Senior Food and Beverage Manager

Pay

Minimum – Anticipated Maximum Base Salary: $78,600 – $106,100 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/.

What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer: 

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match 
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

What will you do?

• Contribute to the growth and profitability of the business, with management oversight for day-to-day operations, managing all food and beverage operations at the location, ensuring quality standards are maintained in terms of product, service, safety, and sanitation
• Implement and maintain a service and management philosophy that guides team members
• Responsible for scheduling, training, and development of team members
• Maintain policy standards, culture of accountability, and responsibility
• Research and develop new policies and procedures, controlling policies that elevate service standards
• Respond to client requests and ensure alignment with company standards
• Menu planning and design in coordination with Executive Chef, Restaurant Manager, and other team members, and managing the process for ordering and maintaining all inventories, cost control efforts for labor and waste management

More about you

• Minimum of seven years’ experience in a high-volume environment
• Strong food knowledge with a variety of menus and previous experience supervising
• Experience in effectively leading a team and commitment to guest service
• Excellent written and verbal communication skills
• Adaptable, able to manage their own time as well as the time of others

Shift details

Events