Food/Beverage Manager

Food and Beverage Manager – Restaurant, Bar & Events

Stonehurst Manor is seeking an experienced, hands-on Food and Beverage Manager to lead restaurant, lounge, banquet, wedding, and private-event operations at our boutique hotel in North Conway, New Hampshire.

This position is ideal for an experienced Food and Beverage Manager, Restaurant Manager, Front of House Manager, Banquet Manager, or Hospitality Manager who excels at leading teams, delivering exceptional guest service, controlling costs, and managing busy restaurant and event operations.

The Food and Beverage Manager will oversee daily front-of-house operations for The Wild Rose Restaurant and Library Lounge while coordinating weddings, banquets, and special events. This is an active, floor-based leadership position—not a desk-only management role.

Key Responsibilities Restaurant and Lounge Operations

• Oversee daily food and beverage operations, including the restaurant, lounge, breakfast service, dinner service, banquets, weddings, and private events.
• Serve as the manager on duty and maintain a visible leadership presence during service.
• Ensure consistent standards for hospitality, food service, beverage service, cleanliness, and presentation.
• Coordinate restaurant operations with culinary leadership, hotel management, ownership, and front-desk staff.
• Manage reservations, table assignments, seating flow, service pacing, and dining-room capacity.
• Monitor service quality and address operational issues immediately.
• Ensure compliance with food-safety, sanitation, alcohol-service, and workplace-safety requirements.
• Assist with opening, closing, cash-handling, and end-of-shift procedures.

Staff Leadership and Training

• Recruit, interview, hire, onboard, train, schedule, and supervise servers, bartenders, hosts, bussers, banquet servers, and other front-of-house employees.
• Create weekly employee schedules based on reservations, occupancy, events, and projected business levels.
• Maintain appropriate staffing levels while managing labor costs.
• Lead pre-shift meetings and clearly communicate daily specials, events, guest needs, and service expectations.
• Train employees on customer service, menu knowledge, wine and beverage service, upselling, side work, and restaurant procedures.
• Provide coaching, performance feedback, corrective action, and ongoing staff development.
• Build a workplace culture centered on hospitality, teamwork, accountability, professionalism, and reliability.
• Step into service positions when necessary to support the team and protect the guest experience.

Guest Service and Customer Experience

• Deliver a consistently high level of hospitality and personalized guest service.
• Interact with hotel guests, restaurant customers, wedding clients, and event attendees.
• Build relationships with repeat guests and members of the local community.
• Respond to guest concerns, service issues, and special requests promptly and professionally.
• Resolve customer complaints with sound judgment and appropriate follow-through.
• Monitor guest reviews and identify opportunities to improve service, consistency, and satisfaction.
• Ensure dietary restrictions, food allergies, celebrations, and special occasions are communicated accurately.

Weddings, Banquets, and Special Events

• Coordinate and execute weddings, rehearsal dinners, banquets, private dining events, holiday functions, and special occasions.
• Review banquet event orders, timelines, menus, floor plans, guest counts, and service requirements.
• Coordinate event details with clients, culinary staff, hotel employees, vendors, and management.
• Schedule and supervise banquet and event staff.
• Lead event setup, service execution, breakdown, and post-event follow-up.
• Ensure events are delivered on time, within budget, and according to client expectations.
• Identify and address potential event issues before they affect the guest experience.

Financial Management and Cost Control

• Manage food and beverage labor costs, payroll, scheduling, purchasing, inventory, and operating expenses.
• Monitor food cost, beverage cost, liquor cost, labor percentage, waste, spoilage, and product loss.
• Conduct regular beer, wine, liquor, and operating-supply inventories.
• Maintain appropriate inventory levels and place orders based on business demand.
• Work with culinary leadership and ownership on budgeting, forecasting, pricing, and financial performance.
• Review sales, staffing, and cost reports to identify opportunities to improve profitability.
• Support revenue growth through menu knowledge, suggestive selling, beverage sales, event sales, and operational efficiency.
• Protect company assets by maintaining accurate cash-handling, purchasing, and inventory-control procedures.

Qualifications

• At least three years of restaurant management, food and beverage management, hotel management, banquet management, or hospitality leadership experience.
• Previous experience managing front-of-house restaurant or bar operations.
• Strong leadership, staff-training, and team-building skills.
• Experience with employee scheduling, labor management, inventory control, purchasing, and cost control.
• Wedding, banquet, catering, or private-event experience strongly preferred.
• Knowledge of restaurant service standards, food safety, sanitation, and responsible alcohol service.
• Excellent customer-service, communication, organizational, and problem-solving skills.
• Ability to remain composed and make sound decisions in a fast-paced hospitality environment.
• Comfortable handling guest complaints and resolving service problems.
• Ability to manage multiple departments, priorities, and events simultaneously.
• Strong attention to detail and follow-through.
• Basic understanding of restaurant financial statements, budgets, forecasts, and performance metrics.
• Ability to work evenings, weekends, holidays, and special-event schedules.
• Ability to stand and walk for extended periods and assist with active restaurant operations.

Compensation and Benefits

• Competitive salary based on experience.
• Paid time off.
• Employee dining discounts.
• Professional growth and advancement opportunities.
• Hands-on leadership role within an independent hospitality organization.
• Work in one of the most distinctive hotel and restaurant settings in the White Mountains.

About Stonehurst Manor

Stonehurst Manor is an independently owned boutique hotel and restaurant in North Conway, New Hampshire. Our food and beverage operations include The Wild Rose Restaurant, the Library Lounge, breakfast service, weddings, banquets, private dining, and special events.

If you are an experienced Food and Beverage Manager, Restaurant Manager, Front of House Manager, Banquet Manager, Bar Manager, or Hospitality Manager who is passionate about leading teams, improving operations, controlling costs, and creating memorable guest experiences, we encourage you to apply.

Job Type: Full-time

Pay: $53,000.00 - $77,000.00 per year

Work Location: In person

Salary : $53,000 - $77,000