Director, Food & Beverage in Manchester

About Us The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations. Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18‑hole golf course, full‑service spa, multiple dining outlets, and extensive meeting and wedding space. As a four‑season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year‑round, providing team members with a dynamic, well‑rounded hospitality experience.

For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close‑knit community of Manchester – a town known for its outdoor recreation, scenic beauty, and exceptional quality of life. The Equinox Resort & Spa is newly managed by EOS Hospitality.

Job Summary Independently manage restaurant front‑of‑house personnel, including hiring, training, performance reviews, wage determination, coaching, discipline, and weekly scheduling. Ensure F&B and Culinary leadership effectively manage labor, creating cost‑efficient schedules while monitoring forecast and adjusting to revenues; coach leadership team on maximizing labor value while minimizing costs. Oversee onboarding of all food and beverage staff, from interviewing to required hiring process and training program completion. Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of the process. Maintain proper inventory management and effective ordering; manage special product needs, receiving, storage, organization, staff training on inventory, yield management, par levels, and monthly inventory.

Collaborate with the F&B team on daily pre‑meal/stand‑up meetings, developing topics such as operational focuses, safety issues, in‑house VIPs, specials, food and beverage education, guest feedback, and proactive communication of all standards to staff. Oversee seamless planning and execution of all in‑house banquet events, ensuring exceptional service delivery and operational efficiency; coordinate with Sales team and Banquet Leads to meet event logistics and service standards. Deliver a memorable guest experience through meticulous attention to detail, teamwork, and proactive problem‑solving; drive guest satisfaction and reinforce the resort’s reputation for excellence. Assume temporary assistance with banquet event preparation, including food and beverage prep, room set‑up, AV, bar, and rental services. Manage the in‑room dining program and ensure compliance with all F&B operational procedures; develop new local SOPs and collaborate with EOS F&B leadership on standards and expectations.

Develop and maintain sales and marketing strategies to drive public relations and overall revenue; update POS with pricing, specials, and menu changes. Engage guests through “touching tables” and ensure constant satisfaction; collect feedback, develop action plans, and drive continuous improvement. Practice and train team members on proper timing of food courses. Lead the bar program: create cocktail lists, define wine and beer offerings, source new vendors, price beverages, and oversee liquor requisition and adherence to beverage standards. Oversee all in-house cash revenue and proper cash handling procedures; perform cash drops as directed by accounting. Educate the team on tip pool and service charge distribution policies; manage fair, consistent distribution of tips and service charges. Coordinate with People + Culture to ensure compliance with state labor laws and proper payment of wages, tips, service charges, and incentives.

Maintain workflow for a smooth operation; complete employee performance reviews as required. Promote a positive teamwork environment; all managers are expected to perform any duty of their own employees and be present on the floor during peak service times. Ensure awareness of food allergies and safety protocols. Approve active promotions and gift card/certificate privileges. Delegate tasks to keep subordinates productive and handle slow periods proactively. Act as a professional point of contact with third‑party vendors and suppliers. Handle guest complaints professionally, resolve issues, apologise, and report unresolvable complaints to the General Manager. Maintain ambiance by walking around, surveying guest areas for lighting, music volume, cleanliness, decorations, and overall environment. Maximise revenue through reservation management and forecast blackout dates for holiday reservations. Coordinate with payroll for hourly rates, bi‑weekly payroll duties, and direct deposit setup. Assist the General Manager with additional assigned tasks and projects. Communicate with other managers and staff in a positive, efficient, and friendly manner. Exercise flexibility to step into any role needed to deliver exceptional service across departments. Encourage a team‑focused attitude and collaboration. Follow safe work practices, including Emergency Evacuation Procedures, Workplace Violence policy, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures. Attend required meetings and training sessions. Comply with all policies outlined in employee handbooks and other official documents, including time and attendance expectations, uniform and dress code standards, anti‑harassment policy, and substance policy.

Key Skills & Experience Required

• Minimum 10 years of professional restaurant leadership in a hotel or resort environment (strongly preferred).
• Experience in both FOH and BOH leadership roles.
• Experience managing multiple revenue streams and outlets.
• Passion for food and beverage and enthusiasm for the role.
• Strong communication, organisational, and problem‑solving skills.
• Proven ability to manage a robust beverage program.
• Experience in banquet/event execution.
• Experienced with forecasting and budgeting; strong financial acumen.
• In‑room dining experience (a plus).
• Bachelor’s degree in hospitality, business, or related field (strongly preferred).
• High School diploma or GED.
• Availability and willingness to work flexible hours, including holidays, weekdays, and weekends.
• Ability to prioritise, delegate, and respond in a timely manner under pressure and with multiple tasks.
• Ability to stand up to 10 hours, remain stationary in a desk/meeting environment up to 8 hours, walk the property frequently, move up and down stairs routinely, and lift up to 50 lbs.
• Physical dexterity for tasks such as writing, typing orders, polishing silverware, and repetitive reaching.
• Ability to view a digital computer or tablet screen and work outside seasonally in various weather conditions.
• Excellent communication skills in English and ability to communicate across multiple languages.
• Ability to complete a satisfactory background check and perform job duties safely.

Technology and Equipment Used

• Microsoft Office (Outlook, Word, Excel).
• Computer and printer.
• Point of Sale Software/Credit Card Processor.
• Reservations Software & iPad Tablet.
• Time‑keeping & payroll software.
• Multi‑line phone system.
• Scheduling software.
• Basic cleaning chemicals and tools (mop/bucket, broom, vacuum, sanitizer bucket).
• CO₂ soda fountain system.
• Refrigeration/freezer systems.
• Keg storage systems.
• Automatic dishwasher.
• Golf cart (where applicable).

Working Environment

• Primarily in a hotel resort and restaurant environment, both guest‑facing and back‑of‑house areas.
• Seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to hazardous chemicals used as instructed.

Benefits and Perks

• Time‑off package including state VT sick time for all employees, generous PTO plan, and 10 paid holidays for full‑time employees.
• EOS Family Matters Program: 3+ months fully paid parental leave for new parents.
• 401(k) retirement savings option with employer match up to 4% for all employees.
• Complementary $25K life insurance and $1K/month long‑term disability coverage for full‑time employees.
• Optional additional disability, life, AD&D, critical illness, and accident insurance options.
• Employee Assistance Program for life challenges and mental health resources.
• Health & wellness benefits including prescription and gym membership discounts.
• Competitive wages with ongoing market analysis.
• Annual performance evaluations with eligible compensation adjustments.
• EOS employee/ immediate family lodging rates as low as $59 per night.
• EOS friends and family lodging discounts.
• EOS dining discount of 50% off F&B at EOS Hospitality portfolio locations during travel.
• Discounted lodging rates from New England Inn & Resort Association partners.
• Pathways for growth and professional development, including structured training and EOS Educational Reimbursement Program.
• Internal referral bonus program up to $500 per referral.
• Incentive opportunities for both hourly and managerial roles.
• Supportive, open workplace culture with flexible work‑life equality.

Compensation

This is a full‑time salaried position with a potential wage range of $100,000 – $130,000 per year. Final compensation package offers may vary based on experience, education, skill set, and applicable certifications. Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.