ABOUT OUR ROLE | The Food & Beverage Manager is a hands-on operational leader responsible for ensuring the seamless execution of all front-of-house food and beverage operations. This role is focused on running a tight ship—maintaining high standards of service, enforcing operational discipline, and ensuring precise inventory control. You'll be instrumental in developing and upholding systems that drive efficiency, minimize waste, and align with Trailborn’s brand and service standards. |
ABOUT OUR VALUES | We believe in GETMY Best – Guide, Excellence, Together, Magic, and Yes |
ESSENTIAL FUNCTIONS | Oversee daily front-of-house operations, ensuring exceptional guest service and team performance across dining, bar, banquets, and special events. Maintain strict control over beverage inventory—manage par levels, reduce waste, monitor product usage, and ensure accurate transfers and counts. Manage beverage and labor costs through accurate tracking, variance reporting, and recipe costing in collaboration with the culinary and finance teams. Lead, train, and develop hourly F&B team members, promoting a culture of accountability, consistency, and hospitality. Enforce cleanliness, safety, and compliance standards across all service areas in alignment with Trailborn’s brand expectations. Support execution of on-site and off-site events with a focus on logistics, resource planning, and guest experience. Input and manage beverage recipes, cost data, and menus in internal systems (e.g., Toast, XtraChef). Conduct regular operational audits, staff performance reviews, and quality control checks. Facilitate regular team meetings and ensure compliance with local, state, and federal alcohol service laws. Track tips, time punches, and provide administrative support related to payroll. Any other tasks required by management
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QUALIFICATIONS | Minimum Requirements 2+ years of food and beverage management experience with emphasis on inventory and cost control. 3+ years of bartending or front-of-house service in a high-volume setting. Familiarity with POS and inventory systems (Toast and XtraChef preferred). TIPS and ServSafe Manager certification, or ability to obtain upon hire. Must be 21 or older. Strong leadership, organizational, and communication skills. Detail-oriented with strong operational discipline.
Preferred Qualifications Experience managing F&B operations in a hotel or multi-outlet concept. Proven success in implementing systems, processes, or training programs. Strong analytical and cost management skills.
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PHYSICAL REQUIREMENTS | Ability to stand and walk for extended periods (up to 8–10 hours per shift). Lift, carry, and move items up to 40 lbs. (e.g., cases of product, equipment, supplies). Frequent bending, stooping, and reaching. Ability to work in a fast-paced environment and remain on feet during service. Manual dexterity for handling POS systems, inventory tools, and bar/restaurant equipment.
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ABOUT OUR BENEFITS |
Company Benefits and Perks | Full Time | Part Time | Seasonal | Medical (with company contribution) | Yes | - | - | Dental (with company contribution) | Yes | - | - | Vision (with company contribution) | Yes | - | - | 401(k) (with company match) | Yes | Yes | - | Paid Time Off | Yes | Yes | - | Sick Time | Yes | Yes | | Employee Dining Discounts | Yes | Yes | Yes | Employee Marketplace Discounts | Yes | Yes | Yes |
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SCHEDULE | Hospitality demands a flexible schedule that may require extended hours as the business requires coverage including seasonality– on any day at any hour, including evenings, weekends, and holidays. |
The specific statements shown in each section of this Job Description are not intended to be all-inclusive. They represent typical elements and criteria considered necessary to perform the job successfully. The job’s responsibilities/tasks may be modified and/or expanded over time without prior notice. The Company will try to give as much notice as practical when changes are made. |
