Food & Beverage Manager

Join our team as a Food & Beverage Manager and become the ultimate journey curator for the employee experience. The Food and Beverage Manager at The Chanler plays a crucial role in upholding and implementing the establishment's esteemed Forbes five-star standards for the Front of the House Food and Beverage team. 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. Inviting guests to relish in the building's storied architecture, chic European dining options, and gracious hospitality. Built in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the current charm of a regal residence. As a double Forbes five-star property, the mansion draws admirers worldwide by authentically cultivating the guest experience with elegance and natural refinement. REWARDS Competitive Salary Health, dental, and vision for employees, families, and partners 401K Free Parking Uniforms Included Employee Appreciation Events Referral Bonus Seasonal Staff Meals RESPONSIBILITIES Including but not limited to: Set excellent guest service and professional work examples. Create memorable moments for our guests. Assists with hiring, training, and disciplining of F&B employees. Conduct daily shift meetings to inform staff of guests, hotel happenings, service standards, and menu tastings. Continually develop staff through training and education. Assist all management in maintaining the restaurant and equipment in "like new condition." Supervise and maintain all restaurant cash and credit card controls. Continually educate staff in compliance with all health and sanitation laws. Ability to adapt to changing demands as it relates to a food and beverage operation. Work directly with guests to resolve any problems or complaints. Perform additional responsibilities as requested. Full list of responsibilities upon request REQUIREMENTS Experience working at a luxury property is required. A minimum of two years working in a restaurant management role. Effectively operate a P.O.S. system. (Micros preferred) Knowledge and understanding of purchasing, inventory control, and employee scheduling. Basic math skills and cash handling procedures. Understanding of local, state, and federal regulations regarding OSHA laws and health and sanitation regulations. Knowledge of local, state, and federal laws and regulations regarding the responsible sale of alcohol. (TIPS certified preferred). Communicate thoughts, actions, and opportunities clearly with strong networking skills. Ability to work in a high-energy and demanding environment. Organization skills. Demonstrates strong leadership skills and is a team player. Works well under pressure. Can effectively solve problems. Able to take direction. Can work independently with little supervision.