F&B Manager, Rohrs

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person—mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world.

Whether contributing to world-class research, shaping the student experience, or supporting the University’s mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!

The Food & Beverage Manager of Rohr’s is a hands-on leadership role responsible for the daily operations of Rohr’s Tavern, Bistro, Terrace, and In-Room Dining at the Morris Inn. Reporting to the Assistant Director of Restaurants and Cafes, the Manager leads by example to deliver an unforgettable guest experience that consistently meets or exceeds AAA Four Diamond standards.

As the “conductor” of the dining room floor, the Manager coordinates front-of-house and culinary teams to ensure seamless, timely, and elevated service. This position provides leadership throughout the full employee lifecycle, including training, coaching, performance management, and recognition.

The Manager is also responsible for maximizing retail revenue opportunities, maintaining operational excellence, and demonstrating exceptional stewardship of University resources.

• Lead daily dining operations across Breakfast, Lunch, Dinner, Late Night, and In-Room Dining.
• Deliver a consistently elevated guest experience, with thoughtful and seamless offerings for game days and key annual university event weekends
• Direct and coordinate the dining room floor, ensuring effective communication between hosts, servers, bartenders, culinary teams, and other operational partners.
• Monitor service pace, beverage quality, dining room atmosphere, and overall guest satisfaction.
• Address guest needs and service concerns promptly, professionally, and effectively.
• Maintain service standards that meet or exceed AAA Four Diamond expectations.

• Lead by example through a visible, hands‑on management approach.
• Onboard, train, coach, and develop food and beverage team members.
• Foster an inclusive, high‑energy hospitality culture built on teamwork, accountability, and recognition.
• Provide proactive coaching and performance feedback to support employee growth and operational consistency.
• Establish clear expectations and hold team members accountable for service and performance standards.
• Recognize and celebrate employee contributions and successes.

• Oversee daily operations of restaurant and In‑Room Dining.
• Develop and manage complex staffing schedules to align labor resources with business demands.
• Monitor labor costs and productivity while maintaining appropriate service levels.
• Manage inventory, ordering, product utilization, and operational supplies.
• Ensure compliance with established University, hospitality, safety, sanitation, and food and beverage standards.
• Identify operational opportunities and implement solutions that improve efficiency, service, and profitability.

• Maximize retail revenue opportunities across Rohr’s and In‑Room Dining.
• Monitor sales performance and identify opportunities to increase revenue and profitability.
• Manage labor, inventory, and other operating resources responsibly.
• Demonstrate…