F&B Service Manager

About the role

The Food & Beverage Service Manager oversees daily dining and event service operations, ensuring seamless execution, elevated guest experiences, and adherence to service, safety, and financial standards. This role leads front-of-house service teams, supports event execution, and partners with culinary and leadership teams to drive operational excellence and revenue performance.

Responsibilities

• Oversee dining room and event service operations, ensuring proper setup, presentation, and service execution (tables, linens, glassware, and service standards)
• Lead and direct service staff, ensuring proper uniform standards, readiness, and adherence to service expectations
• Create and manage shift sheets, staffing plans, and floor coverage based on business demands
• Conduct pre-shift and pre-event meetings to communicate service expectations, reservations, and event details
• Partner with culinary teams to coordinate service flow, timing, and special event execution
• Manage bar operations and event beverage consumption, including maintaining accurate Banquet Bar Control records
• Support hiring, onboarding, training, scheduling, and performance management of service staff in partnership with F&B leadership
• Maintain accurate labor and payroll reporting, including daily and weekly punch audits
• Drive revenue growth by identifying upselling opportunities, enhancing guest experience, and supporting sales initiatives
• Ensure compliance with all alcohol service laws, including age verification and responsible service standards
• Auxiliary support during peak periods as needed (e.g., server, bartender, host support)

Qualifications

• Must meet legal requirements to serve alcohol; applicable state certifications required
• Minimum 5 years of hospitality or food & beverage service experience
• Minimum 2 years of leadership or management experience in hospitality, golf, or service environment
• Proven ability to resolve guest concerns and deliver high-level customer service
• Strong organizational, time management, and prioritization skills
• Ability to lead teams effectively in a fast-paced, high-volume environment

Working Conditions

• Schedule varies based on business needs and may include evenings, weekends, and holidays
• Regular movement throughout the venue is required, including time spent at the host stand, bar, dining areas, and service stations
• Extended periods of standing and walking are common during shifts
• Duties may include reaching, bending, lifting, or carrying items up to 30–50 pounds (such as trays, racks, boxes, or bar supplies)
• May occasionally assist with resetting tables, moving furniture, or supporting team needs during peak service
• Vision requirements may include close, distance, peripheral, and color vision, as well as the ability to adjust focus
• Work environment may involve exposure to loud noise levels, cleaning products, hot or cold food and beverage items, and fast-paced conditions

Pay

$20 - $25 per hour

Schedule

Schedule varies based on business needs and may include evenings, weekends, and holidays