F&B Manager in Lakeville, Pennsylvania at Cove Haven

About the Role:

The Food and Beverage (F&B) Manager at Cove Haven Resort is responsible for overseeing all aspects of the resort's food and beverage operations to ensure exceptional guest experiences and operational excellence. This role involves strategic planning, managing budgets, and leading a diverse team to deliver high-quality service across multiple dining venues. The F&B Manager will collaborate closely with culinary, service, and event teams to maintain standards of quality, hygiene, and customer satisfaction. Additionally, the manager will analyze market trends and guest feedback to continuously improve offerings and maximize revenue. Ultimately, this position plays a critical role in enhancing the resort’s reputation and profitability through effective leadership and operational management.

Minimum Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 5 years of experience in food and beverage management, preferably within a resort or hotel environment.
• Proven track record of managing multi-outlet F&B operations with strong leadership skills.
• Comprehensive knowledge of food safety standards, health regulations, and industry best practices.
• Excellent communication and interpersonal skills to effectively manage teams and interact with guests.

Preferred Qualifications:

• Certification in Food Safety or ServSafe Manager certification.
• Experience with budgeting, financial analysis, and revenue management in hospitality.
• Familiarity with point-of-sale (POS) systems and inventory management software.
• Multilingual abilities to cater to a diverse guest demographic.
• Previous experience working in a luxury resort or high-volume hospitality setting.

Responsibilities:

• Manage daily operations of all food and beverage outlets within the resort, ensuring smooth and efficient service delivery.
• Develop and implement strategies to optimize revenue, control costs, and maintain budgetary targets.
• Recruit, train, and supervise F&B staff, fostering a positive work environment and promoting professional development.
• Ensure compliance with health, safety, and sanitation regulations across all food and beverage areas.
• Collaborate with culinary and event teams to design menus, plan special events, and enhance guest satisfaction.
• Monitor guest feedback and service quality, implementing improvements as necessary to exceed expectations.
• Maintain inventory control and coordinate with suppliers to ensure timely procurement of quality products.
• Prepare regular reports on operational performance, financial results, and staff productivity for senior management.

Skills:

The F&B Manager utilizes leadership and organizational skills daily to coordinate multiple teams and ensure seamless service delivery. Strong communication skills are essential for training staff, resolving guest concerns, and collaborating with other departments. Analytical skills are applied to monitor financial performance, control costs, and optimize operational efficiency. Knowledge of food safety and hygiene standards is critical to maintain compliance and uphold the resort’s reputation. Additionally, proficiency with technology such as POS systems and inventory software supports effective resource management and reporting.