F&B Manager

Kessler Hotels

Kessler Hospitality's portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel's exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury, whether at a cutting-edge downtown icon, a premier luxury lodge, Savannah's entertainment destination, or an elite ski lodge. As the founding member of Marriott's Autograph Collection, Kessler Hospitality has long championed bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Location

Located in Richmond Hill, Georgia, this 200-room dual-branded hotel will feature a Courtyard by Marriott and Residence Inn by Marriott inspired by the legacy of Henry Ford, who once owned more than 85,000 acres in Bryan Country and helped shape the Richmond Hill community. The hotel will celebrate the nostalgia of American automobile travel through curated art, artifacts, and vintage vehicles displayed throughout the property, highlighted by a signature 1966 Ford Mustang Fastback located at the entrance. Set to open in late 2026, the hotel is designed to bring Kessler's signature blend of elevated design, artistic inspiration, and best-in-class Southern hospitality to one of Georgia's fastest-growing communities.

Overview

The Food & Beverage Manager is responsible for leading the property's food and beverage program, including the Courtyard Bistro, Residence Inn complimentary breakfast, Grab & Go offerings, mobile orders, and beverage operations. This leader will also serve as the primary evening Manager on Duty (MOD), providing hotel-wide leadership support during key evening hours and assisting with guest escalations when management presence is required.

This is a hands-on department-head role designed for a restaurant or food-and-beverage leader who can build an effective team, deliver a consistent guest experience, and maintain sound operational controls.

Responsibilities

• Lead daily operations of the Courtyard Bistro, including breakfast and dinner service.
• Oversee the Residence Inn complimentary breakfast operation and ensure consistent execution of brand standards.
• Manage Grab & Go offerings and mobile-order fulfillment, including product availability, presentation, quality, and operational execution.
• Lead the property's beverage program, including alcoholic and non-alcoholic beverage service, product selection, inventory, ordering, storage, cost controls, and responsible alcohol service.
• Train and coach associates on food and beverage standards, service expectations, beverage knowledge, responsible for service, sanitation, and safety.
• Recruit, onboard, schedule, develop, and evaluate food and beverage associates while maintaining appropriate labor controls.
• Monitor food and beverage quality, cleanliness, presentation, guest satisfaction, inventory levels, waste, and cost of sales.
• Maintain compliance with Marriott brand standards, local health requirements, food-safety requirements, liquor regulations, and company policies.
• Partner with hotel leadership on budgeting, forecasting, purchasing, expense management, and departmental performance.
• Serve as the primary evening Manager on Duty on scheduled shifts, providing leadership presence for the overall hotel operation.
• Support Front Office supervisors with significant guest escalations, service-recovery situations, safety concerns, and other issues requiring management-level involvement.
• Work collaboratively with the General Manager, Director of Operations, Housekeeping, Engineering, Sales, and Front Office leadership to ensure smooth hotel operations. The position is expected to work primarily afternoon and evening shifts based on business needs, including weekends and holidays. The Food & Beverage Manager will provide the primary evening MOD coverage on most scheduled workdays.

Qualifications

• Demonstrated success leading restaurant or food-and-beverage teams.
• Strong operational leadership, guest service, and service recovery skills.
• Experience with scheduling, inventory, ordering, labor management, food cost, beverage cost, and basic financial controls.
• Ability to lead independently during evening operations and make sound decisions across departments when serving as MOD.
• Strong communication, coaching, organization, and problem-solving skills.
• Working knowledge of food safety and responsible alcohol service requirements; required certifications must be obtained and maintained as applicable.
• Experience in casual dining or hotel food and beverage is preferred.