Food and Beverage Outlets Manager- The Charter Hotel

Lodging Dynamics • Seattle, WA

16d • $90,000 - $91,000

About The Position

The Food & Beverage Outlets Manager oversees the daily operations of both Fog Room and Cinder + Salt , the signature restaurant opening at The Charter Hotel in April 2026. This role is responsible for maintaining established quality and service standards across both outlets, maximizing profitability, controlling expenses, and ensuring full compliance with sanitation, safety, and food quality requirements. The Outlets Manager ensures the smooth and efficient operation of the dining rooms and bar operations, leading and directing staff to deliver prompt, accurate, and engaging service to all guests. This position plays a key leadership role in elevating the guest experience, supporting the successful launch of Cinder + Salt, and maintaining Fog Room's reputation as a premier rooftop destination. Through hands-on leadership, staff development, and operational oversight, the Outlets Manager drives consistency, service excellence, and a welcoming environment across both food and beverage outlets. What you will be doing: Manage staffing, training and day-to-day activities of the restaurant and bar staff. Ensure that staff is scheduled based on forecasted business and maintains labor cost objections by adhering to labor standards and also monitors overtime costs. Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff. Ensure that the restaurant is clean and ready for guests at all times. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations. Work with the other hotel departments to encourage restaurant referrals and develop programs to increase capture ratios for meal periods. Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained. Taste test food and beverage products for consistency. Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Manage guest relations and ensure that all guest issues and complaints are addressed in a timely fashion that meets and exceeds guest expectations by providing excellent service. Provide direction and be accountable for the implementation of plans. Monitor effectiveness and introduce changes in response to the marketplace. Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures. Implement special event menus and promotions, such as holiday and special event promotions and present to The Director of Outlets. Ensure all staff members approach encounters with guests and associates in a friendly, service-oriented manner. Assist in the development of marketing plan by reviewing the available data and conducting competitive surveys. Analyze market trends and implement strategies to improve patronage. It is expected that this position have commitment to the operation and have flexible hours, take ownership of the restaurant. Focus on outside sales and growth of revenue. On a daily basis, new business should be solicited, and community relationships should be generated and nurtured. Work closely with The Director of Outlets and Executive Chef to gain knowledge and education of food & wine, and to ensure this information is then communicated to all restaurant staff to ensure superior service. Work continuously towards positive revenue growth.

Requirements

• High school degree or equivalent education. Associates Degree or above preferred.
• A minimum of 5 years Food & Beverage management experience with a restaurant organization or a similar size hotel.
• Must have 2-3 years of previous managerial experience.
• Must have through knowledge of all food & beverage operating departments
• Must have knowledge of food & beverage industry, current market trends and federal, state, and local laws pertaining to the hospitality industry such as OSHA, TIPS training, Food Sanitation and Safety regulations.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy; and collect accurate information to resolve conflicts.
• Food Handling and Alcohol Certifications are required (TIPS certified strongly preferred. ServSafe, CPR, and/or First Aid certifications are preferred).

Nice To Haves

• Associates Degree or above preferred.
• TIPS certified strongly preferred.
• ServSafe, CPR, and/or First Aid certifications are preferred

Responsibilities

• Manage staffing, training and day-to-day activities of the restaurant and bar staff.
• Ensure that staff is scheduled based on forecasted business and maintains labor cost objections by adhering to labor standards and also monitors overtime costs.
• Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff.
• Ensure that the restaurant is clean and ready for guests at all times.
• Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel.
• Ensuring that all goals are geared toward exceeding guest expectations.
• Work with the other hotel departments to encourage restaurant referrals and develop programs to increase capture ratios for meal periods.
• Observe food and beverage outlet operations and take needed action to ensure standards of product presentation and service are being maintained.
• Taste test food and beverage products for consistency.
• Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems
• Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
• Manage guest relations and ensure that all guest issues and complaints are addressed in a timely fashion that meets and exceeds guest expectations by providing excellent service.
• Provide direction and be accountable for the implementation of plans.
• Monitor effectiveness and introduce changes in response to the marketplace.
• Set targets, plan and schedule work and performance indicators that are typically productivity and efficiency measures.
• Implement special event menus and promotions, such as holiday and special event promotions and present to The Director of Outlets.
• Ensure all staff members approach encounters with guests and associates in a friendly, service-oriented manner.
• Assist in the development of marketing plan by reviewing the available data and conducting competitive surveys.
• Analyze market trends and implement strategies to improve patronage.
• Focus on outside sales and growth of revenue.
• Work closely with The Director of Outlets and Executive Chef to gain knowledge and education of food & wine, and to ensure this information is then communicated to all restaurant staff to ensure superior service.
• Work continuously towards positive revenue growth.

Benefits

• People-first culture
• Travel discounts at hotel partners and franchises
• Medical, Vision, Dental Benefits, as well as Life and Disability Insurance for Full Time Employees
• Paid time off: Up to 88 hrs per year for the 1st year through completion of the 4th year of employment, up to 128 hrs per year for the 5th year through completion of the 9th year of employment, and up to 168 hrs per year for the 10th year of employment and thereafter
• Paid sick leave: for every 30 hrs worked, you will receive one hour of sick pay. Unused hours, up to 72 hrs, will carryover into the following year
• 401(k) matching
• 7 paid holidays per calendar year
• Participation in our Wellness program

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED