• Experience managing food and beverage operations.
• Strong communication and organizational skills.
• Knowledge of ABC regulations and alcohol service.
• Must be 21+ years old.
• Serve Safe certification preferred.

Responsibilities

• Uphold standards of customer service, ABC regulations, food quality and presentation, and daily operations of restaurant
• Lead culture initiatives including training and development of new and existing employees and participating in feedback loop between management and employees
• Maintaining inventory control including overseeing and placing orders for products from distributors
• Actively participate in problem solving as it pertains to maintaining business flow
• Involve managers and supervisors in process implementation
• Maintain a culture of improvement and achievement through consistent measurement, analysis, and recognition
• Schedule staff and ensuring coverage sufficient for business demands
• Use available resources to monitor and improve profitability and efficiency
• Attend meetings and developmental opportunities as assigned by Restaurant Operations Manager
• Other duties as assigned by management

Skills

Excellent written and verbal cmm

Attention to detail

Excellent customer service

Computer skills (Word, Excel, Outlook)

ABC regulations knowledge

Beer, wine, liquor knowledge

F&B management experience

21+ age requirement

Job description

Massanutten Resort

Job Summary

Responsible for duties as assigned by the Restaurant Operations Manager and Executive Chef, including overseeing all restaurant operations. Must have a strong focus on efficiency, profitability, quality, and staff management. Previous food and beverage management experience is required and must be able to uphold and enforce food safety and sanitation policies.

Required

Excellent written and verbal communication skills

Strong attention to detail and organizational skills

Excellent customer service skills

Computer skills (including Microsoft Word, Excel, Outlook, and general database applications)

Understanding of ABC regulations

Beer, wine, and liquor knowledge

Previous food and beverage management experience

Must be at least 21

Preferred

Serve safe certification

Ability to read, interpret, and adjust operations based on profit and loss statements and labor reports

Typical Schedule

Days:

Full availability required, including mornings, nights, weekends, and holidays

Hours:

Scheduling needs will vary based on business demands. Minimum scheduling requirement of 40 hours per week.

Core Responsibilities

• Uphold standards of customer service, ABC regulations, food quality and presentation, and daily operations of restaurant
• Lead company culture initiatives including training and development of new and existing employees and participating in feedback loop between management and employees
• Maintaining inventory control including overseeing and placing orders for products from distributors
• Actively participate in problem solving as it pertains to maintaining business flow
• Involve managers and supervisors in process implementation
• Maintain a culture of improvement and achievement through consistent measurement, analysis, and recognition
• Schedule staff and ensuring coverage sufficient for business demands
• Use available resources to monitor and improve profitability and efficiency
• Attend meetings and developmental opportunities as assigned by Restaurant Operations Manager
• Other duties as assigned by management

For more information, contact us at 540-437-3372 or [e-mail].