Food & Beverage Manager

Sanctuary Camelback Mountain; Paradise Valley (AZ); On-site; USD 80,000 - 120,000; Full time

Job summary

Sanctuary Camelback Mountain is seeking a Food & Beverage Manager to provide hands-on leadership of our F&B operations. You will train and motivate teams, manage scheduling, and partner with culinary and resort departments to uphold exceptional service and quality.

A luxe guest experience is achieved through warmth, efficiency, and attention to detail. The role requires seasoned management, strong communication, and a passion for hospitality in Paradise Valley.

Qualifications

• Must have 3–5 years hospitality supervisory or management experience in upscale, full-service.
• Demonstrated leadership and guest-service excellence in a luxury setting.
• Proficient with Micros, OpenTable, and data via Excel.

Responsibilities

• Lead and develop service teams through training, scheduling, and coaching.
• Oversee F&B operations to ensure guest satisfaction and quality standards.
• Collaborate with culinary and resort teams for timely, accurate delivery.
• Schedule staff to ensure proper coverage and service flow.
• Maintain a positive work atmosphere and model Sanctuary standards.

Skills

Wine knowledge

Micros POS

OpenTable

Excel

Leadership

Guest service

Education

High School Diploma or GED

Food Handler’s Card & Title IV Liquor License

Tools

Micros POS

OpenTable

Excel

Job description

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Food & Beverage Manager contributes to the success of Sanctuary Camelback Mountain by providing hands‑on leadership and oversight of Food & Beverage operations, ensuring exceptional standards of guest service, food and beverage quality, cleanliness, professionalism, and operational excellence. This role leads and develops service teams through effective training, scheduling, coaching, and motivation while maintaining a visible presence throughout the operation and ensuring each guest is greeted with warmth and genuine hospitality. The Food & Beverage Manager engages with guests to ensure a positive experience and works closely with culinary and resort teams to ensure food and beverages are delivered with care, accuracy, and timeliness.

Guided by Sanctuary’s North Star Vision and Spirit of Service, this role creates authentic connections and intentional dining experiences beyond imagination where guests feel valued, understood, and cared for.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive

• Coordinate with the culinary department to implement new menus and seasonal promotions, such as holidays and special event promotions.
• Maintain inventory and pars, for the restaurant and outlets, ensuring appropriate levels of linen, glassware, silverware, china, condiments, are delivered and stored. Communicate any ordering needs to Director of Outlets.
• Work with Executive Chef and culinary staff to ensure standards of product presentation and service are being maintained.
• Taste ‘new menu’ rollout food and beverage products for consistency, ensure staff knowledge, and develop culinary testing to ensure fluent knowledge.
• Check that all equipment is in working order and communicate any dysfunctions.
• Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests at all times.
• Respond to guest inquiries and coordinate special arrangements and requests in the F&B outlets.
• Interact with customers to determine needs, satisfaction and resolve conflicts, be a proactive participant in guest recovery.
• Assist line employees in coordinating services from support departments, such as maintaining adequate stock of linen.
• Visit and observe competitive resort and restaurant operations to keep abreast of marketing techniques and promotions.
• Perform and support line employee’s job functions, under high volume and emergency situations.
• Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management.
• Perform additional duties as requested by the Director of Outlets.
• Carry out supervisory responsibilities in accordance with organization policies and applicable law.
• Manage and assist in all areas of F&B as needed per the day’s & team’s needs including In Room Service, Pool, Private Events, catering and any other area in need of support.
• Schedule staff accordingly to ensure proper coverage and timely service.

Supervisory Responsibilities

• Exhibit control of all shifts; monitor standards, cleanliness and team performance relative to timing and accuracy with the goal of total guest satisfaction.
• Motivate staff, build morale and practice succession planning.
• Hire, train, motivate and schedule staff in accordance with business needs, productivity and service standards. Train restaurant staff in service of fine cuisine.
• Conduct coaching and counseling when necessary; write and present associate annual reviews per the direction and support of the Director of Outlets.
• Train staff to recognize resort packages sold and how to ring these using micros system.
• Embrace and practice all the resort’s standards.
• Interview, fill out personnel action forms, performance reviews, coaching and counseling forms.

JOB REQUIREMENTS

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.

• Must have good wine knowledge.
• Knowledgeable regarding food, beverage and room service techniques.
• Strong working knowledge of Micros point of sale system, gratuity sheets, employee time edits programs, Opentable, Excel and cashier close‑outs.
• Have familiarity with all positions in restaurant; be able and willing to fill positions, when needed.
• Ability to lift and quickly transport heavy trays up to 60 lbs. on slippery surfaces.
• Ability to listen effectively, to speak and write English clearly.
• Self‑motivated, organized, fast and even‑tempered. Strong attention to detail a must.
• Pleasant personality to effectively deal with guests; questions and service, and to contribute to the overall atmosphere of teamwork with fellow employees.
• Ability to quickly deliver quality product while under pressure.
• Requires extending arms, bending and stooping to reach materials.
• Possess excellent leadership, communication and interpersonal skills.
• Ability to identify, address and resolve conflict.

QUALIFICATIONS

Education

• High School Diploma or G.E.D. Equivalent
• Current Food Handler’s Card & Title IV Liquor License

Related Work Experience

• Must have 3 to 5 years hospitality supervisor or management experience in an upscale, full service establishment.