Food and Beverage Manager

About the role

Town and Country Resort is on a mission. We are building a restaurant that is worthy of Michelin recognition—and our immediate goal is earning a Bib Gourmand. That means the details matter. The food matters. The service matters. The wine, cocktails, pacing, hospitality, consistency, and the experience from the moment a guest walks through the door all matter. We're looking for a Restaurant Manager who wants to be part of that journey. This isn't simply a restaurant management position. It's an opportunity to help shape the identity, culture, and standards of a restaurant with serious culinary ambitions. If you have high standards, a genuine passion for hospitality, and the leadership skills to bring a team along with you, keep reading.

Responsibilities

• Lead daily front-of-house operations and ensure every shift meets ARLO's standards for service and hospitality.
• Maintain a strong presence on the floor and actively engage with guests, employees, and the operation.
• Monitor service pacing, table turns, reservations, seating, food delivery, beverage service, and overall guest experience.
• Anticipate problems and address them before they become guest complaints.
• Conduct pre-shift meetings and ensure the team is prepared for the day's business.
• Maintain consistency in service standards across every shift.
• Understand that Michelin-level recognition is about more than great food—it is about the complete guest experience.
• Partner closely with culinary and beverage leadership to maintain exceptional standards.
• Develop a deep understanding of the menu, ingredients, preparation, wine, cocktails, and the story behind what we serve.
• Ensure the team can confidently describe menu items and make thoughtful recommendations.
• Pay attention to the details that separate a good restaurant from a great one.
• Constantly look for opportunities to improve food quality, service execution, hospitality, and consistency.
• Coach, mentor, and develop front-of-house employees.
• Set clear expectations and hold the team accountable.
• Recognize great performance and provide meaningful feedback.
• Help create a culture where people take pride in their work and genuinely care about the guest experience.
• Support onboarding, training, menu education, and ongoing development.
• Lead by example—especially when the restaurant is busy.
• Create genuine connections with guests and make them feel recognized and valued.
• Handle guest concerns with professionalism, urgency, and good judgment.
• Turn service recovery opportunities into opportunities to build loyalty.
• Get to know our regulars and help create the kind of experience that brings guests back.
• Be curious about what guests think and use feedback to make ARLO better.
• Work closely with the culinary team to ensure food quality, presentation, timing, and consistency meet expectations.
• Maintain strong communication between the kitchen, dining room, and bar.
• Participate in menu tastings and education.
• Help the service team understand not only what we serve, but why we serve it.
• Support a culture of collaboration rather than an "us versus them" mentality.
• Assist with scheduling, labor management, inventory, purchasing, and cost controls.
• Monitor operational performance and identify opportunities for improvement.
• Support restaurant events, special programming, and high-volume service periods.
• Assist the General Manager with administrative and operational responsibilities.
• Step into a leadership role in the General Manager's absence.

Qualifications

• 2+ years of restaurant management or supervisory experience, preferably in an upscale, chef-driven, or high-volume restaurant.
• A genuine passion for food, beverage, and hospitality.

Skills

• Strong knowledge of restaurant service and front-of-house operations.
• Ability to lead with confidence while remaining approachable and collaborative.
• Excellent communication and problem-solving skills.
• Strong attention to detail and a commitment to consistency.
• Ability to coach and develop employees rather than simply direct them.
• Willingness to learn, taste, ask questions, and continually improve.