We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.
 

The Multi-Outlet Food & Beverage Manager is responsible for the daily operations of all food and beverage outlets at Luminary Hotel, including Ella Mae’s Diner, Dean Street Coffee, Beacon Social Drinkery, Silver King Brasserie, Lobby Bar, In-Room Dining (IRD), CHIPS Sports Bar, Pool Bar, and Oxbow Bar & Grill. This position provides hands-on leadership to ensure exceptional guest experiences, operational excellence, financial performance, and team member engagement.
The Multi-Outlet Food & Beverage Manager oversees service standards, labor management, scheduling, financial accountability, inventory control, and compliance while fostering a positive, guest-focused culture aligned with Luminary Hotel and Mainsail Lodging & Development's standards.

Essential Functions

Leadership & Operations

• Lead the daily operations of all hotel food and beverage outlets while maintaining luxury service standards.
• Maintain compliance with Luminary Hotel and Mainsail Lodging & Development's Core Values and operational standards.
• Create and foster a positive, professional, and collaborative work environment for both guests and team members.
• Supervise hourly team members to ensure efficient daily operations.
• Conduct daily pre-shift meetings to communicate hotel updates, service expectations, VIP arrivals, and operational priorities.
• Maintain visible floor presence during service periods, providing hands-on leadership and support.
• Assist bartenders, servers, hosts, and support staff during peak business periods.
• Ensure all outlets maintain exceptional cleanliness, organization, and presentation standards.
• Maintain high standards of personal appearance and grooming which includes wearing proper professional attire.

Guest Experience

• Deliver exceptional guest experiences that exceed expectations and encourage repeat business.
• Respond promptly and professionally to guest requests, concerns, complaints, and service recovery opportunities.
• Conduct regular table visits to gather guest feedback and identify opportunities for continuous improvement.
• Ensure guest privacy, confidentiality, and security by following all hotel procedures.
• Promote a culture focused on personalized hospitality and anticipatory service.

Team Leadership

• Recruit, interview, onboard, train, coach, mentor, and develop Food & Beverage team members.
• Conduct ongoing performance coaching and annual performance evaluations.
• Partner with the Assistant Director and Director of Food & Beverage regarding disciplinary actions, corrective counseling, and employee development.
• Promote open communication and teamwork across all departments.
• Support succession planning and leadership development initiatives.
• Foster an environment that prioritizes employee engagement, recognition, and retention.

Scheduling & Labor Management

• Prepare weekly schedules based on business forecasts, labor budgets, and productivity standards.
• Maintain schedules within the labor management system while ensuring appropriate staffing levels.
• Review staffing needs daily and make adjustments to meet business demands.
• Maintain accurate payroll using Workday, ensuring timely processing of hours worked, PTO, holidays, and payroll adjustments.
• Monitor labor costs and productivity to achieve departmental financial goals.

Financial Management

• Monitor departmental expenses and implement cost-control initiatives.
• Manage beverage and operating costs through proper portion control, waste reduction, and inventory management.
• Conduct regular inventory and par-level reviews to maintain product availability.
• Maintain accountability for purchase orders, invoice approvals, and expense documentation in accordance with company policies.
• Assist with budgeting, forecasting, and revenue-generating initiatives.

Food & Beverage Operations

• Ensure all food and beverage outlets maintain exceptional service standards and compliance with company expectations.
• Collaborate with the Executive Chef and culinary leadership regarding menu updates, seasonal offerings, and operational improvements.
• Monitor beverage quality, wine inventory, liquor controls, and bar profitability.
• Ensure compliance with all food safety, sanitation, and alcohol service regulations.
• Maintain current ServSafe standards throughout all operations.
• Ensure all team members understand a