Food and Beverage Manager

We're looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let's see if we're a fit. We hope so.
Ready to build something incredible in the heart of Macon?

Hotel Forty Five in downtown Macon is reimagining the restaurant LOOM into TELAIO a fresh Northern Italian dining experience, and we're looking for a passionate Food & Beverage Manager to lead the charge.

We're not looking for someone who simply manages schedules and inventory.
We're looking for a people-builder. A culture-creator. A hospitality enthusiast.
Someone who gets excited about hiring great talent, coaching future leaders, delivering memorable guest experiences, and creating a restaurant, guests can't stop talking about.

This is your chance to take ownership, build your dream team, and help launch a restaurant concept that's destined to become a local favorite.
If you're ambitious, energetic, and ready to make your mark, this may be the opportunity you've been waiting for.

Your fingerprints will be on every part of this journey, from the team you build to the culture you create.

If you're passionate about hospitality, energized by growth, and ready for a challenge, let's talk.

Great restaurants don't happen by accident. They're built by great leaders!

What You'll Be Part Of:

• Help launch an exciting new Northern Italian restaurant concept.
• Recruit, hire, train, and develop your own service team.
• Collaborate on creating signature cocktails and an exceptional wine program.
• Lead daily restaurant operations while delivering outstanding hospitality.
• Build a culture focused on teamwork, accountability, and memorable guest experiences.
• Work alongside an experienced culinary and hotel leadership team to bring this vision to life.

Essential Functions

• Maintain compliance with Hotel Forty Five and Mainsail Lodging & Development company core values.

• Create a positive atmosphere for guests and team members.

• Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional

• Review staffing levels to ensure exceptional guest service, operational needs and financial objectives are being met

• Maintain regular attendance in compliance with Hotel Forty Five and Mainsail Lodging & Development's policy, following a schedule which will vary according to the needs of the hotel

• Maintain, approve and submit accurate payroll for all team members within the department while complying with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly

• Leads front of house F&B staff recognition efforts

• Manage Guest Voice initiatives and respond to reviews timely when needed

• Attend all required meetings, including inter-departmental, staff, managerial, and other relevant sessions

• Maintain high standards of personal appearance and grooming which includes wearing proper professional attire

• Comply with all safety standards and regulations to encourage safe and efficient hotel operations and compliance with OSHA guidelines

• Respond to all guest requests, concerns, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner, including follow up to ensure guest satisfaction

• Assist servers, server assistants, and hosts on the floor during meal periods and peak times

• Supervise daily shift operations working with Restaurant Managers

• Ensure daily pre-shifts are conducted to inform the team of the hotel happenings

• Assist Senior Manager of Food and Beverage in conducting monthly meetings with the department to review scores, conduct training, and inform staff of any hotel/department initiatives

• Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards

• Maintain service and sanitation standards in restaurants, bar/ lounge, and room service areas in compliance with the state regulations and company standards

• Ensure team members are aware of and comply with all applicable laws regarding serving alcoholic beverages

• Complete all required training from Mainsail Corporate and as directed by the Senior Manager of Food and Beverage.

• Ensure compliance with all F&B policies and procedures by training, supervision, hands on approach, and follow-up

• Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service.

• Monitor and train beverage staff to ensure proper portion control and maintain low beverage cost

• Responsible for uploading all new menus into Single Platform, special menus and events when needed

• Responsible for reconfiguring BOH for new menus and item adjustments (set-up and troubleshooting)

• Monitor dining room floor and assist where needed

• Prepared to work a variety of shifts - including but not limited to opening shifts (7am), mid-shifts (12pm) and closing shifts (4-5pm) that could last until 1 or 2am

• Conduct table touches during meals and/or upon guest departure to solicit feedback on the service, quality of food, and the overall impression of the experience to adjust when necessary

• Ensure guest privacy and security by correctly following hotel procedures and privacy policies

• Train, motivate, coach, counsel, and discipline all F&B team members according to the Hotel Forty Five standards with supervision from the Senior Manager of Food and Beverage and HR

• Promote open lines of communication with all management and team members and maintain a professional work environment

• Ensure team members are treated fairly and equitably, prioritizing team member retention

• Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available

• Maintain and monitor "Lost and Found" procedures and policies according to standards.

• Monitoring banquet service, including overseeing events as needed and working closely with Banquet leadership and team on ensuring high levels of service and quality product

• Other duties as assigned

Qualification Standards


Education & Experience

• High school diploma, equivalent degree, or higher required

• Minimum 2 years in an Assistant Manager or Supervisory role at a high volume and/or fine dining restaurant or hotel

• Fine dining, wine, and beverage knowledge is a must

• Micros and Open Table knowledge preferred

• Excellent communication skills, both written and verbal formats

• A Servesafe certificate, or you are working on renewing the current certificate

• A strong sense of ownership in everything that you do

• Experience training and coaching restaurant staff

• The ability to work effectively and efficiently while working under pressure

Physical Demands

• Ability to sit or stand for extended periods of time

• Ability to communicate clearly

• Ability to lift, bend, and carry 50 lbs

• Corrected vision to normal range

• Ability to drive/transport self and others

• Ability to travel on occasion - up to 25%

• Ability to work long hours as needed

Mental Demands

• Make sound judgments quickly

• Work on multiple tasks, making appropriate progress towards deadlines

• Able to work independently, take directions and provide direction to others

• Manage differing personalities within the office, the hotel, and the community

• Maintain the highest degree of confidentiality

• Ability to work effectively in stressful, high-pressure situations

• Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary

Why Hotel Forty Five?

As part of the Marriott family through Mainsail Lodging & Development, you'll enjoy industry-leading benefits, including:

• Marriott hotel discounts worldwide
• Competitive pay
• Medical, dental, and vision insurance
• Paid time off
• Retirement savings opportunities
• Career growth with a growing hospitality company
• The rare opportunity to help open and shape a brand-new restaurant concept

NOTICE: The hotel business functions seven days a week, 24 hours a day. All associates must realize this fact and be aware that at all times it may be necessary to move associates from their accustomed shift as business demands. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.


Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Mainsail is an Equal Opportunity Employer and it does not discriminate on the basis of actual or perceived race, color, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity expression (including transgender status), sexual orientation, marital status, parental status, military service and veteran status, political affiliation, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.