Food and Beverage Manager

About the role

Hotel Forty Five in downtown Macon is reimagining the restaurant LOOM into TELAIO, a fresh Northern Italian dining experience. We're looking for a passionate Food & Beverage Manager to lead the charge—a people-builder, culture-creator, and hospitality enthusiast 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 destined to become a local favorite. Your fingerprints will be on every part of this journey, from the team you build to the culture you create.

Responsibilities

• 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.
• Maintain compliance with Hotel Forty Five and Mainsail Lodging & Development company core values.
• Create a positive atmosphere for guests and team members.
• Manage day-to-day operations, ensuring quality service standards and exceptional guest experiences.
• Review staffing levels to meet guest service, operational needs, and financial objectives.
• Maintain regular attendance according to hotel scheduling needs.
• Maintain, approve, and submit accurate payroll for all team members, ensuring proper hours, PTO, and holiday pay.
• Lead front-of-house F&B staff recognition efforts.
• Manage Guest Voice initiatives and respond to reviews in a timely manner.
• Attend all required meetings, including inter-departmental, staff, managerial, and other relevant sessions.
• Maintain high standards of personal appearance and grooming, including professional attire.
• Comply with all safety standards and OSHA guidelines.
• Respond to guest requests, concerns, complaints, and accidents in an attentive, courteous, and efficient manner, including follow-up.
• Assist servers, server assistants, and hosts during meal periods and peak times.
• Supervise daily shift operations with Restaurant Managers.
• Conduct daily pre-shifts to inform the team of hotel happenings.
• Assist the Senior Manager of Food and Beverage in conducting monthly meetings to review scores, training, and initiatives.
• Uphold standards for purchase orders, voucher invoices, and checkbook accounting.
• Maintain service and sanitation standards in restaurants, bar/lounge, and room service areas.
• Ensure team members comply with laws regarding serving alcoholic beverages.
• Complete all required training from Mainsail Corporate and the Senior Manager of Food & Beverage.
• Control costs by conducting daily/monthly par checks and inventory to reduce waste and ensure uninterrupted service.
• Monitor and train beverage staff to ensure proper portion control and maintain low beverage costs.
• Upload all new menus, special menus, and events into Single Platform.
• Reconfigure BOH for new menus and item adjustments (set-up and troubleshooting).
• Monitor the dining room floor and assist where needed.
• Work a variety of shifts, including opening (7am), mid (12pm), and closing shifts (4-5pm) that may last until 1 or 2am.
• Conduct table touches during meals or upon guest departure to solicit feedback and adjust service as needed.
• Ensure guest privacy and security by following hotel procedures and policies.
• Train, motivate, coach, counsel, and discipline all F&B team members with supervision from the Senior Manager of Food & Beverage and HR.
• Promote open lines of communication and maintain a professional work environment.
• Ensure team members are treated fairly and equitably, prioritizing retention.
• Respond to emergency situations using Safety Data Sheets; keep SDSs current and accessible.
• Maintain and monitor “Lost and Found” procedures and policies.
• Monitor banquet service, oversee events as needed, and work closely with Banquet leadership.
• Perform other duties as assigned.

Requirements

• High school diploma, equivalent degree, or higher.
• 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.
• Micros and Open Table knowledge preferred.
• Excellent communication skills, both written and verbal.
• A Servesafe certificate or working toward renewal.
• A strong sense of ownership in everything you do.
• Experience training and coaching restaurant staff.
• Ability to work effectively and efficiently under pressure.

Physical Demands

• Ability to sit or stand for extended periods of time.
• Ability to communicate clearly.
• Ability to lift, bend, and carry up to 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 toward deadlines.
• Able to work independently, take directions, and provide direction to others.
• Manage differing personalities within the office, hotel, and community.
• Maintain the highest degree of confidentiality.
• Work effectively in stressful, high-pressure situations.
• Anticipate, prevent, identify, and solve problems as necessary.

Benefits

• 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.