Food & Beverage Manager

Under Canvas Inc.•South Haven, MI

35d•$65,000 - $75,000•Onsite

About The Position

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.

Requirements

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
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
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

Nice To Haves

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

Responsibilities

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
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
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
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
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
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
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