F&B Manager

Cotton-House; Cleveland (MS); On-site; USD 28,000 - 41,000; Full time

Job summary

Cotton House in Cleveland, MS is seeking a Food & Beverage Manager to oversee daily restaurant and bar operations, including Staple Food & Drink and Bar Fontaine. You will lead service excellence, staff training, and cost-control practices to deliver an elevated guest experience aligned with Cotton House standards.

The role requires strong leadership, excellent communication, and hands-on presence during service, with flexible hours including nights and weekends.

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.

Responsibilities

• Oversee daily operations of outlets including Staple Food & Drink and Bar Fontaine.
• Support pre-shift briefings, floor assignments, and staff communication.
• Monitor guest satisfaction and resolve real-time feedback.
• Coordinate with culinary, bar and management teams for seamless service.

Skills

Leadership

Interpersonal skills

Communication

Organizational skills

Problem-solving

Guest engagement

Team motivation

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