Food & Beverage Manager | Austin

WHO WE ARE:

Palisociety is a society of unique hotels and residences — Palihouse, Palihotel, Le Petit Pali, ARRIVE by Palisociety, and a growing collection of independently branded properties. Since our first hotel opened in Los Angeles in 2009, we've grown into a nationwide portfolio of neighborhood-centric hotels, restaurants, bars, and event spaces, earning recognition from Condé Nast Traveler, Travel + Leisure, the New York Times, and more.

We consider our employees our greatest asset: structured training from day one, consistent feedback, and a clear path for growth. We develop our leaders from within, because the strongest hospitality companies are the ones that grow their own.

Located in the heart of East Austin, ARRIVE Austin is the perfect neighborhood hotel for guests looking for a blend of modern luxury, local authenticity, and friendly hospitality. With meticulously designed rooms and three distinct dining outlets, ARRIVE Austin welcomes travelers and locals alike.

Kalimotxo is a Spanish restaurant and cocktail bar from the Emmer & Rye Hospitality Group. Kalimotxo invites guests to a vibrant space where they can have a quick drink or hang all night with good friends. We celebrate the spirit of Basque social bar culture with a curated Spanish wine list, amazing craft cocktails, and flowing porrones. Our team's hospitality is a top priority, and we're looking for passionate, genuine people to take care of our guests.

The Food & Beverage Manager leads all front-of-house and operational aspects of Emmer & Rye Hospitality Group's food and beverage program across both of ARRIVE Austin's venues — Lefty's Day & Night and Kalimotxo. As the senior on-property operations leader and GM-equivalent for F&B, you'll own the guest experience, service standards, staffing, scheduling, and financial performance across both outlets.

This is a hands-on, floor-leading role — daily service, weekly payroll, scheduling, and end-of-day reporting — while developing the Restaurant Manager and Bar Manager, who each lead their venue's hourly team.

• Set and uphold service and hospitality standards across both venues, reflecting ERHG's philosophy for a consistent guest experience.

• Lead daily floor shifts — setup, breakdown, side work, server sections — holding both spaces to standard on line-ups and service flow.

• Serve as the point of contact for hotel collaboration, integrating F&B into the broader guest experience, and meet with the Chef de Cuisine daily to align FOH and BOH on menus, service, and standards.

• Ensure Open Table is maximized, cover counts are accurate, and tables turn on time for accurate reporting, driving sales through efficiencies, staff training, and community outreach.

• Be a leader in hospitality — build lasting guest relationships, tell the brand's story, and serve as an ambassador of the product and service.

• Manage F&B operational P&L — revenue, labor, beverage COGS, and controllable costs — and manage staffing, scheduling, and labor budgets across both venues.

• Run weekly payroll, review clock-ins, and manage the tip pool, supervising, coaching, and mentoring the Restaurant Manager and Bar Manager.

• Ensure execution of the wine and bar programs, and own maintenance for both spaces, reporting issues and facilitating timely repairs.

• Ensure a safe working and guest environment, participate in the hotel Safety Committee, and partner with Corporate HR on hiring, corrective action, and team relations.

• Minimum 3 years of senior F&B management experience; multi-outlet experience preferred.

• Proven ability to build, develop, and retain high-performing teams, with strong leadership, communication, and…