F&B Manager

Wequassett; Rehoboth Beach (DE); On-site; USD 65,000 - 90,000; Full time

Job summary

Wequassett is seeking an experienced restaurant leader to oversee front-of-house operations, including hiring, training, scheduling, and performance management for Supervisors, Servers, and Bartenders. You will manage inventory, events, and payroll duties while upholding service standards and cost controls.

The role requires 5+ years of leadership in hospitality, a hospitality-related degree, and active Delaware ABC and Safe Server certifications.

Qualifications

• 5+ years of professional restaurant leadership experience.
• Bachelor’s degree in hospitality, business, or related field preferred.
• Able to complete a satisfactory background check.
• Available to work flexible hours including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses enthusiasm for the role and passion for food & beverage.
• Must prioritize, delegate, and perform under pressure while maintaining hospitality.
• Delaware ABC card & Safe Server manage certificate.

Responsibilities

• Manage front of house staff (Supervisors, Servers, Bartenders) including hiring, training, performance reviews, wages, coaching and discipline, and weekly scheduling.
• Create effective, cost-efficient schedules for F&B team based on forecast and budget.
• Oversee onboarding and training, policies on uniforms, attendance, and service standards.
• Lead disciplinary actions with People + Culture involvement as needed.
• Manage inventory, purchasing, yields, par levels, and monthly stock counts.
• Lead daily pre-meals/stand-up meetings and communicate standards to staff.
• Coordinate events, room setup, AV, bar, and rental services for in-house events.
• Develop and enforce SOPs; collaborate with EOS F&B Leadership on standards.
• Drive inside sales/marketing to boost PR and revenue; update pricing and menu changes in POS.
• Ensure guest engagement and timely service; manage timing of courses and pacing.
• Oversee bar program, beverage offerings, vendor relations, and liquor requisition.
• Handle cash by implementing proper cash-handling procedures and drops.
• Educate staff on tip pools and service charge distributions.

Skills

Leadership

Staff Management

Scheduling

Training & Development

Budgeting/Cost Control

Hiring & Onboarding

Communication

Education

Bachelor’s degree in hospitality or related field

Tools

POS Software

Reservations Software

Payroll Software

Job description

• Independently manages restaurant front of house personnel, specifically Supervisors, Servers, and Bartenders to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned F&B team based on forecast and budget.
• Responsible for all F&B staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, steps of service training, ensuring access to appropriate systems, etc.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Lead daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Manage with in-house events. Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for in-room dining program issued by restaurant if applicable.
• Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with EOS F&B Leadership on standards and expectations.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Manage all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation and walk-in guest flow to maximize seating and reservations per shift as well as oversight for future dates and/or holidays.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
• Assist F&B Director/GM/EOS F&B Director with additional assigned tasks and projects.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.

ESSENTIAL FUNCTIONS OF THE JOB:

• Ability to remain standing for up to 10 hours
• Ability to remain stationary in a desk/meeting environment for up to 8 hours
• Ability to walk the property and grounds frequently
• Ability to move up and down stairs regularly
• Ability to move quickly based on guest needs
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
• Ability to visibly survey property areas clearly
• Ability to view a digital computer/tablet screen
• Ability to work outside seasonally in various weather for up to 8 hours.
• Ability to communicate and exchange information effectively, often in a public/group setting
• Ability to read, write, speak, and understand English
• Ability to complete a satisfactory background check
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
• Ability to work flexible hours based on business needs including midweek and weekend days

TECHNOLOGY AND EQUIPMENT USED:

• Microsoft Office, including Outlook, Word, and Excel programs.
• Computer and Printer
• Point of Sale Software / Credit Card Processor
• Reservations Software & iPad Tablet
• Time Keeping & Payroll Software
• Multi-line Phone System
• Scheduling Software
• Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket)
• CO2 Soda Fountain System
• Automatic Dishwasher
• Golf cart (where applicable)

WORKING ENVIRONMENT:

• Work will primarily take place in a hotel resort and restaurant environment, in both guest-facing and employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

KEY SKILLS & EXPERIENCE REQUIRED:

• 5+ years professional restaurant leadership experience
• Bachelor’s degree in hospitality, business, or related field preferred
• Able to complete a satisfactory background check
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for food and beverage
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality.
• Delaware ABC card & Safe Server manage certificate

No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The items listed above are a summary of the major responsibilities of the position that must be met by an employee to successfully perform the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.