Food and Beverage Manager

Job Title: Food & Beverage Manager

Location: Hood River, OR

General Overview:

The Food and Beverage Manager or Restaurant Manager oversees all food and beverage outlets for a Hood River boutique hotel, including a high‑end restaurant, casual dining spaces, bar, and an on‑site coffee shop. This role is accountable for day‑to‑day service, financial performance, staffing, training, and guest satisfaction across all outlets.

Key Responsibilities

• Oversee daily operations of all restaurant outlets, bar, and coffee shop, ensuring consistent execution of service standards in both high‑end and casual environments.
• Walk the floor during service, support the team, and ensure all guests receive prompt, professional, and engaging service.
• Partner with the hotel’s leadership team (GM, Rooms, Spa, Events) to align F&B operations with hotel standards and guest expectations.
• Manage F&B operations, including budgeting, forecasting, and P&L accountability for all outlets.
• Monitor revenue, labor, and cost of goods daily; implement strategies to drive topline sales and maintain targeted margins.
• Develop and execute promotions, upsell programs, and outlet initiatives to increase average check, outlet capture, and overall profitability.
• Recruit, interview, and select restaurant, bar, and coffee shop team members, building diverse, high‑performing teams across all outlets.
• Create, publish, and adjust schedules based on forecasted business levels, events, and seasonality, balancing service needs with labor targets.
• Provide clear direction and coaching to supervisors, leads, and line staff; conduct regular one‑on‑ones and performance reviews.
• Design and deliver training programs for new hires and ongoing staff development, including service standards, POS proficiency, sequence of service, and coffee/barista skills.
• Cross‑train staff across outlets (restaurant, bar, coffee shop) to create scheduling flexibility and consistent guest experience.
• Lead pre‑shift meetings and ongoing coaching to reinforce hospitality standards, menu knowledge, and sales techniques (suggestive selling, pairing, and special features).
• Oversee all ordering and inventory processes for food, beverage, and coffee program, including par level management and vendor relationships.
• Implement and enforce systems for inventory counts, waste tracking, and variance reporting to control product loss and maintain target cost of goods.
• Collaborate with culinary leadership to maintain menu profitability, appropriate portioning, and recipe adherence.
• Maintain a visible presence during peak periods in all outlets, engaging with guests to solicit feedback and ensure issues are resolved in real time.
• Uphold high standards of food quality, beverage execution, and presentation, appropriate to both fine‑dining and casual environments.
• Manage guest complaints and recovery, documenting trends and implementing preventative measures.
• Ensure compliance with all health, safety, and sanitation regulations, including state and local requirements and internal hotel policies.
• Maintain current OLCC and food handler requirements for self and ensure compliance for all applicable staff.
• Enforce cash‑handling, POS, and operational SOPs for all outlets and maintain audit‑ready documentation as required by hotel policies.

Qualifications

• 3–5 years of progressive restaurant management experience, preferably in a hotel or multi‑outlet environment (restaurant, bar, and/or coffee shop).careers.
• Background spanning high‑end or upscale dining and casual concepts, with proven ability to adapt service style to different outlet profiles.
• Strong leadership and communication skills, with a track record of building, training, and retaining effective teams.
• Proficiency with restaurant POS systems, basic Excel or similar tools for reporting, and familiarity with inventory systems.
• Current OLCC Alcohol Service Permit and Oregon Food Handler certification (or ability to obtain prior to start).