Food & Beverage Manager

Job Description

Job Description

Food & Beverage Manager

Join our team as a Food & Beverage Manager and become a key curator of both the guest and employee experience. This leadership role is responsible for driving exceptional front-of-house food and beverage operations while inspiring a service culture rooted in genuine hospitality, attention to detail, and Forbes Five-Star standards.

The ideal candidate is a polished and engaged hospitality professional who leads by example, develops their team, anticipates guest needs, and takes pride in creating memorable dining experiences. This individual should possess strong operational knowledge, excellent communication skills, sound judgment, and a passion for luxury service.

THE HOUSE

The Chanler, reimagined as a magnificent stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island. Guests are invited to experience the property's storied architecture, chic European-inspired dining, and gracious, personalized hospitality.

Built in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the charm and intimacy of a private estate. As a Two Michelin Key and Double Forbes Five-Star property , The Chanler welcomes discerning guests from around the world and is dedicated to delivering an experience defined by elegance, authenticity, and natural refinement.

REWARDS

• Competitive salary
• Health, dental, and vision insurance for employees, families, and partners
• 401(k) plan
• Complimentary employee parking
• Uniforms provided
• Employee appreciation events
• Employee referral bonus
• Seasonal staff meals

RESPONSIBILITIES

Including, but not limited to:

• Lead by example and consistently demonstrate the highest standards of professionalism, hospitality, and guest service.
• Champion the Forbes Five-Star service philosophy and ensure front-of-house food and beverage standards are consistently upheld.
• Create thoughtful, personalized, and memorable moments for guests throughout their dining experience.
• Oversee daily front-of-house food and beverage operations to ensure efficiency, consistency, and exceptional service.
• Assist with the recruitment, interviewing, onboarding, training, coaching, and performance management of food and beverage team members.
• Conduct daily pre-shift meetings to communicate guest preferences, hotel happenings, operational priorities, service standards, and menu knowledge.
• Continuously develop team members through ongoing training, coaching, education, and constructive feedback.
• Foster a positive, collaborative, and accountable work environment where employees are empowered to deliver exceptional service.
• Maintain a strong presence on the floor and actively support the team during service.
• Anticipate guest needs and proactively address opportunities to enhance the overall guest experience.
• Handle guest concerns, requests, and service recovery situations with professionalism, discretion, and sound judgment.
• Partner with culinary and hotel leadership to ensure seamless communication and coordination between departments.
• Assist in maintaining the restaurant, service areas, equipment, and physical surroundings to the highest standards of cleanliness, presentation, and condition.
• Monitor and maintain appropriate cash-handling, point-of-sale, credit card, and financial control procedures.
• Support purchasing, inventory management, product control, and cost-awareness initiatives.
• Ensure team members are knowledgeable and compliant with all applicable health, safety, sanitation, and workplace regulations.
• Maintain current knowledge of responsible alcohol service requirements and ensure compliance with applicable laws and company standards.
• Adapt quickly and effectively to changing business demands, guest needs, and operational priorities.
• Communicate clearly and professionally with guests, colleagues, vendors, and leadership.
• Collaborate with management to identify operational opportunities and implement solutions that enhance service and efficiency.
• Protect the integrity and reputation of The Chanler through every guest and employee interaction.
• Perform additional duties and responsibilities as assigned.

Full list of responsibilities available upon request.

REQUIREMENTS

• Minimum of two years of restaurant or food and beverage management experience , preferably within a luxury hotel, resort, or fine-dining environment.
• Luxury hospitality experience required.
• Proven ability to lead, motivate, coach, and develop a diverse hospitality team.
• Strong understanding of luxury service standards and a genuine passion for creating exceptional guest experiences.
• Proficiency with point-of-sale systems; Micros experience preferred.
• Working knowledge of purchasing, inventory control, labor management, and employee scheduling.
• Strong understanding of cash-handling procedures and basic mathematical concepts.
• Knowledge of applicable local, state, and federal health, sanitation, workplace safety, and OSHA regulations.
• Knowledge of responsible alcohol service laws and regulations; TIPS certification preferred.
• Exceptional communication, interpersonal, and organizational skills.
• Ability to remain poised, professional, and solutions-oriented in a high-energy, fast-paced environment.
• Strong problem-solving and decision-making abilities with sound judgment.
• Demonstrated attention to detail and a commitment to operational excellence.
• Ability to prioritize, delegate, and manage multiple responsibilities simultaneously.
• Ability to work independently while maintaining strong collaboration with leadership and team members.
• Flexible schedule with the ability to work evenings, weekends, holidays, and varying shifts as required by the business.
• A positive, team-oriented mindset and a willingness to lead from the floor and take direction when needed.

THE IDEAL CANDIDATE

The ideal Food & Beverage Manager is present, polished, and passionate about hospitality . They understand that luxury service is defined not only by what we do, but by how we make our guests feel. They lead with confidence and humility, hold themselves and their team to high standards, and are committed to creating an environment where both guests and employees feel genuinely valued.