Food & Beverage Outlet Manager

Position Summary

The Food & Beverage Outlet Manager is responsible for the daily operation and overall success of assigned food and beverage outlets at Kingsmill Resort. This role ensures exceptional guest experiences, drives revenue, manages staff performance, and upholds the resort’s service, quality, and brand standards. The ideal candidate is a hands-on leader with strong hospitality instincts and a passion for elevated service in a resort setting.

Key Responsibilities

• Oversee daily operations of assigned food and beverage outlets, ensuring smooth, efficient, and guest-focused service


• Maintain high standards of food quality, presentation, cleanliness, and safety


• Resolve guest concerns promptly and professionally to ensure satisfaction and loyalty


• Ensure compliance with all health, safety, and sanitation regulations


• Recruit, train, schedule, and supervise food and beverage staff


• Coach and motivate team members to deliver consistent, high-quality service


• Conduct performance evaluations and support employee development


• Foster a positive, professional, and service-driven work environment


• Monitor sales, labor costs, and operating expenses to meet budget goals


• Manage inventory, ordering, and cost controls for food, beverage, and supplies


• Analyze financial reports and implement strategies to increase profitability


• Assist in menu development, pricing, and promotions in collaboration with culinary leadership


• Work closely with Culinary, Events, and Resort Operations teams to ensure seamless guest experiences


• Support resort-wide events, banquets, and seasonal programming as needed


• Uphold Kingsmill Resort’s brand standards and luxury hospitality culture


• Manage hourly team members schedules and punches

Qualifications

• Minimum of 2–4 years of food and beverage management experience, preferably in a resort, hotel, or upscale dining environment


• Strong leadership, communication, and organizational skills


• Proven ability to manage budgets, labor, and operational costs


• Knowledge of food safety, sanitation, and alcohol service regulations


• Flexible schedule, including evenings, weekends, and holidays

·         Ability to lift, push, pull or carry up to 40 pounds, to lift loaded food tray above shoulder

·         Ability to walk, stoop, kneel, crouch, reach, stand for 8-10 hours in a hot environment

·         Ability to bend at waist and perform repetitive hand and foot action with good hand/eye/foot coordination

·         Must possess excellent verbal and written communication skills

·         Ability to adapt to change, new situations, and changes in staffing and procedures

·         Strong knowledge of food, wine, liquor, beer and styles of service

·         Knowledge of pertinent health regulations and liquor laws

·         Possess Food Handler Certification within 30 days of hire

·         Possess TIPS certification within 30 days of hire

·         Ability to work days, nights, weekends, holidays