Food & Beverage Manager

Trailborn Hotels & Resorts; Jackson (WY); On-site; USD 60,000 - 85,000; Full time

Job summary

Trailborn Hotels & Resorts is seeking a Food & Beverage Manager to oversee restaurants, bars, and room service, delivering exceptional service and guest satisfaction. You will lead staff, manage budgets, coordinate with suppliers, ensure health and safety standards, and collaborate with other departments to align offerings with brand goals.

The role emphasizes profitability, continuous improvement, and a positive work environment while upholding Trailborn’s standards for upscale hospitality.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• Minimum of 3 years of F&B management experience in hospitality.
• Strong knowledge of food safety standards, health regulations, and sanitation practices.
• Proven budgeting, financial management, and cost control experience.
• Excellent leadership and team management skills with ability to motivate staff.

Responsibilities

• Lead and supervise daily food and beverage operations, including restaurants, bars, and room service.
• Recruit, train, and manage food and beverage staff to ensure high performance and adherence to service standards.
• Develop and manage budgets, monitor financial performance, and implement cost control measures.
• Coordinate with suppliers and vendors to ensure timely procurement of quality products at competitive prices.
• Ensure compliance with health, safety, and sanitation regulations across all food and beverage outlets.
• Create and update menus in collaboration with chefs and culinary teams to meet customer preferences and trends.
• Analyze customer feedback and operational data to identify areas for improvement and implement corrective actions.
• Collaborate with marketing and events teams to plan and execute promotions, special events, and catering services.
• Maintain inventory control and oversee stock management to minimize waste and optimize resource utilization.
• Prepare regular reports on operational performance, financial results, and staff productivity for senior management.

Skills

Leadership & team management

Budgeting & cost control

Food safety knowledge

Communication skills

Multilingual abilities

Education

Bachelor's degree in Hospitality Management

Tools

POS systems

Inventory management software

Job description

Join Trailborn, the Official Hotel of the Great Outdoors™, as we reimagine modern hospitality in America's most iconic destinations–where design meets discovery, and every stay inspires connection, adventure, and memories worth sharing.

We believe that life should be an adventure–and so is the work we do. We help guests rediscover America's beauty; reconnect with loved ones, themselves, and nature; and guide their stay to experience the outdoors on their terms. Join us to inspire moments of awe, connection, and exploration every day.

About the Role:

The Food & Beverage Manager plays a pivotal role in overseeing all aspects of food and beverage operations within the hospitality environment, ensuring exceptional service quality and guest satisfaction. This position is responsible for managing staff, coordinating with suppliers, and maintaining compliance with health and safety regulations to deliver a seamless dining experience. The manager will develop and implement strategies to optimize operational efficiency, control costs, and maximize profitability while upholding brand standards. Collaboration with other departments is essential to align food and beverage offerings with overall business goals and enhance the guest experience. Ultimately, the Food & Beverage Manager drives continuous improvement initiatives to maintain high standards and foster a positive, productive work environment.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in food and beverage management within the hospitality industry.
• Strong knowledge of food safety standards, health regulations, and sanitation practices.
• Proven experience in budgeting, financial management, and cost control.
• Excellent leadership and team management skills with the ability to motivate and develop staff.

Preferred Qualifications:

• Certification in Food Safety or ServSafe Manager Certification.
• Experience with point-of-sale (POS) systems and inventory management software.
• Background in upscale or luxury hospitality environments.
• Advanced degree or specialized training in hospitality or restaurant management.
• Multilingual abilities to effectively communicate with diverse teams and clientele.

Responsibilities:

• Lead and supervise daily food and beverage operations, including restaurants, bars, and room service.
• Recruit, train, and manage food and beverage staff to ensure high performance and adherence to service standards.
• Develop and manage budgets, monitor financial performance, and implement cost control measures.
• Coordinate with suppliers and vendors to ensure timely procurement of quality products at competitive prices.
• Ensure compliance with health, safety, and sanitation regulations across all food and beverage outlets.
• Create and update menus in collaboration with chefs and culinary teams to meet customer preferences and trends.
• Analyze customer feedback and operational data to identify areas for improvement and implement corrective actions.
• Collaborate with marketing and events teams to plan and execute promotions, special events, and catering services.
• Maintain inventory control and oversee stock management to minimize waste and optimize resource utilization.
• Prepare regular reports on operational performance, financial results, and staff productivity for senior management.

Skills:

The Food & Beverage Manager utilizes strong leadership and interpersonal skills daily to guide and inspire a diverse team, ensuring smooth operations and excellent customer service. Analytical skills are essential for monitoring financial performance, managing budgets, and implementing cost-saving initiatives without compromising quality. Communication skills are critical for coordinating with suppliers, collaborating with other departments, and addressing guest concerns promptly and professionally. Knowledge of food safety and sanitation standards is applied consistently to maintain compliance and uphold health regulations. Additionally, proficiency with technology such as POS systems and inventory software supports efficient resource management and accurate reporting.