Restaurant & F&B Manager — Lead, Deliver Exceptional Service

Detroit Foundation Hotel; Detroit (MI); On-site; USD 65,000 - 90,000; Full time

Job summary

Detroit Foundation Hotel is seeking a Food & Beverage Manager to lead the Restaurant, Café, Bar, In-Room Dining Service and Pool F&B teams, ensuring a seamless breakfast, lunch, brunch and dinner service. You will supervise staff, uphold service standards, and collaborate across departments to deliver exceptional guest experiences.

You will recruit and mentor team members, manage scheduling and inventory, and maintain strong guest relationships while adapting to a fast-paced, high-pressure

Qualifications

• Minimum of one year experience in a leadership role in Restaurant or Food & Beverage management.
• Proficient in Word, Excel and other applicable computer systems.
• Expert knowledge of reservations systems (OpenTable and Tock) and POS systems (Micros, Silverware, Lightspeed).

Responsibilities

• Uphold company values and model hospitality principles; lead by example.
• Recruit, train, schedule, supervise, coach, and motivate all F&B staff to nurture talent and succession.
• Ensure dining room set-up and adherence to F&B standards; maintain guest and VIP relationships.
• Review reservations/coverage to determine staffing and station assignments; coordinate with Culinary team.
• Manage inventory and control loss; oversee cleanliness of all dining spaces and service areas.
• Collaborate with other F&B departments and leadership to support operations.

Skills

Leadership

Guest Service

Staff Development

Tools

OpenTable

Tock

Micros

Silverware

Lightspeed

Avero

Beverager

Accubar

Job description

Detroit Foundation Hotel is seeking a Food & Beverage Manager to lead the Restaurant, Café, Bar, In-Room Dining Service and Pool F&B teams, ensuring a seamless breakfast, lunch, brunch and dinner service. You will supervise staff, uphold service standards, and collaborate across departments to deliver exceptional guest experiences.

You will recruit and mentor team members, manage scheduling and inventory, and maintain strong guest relationships while adapting to a fast-paced, high-pressure