Join our team as a Food & Beverage Manager and become the ultimate journey curator for the employee experience. The Food and Beverage Manager at The Chanler plays a crucial role in upholding and implementing the establishment’s esteemed Forbes five-star standards for the Front of the House Food and Beverage team.
THE HOUSE
The Chanler, reimagined as a magnificent, stately manor residence, extends a warm welcome to guests as a peaceful enclave from bustling Newport, Rhode Island. Inviting guests to relish in the building's storied architecture, chic European dining options, and gracious hospitality.
Built in 1873 as a summer home for John Winthrop Chanler, the property exudes history while maintaining the current charm of a regal residence. As a double Forbes five-star property, the mansion draws admirers worldwide by authentically cultivating the guest experience with elegance and natural refinement.
REWARDS
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Competitive Salary
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Health, dental, and vision for employees, families, and partners
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401K
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Free Parking
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Uniforms Included
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Employee Appreciation Events
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Referral Bonus
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Seasonal Staff Meals
RESPONSIBILITIES
Including but not limited to:
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Set excellent guest service and professional work examples.
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Create memorable moments for our guests.
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Assists with hiring, training, and disciplining of F&B employees.
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Conduct daily shift meetings to inform staff of guests, hotel happenings, service standards, and menu tastings.
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Continually develop staff through training and education.
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Assist all management in maintaining the restaurant and equipment in “like new condition.”
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Supervise and maintain all restaurant cash and credit card controls.
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Continually educate staff in compliance with all health and sanitation laws.
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Ability to adapt to changing demands as it relates to a food and beverage operation.
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Work directly with guests to resolve any problems or complaints.
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Perform additional responsibilities as requested.
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Full list of responsibilities upon request
REQUIREMENTS
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Experience working at a luxury property is required.
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A minimum of two years working in a restaurant management role.
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Effectively operate a P.O.S. system. (Micros preferred)
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Knowledge and understanding of purchasing, inventory control, and employee scheduling.
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Basic math skills and cash handling procedures.
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Understanding of local, state, and federal regulations regarding OSHA laws and health and sanitation regulations.
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Knowledge of local, state, and federal laws and regulations regarding the responsible sale of alcohol. (TIPS certified preferred).
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Communicate thoughts, actions, and opportunities clearly with strong networking skills.
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Ability to work in a high-energy and demanding environment.
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Organization skills.
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Demonstrates strong leadership skills and is a team player.
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Works well under pressure.
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Can effectively solve problems.
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Able to take direction.
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Can work independently with little supervision.
