Food & Beverage Manager - Fine Dining Steakhouse

Noble is a modern Colorado steakhouse that reimagines classic fine dining through luxury hospitality, exceptional ingredients, and a vibrant, celebratory atmosphere. Our team creates polished, memorable experiences that feel personal rather than scripted. We value craftsmanship, genuine connection, professionalism, accountability, and the confidence to anticipate what a guest needs before they ask.

The Food & Beverage Manager leads day-to-day dining room operations and is responsible for translating Noble Steakhouse’s hospitality standards into a polished, consistent, and financially disciplined guest experience. Working at the same leadership level as the Bar Manager, this position oversees floor service, employee performance, guest recovery, labor deployment, service readiness, training, and operational controls across the restaurant. The Food & Beverage Manager is a visible service leader who develops front-of-house employees, coordinates closely with culinary, bar, wine, host, and events teams, and protects the quality, efficiency, profitability, and reputation of Noble’s food and beverage operation.

• Lead daily front-of-house operations and ensure each service period is appropriately staffed, organized, supplied, and prepared to execute Noble’s hospitality and service standards.
• Serve as an active floor leader throughout service, directing the dining room in real time and supporting servers, server assistants, food runners, hosts, sommeliers, bartenders, bar support employees, culinary employees, and managers as business needs require.
• Conduct pre-shift meetings that communicate reservations, VIPs, private events, menu changes, unavailable items, service priorities, sales opportunities, safety concerns, and operational notes.
• Model polished, attentive hospitality by recognizing guests, anticipating needs, monitoring pacing, and ensuring each table receives accurate, coordinated, and personalized service from arrival through departure.
• Oversee sequence of service, table maintenance, coursing, seat positions, food and beverage delivery, check accuracy, payment handling, and closing procedures according to Noble standards.
• Maintain current knowledge of the food and beverage programs and coach employees on menu knowledge, service technique, responsible recommendations, suggestive selling, allergy awareness, and guest-friendly storytelling.
• Recruit, interview, onboard, train, schedule, coach, and retain front-of-house employees in partnership with the General Manager, Assistant General Manager, department managers, and Human Resources.
• Set clear performance expectations, provide timely feedback and recognition, document concerns appropriately, and support corrective action in accordance with Company policy.
• Build relationships with guests, respond promptly to service concerns, and take ownership of recovery efforts so issues are resolved thoughtfully, discreetly, and completely.
• Coordinate continuously with culinary, bar, wine, host, and private-events leadership to protect ticket times, coursing, communication, product availability, and seamless handoffs between departments.
• Manage floor plans, reservations, sections, cuts, breaks, staffing adjustments, and shift assignments based on business volume, employee capability, guest needs, and labor objectives.
• Monitor labor usage, overtime, sales, average check, discounts, comps, voids, refunds, guest feedback, and other operating indicators; identify variances and recommend corrective action.
• Maintain strict control of guest checks, cash, payment methods, gift cards, keys, access codes, POS permissions, and other Company assets in accordance with established procedures.
• Inspect dining rooms,…