Food & Beverage Manager

We're seeking a passionate and driven Food & Beverage Manager to help lead our vibrant food and beverage operations. This role is responsible for overseeing the daily operations of assigned outlets, developing teams, ensuring exceptional guest experiences, and driving operational excellence.

The ideal candidate is a hands‑on leader who thrives on the floor, enjoys coaching teams, and understands how to balance hospitality, service standards, and financial performance in a fast‑paced lifestyle environment.

• Complimentary Access to our Spa & Gym Facilities
• Up to 3 fitness classes per week including yoga, pilates, and bootcamp
• Exclusive Spa Discounts on treatments and services
• Designated Employee Pool Days during the summer
• Restaurant Discounts throughout the property
• Boutique Discounts on retail items and essentials
• Company-paid Life Insurance
• Short‑Term & Long‑Term Disability Insurance
• 401(k) Retirement Plan with Company Match
• Paid Time Off beginning on day one
• Eight Paid Holidays, including a Floating Holiday
• Complimentary Employee Meals

Work where hospitality, wellness, and community come together… every day.

The Food & Beverage Manager is responsible for the daily operation of assigned food and beverage outlets, ensuring exceptional guest satisfaction, operational efficiency, team development, and financial performance. Through planning, communication, training, and leadership, this role helps deliver memorable guest experiences while maintaining The Standard's service culture and brand standards.

The Food & Beverage Manager serves as a hands‑on leader, supporting team members on the floor while driving service excellence, accountability, and operational consistency.

• Oversee daily operations of assigned food and beverage outlets.
• Ensure service standards and operational procedures are executed consistently.
• Maintain cleanliness, organization, and presentation standards throughout all service areas.
• Monitor guest flow, staffing levels, and service execution.
• Ensure opening, closing, and shift transition procedures are completed properly.
• Assist in implementing operational initiatives and departmental goals.
• Supervise, coach, and develop front‑of‑house team members.
• Assist with recruiting, interviewing, onboarding, and training new employees.
• Conduct performance evaluations and coaching conversations.
• Address employee concerns and support disciplinary processes when necessary.
• Foster a positive, collaborative, and guest‑focused culture.
• Lead daily pre‑shift meetings and communicate operational updates.
• Maintain a visible presence on the floor during service periods.
• Ensure exceptional guest experiences and personalized service.
• Resolve guest concerns and service recovery situations professionally.
• Build relationships with members, repeat guests, and VIP clientele.
• Monitor guest feedback and identify opportunities for improvement.
• Support departmental profitability through labor and cost management.
• Monitor staffing levels and labor productivity.
• Assist with inventory management and purchasing controls.
• Review daily sales reports and operational metrics.
• Support cash handling procedures and financial controls.
  
  Assist with departmental reporting and administrative responsibilities.
• Monitor inventory levels and assist with ordering processes.
• Ensure proper storage, handling, and rotation of products.
• Support monthly inventory counts and variance investigations.
• Coordinate with vendors and suppliers as necessary.
• Assist in minimizing waste and controlling costs.
• Ensure compliance with all health, safety, sanitation, and alcohol service regulations.
• Maintain food handler and licensing compliance for all team members.
• Enforce company policies, procedures, and SOPs.
• Support accident prevention and incident reporting procedures.

• Minimum 2‑4 years of leadership experience in food and beverage operations.
• Previous restaurant, bar, hotel, or resort management experience preferred.
• Strong leadership, communication, and team‑building skills.
• Excellent guest service and problem‑solving abilities.
• Knowledge of labor management, scheduling, and operational controls.
• Experience with POS systems and hospitality technology.
• Ability to multitask and perform effectively in a fast‑paced environment.
• Fluent in English; multilingual abilities are a plus.

• Leadership & Team Development
• Guest Experience Excellence
• Operational Excellence
• Problem Solving & Decision Making
• Accountability
• Time Management

• Ability to stand and walk for extended periods.
• Ability to work in indoor and outdoor environments.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Ability to bend, kneel, crouch, and climb as operationally necessary.
• Ability to work evenings, weekends, holidays, and special events based on business needs.
• Ability to hear and speak clearly to communicate effectively with guests and team members.