Restaurant Food and Beverage Manager

Shamin Hotels Master•Williamsburg, VA

About The Position

The Restaurant Manager oversees all aspects of restaurant operations, including staff management, customer service, financial performance, and guest satisfaction. The role is responsible for smooth day-to-day operations, maintaining high-quality standards, and driving restaurant profitability. The manager reports to the Food & Beverage Director or General Manager and supervises Food and Beverage Associates. The position is full-time, exempt, salaried, and paid bi-weekly. The manager recruits, trains, coaches, and schedules staff; fosters a welcoming guest experience; oversees food and beverage quality; manages budgets and financial reporting; controls inventory and costs; and ensures compliance with food safety, sanitation, health, licensing, and alcohol-service requirements. The role requires working flexible hours, including evenings, weekends, and holidays, and includes frequent movement through dining, bar, and kitchen areas in a fast-paced environment. Shamin Hotels is a family-owned and operated hospitality company based in Central Virginia. It has more than 70 hotels across multiple states and describes opportunities for employee growth and advancement, including promotion from within.

Requirements

Previous experience in restaurant management or a supervisory role.
Strong understanding of restaurant operations, customer service, and financial management.
Excellent leadership, communication, and interpersonal skills.
Knowledge of food and beverage trends, menu planning, and culinary techniques.
Familiarity with POS systems, inventory management software, and financial reporting tools.
Ability to work flexible hours, including evenings, weekends, and holidays, as required.
Ability to move throughout dining room, bar, and kitchen areas continuously for shifts lasting up to 8–10 hours.
Ability to regularly move, lift, and position inventory, equipment, or service supplies weighing up to 30 lbs, and occasionally up to 50 lbs.
Ability to position oneself to inspect storage areas, reach high or low shelves, and assist team members during busy periods.
Ability to communicate accurately with guests, staff, and vendors in a fast-paced, high-decibel environment and evaluate food and beverage quality, cleanliness, and safety.
Ability to work around varying temperatures, including walk-in refrigerators and hot kitchen equipment, wet or slippery floors, and commercial sanitizing agents.

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or a related field.

Responsibilities

Recruit, hire, train, and supervise restaurant staff, including servers, hosts/hostesses, cooks, and dishwashers.
Coach employees, provide performance feedback, and support their development.
Schedule staff shifts, manage labor costs, and maintain staffing levels appropriate to customer demand.
Create a welcoming atmosphere and ensure guests have a positive dining experience.
Build rapport with customers and promptly and professionally address feedback, issues, and concerns.
Train staff in customer service, communication, upselling, and problem resolution.
Oversee food and beverage preparation, presentation, and quality standards.
Monitor kitchen operations, coordinate with chefs and cooks, and conduct taste tests to maintain menu integrity and freshness.
Work with suppliers and vendors to source quality ingredients and products at competitive prices.
Develop and manage budgets, forecasts, and financial goals to meet revenue targets and maximize profitability.
Analyze sales, cost, and expense reports and identify opportunities for savings and revenue growth.
Implement pricing strategies, promotions, and marketing initiatives to increase sales and improve financial performance.
Monitor inventory of food, beverages, supplies, and equipment; conduct audits and track product usage.
Implement measures to minimize waste, shrinkage, and theft, and control food and beverage costs through portion management, reduced overproduction, and supplier negotiations.
Ensure compliance with laws, regulations, and licensing requirements for food safety, sanitation, health codes, and alcohol service.
Maintain cleanliness, organization, and safety standards, including sanitation procedures, equipment maintenance, and fire safety protocols.
Conduct regular inspections and audits and promptly address compliance or safety issues.
Collaborate with others, take responsibility, continue learning, and provide positive, hospitable service to guests.