At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun.  We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. 

BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU?

Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type).

• Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts
• Free or discounted multi-resort dependent season passes
• Free or discounted IKON pass 
• Discounted golf & fitness center memberships
• Employee childcare rates & discounted seasonal programs
• Retail + F&B discounts
• Friends & family tickets
• Onsite medical clinic
• Medical, dental, vision, life, disability, EAP, HSAs, & FSAs
• 401(k) plan with company match
• Discounted tuition plan
• Paid parental leave
• Paid sick time, FTO, Vacation

Additional perks & benefits for year round employees

POSITION SUMMARY 

The Food and Beverage Manager oversees daily restaurant operations, ensuring a positive guest experience, a satisfied and engaged team, and strong financial performance. Responsibilities include managing day-to-day operations, payroll, ordering, inventory, guest service, and employee performance while maintaining organized, efficient, and consistent operations.

This is a full-time seasonal position that will be compensated in alignment with an annual salary range of $60,000 - $67,000.

ESSENTIAL DUTIES

• Oversees all Front of House (FOH) operations in full-service restaurant(s) and supports other Food & Beverage events and catering as needed.
• Maintains proficiency in all operational roles and supports direct reports by covering management shifts and utilizing available resources to provide effective departmental leadership.
• Implements and oversees training programs for all direct reports.
• Ensures FOH and Back of House (BOH) teams operate cohesively within designated outlets. Collaborates with the Senior F&B Manager to lead seasonal openings and closures.
• Proactively identifies solutions and collaborates with Food & Beverage team members to improve operations while maintaining strong communication with leadership.
• Actively manages departmental revenue, labor costs, and cost of goods sold (COGS).
• Works closely with outlet managers and supervisors to ensure schedules align with business levels and budgets and are communicated and published in a timely manner.
• Proactively communicates maintenance needs in both FOH and BOH areas.
• Implements and maintains beverage programming as directed by the Senior F&B Manager and Director of F&B, while maintaining positive relationships with vendors and distributors.
• Ensures monthly inventory counts are completed, reviewed for accuracy, and submitted into the Inventory Management System. Works with the Commissary Supervisor to ensure cost center transfers are accurately tracked and completed.
• Coaches and supports team members to promote a positive employee experience and exceptional guest service.
• Provides administrative support as assigned by the Senior F&B Manager, including but not limited to invoice entry, menu production, and training material development.
• Supports the Food & Beverage department in additional operational areas as needed beyond primary responsibilities.

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• 2+ years leadership experience managing multiple F&B operations
• Food Allergen Safety Certification, preferred
• Valid Driver’s License
• Experience leading a team in restaurant operations
• Exceptional interpersonal, verbal and written communication skills
• Self-motivated, resourceful, organized, detail oriented, enthusiastic, outgoing and reliable
• Proficient in Microsoft Office
• Creative problem-solving skills
• Proven track record in creating and maintaining a courteous, friendly, professional team environment
• Forward thinking with a willingness to adapt, learn and take on new responsibilities

TRAVEL REQUIREMENTS

• Occasional travel for recruiting events or vendor meetings may be required.
• This position will require the ability to work in various locations on resort.

PHYSICAL DEMANDS AND WORKING CONDITIONS

• This position will be required to work evenings, weekends and holidays.
• Ability to lift and carry at least 50 pounds on a regular and continuing basis.
• Ability to stand on feet for shifts of 8 hours or longer
• Ability to work in both hot and freezing temperatures throughout one shift

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions

An Equal Opportunity Employer