Upscale F&B Manager – Lead Team, Elevate Guest Experience

LRC2 Properties; Cleveland (MS); On-site; USD 30,000 - 39,000; Full time

Job summary

The Food & Beverage Manager oversees daily restaurant and bar operations, ensuring consistent service, staff performance, guest satisfaction, and adherence to brand standards. This hands-on role supports staff training, maintains floor presence during service, and helps manage cost controls to elevate the guest experience at the property.

Responsibilities include supervising multiple outlets, coordinating with culinary and management teams, coaching staff, managing safety and sanitation, and

Qualifications

• Minimum 2 years of Food & Beverage experience in hotel or upscale dining preferred.
• Strong leadership and interpersonal skills with ability to motivate and manage teams.
• Excellent communication, organizational, and problem‑solving abilities.
• Knowledge of Toast POS, 7shifts scheduling, and Quore or equivalents preferred.
• Must possess ServSafe Food Handler and Alcohol Certifications.

Responsibilities

• Oversee day-to-day operations of outlets including Staple Food & Drink, Bar Fontaine, In‑Room Dining, and Banquets.
• Support pre-shift briefings, floor assignments, and staff communication for smooth service flow.
• Maintain proper side work, setup, and closing duties per SOPs.
• Monitor guest satisfaction and address feedback in real time.
• Coordinate with culinary, bar, and management teams for seamless service.

Skills

Leadership

Communication

Guest service

Cost control

Staff training

Food & Beverage knowledge

Toast POS

Tools

Toast POS

7shifts scheduling

Quore

Job description

The Food & Beverage Manager oversees daily restaurant and bar operations, ensuring consistent service, staff performance, guest satisfaction, and adherence to brand standards. This hands-on role supports staff training, maintains floor presence during service, and helps manage cost controls to elevate the guest experience at the property.

Responsibilities include supervising multiple outlets, coordinating with culinary and management teams, coaching staff, managing safety and sanitation, and