Job Summary:
The Operations Manager, Food and Beverage, is responsible for overseeing all aspects of both the
kitchen (Back-of-House/BOH) and dining (Front-of-House/FOH) operations. This role ensures quality
food service and exceptional customer experience are provided at all times, in accordance with
applicable federal, state, and corporate standards, guidelines, and regulations, and established policies
and procedures.
Supervisory Responsibilities:
This role will be responsible for the management and direction of all BOH (cooks and prep personnel)
and FOH F&B Support and Bar personnel
Primary Job Responsibilities:
Back-of-House (BOH) & Food Preparation
- Prepares high-quality food items according to standardized recipes and instructions to meet
production, delivery, and service schedules.
- Serves meals or prepares for delivery by using correct portioning, meeting outlined standards,
ensuring that food is at the correct temperature, and is attractive and tasty.
- Tastes all prepared food items.
- Ensures proper presentation, portion control, and maintenance of serving temperatures; follows
HACCP standards.
- Cleans kitchen after preparation and serving, maintaining high standards of cleanliness.
- Stores or discards excess food in accordance with safe food-handling procedures.
- Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored
per standards.
- Operates and maintains kitchen equipment as instructed.
- Inventory and food cogs management
Front-of-House (FOH) & Customer Service (Added Responsibilities)
- Oversees the dining area and bar to ensure excellent customer service, smooth workflow, and
proper presentation.
- Manages table assignments, reservation systems, and seating charts.
- Handles customer complaints and ensures rapid, satisfactory resolution.
- Develops and implements service standards and training programs for FOH staff.
- Monitors inventory and cost control for beverages and non-food supplies.
- Inventory and food cogs management
Administrative & Operational Oversight
Title:
Operations Manager, Food and
Beverage
Date: January 2026
Reports to: General Manager FLSA Classification: Exempt
Department: Operations Pay Range: $45,000 - $55,000 annually
- Assists in production planning, record keeping, and reporting as required.
- Assists in ordering and receiving of all food, beverage, and service supplies as required.
- Reports needed maintenance, faulty equipment, or accidents to the General Manager
immediately.
- Attends in-service and safety meetings.
- Maintains good working relationships with coworkers, customers, administrators, and
managers.
- Performs job safely while maintaining a clean, safe work environment.
- Other FOH and BOH duties as assigned
- Maintain accurate records and documentation for audits and inspections. ●
- Coordinate and manage staff schedules to ensure optimal coverage and efficient operations.
- Lead the Guest Services team to deliver outstanding customer service and ensure a positive
guest experience.
- Handle guest inquiries, complaints, and feedback promptly and effectively, ensuring all issues
are resolved to the satisfaction of the guests.
- Manage daily floor shifts, conducting pre-shift meetings, and performing opening, mids, and
end-of-day closing procedures
- Lead, motivate, and develop a team of employees across various departments, including guest
services, attractions, and maintenance.
Required Qualifications & Skills:
- Minimum three to five years' experience in a management role, with exposure to both BOH and
FOH operations in an upscale restaurant or private club preferred.
- Ability to effectively communicate with others in a leadership capacity.
- Attentive and detailed oriented with basic math skills to understand, calculate, and follow recipe
measurements and manage financial reports.
- Capacity to work in a fast-paced environment.
- Serve Safe Certified (Required for BOH oversight).
- Knowledge of POS systems, inventory software, and scheduling software
Education & Experience:
- Culinary Arts or Hospitality Management degree a plus.
- Minimum of 3 years’ supervisory experience leading a team in a full-service dining
environment; private club or upscale restaurant background preferred
Physical Requirements
- Must be able to carry up to 80 lbs, as well as reaching up to 7 feet
- Standing, walking, bending for the duration of the shift, occasionally pushing and pulling to
move equipment, mops, and brooms
- Manual dexterity is sufficient to chop, mix, blend, whip a variety of foods and liquids
Pay: $45,000.00 - $55,000.00 per year
Work Location: In person
