Food & Beverage Manager

Food & Beverage Manager

This is a unique opportunity to lead a hands-on, experience-driven food and beverage program set on a working blueberry farm and glamping property in South Haven, just minutes from the shores of Lake Michigan. This role is built for an operator at heart someone who leads from the floor, not the office, and finds energy in the daily rhythm of service. The Food & Beverage Manager is responsible for the full scope of onsite dining operations, including restaurant, bar, micro-market, specialty coffee, and the property's signature culinary experiencethe Fields Supper Club.

The Fields Supper Club is the centerpiece of the F&B program: a multi-course, outdoor dining experience that brings together seasonal menus, thoughtful beverage pairings, and a communal atmosphere. The FBM owns the full Supper Club experience, from menu development and beverage pairings to service flow, ambiance, and guest interaction including speaking to each course as it's presented tableside.

This position blends leadership with a strong, on-the-floor presence. The F&B Manager will be actively involved in daily service, supporting both front- and back-of-house execution and is expected to roll up their sleeves in the kitchen when the moment calls for it. A culinarian at heart, this person brings genuine passion for food and beverage that elevates the entire guest experience. In partnership with culinary leadership, this role helps bring seasonal, locally driven menus to life while ensuring operational excellence across all outlets.

Core Responsibilities

Supper Club Leadership

Own end-to-end execution of the Fields Supper Club as the property's signature F&B experience

Coordinate closely with culinary leadership on menu planning, pacing, and service style

Design and refine the guest experience, including flow, seating, ambiance, and post-dinner elements

Lead service execution, ensuring a seamless, engaging, and high-touch experience for all guests

Oversee reservations, guest communication, and special requests to ensure a personalized experience

Continuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfaction

The Willow and Daily Operations

Oversee daily operation of the Willow's cafe/fast-casual concept, micro-market, complimentary breakfast, coffee and bar offerings

Ensure consistent quality, speed, and presentation across all service periods

Manage simultaneous execution of The Willow service while Supper Club operations are active

Support front and back-of-house teams during peak service periods as a hands-on leader

Events, Group Catering & Private Functions

Lead all group catering, private events, and special functions from planning through execution

Partner with sales, culinary, and service teams to design customized event menus and experiences

Manage event staffing, logistics, timelines, and on-site execution

Drive revenue growth through strong event conversion and execution quality

Beverage Program Leadership

Own and develop the full beverage program, including bar, wine, beer, and specialty offerings

Create curated beverage pairings for Supper Club and special events

Manage inventory, ordering, cost controls, and vendor relationships

Train and develop staff on beverage service standards and product knowledge

Continuously evolve the beverage program to enhance guest experience and profitability

Financial Management

Forecast demand and manage purchasing, inventory, and vendor relationships

Own departmental budgets, including revenue, labor, and cost of goods sold (COGS)

Identify opportunities to improve margins while maintaining quality and experience standards

Drive revenue through programming, pricing strategy, and upselling

Team Leadership & Development

Recruit, train, and lead a high-performing F&B team across all outlets and service styles

Set clear expectations and foster a culture of accountability, hospitality, and urgency

Provide ongoing coaching, development, and performance management

Ensure staffing aligns with fluctuating business levels across caf, events, and Supper Club operations

Guest Experience & Standards

Act as a visible, engaged leader across all guest-facing experiences

Maintain a hospitality-first culture that reflects the uniqueness of the property and setting

Address guest feedback in real time and continuously improve service delivery

Ensure compliance with all health, safety, and sanitation standards

Preferred Qualifications

Experience & Background

46 years of progressive F&B management experience across multiple outlets or service formats

Proven ability to execute elevated, experiential dining supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferred

Culinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when needed

Background in boutique hospitality, agritourism, or lifestyle properties a strong plus

Culinary & Beverage

Genuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu development

Working knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferred

Confident and engaging in a guest-facing, course-narration setting

Operations, Finance & Leadership

Proven ability to manage budgets, labor, COGS, purchasing, and vendor relationships

Experience planning and executing catering, private events, and group functions

Track record of building and developing high-performing hospitality teams

Self-directed and entrepreneurial thrives in an environment where the role evolves with the business

The Ideal Candidate

Leads from the floor with warmth, polish, and a hospitality-first mindset

Passionate about seasonal food, agriculture, and the stories behind the plate

Available evenings, weekends, and peak seasonal periods