Food & Beverage Ops Manager – Lodge

Great Wolf Lodge Resorts; BLOOMINGTON (MN); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Scholarship fund

Great Wolf University

Flexible scheduling

Wellness program

Diversity & inclusion programs

Medical, Dental, Vision insurance

401K with employer match

Paid vacation time

Paid parental leave

Job summary

Great Wolf Lodge is seeking a Food & Beverage Manager to lead the daily operations of our lodge F&B venues, including restaurants, bars, and banquets. You will uphold brand standards, drive guest satisfaction, and guide staff scheduling, training, and safety programs in a collaborative environment.

You will manage cost controls, inventory, and quality while partnering with culinary and purchasing teams to meet KPI goals and profitability targets.

Qualifications

• Minimum 1+ years leadership experience in food & beverage.
• Experience in driving revenue, controlling costs, and enhancing guest satisfaction.
• Strong attention to detail and time management.

Responsibilities

• Oversee daily lodge restaurant and bar operations, ensuring brand standards and KPI targets.
• Assist in hiring, scheduling, coaching, and evaluating Pack Members.
• Ensure adherence to food safety, sanitation, and health regulations.
• Coordinate with Culinary and Purchasing Teams on inventory and par levels.
• Monitor costing, portion control, and waste reduction.

Skills

Leadership experience

Flexible scheduling

Revenue & cost control

Team management

Attention to detail

Food safety knowledge

Hospitality software familiarity

Criminal background check

Sanitation practices

Education

Bachelor’s degree in hospitality or related field

Manager-level food safety certification

Manager-level alcohol safety certification

Tools

POS systems

Microsoft Office Suite

Payroll software

Job description

Great Wolf Lodge is seeking a Food & Beverage Manager to lead the daily operations of our lodge F&B venues, including restaurants, bars, and banquets. You will uphold brand standards, drive guest satisfaction, and guide staff scheduling, training, and safety programs in a collaborative environment.

You will manage cost controls, inventory, and quality while partnering with culinary and purchasing teams to meet KPI goals and profitability targets.