- Salary
- $65k – $90k
- Location
- Mineral, VA, US
- Type
- Full-time
- Department
- Retail
- Seniority
- Manager
- Experience
- 3+ years
- Closing date
- Today
- Source
- iCIMS
Description
Overview
Located on Lake Anna in Mineral, Virginia, Cutalong at Tributer Resort spans 1,400 acres and is poised to become a premier destination in Virginia, the Mid-Atlantic region, and beyond. The development plan includes 891 residential entitlements, featuring estate homes and homesites, executive lots, cottages, villas, townhomes and luxury condominium accommodations. The resort's planned amenities include a spa & wellness center, multiple restaurants, social and conference meeting space and a rich array of resort activities, all anchored by the prestigious Cutalong Golf Club, and forthcoming Wares Crossroads development.
The Food & Beverage (F&B) Manager is responsible for overseeing food and beverage operations within the resort, ensuring exceptional guest experiences, operational efficiency, and profitability. This role assists with managing multiple outlets such as Coopers Restaurant, The Paddle Bar, Shanty, Catering to Villas/Cottages, and banquets, while maintaining high standards of quality, cleanliness, and service.
As a valued member of the Tributer Resort team, you will receive a comprehensive benefits package that includes:
- Group medical, dental, vision, life, and disability benefits.
- Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement
- An employee assistance program
- Flexible Time Off
- Participation in a 401(k) plan with a company match
- Complimentary team member meals
- Complimentary room nights at CoralTree Hospitality managed properties
Responsibilities
Operational Management
- Oversee daily operations of all food and beverage outlets within Tributer Resort.
- Ensure seamless coordination between kitchen, front of house service, and event teams.
- Monitor service standards to deliver exceptional guest experiences.
- Implement and maintain SOPs (Standard Operating Procedures) across all outlets.
- Master Point of Sale system and Food/Beverage IT platforms.
Guest Experience
- Maintain high levels of guest satisfaction through prompt and professional service.
- Address guest feedback, complaints, and special requests in a timely manner.
- Ensure a consistent and memorable dining experience aligned with the resort brand.
Financial Performance
- Develop and manage budgets, forecasts, and cost controls.
- Monitor revenue, food cost, labor cost, and profitability.
- Optimize pricing strategies and menu offerings to maximize revenue.
- Analyze reports and implement improvements to achieve financial goals.
Team Leadership & Development
- Recruit, train, schedule, and supervise F&B staff.
- Foster a positive, service-driven work culture.
- Conduct performance evaluations and ongoing training programs.
- Ensure compliance with labor laws and safety regulations.
Quality & Compliance
- Ensure all food safety, sanitation, Virginia ABC, and health regulations are strictly followed.
- Maintain cleanliness and organization in all F&B areas.
- Uphold brand standards and resort policies.
- Work closely with the Executive Chef on menu quality and innovation.
Event & Banquet Coordination
- Oversee catering operations, tournaments, and events.
- Collaborate with sales and event teams to ensure successful execution.
- Ensure all banquet setups meet guest expectations and brand standards.
Inventory & Vendor Management
- Manage purchasing, inventory control, and supplier relationships.
- Ensure cost-effective procurement without compromising quality.
- Monitor stock levels and prevent waste or shortages.
Qualifications
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
- 3–7+ years of experience in food and beverage management, preferably in a resort, golf club, or hotel setting.
- Strong leadership and team management skills.
- Excellent communication and customer service abilities.
- Solid understanding of financial management and budgeting.
- Knowledge of food safety regulations and industry standards.
Key Skills & Competencies
- Leadership & team development
- Staff training
- Customer service excellence
- Financial acumen
- Problem-solving and decision-making
- Multitasking in a fast-paced environment
- Attention to detail
- Conflict resolution
Work Environment & Conditions
- Requires flexible hours, including evenings, weekends, and holidays.
- Fast-paced, guest-focused environment.
- May require standing for extended periods and overseeing multiple locations within the resort.
