F&B Manager – Pre-Opening & Guest Experience

Auberge; Dallas, Northern (TX, KY); Hybrid; USD 70,000 - 95,000; Full time

Job summary

Auberge is opening a new Knox Dallas destination and seeks an Assistant Food & Beverage Manager to lead daily F&B operations, develop a polished service culture, and drive guest satisfaction for hotel guests and the local community.

The role requires hands-on leadership, team development, and collaboration across departments to maintain standards, control costs, and ensure exceptional dining experiences.

Qualifications

• 3+ years of progressive restaurant or hotel F&B experience preferred.
• Pre-opening or hotel-opening experience highly desirable.
• Food safety and responsible alcohol service certifications required or to be obtained within the property’s timeframe.

Responsibilities

• Support the opening and daily operation of hotel F&B outlets using ENRICH values.
• Lead service periods with a visible, warm, polished, and attentive hospitality.
• Recruit, train, schedule, coach, and motivate F&B team members.
• Conduct pre-shift meetings on menus, ingredients, wine, spirits, promotions and priorities.
• Maintain standards for service, presentation, cleanliness, ambiance, and outlet readiness.
• Build guest relationships, anticipate preferences, and resolve concerns promptly.
• Partner with Culinary, Stewarding, Finance, Banquets and other departments to support seamless operations.
• Assist with payroll, labor management, scheduling, inventories, purchasing, cost controls, and profitability.
• Ensure compliance with food safety, responsible alcohol service, sanitation, cash-handling, and workplace safety requirements.

Skills

Leadership

Communication

Organization

Problem-solving

Wine & Spirits

Education

Hospitality degree preferred

Tools

POS systems

Inventory management

Payroll systems

Job description

Auberge is opening a new Knox Dallas destination and seeks an Assistant Food & Beverage Manager to lead daily F&B operations, develop a polished service culture, and drive guest satisfaction for hotel guests and the local community.

The role requires hands-on leadership, team development, and collaboration across departments to maintain standards, control costs, and ensure exceptional dining experiences.