Food & Beverage Manager

Food and Beverage ManagerGrand Adirondack Hotel – Lake Placid, NYPosition OverviewThe Food and Beverage Manager is responsible for the daily leadership and operational performance of the hotel’s food and beverage outlets, including Marcy Restaurant, Marcy Bar, and seasonal rooftop operations such as Cloud Splitter. This role ensures consistent service execution, strong cost controls, and a guest experience that reflects the standards of a boutique, lifestyle-driven property.The position requires a hands-on leader who can manage service operations, oversee staff development, control food and beverage costs, and collaborate with hotel leadership to drive revenue and guest satisfaction.Key ResponsibilitiesOperations Management Oversee daily operations of all food and beverage outlets including restaurant, bar, and seasonal venues. Ensure service standards are executed consistently across all shifts. Actively manage floor operations during peak service periods. Maintain proper staffing levels to support service while controlling labor costs. Coordinate with the kitchen team to ensure smooth service flow and menu execution. Financial and Cost Control Monitor food and beverage cost percentages and identify opportunities for improvement. Manage inventory, ordering, and vendor relationships. Oversee beverage programs including draft beer, wine, and spirits selections. Review daily sales reports and identify trends impacting performance. Support budgeting and forecasting with hotel leadership. Team Leadership Recruit, train, and develop front of house staff. Conduct pre-shift meetings and ongoing service training. Create a culture focused on hospitality, accountability, and teamwork. Address performance issues promptly and coach staff toward improvement. Guest Experience Ensure a high level of guest engagement and service throughout all outlets. Resolve guest concerns quickly and professionally. Monitor online reviews and guest feedback to identify operational improvements. Menu and Program Development Work with culinary leadership to support menu development and seasonal updates. Assist in refining beverage offerings to improve profitability and guest appeal. Support programming for rooftop and seasonal operations. Compliance and Standards Ensure compliance with all health, safety, and alcohol service regulations. Maintain cleanliness, organization, and safety within all outlets. Ensure proper cash handling and POS procedures. Qualifications 3–5 years of food and beverage leadership experience in a hotel, restaurant, or hospitality setting. Strong operational knowledge of restaurant and bar service. Experience managing labor scheduling and cost controls. Ability to lead teams in a fast paced service environment. Strong communication and guest service skills. Experience with POS systems and inventory controls preferred. Preferred Experience Experience in boutique or lifestyle hotel environments. Background managing seasonal or rooftop food and beverage outlets. Familiarity with beverage program development and vendor management. If you want, I can also help you create:• A more “Lake Placid / lifestyle hotel” version that feels more hospitality-driven and less corporate • Interview questions specifically for this role • A short pre-screen test like you did for the sales coordinator to filter candidates quickly • Key performance metrics you should hold the F&B manager accountable to (cost %, labor %, RevPASH, etc.)Given your Grand Adirondack situation with Marcy and Cloud Splitter, I can also tailor the role to emphasize the operational challenges you’re dealing with right now.   its for a job posting, it will also have some oversight over a small banquets   Below is a clean job posting style description you could use. It reads a little more like something candidates would see on Indeed or a hospitality careers page rather than an internal job description. Food and Beverage ManagerGrand Adirondack Hotel – Lake Placid, NYThe Grand Adirondack Hotel is seeking an experienced and hands on Food and Beverage Manager to lead daily operations across our food and beverage outlets, including Marcy Restaurant, Marcy Bar, seasonal rooftop operations, and small banquet events.This position plays a key leadership role in delivering a high quality guest experience while maintaining strong operational and financial performance. The ideal candidate is an organized, service driven leader who is comfortable managing restaurant and bar operations while also supporting private events and group functions.ResponsibilitiesRestaurant and Bar Operations Oversee daily operations of the hotel’s restaurant and bar outlets Ensure consistent service standards and a strong guest experience Actively manage the floor during peak service periods Work closely with the culinary team to maintain smooth service and menu execution Banquet and Event Support Oversee execution of small banquet and group events held at the hotel Coordinate event setup, service, and staffing Work with sales and hotel leadership to ensure events are executed according to guest expectations Team Leadership Recruit, train, and supervise front of house food and beverage staff Conduct pre shift meetings and ongoing service training Create schedules that balance service needs with labor cost control Coach and develop team members to maintain high service standards Financial and Operational Management Monitor labor, food cost, and beverage cost performance Assist with ordering, inventory, and vendor coordination Review daily sales and service reports to identify operational opportunities Support leadership with budgeting and forecasting when needed Guest Experience Interact with guests to ensure satisfaction and address concerns Maintain a visible presence in restaurant, bar, and event spaces Monitor guest feedback and work with the team to continuously improve service Qualifications 3 to 5 years of food and beverage leadership experience Experience managing restaurant and bar operations Experience supporting or managing banquet events preferred Strong leadership and team development skills Ability to work evenings, weekends, and holidays as needed Strong organizational and communication skills What We Offer Opportunity to lead food and beverage operations in a unique boutique hotel environment A collaborative leadership team focused on delivering exceptional guest experiences Competitive compensation and benefits

Created: 2026-03-10