Front of House F&B Manager

Job Title: Front of House Food and Beverage Manager

Department: Food & Beverage

Reports To: Director of Food & Beverage

Prepared By: Sierra-at-Tahoe

Prepared Date: 08/2026

FLSA Status: Exempt

Pay Status: Salary

YR Status: Full-Time, Seasonal (October-April)

Benefit Status: Eligible (Med/Den/Vis/401k)

Pay Rate: Starting at $2,960 Bi-Weekly DOE

Embrace the thrill of winter and step outside of the norm and into an outdoor opportunity you’ll cherish forever. Here at Sierra, we pride ourselves on our welcoming and inclusive work atmosphere that keeps the stoke high for our guests and employees alike all season long. If you’re looking for a full career switch centrally stationed in the beautiful Sierra Nevada, you just found it.

NOTE: This job description shall not be construed as a contract for employment. Must be at least 18 years of age. Sierra-at-Tahoe is an at-will employer.
A post offer background check is required.

SUMMARY

Oversee the daily front of house operations of multiple food and beverage outlets located throughout the base area, including full-service and quick-service restaurants, bars, and cafeterias. Directs the guest service experience, staffing, and service standards across all locations to ensure consistent, high-quality delivery. Ensures compliance with all local, state and federal regulatory agencies as well as resort cleanliness standards. As a customer focused organization, a crucial part of each employee’s job is to get and keep guests.

ESSENTIAL DUTIES AND RESPONSIBILITIES are (but not limited to):

• Hires, trains, and schedules front of house Leads, and Staff across all base area food and beverage locations.
• Aligns staffing schedules and labor hours to forecasted guest flow (VBOP), balancing labor costs against guest volume, weather, and events.
• Conducts new-hire orientation and ongoing training on service standards, POS systems, cash handling, and responsible alcohol service.
• Coaches, motivates, and evaluates staff performance; delegates responsibility to direct reports across multiple, simultaneously operating locations.
• Oversees daily front of house operations across multiple base area outlets, including full-service and quick-service restaurants, bars, and cafeterias.
• Directs the guest service experience and service standards to ensure consistent, high-quality delivery at every location.
• Responds to and resolves guest concerns across all managed locations in a timely, professional manner.
• Works closely with Kitchen Manager, leads, and outlet staff to maintain a smooth, sanitary, and welcoming guest experience.

• Establishes departmental standards, guidelines, and objectives; develops operating plans, budgeting, and staffing models.
• Partners with the Director of Food & Beverage on financial and profitability goals through the annual capital and budget process.
• Monitors budgets for payroll, supply, and repair/replacement costs, providing accurate monthly forecasts.
• Maintains inventory and POS controls across all outlets.
• Completes and maintains daily ordering and inventory tasks within established systems for each outlet.
• Tracks initiatives and goals through scorecard reporting to improve quality and consistent delivery.

Compliance & Safety

• Ensures compliance with county, state, and federal food and beverage handling laws, including liquor laws, sanitation, and safety practices.
• Follows OSHA regulations and state/federal environmental standards.
• Protects the safety of self, co-workers, and guests; reports hazards and incidents to the immediate supervisor without delay.
• Operates equipment safely and drives in accordance with the law and resort policies.

Representation & Communication

• Stays current on legal issues and technological advances impacting the industry.
• Communicate effectively with all levels of employees, guests, and outside contacts.
• Sets an example through Job Sharing, championing resort cleanliness and guest/employee safety.

SUPERVISORY RESPONSIBILITIES

Manage subordinate leads and staff across multiple base area locations. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, including hiring, training, and scheduling employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; and addressing complaints and resolving problems.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily (reasonable accommodation may be made for individuals with disabilities).

EDUCATION and/or EXPERIENCE

Four-year college or culinary program certificate; or two to four years related experience; or equivalent combination of education and experience.

LANGUAGE, MATHEMATICAL, AND REASONING SKILLS

Ability to read and interpret business periodicals, technical procedures, and governmental regulations, and to write reports and correspondence. Ability to present information and respond to questions from managers, staff, and guests. Ability to calculate figures such as discounts, proportions, and percentages, and solve practical problems where only limited standardization exists.

CERTIFICATES, LICENSES, REGISTRATIONS

Must hold (or be able to obtain) current ServSafe Manager certification and state-required responsible alcohol service (RBS/TIPS) certification.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

Representative of what an employee must meet and encounter to perform the essential functions of this job (reasonable accommodations may be made for individuals with disabilities). The employee regularly walks, talks, or hears, and moves between multiple base area locations; frequently stands; occasionally uses hands to finger, handle, or feel, reaches with hands and arms, and tastes or smells; and must regularly lift/move up to 50 pounds, while exposed to wet, outside, and extreme weather; noise level is usually moderate to loud.