Asst Food & Beverage Manager

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Auberge The Lodge at Blue Sky
  • Post Date: August 3, 2021
  • Applications 0
  • Views 955
Job Overview

The Assistant Food and Beverage Manager assists alongside the Manager, responsible for helping the direction and management of Yuta Restaurant and Bar, room service and pool service in accordance with The Lodge at Blue Sky Standards.  This person will carry out responsibilities including training, development, planning, assigning, and directing work in all F&B outlets. The assistant manager will work closely with the culinary team for menu training and knowledge, the sequence of service between F&B and Culinary teams, and overall flow of restaurant operations.



  • Maintain complete knowledge of:

    • All menu selections are available in all outlets.

    • The department’s financial standing at all times (month-to-date and year-to-date).

    • Yuta Bar, Restaurant, Private Dining Rooms, Patio and Pool Layouts, table/seat/station numbers, proper table set-ups, room capacities, hours of operation, price ranges, and dress code.

    • POS and manual procedures.

    • The daily house counts, arrivals/departures, GOIs.

    • Scheduled in-house group activities, locations, and times.

    • Daily/weekly management of missed punches, punch edits, and weekly gratuity management per The Lodge at Blue Sky policy and Utah law.

    • Team Member handbook: enforce and adhere to The Lodge at Blue Sky policies.

  • Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.

  • Provide prompt and courteous delivery of all orders, maintaining a positive image to each guest.

  • Spend the majority of the shift on the floor with the F&B team, seeing that guest needs are being met, delivery of food is prompt and accurate, the team is performing according to standards, and sequence of service is being followed.

  • See that scheduled inventories (food, beverage, china, glass, silver & linen) are accurately performed.

  • Approve all Food & Beverage invoices.  Ensure that invoices are coded correctly and are forwarded to the Accounting Office in a timely manner.

  • Manage BEOs accurately and in a timely manner from initiation to execution, partnering with appropriate business partners.

  • Ensure that all revenues and costs are within budgeted parameters.

  • Review sales; resolve discrepancies with accounting.  Track revenue against budget.  Track labor and costs against the budget.

  • Assist the F&B Manager to write and review staff schedules.  Ensure that they are in accordance with anticipated business demands.

  • Lead all pre-shift meetings when you are the manager on duty.

  • Monitor service standards compliance, F&B operations, and staff performance in all phases of service and job functions ensuring that all procedures are carried out to department standards; rectify any deficiencies with respective personnel.

  • Inspect all aspects of the F&B environment, ensuring compliance with standards of cleanliness and order.  Direct respective personnel to rectify deficiencies.

  • Review all reservations, check for VIPs, and special requests.  Ensure that the staff is informed.

  • Be familiar with all resort services/features and local attractions and activities to respond accurately to any guest inquiry.

  • Monitor and handle guest complaints and ensure guest satisfaction.

  • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

  • Conduct appropriate daily, weekly, monthly staff meetings.

  • Foster and promote a cooperative working climate, maximizing productivity, and team morale.

  • Assist with the development of annual F&B budget; this is to include:  average checks (food, liquor/beer, and wine) and cover counts by outlet and by meal period, labor (staffing guides) by the department, cost of sale percentages, and other expenses.

  • Stay current on industry trends and competition.

  • Take the necessary steps to ensure the achievement of all financial goals.

  • Assist with determination of banquet pricing to include room rental fees, food and beverage cost, corkage charges, etc.

  • Participate in and support resort and company efforts towards sustainability and environmental initiatives.

  • Attend designated meetings, menu, and wine tastings.  Lead daily line-ups.

  • Stay current on the Blue Sky wine list.

  • Expedite on the floor or in the kitchen as business demands.

  • Maintain china, glass, silver, and F&B linen inventory spreadsheet, updating price changes monthly.


*Perform any/all other duties as directed, developed, or assigned.



  • Ability to enforce resort’s standards, policies, and procedures with/through F&B staff.

  • Ability to prioritize and organize work assignments; delegate work and follow-up as necessary to receive desired results.

  • Ability to direct the performance of the F&B team and follow up with corrections where needed.

  • Ability to motivate the F&B team and develop and maintain a cohesive team.

  • Ability to ascertain training needs and provide the F&B team appropriate training.

  • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment.

  • Ability to focus attention on details.

  • Ability to suggestively sell menu items, beverages, and wines; and train F&B team members to do the same.

  • Ability to input and access information into the POS system.

  • Ability to interact positively with intoxicated and/or problem guests.

  • Ability to exert physical effort in transporting equipment and wares.

  • Ability to endure abundant physical movements in carrying out job duties.

  • Ability to ensure the security and confidentiality of guest and resort information.

  • Ability to work without direct supervision.

  • Participate in and support hotel and company efforts towards sustainability and environmental initiatives as part of the Blue Sky Green Team program.



  • Knowledge of Agilisys, Google Suite, and Microsoft Office software.

  • Knowledge of the local geographic area, competitors, and business trends.

  • Knowledge of destination, activities, food & beverage and spa

  • Knowledge of Agilisys, gourmet food and beverage background, knowledge of (high-end) industry publications, and customer service skills

  • Ability to work flexible schedules, to include weekends, evenings, and holidays as needed for the benefit of departmental coverage.

  • Bilingual:  English and Spanish




  • High School diploma or equivalent.

  • Minimum 21 years of age.

  • Minimum of 5 years experience in food and beverage.

  • Two years experience as an Assistant Food & Beverage Supervisor or Banquet Manager, preferably at a Forbes Five Star (or equivalent) resort.

  • Current manager’s food handling certificate.

  • Current manager’s On-Premise Alcohol Service certification.

  • Knowledge of various food services styles

  • Ability to satisfactorily communicate in English with guests, management, and coworkers to their understanding.

  • Ability to communicate legibly.

  • Ability to compute basic mathematical calculations.

  • Familiarity with food/beverage and labor cost control.

  • Strong knowledge of wines, with a focus on Napa Valley and California wineries and appellations.

  • A valid driver’s license.



  • Bachelor’s degree, preferably in Resort Management or Business Management.

  • Previous experience in foodservice, preferably front- and back-of-house.

  • Ability to communicate in a language other than English, preferable French, German, or Spanish.

  • Certification of previous training in liquor, wine, and foodservice.

  • Certification in CPR.

  • Computer training, preferably in Agilisys, HMS, Hot SOS, and Google Suite.

  • Certification in management training.

  • Previous guest relations training.



  • Some off-property venues

  • Travel in Winter through snow & ice



  • Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Frequent need to perform standing and walking activities related to inspecting the property.

  • A constant need to perform the following physical activities: grasping, turning, finger dexterity.

  • Occasional need to stand for long periods of time.

  • Lifting/carrying up to 25 lbs. frequently

  • Vision requirements: the constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: the constant need to speak on the telephone and/or two-way radio, respond to the general public, and converse with staff. Ability to hear fire alarms and emergency equipment.



At Auberge, we are passionate about our mission to be the best-loved operator of one-of-a-kind luxury properties and experiences.  We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort, and beauty.  Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich people’s lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then apply today and take the first step towards becoming part of our family.


The Lodge at Blue Sky is an Equal Opportunity Employer, M/F/D/V. The Lodge at Blue Sky provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, The Lodge at Blue Sky complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.


NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

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