Send an email about this job to a friend or to yourself. We are seeking a passionate and experienced Food and Beverage (F&B) Manager to lead our dining operations and ensure the delivery of outstanding guest experiences. The F&B Manager will oversee all aspects of food and beverage service, with a particular focus on wine selection, pairing, and education. This role requires strong leadership skills, extensive wine knowledge, and a dedication to excellence in hospitality. Key Responsibilities: Lead and manage the overall food and beverage operations of the lodge, including dining outlets, bars, and room service. Develop and implement strategic plans to achieve revenue goals, enhance guest satisfaction, and optimize operational efficiency. Curate and maintain an exceptional wine program, including wine selection, procurement, storage, and inventory management. Provide guidance and training to staff on wine service standards, including proper handling, storage, and presentation. Collaborate with the culinary team to develop wine pairing menus that complement the lodge's cuisine and highlight regional flavors. Foster relationships with wine suppliers, wineries, and distributors to ensure access to a diverse and high-quality wine selection. Stay updated on wine trends, industry developments, and emerging vineyards, continuously expanding and updating the wine list. Educate guests on wine offerings, providing recommendations and enhancing their dining experience through wine tasting events and seminars. Ensure compliance with health and safety regulations, food safety standards, and responsible alcohol service practices. Qualifications and Skills: Proven experience in food and beverage management, preferably in a luxury lodge, hotel, or fine dining establishment. Extensive knowledge of wine varietals, regions, vintages, and wine service protocols. Strong leadership abilities, with the capacity to motivate and inspire a team of hospitality professionals. Excellent communication and interpersonal skills, with a focus on guest satisfaction and service excellence. Strategic thinking and problem-solving abilities, with a proactive approach to operational challenges. Proficiency in budgeting, cost control, and revenue management principles. Flexibility to work irregular hours, including evenings, weekends, and holidays, as required. Valid driver's license and willingness to work in remote locations. #J-18808-Ljbffr