Food and Beverage Manager

We’re looking for hardworking, dependable, and positive people to join our team working in a dynamic and fast-paced environment. If this sounds like you, we might have just the job you are looking for! Freestone is a locally loved restaurant and bar in Kalispell, Montana, serving upscale American cuisine with a seasonal twist. Our kitchen focuses on quality ingredients, comforting classics, and seasonal dishes that offer something for everyone. From our competitive benefits package to our supportive management team that recognizes the employee efforts and contributions, our goal is to provide a workplace that is challenging, enjoyable, and rewarding. We believe that every employee helps to make us successful and hope that you will consider becoming a member of our team. We are hiring immediately and are excited to talk to you about the opportunities available. Apply today for immediate consideration! Responsibilities Supervises all aspects of food and beverage services, including restaurant, bar, breakfast service, and event catering, ensuring smooth operations and adherence to standards. Recruits, hires, trains, and supervises staff and managers, including catering, breakfast, kitchen, front‑of‑house workers and restaurant workers. Conducts performance evaluations and ongoing training to maintain a competent team. Collaborates with chefs, sales and catering, and executive team to design menus that reflect customer preferences, seasonal trends, and profitability goals. Monitors and oversees inventory levels, manages supplier relationships, forecasts and orders food and beverage supplies, and implements cost‑control measures to minimize waste. Addresses performance issues and customer feedback, resolves complaints promptly, and ensures a high‑quality dining experience. Maintains hygiene standards and ensures compliance with health and safety regulations, including staff training and regular inspections. Assists in planning and managing catering for events and conferences. Creates and manages departmental budgets, negotiates with vendors, and implements strategies to maximize sales and profitability. Demonstrates a working knowledge of all services and facilities of the hotel, as well as the local area to effectively assist guests. Understands and applies all hotel safety and security procedures to maintain a secure and safe environment for employees and guests. Adheres to all company policy and procedures, safety procedures, Health Department, and other regulatory requirements. Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken; also, provides potential solutions to the problems noticed. Ensures that guest issues, whether F&B related or otherwise, are dealt with appropriately. If outside bounds of authority, promptly brings the matter to the attention of management. Proactively looks for opportunities to improve operations. Performs all other duties as assigned or requested. Skills and Qualifications Proven experience in hospitality roles such as Restaurant Manager, Bar Manager, Catering Manager, or similar positions. Strong leadership, interpersonal, and communication skills. Knowledge of menu design, inventory management, and cost control. Familiarity with health and safety regulations and compliance standards. Relevant certifications (e.g., ServSafe, National Restaurant Association) or degrees in hospitality management, business management, or culinary arts may be preferred. Proficiency with restaurant management software and related computer tools. Serves, reacts quickly and adjusts to different guest situations. Manages and shows self‑control during difficult situations. Accepts directions and priorities from supervisor and reliably follows‑through on tasks. Performs job duties with a minimum of disruption to the guest. Friendly and cheerful; interacts easily with strangers, internal and external customers. Cooperates with and supports others. Works independently with little supervision. Grooming and appearance must meet Employee Handbook Standards. Reports To Reports to the General Manager and collaborates with chefs, sales and catering, staff, and other department heads. #J-18808-Ljbffr