F&B Operations Lead — Elevate Guest Experience

EXCHANGE HOTELS MANAGEMENT; Fort Worth (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

H3 Ranch in Fort Worth is seeking a Restaurant Manager to lead daily restaurant and food & beverage operations, delivering exceptional guest experiences and upholding high service standards. You will supervise front-of-house teams and coordinate with culinary leadership to ensure seamless service and operational excellence.

You have 4+ years in hospitality management, strong leadership and guest relations skills, and the ability to manage staffing, costs, and events in a high-volume setting.

Qualifications

• 4+ years of progressive experience in food & beverage or hospitality management.
• 2+ years of supervisory or shift leadership in a high-volume setting.
• Strong understanding of restaurant operations and guest relations.

Responsibilities

• Lead and oversee daily restaurant and food & beverage operations, ensuring smooth, efficient, and professional service.
• Maintain a strong presence on the floor and engage with guests throughout the dining experience.
• Ensure guests receive warm, attentive, knowledgeable service and handle complaints promptly.
• Conduct pre-shift meetings, set daily priorities, and review reservations and events.
• Supervise and develop front-of-house staff including servers, hosts, bartenders, and runners.
• Monitor service standards, table turns, cleanliness, and overall guest satisfaction.

Skills

Restaurant operations

Team leadership

Guest relations

Staff training

Budgeting & cost control

Food safety

Education

Hospitality management degree

Job description

H3 Ranch in Fort Worth is seeking a Restaurant Manager to lead daily restaurant and food & beverage operations, delivering exceptional guest experiences and upholding high service standards. You will supervise front-of-house teams and coordinate with culinary leadership to ensure seamless service and operational excellence.

You have 4+ years in hospitality management, strong leadership and guest relations skills, and the ability to manage staffing, costs, and events in a high-volume setting.