Food & Beverage Manager

Food & Beverage ManagerWhat's in it for you... Insurance enrollment available from DAY 1! Paid time off available from DAY 1! Holiday pay available from DAY 1! 401(k) enrollment after 30 days! Hotel and travel discounts at worldwide destinations! Professional development and promotion opportunities! The impact you'll make... Exceptional food and beverage experiences are about more than what is served. They are created through thoughtful details, genuine connections, inspired culinary experiences, and teams that take pride in delivering something extraordinary. As our Food & Beverage Manager, you will lead the overall operations, guest experience, team development, and financial performance of two distinctive culinary destinations. The Gallery , a supper club concept by celebrity Chef Dan Jacobs, celebrates culinary creativity, the joy of gathering, and the timeless tradition of warm, engaging hospitality. The Quorum aspires to deliver the highest level of culinary and hospitality excellence, where exceptional cuisine, intuitive service, and meticulous attention to detail come together to create a truly memorable dining experience. As the hotel's primary Food & Beverage leader, you will be responsible for bringing these distinct visions to life while creating a unified culture of excellence, collaboration, and accountability. We are looking for an entrepreneurial, operationally driven leader who is equally comfortable developing business strategies, managing financial performance, coaching associates, and working alongside the team during a busy dinner service. Success in this role means building culinary destinations that guests seek out, developing associates who take pride in their work and growth, and creating a culture where excellence is a shared responsibility. You'll enjoy this job because... You're passionate about creating exceptional dining experiences and building restaurants that become destinations in their own right. You're excited by the opportunity to lead two distinct culinary concepts with unique identities and service philosophies. You thrive on both the business and hospitality sides of restaurant operations. You're a hands-on leader who believes in being present, supporting your team, and leading by example. You enjoy developing people, building strong teams, and helping others achieve their personal and professional goals. You believe accountability, creativity, and collaboration are essential to achieving excellence. You're motivated by the opportunity to shape a culinary culture and make a meaningful impact on the guest experience. What you'll be doing... Lead Two Distinct Culinary Experiences Oversee the overall operations, service standards, guest satisfaction, and financial performance of The Gallery and The Quorum. Preserve and elevate the unique identity, atmosphere, and service philosophy of each concept. Collaborate with culinary leadership, Chef Dan Jacobs, and relevant partners to support the culinary vision and guest experience of The Gallery. Lead the development and execution of elevated service standards that support The Quorum's ambition to deliver an exceptional culinary experience. Ensure that food, beverage, hospitality, atmosphere, and service work together to create memorable and cohesive experiences. Identify opportunities for unique programming, special events, and creative experiences that strengthen each concept's identity and reputation. Build and Inspire an Exceptional Team Recruit, train, develop, and retain a high-performing food and beverage team committed to genuine hospitality and operational excellence. Establish a culture of shared accountability where associates take ownership of their work and support one another in achieving high standards. Lead by example through an active, hands-on presence in daily operations and during key service periods. Develop associates through consistent coaching, meaningful feedback, recognition, and opportunities for personal and professional growth. Create an environment where associates are encouraged to contribute ideas, challenge themselves, and continuously improve. Foster collaboration between front-of-house, culinary, and hotel teams to ensure a unified approach to hospitality. Promote an inclusive and respectful workplace where every associate feels valued, supported, and empowered to succeed. Deliver Exceptional Guest Experiences Establish and maintain service standards that reflect the distinct character and expectations of each culinary concept. Maintain a visible floor presence, engaging with guests, supporting associates, and ensuring seamless service execution. Anticipate guest needs, recognize opportunities to personalize experiences, and empower associates to create memorable moments. Respond to guest concerns with empathy, professionalism, and a commitment to thoughtful service recovery. Monitor guest feedback and operational performance to identify opportunities for continuous improvement. Build meaningful relationships with guests, community members, and local partners to cultivate loyalty and strengthen the reputation of both concepts. Drive Operational and Financial Excellence Take ownership of food and beverage revenue, profitability, labor management, and controllable expenses. Develop and manage departmental budgets, forecasts, staffing plans, and financial performance goals in collaboration with hotel leadership. Monitor sales, labor productivity, food and beverage costs, inventory, purchasing, and operational expenses. Implement strategies to drive revenue growth, improve efficiency, and maximize profitability without compromising the guest experience. Partner with culinary leadership on menu development, beverage programming, pricing strategies, and cost management. Oversee scheduling, staffing, training, and daily operational readiness to ensure efficient and consistent service. Maintain rigorous standards for cleanliness, food safety, sanitation, responsible alcohol service, and regulatory compliance. Oversee applicable private dining, banquet, and special event operations to ensure successful planning and execution. Establish operational processes, performance expectations, and accountability systems that support sustainable success. Collaborate, Innovate, and Grow Serve as a key member of the hotel's leadership team, contributing to overall property strategy, culture, and business performance. Work closely with culinary leadership and hotel departments to create a seamless guest experience across the property. Partner with Sales and Marketing to develop programming, promotions, events, and initiatives that strengthen each concept's visibility and performance. Identify opportunities to improve operational processes, enhance service delivery, and strengthen team communication. Balance the distinct identities of The Gallery and The Quorum with the operational efficiencies of a unified food and beverage team. Lead with curiosity, adaptability, and a commitment to continuous improvement. Requirements... Experience & Education: Previous food and beverage management experience required, preferably in upscale, fine dining, chef-driven, or hotel restaurant environments. Demonstrated experience leading restaurant operations, managing financial performance, and developing hospitality teams. Experience overseeing multiple outlets or distinct food and beverage concepts preferred. College education or advanced training in hospitality management, food and beverage operations, or a related field preferred. Strong understanding of elevated dining service, beverage operations, restaurant financial management, and guest satisfaction. Experience collaborating with executive chefs, culinary partners, or concept-driven restaurant teams preferred. Leadership & Operational Skills: A hands-on, operationally focused leadership style with a passion for exceptional hospitality. Demonstrated ability to build cohesive teams, develop associates, and create a culture of shared accountability. Strong business acumen with experience in budgeting, forecasting, labor management, inventory control, and cost management. Ability to balance creative vision with operational execution and financial responsibility. Exceptional attention to detail and a commitment to maintaining high standards of service, quality, and presentation. Strong organizational and problem-solving skills with the ability to manage competing priorities in a fast-paced environment. An entrepreneurial, collaborative mindset and genuine commitment to personal and professional development. Communication: Excellent verbal and written communication skills, including strong interpersonal, diplomacy, and problem-solving abilities. Ability to build productive relationships with guests, associates, culinary partners, and hotel leadership. Strong administrative skills, including proficiency with Microsoft Office applications, point-of-sale systems, and financial reporting tools. Ability to interpret financial and operational reports and use data to drive decisions. Must be able to speak, read, write, and understand the primary language used in the workplace. Physical: Ability to stand and walk for extended periods throughout the workday. Ability to lift, lower, push, pull, and maneuver up to 30 pounds occasionally. Ability to maintain an active presence throughout restaurant, bar, and event operations, including evenings, weekends, and holidays as business needs require. About First Hospitality... Founded in 1985 and based in Chicago, First Hospitality is a forward-thinking hotel development, investment, and management company. First Hospitality's strategic vision is to create value for all through excellence and an openness to doing things differently. First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employees' differences are respected and valued to better meet the varying needs of the customers we serve. First Hospitality fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer. Source: Hospitality Online #J-18808-Ljbffr The Historian Hotel, Madison, A Tribute Portfolio