Food and Beverage Manager

Cape Fox Lodge (CFL), an upscale hotel nestled above downtown Ketchikan, is known for its exceptional hospitality and culinary offerings. With two full-service restaurants and banquet facilities, CFL prides itself delivering an unforgettable dining experience for guests and local customers.

CFL is seeking an experienced and passionate Food and Beverage Manager to oversee aspects of its diverse culinary operations. The ideal candidate will be responsible for managing the day-to-day activities of front of house staff and the food and beverage outlets, ensuring a seamless and top-notch service that aligns with the Lodge's standards of excellence. This role requires a strong leader who can efficiently manage teams, uphold exceptional quality, and drive the overall profitability of the F&B department. Essential functions and responsibilities for this position include but are not limitedto the following:

• Oversee the daily operations of the front of house for two full-service restaurants, ensuring all areas are well-organized and fullyfunctional.
• Monitor food service to maintain consistent high-qualitystandards.
• Order all alcohol for restaurants.
• Develop and implement standard operating procedures (SOPs) for various F&B outlets to enhance efficiency and customer satisfaction.
• Collaborate with the executive chef to create enticing menus that cater to a diverse range of guest preferences.
• Recruit, train, and supervise front of house (FOH) F&B staff, including restaurant servers, bartenders, and support staff.
• Conduct performance evaluations andprovideongoing feedback to foster a positive and motivated work environment.
• Develop training programs to improve the skills and knowledge of FOH F&B employees, ensuring they deliver exceptional service and product knowledge.
• Monitor and manage the F&B budget, ensuring cost control and revenue generation targets are met.
• Work closely with finance to track expenses, revenue, and profitability for each outlet.
• Identify opportunities to increase revenue and control costs while maintaining high-quality service and guest satisfaction.
• Strive to exceed guest expectations by ensuring prompt and personalized service across all F&B outlets.
• Handle guest feedback and complaints in a professional and timely manner, taking necessary actions to address concerns