Food & Beverage Manager, Hotel Metro

You should join our team if you believe…

• That exceptional hospitality begins with an exceptional team.
• That Food & Beverage is about more than serving great food and drinks—it’s about creating experiences guests remember.
• That great leaders are present, engaged, and willing to work shoulder-to-shoulder with their teams.
• That every detail matters, from the first greeting and perfectly timed course to the cleanliness of the restaurant and the final thank-you.
• That developing Team Members is just as important as delivering strong financial results.
• That accountability and encouragement belong together, and the best leaders know when to coach, recognize, challenge, and celebrate their teams.
• That strong partnerships between the Restaurant, Culinary, Hotel Operations, Sales, and leadership teams create a seamless guest experience.
• That we have never truly “arrived”—because there is always another opportunity to improve the experience, strengthen the team, and grow the business.

You’re a great fit for this role if you love…

• Leading, coaching, motivating, and developing Food & Beverage Team Members throughout the day.
• Creating a positive, engaging environment where Team Members feel supported, respected, accountable, and set up for success.
• Being visible on the floor, engaging with guests, supporting the team, and keeping your finger on the pulse of the restaurant.
• Managing reservations, service flow, staffing levels, schedules, attendance, and daily operational needs to keep the restaurant running smoothly.
• Leading pre-shift briefings that prepare and inspire the team while reinforcing menu knowledge, service standards, daily priorities, promotions, and important guest information.
• Becoming a subject matter expert on menus, ingredients, beverages, service standards, restaurant procedures, and the overall guest experience.
• Recruiting, interviewing, hiring, and onboarding talented Team Members with an eye toward identifying and developing future leaders.
• Training and developing your team through one-on-one conversations, performance evaluations, in-the-moment coaching, and shoulder-to-shoulder education.
• Recognizing and celebrating outstanding performance while addressing opportunities quickly, professionally, and consistently through coaching and accountability.
• Motivating and challenging the team to continuously raise the bar for hospitality, service, quality, and operational excellence.
• Creating memorable guest experiences and handling concerns promptly, professionally, and with genuine care.
• Making sure every Team Member understands that their actions, communication, appearance, and attitude contribute to the guest experience.
• Maintaining an inviting restaurant environment where cleanliness, organization, sanitation, and presentation consistently meet company standards.
• Conducting regular safety and cleanliness inspections and making sure cleaning, maintenance, and operational concerns are addressed quickly.
• Ensuring restaurant equipment is properly maintained, safely operated, and ready to support the demands of service.
• Reinforcing food safety, sanitation, workplace safety, and security procedures while making sure the team understands how to respond to unsafe conditions.
• Managing the numbers behind a great restaurant, including P&L performance, labor, payroll, inventory, cash controls, scheduling, and operating expenses.
• Creating thoughtful schedules that balance business levels and financial goals with the staffing needed to deliver an exceptional guest experience.
• Reviewing and approving Team Member hours accurately and within established payroll timelines.
• Using restaurant POS, reservation, scheduling, and operating systems confidently to support accurate and efficient operations.
• Supporting marketing initiatives, promotions, special events, and other opportunities designed to build restaurant awareness, guest engagement, and revenue.
• Maintaining a strong, positive partnership with Culinary leadership and Kitchen Team Members so the front and back of house operate as one team.
• Ensuring opening, closing, side work, and daily operating responsibilities are completed consistently and to standard.
• Jumping in wherever you are needed—whether that means supporting the Host stand, running food, assisting Servers, engaging with guests, or solving the tiny tornadoes that come with a busy restaurant shift.
• Communicating clearly with hotel and Food & Beverage leadership regarding staffing, guest experience, financial performance, operational needs, and opportunities for improvement.
• Taking pride in the details guests may not always see, but absolutely feel.

We’re excited to have you join us because…

• You understand that great Food & Beverage leadership is equal parts hospitality, people development, operational discipline, and business performance.
• You know how to balance an exceptional guest experience with labor management, cost control, revenue opportunities, and financial accountability.
• You can lead confidently while remaining approachable, supportive, and calm under pressure.
• You have a strong understanding of restaurant operations and can anticipate what the team and guests need before they have to ask.
• You are comfortable making decisions and adjusting quickly when reservations, staffing, business levels, or operational priorities change.
• You know how to coach Team Members in the moment, provide meaningful feedback, recognize exceptional performance, and hold people accountable when standards are not met.
• You enjoy identifying talent and helping Team Members develop the skills and confidence they need to grow into future opportunities.
• You understand the importance of menu and beverage knowledge and can confidently educate your team so they can create informed and personalized guest experiences.
• You have a strong understanding of restaurant financials, including budgeting, labor, inventory, cash handling, cost management, and P&L performance.
• You understand that cleanliness, sanitation, food safety, and workplace safety are essential parts of exceptional hospitality.
• You can collaborate across departments and build strong relationships with Culinary, hotel operations, and leadership.
• You bring organization, sound judgment, dependability, professionalism, and a service-first mindset to every shift.
• You believe leadership means being present for your team—not simply managing from the office.

Education and Experience

• Four (4) to seven (7) years of Food & Beverage management experience preferred.
• Previous management experience within a fine-dining, upscale, luxury, or high-volume hospitality environment preferred.
• Demonstrated experience leading, coaching, training, and developing restaurant Team Members.
• Budgeting and financial management experience required.
• Inventory management experience required.
• Strong understanding of restaurant P&L statements, labor management, cost controls, payroll, and financial performance.
• ServSafe certification required, or ability to obtain certification within the timeframe established by the company.
• Strong knowledge of food safety, sanitation standards, workplace safety practices, and applicable health regulations.
• Experience with restaurant POS, reservation, scheduling, inventory, and related operating systems preferred.
• Strong organizational and time-management skills with the ability to prioritize effectively in a fast-paced environment.
• Ability to analyze challenges, make sound decisions, solve problems, and adapt quickly to changing business needs.
• Ability to communicate clearly and professionally with guests, Team Members, Culinary partners, hotel leadership, and other departments.
• Ability to quickly learn and retain detailed information regarding menus, beverages, service procedures, restaurant layouts, operating systems, and company standards.
• Professional, outgoing, engaging, and service-oriented demeanor.
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and peak business periods based on operational needs.

Work Environment and Physical Requirements

• Ability to stand and walk for extended periods throughout the shift in a fast-paced restaurant environment.
• Ability to frequently bend, reach, stoop, push, pull, and move throughout restaurant, kitchen, service, storage, and back-of-house areas.
• Ability to safely lift, balance, and carry restaurant service trays, supplies, equipment, and other items necessary to perform the essential functions of the position.
• Ability to lift and carry up to 10 pounds regularly, 11–20 pounds frequently, and 21–50 pounds occasionally, with appropriate assistance for heavier items when necessary.
• Ability to work around food, beverages, cleaning products, restaurant equipment, varying temperatures, noise, and other conditions associated with Food & Beverage operations.
• Ability to safely operate or work around restaurant equipment and follow established food safety, sanitation, and workplace safety procedures.
• Ability to perform the physical requirements of the position while maintaining professionalism, efficiency, composure, and an engaging presence with guests and Team Members.

Here’s the Core of Coury Hospitality:

We have a place for you on our team if your passion is to curate UNMATCHED MOMENTS.

What else do YOU need to know…

This job posting is intended to describe the general nature and level of work being performed by people assigned to this position. It is not intended to include or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of Team Members assigned to this role. Duties and responsibilities may be modified or additional responsibilities assigned based on business needs.

The order in which duties and responsibilities are listed is not significant.

We are an Equal Opportunity Employer.