What are the responsibilities and job description for the Assistant General Manager, Food & Beverage position at Hotel Alpenrock Breckenridge?
Company Description
At The Edwin, Carter & Canary, food and beverage is more than service. It’s where connection, creativity, and mountain energy come to life. Our restaurant, bar, and speakeasy are true gathering places where guests and locals come together to make memories over great food and drink, delivered with warm, genuine hospitality.
From crafting elevated, Colorado-inspired dishes to creating lively, welcoming experiences, our F&B team brings Breckenridge’s adventurous spirit to every plate and pour. You’ll play a key role in shaping moments that engage all five senses, turning everyday interactions into unforgettable experiences.
If you’re passionate about hospitality, thrive in a social and energetic environment, and want to be part of a team that celebrates connection, creativity, and the outdoors, you’ll feel right at home here in the mountains.
Role Description
As a leader of Alpenrock’s food & beverage experience, this position brings the brand to life by cultivating welcoming, high-energy environments that reflect our mountain modern aesthetic and community-driven culture. Responsibilities include forecasting and managing budgets, implementing operational strategies, developing promotional programming, enhancing service standards, and leading teams that embody four-star hospitality. This role partners closely with culinary and hotel leadership to ensure Edwin Restaurant, the Lobby Bar, and in-room dining consistently deliver memorable experiences that celebrate the adventurous spirit of Breckenridge
Qualifications
- Manage the human resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
- Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
- Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
- Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
- Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
- Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.