F+B Manager

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

13d•Onsite

About The Position

The Restaurant Manager leads the daily operations of the restaurant and food and beverage outlets at H3 Ranch, ensuring an exceptional guest experience and high standards of service, hospitality, quality, and operational excellence. This hands-on role leads the front-of-house team, supports culinary and hospitality operations, and works with leadership to deliver an elevated ranch hospitality experience while supporting financial and operational performance. The manager oversees daily service, develops team members, monitors service and operating standards, coordinates with culinary leadership, and supports staffing, scheduling, financial procedures, inventory, and events. The position directly supervises front-of-house staff and helps maintain a clean, organized, safe, and welcoming restaurant environment.

Requirements

At least 4 years of progressive experience in food and beverage, culinary, restaurant, or hospitality management.
At least 2 years of supervisory or shift leadership experience in a high-volume restaurant, hotel, resort, ranch, private club, or elevated hospitality environment.
Current TABC certification.
Current Food Handler certification and/or ServSafe certification.
Flexible schedule and availability to work evenings, weekends, holidays, and special events.
Ability to mentor, motivate, train, and develop hospitality teams.
Strong understanding of restaurant and food and beverage operations, service standards, guest relations, and hospitality best practices.
Strong problem-solving skills and a calm, professional, solutions-oriented approach under pressure.
Excellent communication and interpersonal skills, including the ability to interact professionally with guests, team members, leadership, and vendors.
Ability to manage multiple priorities and maintain high standards in a fast-paced, high-volume environment.
Commitment to exceptional guest service and creating memorable experiences.
Ability to uphold H3 Ranch standards for professionalism, appearance, cleanliness, safety, and hospitality, and embody its core values.
Ability to stand, walk, and move throughout the restaurant and property for extended periods.
Ability to lift and carry up to 50 lbs. as needed.
Ability to work indoors and outdoors, in varying temperatures and weather conditions, and safely navigate stairs and uneven surfaces.
Ability to work in environments that may involve loud noise, cleaning chemicals, food allergens, and typical restaurant conditions.

Nice To Haves

Previous hotel food and beverage management experience; luxury or lifestyle experience preferred.
Experience in multi-outlet operations, such as a restaurant, bar, pool bar, IRD, or private dining.
Experience in a luxury hotel, resort, ranch, private club, high-volume upscale restaurant, steakhouse, or other elevated hospitality environment.
Experience with Texas, ranch-inspired, Western, live-fire, steakhouse, or regional dining environments.
Experience with private dining, weddings, banquets, special events, corporate events, and high-volume service.
Experience with inventory systems, POS platforms, reservation systems, and scheduling software.
Experience with labor management, forecasting, scheduling, cost control, and restaurant financial performance.
Strong knowledge of food and beverage service, including wine, spirits, cocktails, beer, and responsible alcohol service.
Strong guest recovery experience and ability to resolve concerns and turn challenging situations into positive guest experiences.
Hospitality, restaurant management, business, or related degree; equivalent professional experience will be considered.

Responsibilities

Lead and oversee daily restaurant and food and beverage operations to ensure smooth, efficient, professional service.
Maintain a strong floor presence and engage with guests throughout their dining experience.
Ensure guests receive warm, attentive, knowledgeable, and personalized service.
Lead pre-shift meetings; communicate priorities; review reservations and special events; and prepare the team for service.
Supervise, coach, and develop front-of-house employees, including servers, hosts, bartenders, food runners, and bussers.
Assign duties and sections, manage floor coverage, and adjust staffing and workflow based on business levels.
Monitor service standards, ticket times, table turns, cleanliness, presentation, and guest satisfaction.
Address guest concerns, complaints, and service issues promptly and professionally, seeking positive resolutions.
Coordinate with the Executive Chef, Chef de Cuisine, and culinary leadership to support front- and back-of-house operations.
Maintain knowledge of food and beverage offerings and ensure team members understand menu items, ingredients, preparation methods, allergens, and pairings.
Support beverage operations, including wine, cocktails, beer, and other beverage offerings.
Ensure compliance with food safety, sanitation, health, alcohol service, and workplace safety standards, including TABC requirements and H3 Ranch policies.
Assist with hiring, onboarding, training, scheduling, coaching, and performance management.
Help create employee schedules based on business needs, staffing levels, events, and labor targets.
Monitor labor costs, sales, guest counts, check averages, comps, discounts, voids, and other operating metrics.
Assist with inventory control, ordering, receiving, product storage, and loss prevention.
Support cash handling, daily financial procedures, deposits, and reconciliation in accordance with company policies.
Assist leadership in meeting restaurant revenue, profitability, labor, and guest satisfaction goals.
Maintain a clean, organized, polished, and welcoming restaurant environment.
Assist with private events, weddings, banquets, ranch functions, special dinners, and other H3 Ranch experiences.
Build guest relationships and encourage repeat business and guest loyalty.
Identify opportunities to improve service, efficiency, revenue, and the guest experience.
Attend required meetings, trainings, leadership meetings, and hospitality briefings.
Directly supervise front-of-house team members as assigned and lead daily shifts, task assignments, service standards, and team performance.
Participate in performance evaluations, corrective action, and employee development in alignment with company policies.
Hold team members accountable for attendance, appearance, service standards, cleanliness, safety, and professionalism, and foster a positive, respectful, team-oriented work environment.
Perform other duties as assigned.