Lodge Outlet Manager
Edgewood Tahoe Resort, Carson City, NV, United States
The
Lodge Outlet Manager
at Edgewood Tahoe Resort
is responsible for ensuring exceptional guest experiences, flawless service execution, and operational efficiency of The Bistro, UpLift Café and In-Room Dining. This role is responsible for leading and developing the outlet team, maintaining brand standards, managing financial performance, and supporting the resort’s overall F&B strategy. The Lodge Outlet Manager will oversee a team of assistant managers and service professionals, drive guest satisfaction, enhance revenue, and maintain brand consistency aligned with Forbes five-star standards.
Key Responsibilities
Oversee the daily operations of all F&B outlets, including fine dining, bars, poolside service, and in-room dining.
Ensure all venues meet and exceed Forbes luxury service standards.
Maintain seamless coordination between the front and back of the house, fostering a culture of excellence and teamwork.
Address guest concerns and feedback promptly, turning challenges into opportunities for service recovery.
Implement strategies to maximize revenue, optimize costs, and improve profit margins.
Develop and manage budgets, forecasts, and P&L statements for all outlets.
Identify new revenue opportunities, such as seasonal promotions, private dining experiences, and signature events.
Maintain a strong presence in all outlets, engaging with guests to personalize their experience.
Implement and uphold service standards that align with Forbes and luxury hospitality benchmarks.
Ensure training programs empower staff to deliver world‑class guest service.
Lead, mentor, and develop a team of managers, supervisors, and service staff.
Foster a culture of motivation, excellence, and continuous learning.
Collaborate with HR to recruit, train, and retain top hospitality talent.
Oversee wine, cocktail, and beverage programs to enhance guest offerings.
Ensure consistency in food quality, presentation, and service standards across all venues.
Ensure compliance with health, safety, and sanitation regulations, including local and international food & beverage laws.
Maintain a proactive approach to risk management and guest safety.
Uphold sustainability and eco‑friendly initiatives in line with resort policies.
Perform other related duties as assigned to support the overall success of the team and business.
Qualifications and Skills
Ability to work flexible schedules, including nights, weekends, and holidays.
Minimum of
5 years
of experience in luxury F&B management, with at least
3 years
in a senior leadership role.
Strong financial acumen and experience managing multi‑million‑dollar F&B operations.
Proven track record of implementing service excellence programs and achieving revenue growth.
Exceptional leadership, communication, and interpersonal skills.
Deep knowledge of luxury hospitality trends, fine dining, and premium beverage programs.
High‑Level Problem Solving & Decision Making.
Proficiency in restaurant management software and POS systems.
Physical Requirements
Must be able to safely lift, move, and stack items weighing up to 40 lbs.
Able to perform physical tasks, including bending, lifting, and standing for extended periods.
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Lodge Outlet Manager
at Edgewood Tahoe Resort
is responsible for ensuring exceptional guest experiences, flawless service execution, and operational efficiency of The Bistro, UpLift Café and In-Room Dining. This role is responsible for leading and developing the outlet team, maintaining brand standards, managing financial performance, and supporting the resort’s overall F&B strategy. The Lodge Outlet Manager will oversee a team of assistant managers and service professionals, drive guest satisfaction, enhance revenue, and maintain brand consistency aligned with Forbes five-star standards.
Key Responsibilities
Oversee the daily operations of all F&B outlets, including fine dining, bars, poolside service, and in-room dining.
Ensure all venues meet and exceed Forbes luxury service standards.
Maintain seamless coordination between the front and back of the house, fostering a culture of excellence and teamwork.
Address guest concerns and feedback promptly, turning challenges into opportunities for service recovery.
Implement strategies to maximize revenue, optimize costs, and improve profit margins.
Develop and manage budgets, forecasts, and P&L statements for all outlets.
Identify new revenue opportunities, such as seasonal promotions, private dining experiences, and signature events.
Maintain a strong presence in all outlets, engaging with guests to personalize their experience.
Implement and uphold service standards that align with Forbes and luxury hospitality benchmarks.
Ensure training programs empower staff to deliver world‑class guest service.
Lead, mentor, and develop a team of managers, supervisors, and service staff.
Foster a culture of motivation, excellence, and continuous learning.
Collaborate with HR to recruit, train, and retain top hospitality talent.
Oversee wine, cocktail, and beverage programs to enhance guest offerings.
Ensure consistency in food quality, presentation, and service standards across all venues.
Ensure compliance with health, safety, and sanitation regulations, including local and international food & beverage laws.
Maintain a proactive approach to risk management and guest safety.
Uphold sustainability and eco‑friendly initiatives in line with resort policies.
Perform other related duties as assigned to support the overall success of the team and business.
Qualifications and Skills
Ability to work flexible schedules, including nights, weekends, and holidays.
Minimum of
5 years
of experience in luxury F&B management, with at least
3 years
in a senior leadership role.
Strong financial acumen and experience managing multi‑million‑dollar F&B operations.
Proven track record of implementing service excellence programs and achieving revenue growth.
Exceptional leadership, communication, and interpersonal skills.
Deep knowledge of luxury hospitality trends, fine dining, and premium beverage programs.
High‑Level Problem Solving & Decision Making.
Proficiency in restaurant management software and POS systems.
Physical Requirements
Must be able to safely lift, move, and stack items weighing up to 40 lbs.
Able to perform physical tasks, including bending, lifting, and standing for extended periods.
#J-18808-Ljbffr