Food Beverage Manager

Food and Beverage Manager

Full time salaried position | $70,000–$75,000 annually | Annual bonus potential

Lead a restaurant where your presence shapes the evening, your coaching builds a stronger team, and your beverage knowledge brings the dining experience to life. Gallatin River Lodge is seeking a Food and Beverage Manager who takes pride in exceptional service and finds real satisfaction in helping others succeed.

Your primary responsibility is hands-on restaurant management: leading nightly service, supporting the front-of-house team, and ensuring every guest receives thoughtful, attentive hospitality. You will also have autonomy to direct the beverage program, bringing your perspective to wine selection, beverage offerings, and staff education within established budgets and business goals.

At our small lodge restaurant, your work has a visible impact. You can turn a promising employee into a confident hospitality professional, introduce guests to a memorable bottle of wine, and build service habits that make excellence consistent. We value teamwork, transparency, and the connection between culinary quality and gracious service. This role offers room to contribute ideas, take ownership, and build a team you are proud to lead.

• Be the present, engaged manager on the floor throughout nightly service, directing the dining room and bar from preparation through closing.
• Lead pre-service meetings, coordinate staffing and service flow, and keep communication clear between the front of house and kitchen.
• Anticipate guest needs, support staff during busy periods, and resolve concerns with warmth, sound judgment, and follow-through.
• Partner with the Chef to maintain standards for presentation, timing, accuracy, and the overall dining experience.

• Build a team culture where people feel supported, understand expectations, and take pride in their work.
• Lead onboarding and ongoing training in hospitality, menu knowledge, wine, beverage service, and service standards.
• Coach in the moment, provide constructive feedback, recognize strong performance, and help employees develop their skills.
• Create reliable schedules, communicate expectations, and model the professionalism and accountability you expect from others.

• Use your wine knowledge and creativity to guide wine, cocktail, beer, and spirits offerings that complement the menu and guest experience.
• Direct beverage selection, purchasing, vendor relationships, and menu updates within established budgets and business goals.
• Make wine approachable for guests and staff through practical training, tastings, pairing guidance, and confident recommendations.
• Maintain accurate inventory, thoughtful pricing, and consistent beverage execution while managing cost, waste, and profitability.

• Maintain a welcoming, well-prepared dining room and bar, with consistent standards for cleanliness, organization, and service readiness.
• Check food and beverage quality throughout service and address inconsistencies promptly in partnership with the kitchen and bar teams.
• Monitor sales, labor, and beverage costs; use that information to improve performance while protecting the guest experience.
• Coordinate with lodge leadership and other departments to deliver seamless hospitality, including banquet service when needed.
• Ensure staff follow food safety, responsible alcohol service, and established operating procedures.

• Restaurant leadership experience and the ability to confidently manage dinner service in a setting that values culinary and service excellence.
• Strong wine knowledge, an enthusiasm for…