Food and Beverage Manager

Summary

The Food & Beverage Manager oversees daily food and beverage operations, assigned personnel, guest service, safety, inventory, and financial performance for Allen Marine Tours’ lodge, shore-based, and associated vessel food and beverage programs. Reporting directly to the VP of Operations, this position provides hands-on departmental leadership and ensures consistent operational standards, regulatory compliance, and a world-class guest experience. The Manager collaborates with the Executive Chef on culinary operations, menu execution, staffing coordination, and purchasing while retaining responsibility for formal employee supervision and departmental operational accountability.

Essential Duties & Responsibilities

Department Leadership & Employee Management

• Directly supervise assigned Food & Beverage personnel, including scheduling, work assignments, onboarding, coaching, training, performance feedback, and corrective action in coordination with Human Resources.
• Coordinate daily staffing and labor needs with the Executive Chef and operations team; maintain appropriate coverage for scheduled tours and lodge services.
• Conduct pre-service and post-service briefings; communicate safety expectations, service priorities, and operational changes.
• Document employee performance and personnel concerns through approved company processes and escalate matters appropriately to the VP of Operations and Human Resources.
• Promote a respectful, accountable, collaborative workplace aligned with Allen Marine Tours’ core values.

Food & Beverage Operations & Guest Experience

• Oversee assigned lodge, food preparation, beverage, retail, and vessel-based food and beverage operations to maintain quality, efficiency, and readiness.
• Collaborate with the Executive Chef on menu execution, food quality, presentation, production timing, and supply planning.
• Develop, implement, and maintain operational standards, checklists, cleaning procedures, and training resources.
• Coordinate vessel transportation and logistical needs for employees, provisions, beverages, and supplies with the operations team.
• Maintain a visible leadership presence during service, respond to guest concerns and special requests, and lead appropriate service recovery.
• Coordinate facility and equipment maintenance needs, submit work orders, and follow through on resolution.

Financial Management, Inventory & Reporting

• Monitor food and beverage costs, labor utilization, inventory, waste, and operating expenses against established targets.
• Oversee ordering, receiving, storage, inventory controls, and replenishment in collaboration with the Executive Chef and Supply Coordinator.
• Maintain accountability for alcoholic beverage and premade cocktail inventory for vessel service.
• Coordinate with the Administrative Coordinator on point-of-sale systems, retail transactions, and daily reconciliations.
• Prepare regular operational reports, inventory reviews, and recommendations to improve service quality, efficiency, and profitability for the VP of Operations.

Safety, Sanitation & Compliance

• Ensure adherence to applicable food safety, sanitation, alcohol service, and workplace safety requirements.
• Monitor food storage, temperature records, cleaning and inventory procedures, and sanitation of lodge and off-site storage facilities, including BIMA areas as assigned.
• Coordinate tracking and renewal of required permits, certificates, inspections, and staff credentials with designated company personnel.
• Identify and report hazards, equipment issues, incidents, and compliance concerns; implement corrective actions within assigned authority.

Minimum Qualifications (Knowledge, Skills, and Abilities)

• At least two years of supervisory or management experience in restaurant, hospitality, tourism, or food and beverage operations.
• Demonstrated ability to supervise employees, coordinate schedules, coach staff, and address operational and performance concerns.
• Working knowledge of food and beverage service, inventory, purchasing, cost control, and food safety procedures.
• Strong communication, organizational, problem-solving, and guest service skills.
• Proficiency with Microsoft Office and ability to learn point-of-sale, scheduling, and inventory systems.
• Valid Alaska Food Worker Card and applicable alcohol service credentials, or ability to obtain required credentials before performing regulated duties.
• Ability to satisfy applicable pre-employment screening requirements, which include a security background check and 4-panel pre-employment drug test.

Preferred Qualifications

• Three to five years of progressive food and beverage or hospitality management experience.
• Experience with front-of-house and back-of-house operations, high-volume tourism, remote lodges, or marine hospitality.
• Experience with budgets, labor management, purchasing, inventory reporting, and operational process improvements.
• ServSafe Food Protection Manager certification.

Traits and Characteristics

To deliver world-class experiences guided by the following Alaska Native cultural values safely and sustainably. 

Embrace Traditional Alaska Native Cultural Values that include Humility and pride, Respect for all people, including oneself, Respect for nature, Humor, Patience, Strength, and Holding each other up.

Follow & Deliver Core Values

• Safety First: We prioritize our guests and team members' safety and well-being, ensuring secure and enjoyable experiences.
• World-Class Employment: We strive to be a world-class place of employment, valuing hard work, mentorship, a sense of ownership, and opportunities for career growth. 
• World Class Guest Services: We are committed to exceeding guest expectations, delivering world-class experiences that showcase our hospitality and the beauty of Alaska. 
• Collaborative Professionalism: Embracing collaboration within our organization with a professional spirit, understanding that amidst laughter and play, our dedication to excellence and integrity remains unwavering.
• Community Collaboration: Actively choosing to partner with neighbors and the community across Alaska, making a conscious effort to support local businesses and create social and economic opportunities through meaningful cooperation beyond our organization.
• Sustainability at Our Core: We are dedicated to sustainable operations for future generations. 
• Curiosity & Innovation: We encourage a culture of curiosity and innovation, striving to be early adopters in technology and staying ahead in our commitment to continuous improvement.
• Integrity-Driven Decisions: Integrity guides every decision we make, ensuring transparency, honesty, and ethical conduct in all aspects of our operations.
• Cultural Respect & Sharing: We deeply celebrate and honor our Alaska Native heritage, fostering intergenerational connections, embracing family values, and contributing to the cultural richness of our communities.

Environmental Conditions 

The environmental conditions are those that an employee may be subject to while performing the essential functions of this job. 

• Work in commercial kitchens, dining and beverage areas, storage facilities, remote lodges, and aboard vessels as assigned.
• Exposure to hot equipment, steam, sharp utensils, cleaning products, wet or slippery surfaces, and moderate to loud noise.
• Exposure to changing weather, marine conditions, uneven surfaces, and temperature changes between indoor, outdoor, and cold-storage areas.
• Use required protective clothing and safety equipment appropriate to the work location.

Physical Demands 

The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

• Stand and walk for extended periods; move between kitchen, dining, storage, lodge, and vessel areas.
• Occasionally lift, carry, or move supplies or equipment up to 50 pounds, with assistance or equipment as appropriate.
• Bend, reach, twist, kneel, crouch, use stairs, and navigate uneven or moving surfaces as required.
• Perform computer-based reporting, documentation, and communication duties.

Work Environment

The work environment characteristics described here are representative of those encountered by an employee while performing the essential functions of this job. 

• Must be clean, well-groomed, and dressed in uniform at the start of every shift.
• This is a fast-paced and dynamic work environment with a diverse workforce. 
• Ability to work a flexible schedule to include weekends and holidays during the tour season.
• Must adhere to AM Owner Group, & Affiliated Companies, and the United States Coast Guard Consortium Drug & Alcohol Policies & Procedures.