Food and Beverage Manager

Description

The F&B Manager leads front-of-house operations across assigned outlets—Barberry, Flamingo Bar, and/or IRD—ensuring consistent service delivery, guest satisfaction, and operational excellence. Working under the Senior F&B Manager and in partnership with the Assistant Director of F&B on beverage programs, you own service execution, staffing coordination, and day-to-day operational performance in your assigned areas. Reports to the Assistant Director of F&B.

• Lead and execute daily service across assigned outlets (Barberry, Flamingo Bar, and/or IRD), upholding hospitality and service standards that reflect the brand identity of each concept.
• Partner with the Senior F&B Manager on service flow, menu execution, and the guest experience across all service periods.
• Support recruiting, onboarding, training, and development of hourly FOH staff within assigned outlets.
• Lead assigned areas of floor operations and staff development in coordination with other F&B Managers.
• Resolve guest and staff matters with sound judgment, escalating to management as needed.

• Support scheduling coordination for FOH team members within assigned outlets, in partnership with the Senior F&B Manager.
• Manage assigned purchasing responsibilities, inventory, and vendor relationships; coordinate with other managers on broader operations.
• Support labor and cost management within areas of operational responsibility.
• Ensure compliance with ERHG policies, TABC, health department, and food safety standards across assigned outlets.
• Partner with HR and Senior F&B Manager on onboarding, training, and corrective action in line with ERHG procedures.

• Uphold ERHG's image and standards at all times, on and off the floor.
• Foster a harmonious, positive, and professional work environment.
• Complete responsibilities on time and in accordance with company policies and procedures.

Hourly FOH staff within assigned outlets.

Assistant Director of F&B.

This job description is a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business needs, and team members may be asked to perform other duties as reasonably assigned.

• 401(k)
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

In person

• FOH management experience in a hotel or restaurant setting
• Developing command of scheduling, labor, and cost management
• Strong hospitality and guest-relations skills with a team-first mindset
• Working knowledge of TABC, health department, and food safety standards
• Serv Safe Manager and TABC certified (or able to obtain)
• Physical Requirements (FOH Salaried Leadership)
• Ability to stand and walk for extended periods during service.
• Ability to lift and carry up to 50 pounds when needed.
• Frequent bending, reaching, and repetitive motion.
• Ability to work safely in active restaurant and bar environments.
• Ability to work evenings, weekends, and holidays when necessary.