F&B Manager

LRC2 Properties; Cleveland (MS); On-site; USD 30,000 - 39,000; Full time

Job summary

The Food & Beverage Manager oversees daily restaurant and bar operations, ensuring consistent service, staff performance, guest satisfaction, and adherence to brand standards. This hands-on role supports staff training, maintains floor presence during service, and helps manage cost controls to elevate the guest experience at the property.

Responsibilities include supervising multiple outlets, coordinating with culinary and management teams, coaching staff, managing safety and sanitation, and

Qualifications

• Minimum 2 years of Food & Beverage experience in hotel or upscale dining preferred.
• Strong leadership and interpersonal skills with ability to motivate and manage teams.
• Excellent communication, organizational, and problem‑solving abilities.
• Knowledge of Toast POS, 7shifts scheduling, and Quore or equivalents preferred.
• Must possess ServSafe Food Handler and Alcohol Certifications.

Responsibilities

• Oversee day-to-day operations of outlets including Staple Food & Drink, Bar Fontaine, In‑Room Dining, and Banquets.
• Support pre-shift briefings, floor assignments, and staff communication for smooth service flow.
• Maintain proper side work, setup, and closing duties per SOPs.
• Monitor guest satisfaction and address feedback in real time.
• Coordinate with culinary, bar, and management teams for seamless service.

Skills

Leadership

Communication

Guest service

Cost control

Staff training

Food & Beverage knowledge

Toast POS

Tools

Toast POS

7shifts scheduling

Quore

Job description

Job Title: Food & Beverage Manager

Department: Food & Beverage

Reports To: Director of Food & Beverage

Effective Date: October 13, 2026

Status: Full-Time, Hourly

Position Summary

The Food & Beverage Manager assists in overseeing daily restaurant and bar operations (Staple Food & Drink and Bar Fontaine). This role ensures consistent service execution, team performance, guest satisfaction, and adherence to brand standards. The Manager acts as a hands‑on leader—supporting staff training, maintaining floor presence during service, monitoring cost control procedures, and fostering an elevated guest experience aligned with Cotton House hospitality standards.

Key Responsibilities

Operational Management

• Oversee day-to-day operations of assigned outlets (Staple Food & Drink, Bar Fontaine, In-Room Dining, and Banquets as assigned).
• Support pre-shift briefings, floor assignments, and staff communication to ensure smooth service flow.
• Maintain proper side work, setup, and closing duties in accordance with outlet checklists and SOPs.
• Monitor guest satisfaction through table visits and real‑time feedback resolution.
• Coordinate with culinary, bar, and management teams to ensure seamless food and beverage service.

Leadership & Training

• Serve as a role model for team members by demonstrating professional demeanor, grooming, and guest engagement.
• Assist in onboarding and training of new staff following established training programs.
• Conduct ongoing performance coaching and corrective action when necessary.
• Ensure team compliance with safety, sanitation, and service standards.
• Promote teamwork, morale, and communication across departments.

Financial & Administrative Responsibilities

• Support daily sales and labor reports; monitor performance against goals.
• Assist in controlling beverage and food costs through proper portioning, waste reduction, and upselling initiatives.
• Ensure accurate cash handling and end‑of‑day reconciliation procedures.
• Participate in monthly inventory counts and input of outlet requisitions.
• Support scheduling, labor forecasting, and time management accuracy.

Guest Experience & Service Standards

• Maintain Marriott Tribute Portfolio brand service standards and Forbes service expectations.
• Address guest complaints promptly and professionally; document incidents when necessary.
• Ensure all menus, POS items, and signage are current and accurate.
• Partner with management on outlet promotions, special events, and local collaborations.

Qualifications

• Minimum 2 years of Food & Beverage experience (hotel or upscale restaurant preferred).
• Strong leadership and interpersonal skills with the ability to motivate and manage teams.
• Excellent communication, organizational, and problem‑solving abilities.
• Knowledge of Toast POS, 7shifts scheduling, and Quore or equivalent hotel systems preferred.
• Must possess or obtain ServSafe Food Handler and Alcohol Certifications.

Physical Requirements

• Ability to stand or walk for extended periods (8+ hours).
• Lift, carry, or move up to 30 pounds as needed.
• Work flexible hours, including nights, weekends, and holidays.

Core Competencies

• Leadership Presence & Professionalism
• Accountability & Integrity
• Communication & Guest Engagement
• Team Development & Mentorship
• Financial Awareness & Cost Control
• Adaptability in a Dynamic Environment