Food & Beverage Manager

Food & Beverage Manager

Join Ascent Hospitality

$50,000 - $60,000 per year

Ascent Hospitality is a hotel portfolio focused on people rather than numbers. Our culture creates memorable experiences for both team members and guests. We seek leaders who serve others, communicate clearly and thrive in change. The Food & Beverage Manager leads service staff across restaurants, lounges, bars and banquet facilities, ensuring exceptional guest service, safe environments, and financial performance.

• Competitive salary
• Health, Dental, Vision, Life Insurance and supplemental options
• 401k with employer match
• Paid PTO
• Uniforms provided for most positions
• Team Member Hotel Discount Program

• Manage service aspects in all food & beverage areas and events.
• Oversee dining rooms, lounges, bars and catering events, ensuring proper preparation and set‑up.
• Ensure all staff wear proper uniform and meet company appearance standards.
• Hire, manage and train staff in technical and non‑technical duties.
• Create, maintain and distribute weekly staff schedules.
• Coordinate with kitchen staff on reservations and special events.
• Conduct pre‑shift, pre‑meal and pre‑event meetings.
• Evaluate performance and execute disciplinary action as needed, following company policy and law.
• Make rounds of all outlets to meet guest needs.
• Address employee relations issues; review incidents with General Manager and HR.
• Administer performance appraisals.
• Conduct monthly beverage inventories and quarterly china, glass, and silverware inventories.
• Open and close dining rooms and bars.
• Act as Manager on Duty (MOD) as scheduled.
• Control costs, assist with purchasing, maintain profit, labor and budget controls.
• Maintain punch details and process daily sales reports.
• Maximize sales by identifying opportunities, promoting specials, and training staff on upselling.
• Ensure staff adheres to safety, sanitation, food prep, storage and alcohol control policies.
• Handle inquiries and complaints, pursue guest satisfaction and service improvement.
• Ensure consistency of service during large events and special reservations.
• Collaborate with Executive Chef on menu creation and pricing.
• Communicate with other departments to ensure staffing and responsibilities for all events.
• Uphold Company and Brand standards and hold staff accountable.
• Attend required meetings.
• Ensure in‑room dining service and tray removal meet established guidelines.
• Maintain reservation system efficiency.
• Perform other duties as assigned by the General Manager or Corporate Director.

• Apply commonsense to carry out given instructions.
• Strong leadership, interpersonal, communication, listening, follow‑through, basic math, organization, multitasking, team building and a proven record of increased responsibility.

• Stand for long periods, use arms, hands and legs repetitively, reach and stoop, kneel, crouch or crawl.
• Walk, balance, talk, hear and smell.
• Work with cleaning chemicals, warm temperatures and food products.
• Carry and balance up to 25 pounds without assistance.
• Use close vision, distance vision, color vision and sense of smell.
• Operate in mentally and physically stressful situations.

• Current food handler’s card and alcohol service certifications required.
• Minimum three (3) years management experience in the hospitality industry, heavily guest‑focused preferred.
• High School education required.
• Some college education preferred.

Equal Employment Opportunity Employer.

Mid-Senior level

Full-time

Management and Manufacturing

Industry: Hospitality