Hotel Food & Beverage Manager

  • Full-time
  • Newry, ME
  • June 30, 2022

EMPLOYER: Sunday River Resort



Sunday River Resort in the beautiful Western Mountains of Maine, seeks a Hotel Food & Beverage Manager to oversee all aspects of front-of-house (FOH) operations, including promotions and entertainment. This position is responsible for the daily operations of a full-service hotel restaurant and its related conference space operations.

This position is hands-on and guest-facing, requiring constant communications with guests, vendors, team members, and other resort department managers. He/She/They will work closely with the back-of-house team, including the Chef or Sous, in coordination with banquet operations.

The Hotel Food & Beverage Manager is responsible for managing labor and related budgets, creating schedules and training programs, and maintaining a level of excellence across all standard operating procedures. They will be responsible for managing payroll for all FOH team members, coordinating FOH F&B needs with BOH Chef/Sous for ordering and maintaining pars, placing orders for liquor and managing a bar par, as well as monthly liquor inventory, and stocking and maintaining a par for various FOH operating supplies.

This position must be present in the restaurant during peak volumes and respond with professionalism at all times. They must have the ability to maintain their composure during high pressure situations resulting from business levels and time constraints. This position reports directly to the Food & Beverage Director and will oversee 1-3 floor supervisors and/or lead positions as seasonal needs dictate.


- Hire, train, and schedule staff - Maintain a presence on the floor during peak business hours for breakfast, lunch, and dinner - Conduct frequent and consistent guest table visits - Assign opening and closing shift duties, assign server/busser sections, and check out staff for end of shift cashouts and sidework completion - Manage FOH labor costs within the budgeted labor expenses - Order FOH operating supplies and alcohol while maintaining budgeted COG - Manage alcohol inventory by keeping an appropriate par - Conduct bi-weekly inventory - Create rotating drink specials, wine list, and beer selections in coordination with the F&B Director or VP of F&B - Coordinate as needed with Marketing to promote restaurants within the hotel - Maintain and manage appropriate pars for operating supplies, china, glass, and silver for FOH - Request maintenance and repairs as needed for FOH - Communicate frequently with BOH and assist in coordinating BOH staff - Communicate and coordinate banquet business needs with banquet operations - Conduct pre-shift meetings with staff - Attend weekly BEO meetings - Conduct performance reviews - Terminate employees when needed - Record all employee-related events - Operate the FOH within the guidelines outlined in the Boyne Brand Standard Audit


Four or more years of restaurant experience in multiple capacities and three or more years of managerial experience within an F&B environment.

How to Apply:

Contact: Darcy Lambert
Phone: (207) 824-5018

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