Overview Canyon Ranch is the leader in Wellness Guidance. We’ve been inspiring people in finding their “well way of life” at our world-famous resort destinations since 1979. Our guests experience lasting transformation through curated pathways that answer their wellness intentions. We deliver personal guidance from world-class experts in health & performance, food & nutrition, spa & beauty, fitness & movement, and mind & spirit that inspire proven, lasting impact on Canyon Ranch guests as they pursue their well path. As a trailblazer and leader of the integrative wellness lifestyle, we offer immersive, life-changing destinations in Tucson, Arizona and Lenox, Massachusetts, a wellness retreat in Woodside, California and the largest day spa in North America at The Venetian Resort in Las Vegas. Responsibilities Communication: Facilitates and distributes administrative information; follows up and reports delegated responsibilities, and reports concerns directly to the Director of Restaurants. Financial Accountability: Oversees all purchases and requisitions for F&B Division. Performs cost analysis on food and equipment; also forecasts F&B projects and costs. Maintains and oversees front of the house budgets. Perform cost analysis of all beverage lists. Maintain wine, liquor, beer and non-alcoholic beverage at budgeted costs. Maintain beverage inventories at budgeted amounts. Guest Experience: Adheres to Canyon Ranch standards for guest service. Training: Oversees the development of training programs for the Retreat Guides and Wine Bartender personnel. Required training includes but is not limited to Serve Safe certification Staff Supervision: Maintains a professional leadership style and mentors all levels of supervisory staff. Responsible for the selection, hiring, on-boarding, training, counseling and employment separation. Coordinates and implements staff trainings and continuing education for all areas. Responsible for timely completion of performance reviews. Ensures all staff follows proper daily procedures and supports department and staff with all guest related activities focusing staff on guest engagement. Collaboration: Interfaces and supervises liaisons with Executive Chef regarding quality control, team building, goals and objectives. Interfaces with vendors; supervises beverage purchasing to ensure pricing structure and quality assurance. Qualifications Minimum 3-5 years restaurant management experience. This is an interim role with end date estimated to be mid to end of February.