Food & Beverage Manager
This is a unique opportunity to lead a hands-on, experience-driven food and beverage program set on a working blueberry farm and glamping property in South Haven, just minutes from the shores of Lake Michigan. This role is built for an operator at heart — someone who leads from the floor, not the office, and finds energy in the daily rhythm of service. The Food & Beverage Manager is responsible for the full scope of onsite dining operations, including restaurant, bar, micro-market, specialty coffee, and the property's signature culinary experience—the Fields Supper Club.
The Fields Supper Club is the centerpiece of the F&B program: a multi-course, outdoor dining experience that brings together seasonal menus, thoughtful beverage pairings, and a communal atmosphere. The FBM owns the full Supper Club experience, from menu development and beverage pairings to service flow, ambiance, and guest interaction — including speaking to each course as it's presented tableside.
This position blends leadership with a strong, on-the-floor presence. The F&B Manager will be actively involved in daily service, supporting both front- and back-of-house execution — and is expected to roll up their sleeves in the kitchen when the moment calls for it. A culinarian at heart, this person brings genuine passion for food and beverage that elevates the entire guest experience. In partnership with culinary leadership, this role helps bring seasonal, locally driven menus to life while ensuring operational excellence across all outlets.
Core Responsibilities
Supper Club Leadership
- Own end-to-end execution of the Fields Supper Club as the property’s signature F&B experience
- Coordinate closely with culinary leadership on menu planning, pacing, and service style
- Design and refine the guest experience, including flow, seating, ambiance, and post-dinner elements
- Lead service execution, ensuring a seamless, engaging, and high-touch experience for all guests
- Oversee reservations, guest communication, and special requests to ensure a personalized experience
- Continuously evolve the Supper Club concept to enhance quality, efficiency, and guest satisfaction
The Willow and Daily Operations
- Oversee daily operation of the Willow’s cafe/fast-casual concept, micro-market, complimentary breakfast, coffee and bar offerings
- Ensure consistent quality, speed, and presentation across all service periods
- Manage simultaneous execution of The Willow service while Supper Club operations are active
- Support front and back-of-house teams during peak service periods as a hands-on leader
Events, Group Catering & Private Functions
- Lead all group catering, private events, and special functions from planning through execution
- Partner with sales, culinary, and service teams to design customized event menus and experiences
- Manage event staffing, logistics, timelines, and on-site execution
- Drive revenue growth through strong event conversion and execution quality
Beverage Program Leadership
- Own and develop the full beverage program, including bar, wine, beer, and specialty offerings
- Create curated beverage pairings for Supper Club and special events
- Manage inventory, ordering, cost controls, and vendor relationships
- Train and develop staff on beverage service standards and product knowledge
- Continuously evolve the beverage program to enhance guest experience and profitability
Financial Management
- Forecast demand and manage purchasing, inventory, and vendor relationships
- Own departmental budgets, including revenue, labor, and cost of goods sold (COGS)
- Identify opportunities to improve margins while maintaining quality and experience standards
- Drive revenue through programming, pricing strategy, and upselling
Team Leadership & Development
- Recruit, train, and lead a high-performing F&B team across all outlets and service styles
- Set clear expectations and foster a culture of accountability, hospitality, and urgency
- Provide ongoing coaching, development, and performance management
- Ensure staffing aligns with fluctuating business levels across café, events, and Supper Club operations
Guest Experience & Standards
- Act as a visible, engaged leader across all guest-facing experiences
- Maintain a hospitality-first culture that reflects the uniqueness of the property and setting
- Address guest feedback in real time and continuously improve service delivery
- Ensure compliance with all health, safety, and sanitation standards
Preferred Qualifications
Experience & Background
- 4–6 years of progressive F&B management experience across multiple outlets or service formats
- Proven ability to execute elevated, experiential dining — supper clubs, tasting menus, farm-to-table, or chef's table formats strongly preferred
- Culinary training or equivalent kitchen experience; comfortable stepping into a chef role and leading BOH operations when needed
- Background in boutique hospitality, agritourism, or lifestyle properties a strong plus
Culinary & Beverage
- Genuine culinary sensibility with hands-on kitchen experience and the ability to contribute to menu development
- Working knowledge of wine, craft cocktails, beer, and beverage pairing; experience building or managing a beverage program preferred
- Confident and engaging in a guest-facing, course-narration setting
Operations, Finance & Leadership
- Proven ability to manage budgets, labor, COGS, purchasing, and vendor relationships
- Experience planning and executing catering, private events, and group functions
- Track record of building and developing high-performing hospitality teams
- Self-directed and entrepreneurial — thrives in an environment where the role evolves with the business
The Ideal Candidate
- Leads from the floor with warmth, polish, and a hospitality-first mindset
- Passionate about seasonal food, agriculture, and the stories behind the plate
- Available evenings, weekends, and peak seasonal periods
