Job Description

Job Description

Job Description

Company Description

OCEAN HOUSE COLLECTION

Resort Manager – Food & Beverage Focus

A Collection Unlike Any Other

The Ocean House Collection includes three luxury properties on the Rhode Island shoreline.

Ocean House is the Collection’s Forbes Five-Star flagship, offering 49 guest rooms, 20 signature suites, and 13 private villa vacation homes. Amenities include a 12,000-square-foot Ocean & Harvest Spa, over 10,000 square feet of indoor and outdoor meeting space, and up to 8 unique dining venues in peak season.

Weekapaug Inn delivers a relaxed but luxurious New England experience. With 29 guest rooms and 4 signature suites, the inn’s dining celebrates seasonal, locally sourced ingredients, enhanced by bespoke resort activities and naturalist-led excursions.

Watch Hill Inn , founded in 1845, combines historical charm with cutting-edge technology across 21 suite-style accommodations. Guests enjoy access to the full range of amenities, dining, and experiences at both Ocean House and Weekapaug Inn.

Scope of Position

The Resort Manager at Ocean House is a senior leadership role with a primary focus on leading and elevating Food & Beverage operations across the Ocean House Collection. In addition to Group Food & Beverage responsibilities, the position has oversight of the seasonal operations of Watch Hill Inn and several other key departments. 

Key Relationships

Internal: Reports to the President and Managing Director.

The position is on the Executive Committee alongside the Group Executive Chef, CFO, Group Director of Sales & Marketing, Group Director of HR, Group Director of Engineering and the Director of Rooms (Ocean House), and General Manager of Weekapaug Inn,.

Direct Reports Include:
• Director of Restaurants (Ocean House)
• Group Director of Banquets
• Group Director of Wine & Culinary Education
• Watch Hill Inn Manager
• Director of Information Technology
• Group Director of Logistics & Laundry
• Staff Housing Manager
• (Dotted-line oversight: Director of Restaurants at Weekapaug Inn)

Key Responsibilities

Food & Beverage Oversight

• Lead F&B operations across Ocean House and shared banquet services for Weekapaug Inn.
• Collaborate with Executive Chef and F&B Managers to design and execute seasonal menus, promotional events and dining concepts
• Collaborate with Director of Catering and Executive Chef on all in-house events and programming (Lobster Boils, Mother’s Day Brunch, etc)
• Ensure standards of service, cleanliness, service quality maintained at Forbes 5 Star level.
• Oversee compliance with health and safety regulations.
• Collaborate with the Executive Chef and Director of Rooms to ensure all areas deliver a Forbes 5 Star experience
• Review and manage labor, cost of goods, and operational expenses.
• Implement innovative concepts to drive revenue.
• Hire, mentor, and develop F&B leadership talent.
• Lead and participate in capital project planning.
• Promote a culture of continuous improvement and guest-centric excellence.
• Uphold the Company’s Mission, Values, and Service Excellence Pillars.

Additional Operational Oversight

• Provide leadership and oversight for the Watch Hill Inn, a seasonal resort operating from May through October. 
• Supervise the Information Technology team.
• Oversee the Staff Housing department with up to 300 employees in staff housing in peak season; including Staff shuttles
• Manage the off-site Commissary facility and shared laundry operation;
• Ensure performance targets, budgets, guest satisfaction metrics, and training of staff to Forbes 5 Star standards.

Leadership Role

• Serve as Acting General Manager in the absence of the President and Managing Director.
• Partner with Executive Committee peers.
• Provide high-level operational leadership.
• Support capital improvements, major initiatives.
• Address escalated guest concerns and uphold service recovery standards.
• Perform any other duties as assigned.

Required Job Knowledge, Skills, Experience, and Education

• Bachelor’s degree in Hospitality, Culinary Arts, or Business Administration preferred.
• Minimum 7–10 years of leadership experience in luxury hotel operations.
• Forbes 5 Star experience strongly preferred.
• Previous experience managing multiple outlets and large banquet operations.
• Strong leadership and team development skills.
• Excellent financial and operational acumen.
• Superior communication, problem-solving, and decision-making skills.
• Experience working in a seasonal resort environment is preferred.
• Proficiency in hotel and F&B operating systems.
• Ability to work a flexible schedule including nights, weekends, holidays, and extended hours.

Physical Requirements

• Ability to stand and walk for extended periods.
• Must be able to lift and/or move up to 25 pounds.
• Comfortable in a variety of environments, including kitchens, dining rooms, and outdoor venues.

Acknowledgment

I certify that I have read and understood the job description, including the physical requirements, and confirm that I am physically able to perform the essential duties as outlined. I acknowledge that this job description is not exhaustive and may be amended at any time.

Employee Signature: _________________________ Date: _____________

All your information will be kept confidential according to EEO guidelines.

Please apply direct at

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