Food & Beverage Manager

Hotel Leveque; Columbus (OH); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical, Dental, Vision, and Other Ben

PTO from Day 1

Holiday pay from Day 1

Hotel and travel discounts

Job summary

Hotel LeVeque in Columbus, OH seeks a seasoned Food & Beverage Manager to lead restaurant, bar, and in-room dining operations with a focus on warm, attentive service and luxury guest experiences. You will coach a talented team, oversee banquet and catering events, and partner with culinary and hotel leadership to maintain food quality, standards, sanitation, and operational performance.

This role requires strong leadership, exceptional communication, and hands-on supervision across opening

Qualifications

• Prior supervisory experience in restaurant and bar operations within hospitality.
• Strong leadership, coaching, communication, and problem-solving skills.
• Experience with cash handling, banquet service, and meeting-room setups.
• Ability to thrive in a fast-paced, guest‑focused environment.

Responsibilities

• Lead daily restaurant, bar, and in-room dining operations, ensuring exceptional service, presentation, and guest satisfaction.
• Maintain a strong floor presence during peak service periods, supporting associates and resolving guest concerns in the moment.
• Ensure each outlet is guest-ready: properly staffed, impeccably clean, fully stocked, and set to brand and service standards.
• Coach, train, and motivate restaurant and banquet associates through pre-shift meetings, hands-on support, and ongoing development.
• Oversee opening and closing procedures, side work, cash handling, inspections, shift reports, and team accountability.
• Partner with culinary and hotel leadership to maintain outstanding food quality, service standards, sanitation, and operational performance.
• Lead the setup, service, and breakdown of banquet, catering, and group events.
• Serve as the on‑property contact for group organizers, anticipating needs and ensuring a seamless event experience.
• Review banquet event orders, floor plans, seating diagrams, room sets, headcounts, consumption, and event charges for accuracy.
• Coordinate event execution with culinary, banquet, restaurant, bar, and hotel teams.
• Manage schedules, timekeeping, gratuity distributions, and labor needs for restaurant and event operations.
• Maintain meeting rooms and event space to exact standards, including linens, staging, furniture, equipment, and reset requirements.
• Partner with hotel leadership to achieve guest‑satisfaction, quality, revenue, and operational goals.

Skills

Leadership

Communication

Problem-solving

Organizational skills

Financial skills

Guest service

Team coaching

Time management

Tools

Microsoft Office

Job description

Compensation: $60,000 to $65,000 per year

What's in it for you...

• Medical, Dental, Vision, and Supplemental Benefit Enrollment DAY 1!
• Paid time off available from DAY 1!
• Holiday pay available from DAY 1!
• Hotel and travel discounts at worldwide destinations!

Make Every Dining Experience Memorable

As Food & Beverage Manager, you’ll be a highly visible leader in our restaurant, bar, and in-room dining operations. You will set the tone for warm, attentive service and elevated guest experiences. You’ll also lead the execution of banquet and catering events, ensuring every gathering reflects the same attention to detail and luxury hospitality.

At Hotel LeVeque, this is an opportunity to coach a talented team, shape the guest experience, and make an impact across a dynamic Food & Beverage operation.

What You'll Do...

• Lead daily restaurant, bar, and in-room dining operations, ensuring exceptional service, presentation, and guest satisfaction.
• Maintain a strong floor presence during peak service periods, supporting associates and resolving guest concerns in the moment.
• Ensure each outlet is guest‑ready: properly staffed, impeccably clean, fully stocked, and set to brand and service standards.
• Coach, train, and motivate restaurant and banquet associates through pre‑shift meetings, hands‑on support, and ongoing development.
• Oversee opening and closing procedures, side work, cash handling, inspections, shift reports, and team accountability.
• Partner with culinary and hotel leadership to maintain outstanding food quality, service standards, sanitation, and operational performance.
• Lead the setup, service, and breakdown of banquet, catering, and group events.
• Serve as the on‑property contact for group organizers, anticipating needs and ensuring a seamless event experience.
• Review banquet event orders, floor plans, seating diagrams, room sets, headcounts, consumption, and event charges for accuracy.
• Coordinate event execution with culinary, banquet, restaurant, bar, and hotel teams.
• Manage schedules, timekeeping, gratuity distributions, and labor needs for restaurant and event operations.
• Maintain meeting rooms and event space to exact standards, including linens, staging, furniture, equipment, and reset requirements.
• Partner with hotel leadership to achieve guest‑satisfaction, quality, revenue, and operational goals.

What You Bring...

• Prior supervisory experience in restaurant and bar operations is required; hotel restaurant and banquet experience is strongly preferred.
• A genuine passion for hospitality and creating memorable dining experiences.
• Strong leadership, coaching, communication, organization, and problem‑solving skills.
• Knowledge of restaurant service standards, cash‑handling procedures, banquet service, and meeting‑room setups.
• The ability to thrive in a fast‑paced environment while remaining calm, polished, and detail oriented.
• Administrative and financial skills, including timekeeping, basic accounting, business writing, and Microsoft Office.
• Open availability, including evenings, weekends, holidays, and varying shifts.
• Ability to stand and walk for extended periods and safely lift up to 50 pounds; ability to move event furniture and equipment with or without reasonable accommodation.

Why You'll Love This Role...

You’ll lead the experiences guests return for: exceptional meals, genuine connections, and beautifully executed events. If you enjoy developing people, elevating service, and thriving at the heart of a lively restaurant operation, this is a chance to grow your career in luxury hospitality.

About First Hospitality...

Founded in 1985 and headquartered in Chicago, First Hospitality is a forward‑thinking hotel development, investment, and management company dedicated to creating value through excellence, innovation, and a willingness to do things differently.

At First Hospitality, our people are at the heart of everything we do. We are committed to attracting, developing, and retaining a high‑performing, diverse team where every individual is respected, valued, and empowered to succeed. We foster an inclusive workplace built on collaboration, flexibility, and mutual respect—because we know our differences make us stronger and enable us to better serve our guests, our partners, and one another.

If you're passionate about hospitality, inspired by excellence, and eager to grow your career with a company that invests in its people, we'd love to welcome you to our team.

First Hospitality is proud to be an Equal Opportunity Employer.

Paid Time Off! Holiday Pay! Travel Discounts! Immediate Health Benefits! 401k! Free Parking!

Step into The Keep Kitchen & Liquor Bar and you’ll discover a chef‑driven, modern brasserie with its own art deco cocktail bar. The atmosphere highlights the 1920’s ambience, while incorporating modern elements from the 21st century to give a contemporary vibe.

The Keep was inspired by its location in the historic Leveque Tower, a 1927 structure that is known to be an art deco gem. The Keep’s cozy, inviting décor features gas lamps and rustic‑refined furnishings, providing guests an invitation into a Roaring Twenties locale. It’s a comfortable, relaxed environment that suits casual dining as much as it does special occasions, parties, and business entertaining.

Utilizing local and regional ingredients, talented Chef Mark Grant refreshes beloved classic dishes by integrating a modern twist. Chef Grant adds a pinch of creativity and a dash of sophistication when preparing his exquisite plates. The restaurant’s open kitchen allows clientele to participate in interactive dining, while they have a chance to experience Chef Grant adding the final touches to his mouthwatering culinary creations.

Tucked away on the mezzanine level of the tower, The Keep applies the same imaginative renovation to its intimate lounge. Old‑school cocktails embellished with flavourful house‑made syrups and botanicals refresh any palate. The wine list features old and new‑world vintages that flawlessly complement Chef Grant’s bold flavours.