Hotel F&B Manager: Lead Service & Guest Experience

Schulte-Hospitality-Group; Boulder (CO); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Daily Pay

Telemedicine

Health Insurance

Life Insurance

401k Match

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance

Job summary

Schulte Hospitality Group is seeking a dynamic, service-oriented Food & Beverage Manager to join the Hotel Boulderado team. You will oversee front-of-house operations, maintain service excellence, and ensure adherence to brand standards.

The role requires leadership, training, and supervision of staff, plus the ability to manage busy service periods, coordinate with culinary teams, and deliver guest-centric experiences. Equal opportunity employer.

Qualifications

• Minimum high school diploma or certificate; post high school education and degree preferred.
• Minimum of two (2) years food and beverage supervisory experience required; should be in a similar size operation.
• Knowledge of hotel food and beverage operations and room service preferred.
• Must be able to work a flexible schedule including evenings, weekends, and holidays.

Responsibilities

• Manage front of house operations for the restaurant/hotel.
• Provide training, direction, supervision, and hands-on support.
• Direct associates and supervisors to achieve goals of the food and beverage operation.
• Ensure proper preparation of food and beverages meeting safety and hygiene standards.
• Hire and train service staff.
• Facilitate communication and resolve conflicts to maintain a positive environment.
• Process bi-weekly payroll.
• Perform other duties as assigned to meet business objectives.

Skills

Outgoing personality

Effective communication

Team player

Strong leadership

Guest service oriented

Education

High school diploma

Post-secondary education preferred

Job description

Schulte Hospitality Group is seeking a dynamic, service-oriented Food & Beverage Manager to join the Hotel Boulderado team. You will oversee front-of-house operations, maintain service excellence, and ensure adherence to brand standards.

The role requires leadership, training, and supervision of staff, plus the ability to manage busy service periods, coordinate with culinary teams, and deliver guest-centric experiences. Equal opportunity employer.