Join Our Team as a Food and Beverage Manager at The Hermitage Club
The Hermitage Club at Haystack Mountain is seeking an experienced, service-driven senior
Food and Beverage Manager to lead all food and beverage operations for our private, member-owned resort community. This full-time, year-round leadership position plays a central role in shaping the dining, service, and hospitality experience for our members, guests, and employees.
The ideal candidate is a hands-on hospitality professional who understands the standards of a private club environment and has the leadership ability to inspire teams, elevate service, manage daily operations, and support a culture of warmth, professionalism, consistency, and accountability.
Why Work With Us?
The Hermitage Club offers a unique opportunity to lead food and beverage operations in one of Vermont’s most distinctive private resort settings. Our members value attentive service, quality dining experiences, and genuine hospitality. This position provides the opportunity to make a meaningful impact on the member experience while leading a visible and important department within the Club.
As Food And Beverage Manager, You Will
- Lead a key operational department within a premier private ski resort.
- Work closely with senior leadership to support member satisfaction and operational excellence.
- Guide, coach, and develop a team of managers, supervisors, support staff, and seasonal employees.
- Help create and enhance a hospitality culture that reflects the standards and expectations of a high-touch private club.
- Oversee both day-to-day service and special events in a dynamic resort environment.
Position Summary
The Food and Beverage Manager is responsible for the overall leadership, planning, staffing, training, service execution, financial performance, and operational success of the Club’s food and beverage department. This includes dining rooms, bars, banquets, events, seasonal outlets, and related member service areas.
This role requires a senior leader who is highly visible during service periods, comfortable working alongside the team during peak times, and capable of balancing hospitality, financial discipline, employee development, and operational detail.
Key Responsibilities
Department Leadership and Service Excellence
- Provide overall leadership for all food and beverage operations, ensuring a consistently high standard of service, presentation, hospitality, and member care.
- Establish clear service expectations and ensure they are understood and consistently followed by managers, supervisors, and team members.
- Maintain a strong floor presence during key meal periods, events, and peak operating times.
- Engage with members and guests in a warm, professional, and attentive manner, promptly addressing concerns, special requests, and service opportunities.
- Create a culture where employees understand that genuine hospitality, attention to detail, and teamwork are central to the Club experience.
Operational Management
- Oversee daily front-of-house food and beverage operations, including dining areas, bars, special events, and seasonal outlets.
- Ensure smooth coordination between front-of-house, culinary, events, member services, and other operating departments.
- Conduct or oversee pre-shift meetings to communicate daily expectations, menu updates, service standards, reservations, member notes, and special events.
- Support the team during peak service times as needed, including assisting with seating, service flow, table management, member interaction, and problem resolution.
- Monitor service quality, dining room readiness, cleanliness, timing, and overall atmosphere.
- Ensure all food and beverage areas are properly prepared, staffed, stocked, and maintained.
Team Leadership, Training, and Scheduling
- Recruit, train, supervise, schedule, coach, and evaluate food and beverage managers, supervisors, and service staff.
- Develop training programs that support service consistency, product knowledge, hospitality standards, safety, and accountability.
- Provide regular feedback and coaching to managers and employees to improve performance and strengthen the employee experience.
- Build strong seasonal teams and ensure new employees are properly onboarded and prepared for service expectations.
- Foster a professional, respectful, and team-oriented work environment.
Financial and Administrative Oversight
- Assist in the development and management of food and beverage budgets, labor plans, revenue goals, and operating expenses.
- Monitor labor costs, scheduling efficiency, inventory controls, purchasing practices, and department productivity.
- Review sales performance, member usage trends, event revenue, and operational needs to support informed decision-making.
- Work with senior leadership to identify opportunities for improved efficiency, member satisfaction, and financial performance.
- Ensure proper handling of department records, invoices, payroll-related information, inventory documentation, and other administrative responsibilities.
Inventory, Purchasing, and Vendor Coordination
- Oversee beverage, service supply, and operating inventory controls.
- Ensure proper ordering, receiving, storage, rotation, and security of food and beverage products and supplies.
- Work with culinary leadership and vendors to support product quality, cost control, and service needs.
- Maintain appropriate par levels for operating supplies, glassware, china, silverware, linens, and beverage products.
Events And Member Experience
- Lead and oversee the events team, culinary leadership, and operations departments to support member events, private functions, holiday periods, and special Club programming.
- Ensure food and beverage service for events is properly planned, staffed, executed, and reviewed.
- Anticipate member and guest needs and help create memorable dining and event experiences.
- Support a seamless member experience by communicating clearly across departments before, during, and after events.
Safety, Sanitation, and Compliance
- Enforce all safety, sanitation, alcohol service, and food handling standards.
- Ensure compliance with applicable health department regulations, Club policies, and responsible alcohol service requirements.
- Maintain clean, organized, safe, and inspection-ready food and beverage areas.
- Address safety concerns promptly and reinforce safe work practices with all employees.
Qualifications
- Minimum of 5 years of progressive food and beverage leadership experience, preferably in a private club, resort, hotel, restaurant group, or high-end hospitality environment.
- Prior experience managing managers, supervisors, and seasonal service teams.
- Strong understanding of front-of-house operations, dining service, bar operations, banquets, events, inventory, scheduling, and labor management.
- Demonstrated ability to lead with professionalism, composure, and a strong service orientation.
- Excellent communication, organizational, and problem-solving skills.
- Ability to work effectively in a fast-paced, seasonal resort environment while maintaining high standards.
- Strong financial awareness, including labor control, inventory management, budgeting, and revenue performance.
- Ability to work nights, weekends, holidays, and peak seasonal periods as required.
- Must be 18 years or older.
- Valid driver’s license preferred.
- ServSafe, TIPS, or other applicable food safety and alcohol service certifications preferred, or willingness to obtain.
Ideal Candidate Profile
The successful Food and Beverage Manager will be a visible and engaged leader who enjoys both strategic planning and hands-on service. This person will be comfortable leading from the floor, developing employees, communicating with members, solving problems in real time, and setting a tone of calm, gracious professionalism.
This role is well suited for someone who believes that excellent food and beverage service is not simply about completing tasks, but about creating a sense of welcome, care, and belonging for every member and guest.
Join a Team Committed to Excellence
If you are an experienced hospitality leader with a passion for service, team development, and private club operations, we invite you to apply for the Food and Beverage Manager position at The Hermitage Club.
This is an opportunity to lead an important department, contribute to a distinctive member experience, and help shape the continued success of one of Vermont’s premier private resort communities.
