Food & Beverage Manager

The Food & Beverage Manager supports the leadership and daily operations of all Food & Beverage outlets at The Nantucket Hotel & Resort, ensuring exceptional guest experience, strong financial performance, and consistent service standards. This role is highly operational and hands-on, serving as a key leader for front-of-house teams while collaborating closely with Culinary, Events, Rooms, and Hotel Leadership.

The Food & Beverage Manager helps with driving training, service execution, scheduling, guest recovery, inventory controls, and outlet readiness for seasonal transitions and high-volume periods. The ideal candidate is energetic, detail-driven, and capable of leading by example in a fast-paced luxury hospitality environment.

• Support and oversee daily FOH operations across all F&B outlets (restaurant, bar, seasonal activations, etc.)
• Act as Manager-on-Duty (MOD) as scheduled, ensuring smooth service flow and guest satisfaction
• Maintain consistent standards of service, hospitality, cleanliness, and professionalism
• Assist with service pacing, table management, floor presence, and staffing deployment
• Respond to operational needs quickly and calmly, ensuring a polished guest experience

• Lead, coach, and support supervisors and hourly associates with clear expectations and accountability
• Assist with onboarding and training programs for seasonal and year-round staffing
• Reinforce luxury-level service behaviors and guest engagement standards
• Help build a positive team culture focused on pride, teamwork, and excellence
• Participate in performance conversations and support corrective action when needed

• Proactively connect with guests during service and oversee guest relations on the floor
• Resolve guest concerns professionally and promptly, using sound judgment and empathy
• Document and communicate guest feedback and incidents to leadership as needed using daily reporting
• Support service recovery decisions (comps, returns, make-it-right moments) in alignment with company guidelines

• Assist with staff scheduling and daily edits based on weather, occupancy, and demand
• Monitor labor efficiency and support staffing strategy while maintaining service quality
• Help ensure timekeeping compliance and accurate shift execution
• Support consistent communication between outlets to ensure smooth coverage and execution

• Assist with inventory processes, cost controls, receiving, and product organization
• Support POS accuracy, menu updates, modifiers, and staff compliance with ringing procedures
• Help manage comp tracking, voids, discounts, guest recovery documentation and daily reporting to accounting to ensure accurate financials
• Contribute to achieving revenue goals through strong execution and guest engagement

• Coordinate with Events and Culinary teams to support BEO execution and private functions
• Assist with set-up standards, staffing plans, and on-site event leadership
• Support special dining experiences, holidays, and seasonal programming

• Ensure compliance with all sanitation, safety, and alcohol service requirements
• Maintain knowledge of all local and state laws related to food & alcohol service
• Enforce cleanliness and organization standards in FOH areas, stations, and storage
• Ensure checklists, side work, and closing procedures are consistently followed

• 3–6+ years of progressive F&B leadership experience in a hotel, resort, or high-volume luxury restaurant environment
• Strong FOH knowledge: service standards, staffing, guest relations, and floor leadership
• Confident leader who can coach and hold teams accountable while maintaining morale
• Experience working with POS systems and scheduling platforms
• Strong organizational skills and ability to multitask under pressure
• Excellent communication skills and ability to work cross-functionally

• Staying on the Move: You should be able to stand and walk for the duration of your shift, which can often be 8 to 10 hours. You will be moving between the front of the house, the kitchen, and storage areas constantly.
• Handling Equipment: You will occasionally need to lift, push, or pull items like crates of glassware, bags of ice, or heavy trays. This usually involves weights up to 50 pounds.
• Agility: The job involves frequent bending, stooping, reaching, and occasionally climbing a ladder to grab supplies or check inventory.
• The Environment: You must be comfortable working in a loud environment and moving between different temperatures (like stepping into a walk-in freezer or standing near a hot line).
• Manual Dexterity: You will need the coordination to operate point-of-sale systems, handle glassware safely, and occasionally assist with plating or drink preparation during a rush.

• Guest-first mindset with high standards for hospitality
• Calm and decisive under pressure
• Detail-oriented and operationally sharp
• Strong follow-through and consistency
• Team-driven leadership style and ability to motivate staff
• Financial awareness (labor, comps, product handling, waste reduction)

This role requires flexibility based on seasonal business demands. Weekend and holiday availability is required, along with early mornings and late evenings depending on service periods and event needs.