Food and Beverage Manager – Manthey Hospitality

Manthey Hospitality • Tampa, FL

9d • $75,000 - $80,000 • Onsite

About The Position

Manthey Hospitality is seeking a hands-on Food and Beverage Manager to lead daily dining and beverage service in a waterfront, vessel-based setting. The role oversees brunch, lunch, elevated dinner service, private celebrations, and special events. The manager leads and develops the service team, coordinates with culinary, sales, event services, and marine operations, and maintains organized, welcoming service. This position combines guest service and operational ownership with opportunities to strengthen financial and administrative skills. As the operation grows, there may be opportunities for advancement, broader responsibility, and expanded food and beverage leadership.

Requirements

• Four (4) or more years of progressive restaurant or hospitality leadership experience preferred.
• Experience managing high-volume dining and beverage service.
• Experience with scheduling, labor management, inventory, and cost controls.
• Familiarity with POS systems, cash handling, and tip-reporting procedures.
• Strong organizational, communication, and employee-coaching skills.
• ServSafe Manager certification or willingness to obtain it.
• Responsible alcohol service certification or willingness to obtain it.
• Availability to work evenings, weekends, and holidays.
• Ability to work aboard a vessel, navigate boarding ramps and stairs, and perform essential duties with or without reasonable accommodation.

Nice To Haves

• Upscale dining, banquet, or private-event experience preferred.

Responsibilities

• Lead daily front-of-house food and beverage operations, including dining, bar service, and event execution.
• Coach, develop, and motivate servers, bartenders, server assistants, and other service staff.
• Remain visible and hands-on during service, supporting the team and engaging with guests.
• Manage schedules, staffing levels, labor costs, and service assignments.
• Conduct pre-shift meetings covering reservations, menus, special requests, and service expectations.
• Partner with the Kitchen Manager to coordinate food timing, presentation, and dietary needs.
• Manage beverage and service-supply ordering, inventory, and stock levels.
• Monitor beverage costs, waste, inventory discrepancies, and purchasing.
• Ensure accurate POS use, cash handling, tip reporting, and closing procedures.
• Address guest concerns promptly and professionally.
• Coordinate with sales, event services, and marine teams to deliver smooth service.
• Maintain food safety, sanitation, responsible alcohol service, and vessel safety standards.
• Ensure opening, closing, cleaning, and service-readiness duties are completed.
• Build consistent routines for accountability, communication, and follow-through.

Benefits

• Competitive annual salary of $75,000-$80,000.
• Incentive opportunity of up to 5% of annual salary, based on established key performance indicators and plan terms.
• Health, dental, and vision benefits.
• 401(k) with employer match.
• Paid time off.
• Subsidized parking.
• Complimentary tickets and employee discounts.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed