Food and Beverage Manager

Position Summary

The Food & Beverage Manager is the operational and creative leader of The Lafayette's dining program. The primary and immediate focus is to build a successful team and cocktail program from scratch to reopen dinner service in The Gun Room — the hotel's signature dining experience. The F&B Manager will also work with the Executive Chef to fine tune the Appalachian and Southern inspired menu.

Across all outlets, the F&B Manager owns the beverage program, drives financial performance, and leads the people systems that keep operations running well. The right person knows when to be in the room and when to trust the team.

Core Responsibilities

Operations & Service

• Serve as active floor manager for most Gun Room dinner shifts — present, leading service, and delivering the guest experience personally
• Monitor Riverfront Bar and Grill through regular check-ins, financial review, and team accountability; close performance gaps before they reach the guest
• Manage POS configuration, pricing accuracy, menu updates, and reconciliation
• Partner with the Executive Chef on menu direction and guest expectations
• Collaborate with the GM and Director of Sales to support in-house programming and client events
• Lead marketing efforts with the assistance of Sales and Front Office, adhering to brand guidelines

Team Leadership

• Build and manage FOH schedules for both outlets, balancing coverage, labor cost, and team needs
• Lead recruiting, onboarding, and performance management for all F&B front-of-house staff, developing additional leaders within the department
• Drive beverage literacy and service standards through ongoing coaching, tastings, and menu education

Beverage Program

• Own the full beverage program across both outlets — beer, wine, spirits, and cocktail menus
• Create with the team, original cocktails and seasonal offerings that reflect the character of each outlet
• Conduct product mix reviews to optimize cost and margin; manage supplier relationships and vendor accounts

Financial Controls & Menus

• Conduct regular inventory counts; reconcile to POS, address variances, and manage beverage par levels, ordering, and invoice approval
• Monitor labor cost and covers; report F&B performance to the GM with insights and recommendations
• Edit menus in partnership with the Executive Chef; keep all menus current in the POS and guest-facing formats

Banquets & Catering (Dotted Line)

• Collaborate with the Events team on banquet beverage programs, staffing, and service execution; may assume broader oversight as the role evolves

REQUIREMENTS > QUALIFICATIONS

3 years of F&B management or assistant management experience > Hotel, multi-outlet, or upscale independent restaurant management preferred

Full-service beverage program knowledge — wine, spirits, and cocktails > Experience designing or owning a beverage program; passion for beer, wine and spirits; certification a plus

Demonstrated leadership of hourly F&B teams > Experience with recruiting, scheduling, training, and performance management

Financial literacy — revenue, inventory, cost controls, labor management > Experience growing revenue and managing expenses — payroll, food, liquor, beer, wine & other; utilizes purchase mix analysis and other POS reporting to identify issues and opportunities

POS system proficiency > Experience with Toast, Micros, Restaurant Manager, or similar platform; ability to become the POS expert

Ability to obtain food handling and alcohol service certification > Certification in place or willingness to complete within first month

Strong communication and cross-department collaboration > Ability to work effectively with admin, sales, kitchen, front office, and ownership; experience resolving escalated guest and teammate issues

Availability for mornings, evenings, weekends, and holidays > Schedule focused on Gun Room operations

Physical Requirements

Standing and walking for extended shifts. Occasional lifting up to 40 lbs (kegs, cases, supply deliveries). Ability to work in both front-of-house and back-of-house environments.

Compensation

Please include your requirements with your application. Annual salary is commensurate with experience.

Application Question(s):

• Do you love making guests and teammates happy?
• What are your salary expectations?
• What about this opportunity sparked your interest?

Experience:

• food and beverage management: 1 year (Required)

Work Location: In person