The F&B Manager is an integral member of a team of passionate, empowered associates that curates unique dining experiences for Tamarack Resort guests. This position will lead the effort to deliver distinctively different guest experiences while ensuring profitability objectives are achieved. The F&B Manager is responsible for maintaining high standards of service, cleanliness, consistency, health and safety.

Tamarack’s opportunities are boundless.

For forward-thinking outdoor appreciators with refined taste, Tamarack is the all-season ski, golf, and lake resort that delivers abundant, accessible experiences and modern amenities. Experience boundless natural beauty and exploration, while creating memories and building a like-minded community. Explore our 3,600 acres of mountain, meadow, and lake featuring 33 miles of hiking and biking trails, 2,800 vertical drop, 1,350 skiable acres, Osprey Meadows Championship golf course, and lake side marina. No matter why you come, be free and belong!

• Works in conjunction with the Assistant Director of Food and Beverage to ensure outstanding customer service and profitability within the Food and Beverage operations on a daily basis
• Assists with managing and providing leadership to all Food and Beverage Outlets
• Assists in the development and implementation of service procedures, policies, standards and systems of execution
• Assists in the development and execution of new promotions, events.
• Mentors and develops staff members and nurture an environment where they can excel through encouragement and empowerment
• Maintains an orderly workflow and multi-task at a fast pace while having an impeccable eye for detail to ensure accuracy and efficiency
• Responsible for the service standards of the outlets
• Takes ownership of guests’ issues and follow problems through to resolution
• Always maintains a professional demeanor and attitude. Is always positive and keeps cool under pressure
• Communicates all pertinent information to the outlets team
• Maintains a safe and pleasant work environment
• Perform all tasks of F&B Outlets as needed to facilitate the service
• Attends all meetings required of Department Leaders
• Remains alert, courteous and helpful to the guests and team members at all time
• Protects property and provides a safe environment for guests and staff
• Complies information and files written guest and team member security/incident reports
• Supports the resort’s and outlet’s safety protocols to be prepared at all times for emergency situations
• Assist Chef with implementation of new menu items
• Ensure training manuals are up to date with seasonal food and beverage changes
• Assist with the onboarding process of new employees by ensuring they have designated training packets, training schedules, uniforms, name tags etc
• Ensures all People Services standards and procedures are met on a daily basis
• Oversees departmental matters as they relate to federal, state and local employment, labor and civil rights laws
• Performs other duties as assigned
• Responsible for EOM inventory ensuring it is completed and turned in on the 1^st of every month before daily service begins
• Implements posted work schedules, while adjusting as necessary to cover team member call-ins, shortages and adjusts the number of staff on hand as business dictates
• Responsible for entering tips in daily
• Checking UKG daily to ensure employees are clocked in under the proper job code
• Ensure training manuals are up to date with seasonal food and beverage changes

• Knowledge of the practices and procedures of Food and Beverage & Hospitality standards
• Possess strong leadership, communication, and organizational abilities
• Excellent written and verbal communication skills as well proficiency with various computer applications
• Ability to work well with others, and communicate well with staff and guests in a fast-paced environment
• Ability to work daytime and weekend hours as business needs required