Hands-On F&B Manager — Iconic Hotel

Sonesta International Hotels; St. Louis (MO); On-site; USD 52,000 - 75,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

401(k)

Paid Vacation

Sonesta Hotel Discounts

Educational Assistance

Paid Parental Leave

Life Insurance

Disability Insurance

Employee Perks and Discounts

Hospital Indemnity

Critical Illness Insurance

Accident Insurance

Job summary

Sonesta International Hotels in St. Louis seeks an Assistant Food & Beverage Manager to lead daily restaurant operations at a iconic hotel in the Central West End. This hands-on role offers exposure to a fast-paced, guest-focused environment and opportunities to develop a high-performing team.

You will work on the floor, mentor a diverse team, partner with the Chef on menus, and ensure guest satisfaction and adherence to safety and service standards.

Qualifications

• 1–3 years restaurant supervisory/management experience.
• Hands-on leadership and team-first approach.
• Ability to stay organized in a fast-paced environment.
• Strong communication and problem-solving skills.
• Knowledge of F&B operations including cost controls.

Responsibilities

• Oversee daily restaurant operations with the team.
• Plan and execute food and beverage service across outlets.
• Maintain high standards of cleanliness and service.
• Collaborate with the Chef on menus and guide the team.
• Monitor guest feedback to improve experiences.

Skills

Restaurant supervisory experience

Leadership presence

Organizational skills

Communication skills

Problem-solving skills

Microsoft Office proficiency

Tools

Microsoft Office

Job description

Sonesta International Hotels in St. Louis seeks an Assistant Food & Beverage Manager to lead daily restaurant operations at a iconic hotel in the Central West End. This hands-on role offers exposure to a fast-paced, guest-focused environment and opportunities to develop a high-performing team.

You will work on the floor, mentor a diverse team, partner with the Chef on menus, and ensure guest satisfaction and adherence to safety and service standards.