Restaurant & F&B Manager — Lead, Elevate Guest Experience

Sage Restaurant Group; Charlotte, Northern (NC, KY); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

401(k) with employer matching

Paid time off

Job summary

UNC Charlotte Marriott in Charlotte, NC, is hiring a General Manager of Food and Beverage to lead all F&B operations, including banquets and outlets, while driving revenue and maintaining high service standards.

The role requires strong leadership, budgeting, and customer-service skills with a focus on inventory controls, menu updates, and cost management. A four-year degree and 4–5 years of related experience are expected.

Qualifications

• A four-year college degree or interaction education/experience.

Responsibilities

• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
• Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs to ensure compliance with SOPs; to include safety and sanitary regulations, all federal, state and local regulations.
• Market the Food and Beverage outlets; develop and manage menus, packages, promotions, displays and presentations within guidelines to capture more in-house guests and market share.
• Manage the maintenance/sanitation of the food and beverage areas and equipment to protect the asset and ensure quality service.
• Resolve customer complaints to maintain high customer satisfaction and quality.

Skills

Food & Beverage Mgmt

Leadership

Budgeting

Staff development

Education

Bachelor's degree

Job description

UNC Charlotte Marriott in Charlotte, NC, is hiring a General Manager of Food and Beverage to lead all F&B operations, including banquets and outlets, while driving revenue and maintaining high service standards.

The role requires strong leadership, budgeting, and customer-service skills with a focus on inventory controls, menu updates, and cost management. A four-year degree and 4–5 years of related experience are expected.