Food & Beverage Manager (Pool & In Room Dining)

Sanctuary Camelback Mountain is an award-winning luxury boutique resort set against the iconic Camelback Mountain in Paradise Valley, Arizona. Our intimate hideaway features beautifully appointed casitas, a world-class spa, elements restaurant, jade bar, and exceptional resort amenities, all designed to deliver an effortlessly elegant guest experience.

At Sanctuary, our people are at the heart of everything we do. Guided by our North Star Vision and Spirit of Service, we believe everyone has a place with us and is valued and understood. The soul of Sanctuary sets the stage for authentic connections and intentional experiences beyond imagination, instilling a sense of spiritual belonging for our guests and one another.

We bring our North Star to life by leading with service, respect, teamwork, integrity, trust, ownership, and a spirit of fun. We are committed to developing our team members, encouraging collaboration, and creating an inspiring hospitality environment where every interaction reflects the genuine care, personalized service, and meaningful connections that define the Sanctuary experience.

JOB SUMMARY

The Food & Beverage Manager contributes to the success of Sanctuary Camelback Mountain by providing hands-on leadership and oversight of Food & Beverage operations, with a primary focus on In-Room Dining and Pool outlets, ensuring exceptional standards of guest service, food and beverage quality, cleanliness, professionalism, and operational excellence.

This role leads and develops service teams through effective training, scheduling, coaching, and motivation while maintaining a visible presence within the outlets and ensuring each guest interaction is warm, genuine, and personalized. The Food & Beverage Manager oversees the day-to-day performance of In-Room Dining and Pool operations, monitors service and financial results, and collaborates with culinary and other resort teams to ensure food and beverages are delivered with care, accuracy, and timeliness.

Guided by Sanctuary's North Star Vision and Spirit of Service, this role fosters authentic connections and intentional dining experiences beyond imagination where guests feel valued, understood, and cared for.

JOB FUNCTIONS

Note: the following duties and responsibilities are not all-inclusive 

The Food & Beverage Manager is responsible for overseeing daily F&B operations, with a primary focus on In Room Dining and Pool Outlets. As a member of the F&B leadership team, this position is also expected to support other outlets and F&B operations as business needs require.

• Oversee daily operations of In Room Dining and Pool Outlets, ensuring exceptional service, quality, cleanliness, presentation, and timely execution.
• Partner with Culinary and other departments on menus, seasonal promotions, special events, and overall guest experience.
• Monitor inventory, pars, equipment, supplies, and operational readiness.
• Respond to guest needs, resolve concerns, and proactively participate in guest recovery.
• Monitor service flow and ensure consistent standards for In Room Dining delivery and Pool service.
• Hire, train, coach, motivate, and schedule team members to meet business and service needs.
• Monitor team performance, cleanliness, productivity, timing, and accuracy throughout each shift.
• Provide hands-on operational support during high-volume periods, staffing challenges, special events, and other business needs.
• Support and provide leadership across other F&B outlets, including restaurants, private events, and catering, as needed.
• Maintain strong communication and collaboration with Culinary, Front Office, Housekeeping, Engineering, and other departments.
• Ensure compliance with resort standards, policies, and applicable laws.
• Perform additional duties as assigned by the Director of Food & Beverage

Supervisory Responsibilities

• Provide visible leadership and oversight throughout assigned shifts.
• Build and maintain a positive, collaborative team environment.
• Train and develop team members on service standards, product knowledge, POS procedures, and guest service.
• Address performance concerns through coaching and counseling and complete required performance documentation.
• Participate in hiring, interviewing, scheduling, performance reviews, and succession planning.
• Hold team members accountable to established service and operational standards.