F&B Manager, Rohrs

University of Notre Dame; Indiana (PA); On-site; USD 54,000 - 66,000; Full time

Job summary

The University of Notre Dame is seeking a Food & Beverage Manager for Rohr’s Tavern, Bistro, Terrace, and In‑Room Dining. This hands-on role leads front-of-house and culinary teams to deliver elevated service and a guest experience that aligns with AAA Four Diamond expectations.

Reporting to the Assistant Director of Restaurants and Cafes, you will train and develop staff, optimize staffing schedules, and maximize revenue while safeguarding university resources and fostering an inclusive

Qualifications

• Bachelor’s degree preferred in Hospitality Management, Restaurant Management, Business, or related field.
• 5–6 years of progressive F&B operations experience with at least 5 years in supervision.
• Experience leading large or complex teams in high-volume hospitality.
• Experience with elevated food and beverage presentations is preferred.

Responsibilities

• Lead daily dining operations across multiple Rohr’s outlets and In‑Room Dining.
• Coach, train, and develop food and beverage team members.
• Ensure service excellence, AAA Four Diamond standards, and guest satisfaction.
• Develop staffing schedules, monitor labor costs, and manage inventory.
• Drive revenue growth and responsible resource stewardship.

Skills

Leadership

Customer-focused service

Operational management

Communication skills

Team development

Attention to detail

Education

Bachelor’s degree in Hospitality Management or related field

Job description

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

Job Description

The Food & Beverage Manager of Rohr’s is a hands‑on leadership role responsible for the daily operations of Rohr’s Tavern, Bistro, Terrace, and In‑Room Dining at the Morris Inn. Reporting to the Assistant Director of Restaurants and Cafes, the Manager leads by example to deliver an unforgettableguest experience that consistently meets or exceeds AAA Four Diamond standards.

As the “conductor” of the dining room floor, the Manager coordinates front‑of‑house and culinary teams to ensure seamless, timely, and elevated service. This position provides leadership throughout the full employee lifecycle, including training, coaching, performance management, and recognition.

The Manager is also responsible for maximizing retail revenue opportunities, maintaining operational excellence, and demonstrating exceptional stewardship of University resources.

Key Responsibilities

Guest Experience & Service Excellence

• Lead daily dining operations across Breakfast, Lunch, Dinner, Late Night, and In‑Room Dining.
• Deliver a consistently elevated guest experience, with thoughtful and seamless offerings for game days and key annual university event weekends
• Direct and coordinate the dining room floor, ensuring effective communication between hosts, servers, bartenders, culinary teams, and other operational partners.
• Monitor service pace, beverage quality, dining room atmosphere, and overall guest satisfaction.
• Address guest needs and service concerns promptly, professionally, and effectively.
• Maintain service standards that meet or exceed AAA Four Diamond expectations.

Team Leadership & Employee Development

• Lead by example through a visible, hands‑on management approach.
• Onboard, train, coach, and develop food and beverage team members.
• Foster an inclusive, high‑energy hospitality culture built on teamwork, accountability, and recognition.
• Provide proactive coaching and performance feedback to support employee growth and operational consistency.
• Establish clear expectations and hold team members accountable for service and performance standards.
• Recognize and celebrate employee contributions and successes.

Operational Excellence

• Oversee daily operations of restaurant andIn‑Room Dining.
• Develop and manage complex staffing schedules to align labor resources with business demands.
• Monitor labor costs and productivity while maintaining appropriate service levels.
• Manage inventory, ordering, product utilization, and operational supplies.
• Ensure compliance with established University, hospitality, safety, sanitation, and food and beverage standards.
• Identify operational opportunities and implement solutions that improve efficiency, service, and profitability.

Revenue & Financial Stewardship

• Maximize retail revenue opportunities across Rohr’s and In‑Room Dining.
• Monitor sales performance and identify opportunities to increase revenue and profitability.
• Manage labor, inventory, and other operating resources responsibly.
• Demonstrate exceptional stewardship of University resources while balancing financial performance with guest and employee experience.
• Support initiatives that drive sales, improve productivity, and enhance the overall financial performance of the outlets.

Key Focus Areas

Retail Excellence: Orchestrate daily dining periods with a strong focus on service pace, beverage quality, guest engagement, atmosphere, and revenue generation.

Unified Hospitality Culture: Cultivate an inclusive, high‑energy team environment through hands‑on leadership, coaching, collaboration, accountability, and proactive recognition.

Operational Precision: Effectively manage scheduling, staffing, inventory, labor costs, and service execution across multiple restaurant outlets and guest room service.

Qualifications

Education

• Bachelor’s degree preferred in Hospitality Management, Restaurant Management, Business, or a related field required.

Experience

• 5–6 years of progressive experience in food and beverage operations, including at least 5 years of supervisory or management experience.
• Demonstrated experience leading and developing a large or complex team of employees.
• Experience managing food and beverage outlets or high‑volume hospitality operations preferred.
• Experience with creative and elevated food and beverage presentations is preferred.

Skills & Competencies

• Strong organizational and time‑management skills with the ability to effectively manage multiple priorities.
• Creative approach to food and beverage presentation, service, and guest experience.
• Demonstrated leadership skills with the ability to motivate, coach, and hold employees accountable.
• Strong communication and interpersonal skills.
• Ability to work collaboratively with culinary, service, and operational teams.
• Strong attention to detail and commitment to hospitality and service excellence.
• Ability to make sound decisions and effectively resolve operational and guest‑service challenges.

Annual Salary: Starting at $60,000, Commensurate with experience

Application Deadline: September 18, 2026

Application Materials: Resume (Required) and Cover Letter (Preferred)

The University ofNotreDameseeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover,NotreDameprohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a).Westronglyencourageapplicationsfrom candidates attracted to a university with a Catholic identity.