Food and Beverage Manager

Lightwell Hotel & Spa, an onsite Hood River boutique property, invites a Food and Beverage Manager to lead our multi-outlet operation spanning a fine dining restaurant, casual dining spaces, a bar, and an on-site coffee shop. This role offers a competitive USD 50,000 - 80,000 per year salary, plus a robust benefits package and a workplace culture that prioritizes hospitality excellence, collaboration, and guest satisfaction.

Based in Hood River, Oregon, the position oversees service, financial performance, staffing, training, and guest experience across all food and beverage outlets. The successful candidate will bring at least three years of progressive restaurant management experience and a proven ability to adapt service style to diverse outlet profiles.

Benefits

• Medical, dental, and vision insurance
• 401(k) with company match
• Paid Time Off (PTO)
• Monthly parking stipend
• Employee discounts on VIP Hospitality Group properties
• Discounts on dining, retail, and café experiences

Responsibilities

• Oversee daily operations of all restaurant outlets, bar, and coffee shop, ensuring consistent execution of service standards in both fine dining and casual settings.
• Walk the floor during service to support the team and ensure guests receive prompt, professional, and engaging service.
• Collaborate with the hotel leadership team (GM, Rooms, Spa, Events) to align F&B operations with standards and guest expectations.
• Lead F&B management, including budgeting, forecasting, and P&L accountability for all outlets.
• Monitor revenue, labor, and cost of goods daily; implement strategies to drive topline sales while maintaining targeted margins.
• Develop promotions, upsell programs, and outlet initiatives to increase average check, outlet capture, and overall profitability.
• Recruit, interview, and hire team members for restaurant, bar, and coffee shop roles, building diverse, high-performing teams across outlets.
• Create and adjust schedules based on forecasted business levels, events, and seasonality to balance service needs with labor targets.
• Provide clear direction and coaching to supervisors, leads, and line staff; conduct regular one-on-ones and performance reviews.
• Design and deliver training for new hires and ongoing staff development, covering service standards, POS proficiency, sequence of service, and coffee/barista skills.
• Cross-train personnel across outlets to create scheduling flexibility and ensure a consistent guest experience.
• Lead pre-shift meetings and ongoing coaching to reinforce hospitality standards, menu knowledge, and sales techniques.
• Oversee ordering and inventory for food, beverage, and coffee programs, including par levels and vendor relationships.
• Implement inventory controls, waste tracking, and variance reporting to manage product loss and protect cost of goods.
• Partner with culinary leadership to maintain menu profitability, proper portioning, and recipe adherence.
• Maintain a visible presence during peak periods to engage with guests, solicit feedback, and resolve issues in real time.
• Uphold high standards of food quality, beverage execution, and presentation across both fine dining and casual environments.
• Manage guest complaints and recovery, documenting trends and implementing preventative measures.
• Ensure compliance with health, safety, and sanitation regulations, including state and local requirements and hotel policies.
• Maintain current OLCC and food handler requirements for self and ensure compliance for all applicable staff.
• Enforce cash handling, POS protocols, and standard operating procedures for all outlets, maintaining audit-ready documentation as required.

Requirements

• 3 to 5 years of progressive restaurant management experience, preferably in a hotel or multi-outlet environment (restaurant, bar, and/or coffee shop).
• Experience across high-end or upscale dining and casual concepts, with the ability to adapt service style to different outlet profiles.
• Strong leadership and communication skills, with a proven record of building, training, and retaining effective teams.
• Proficiency with restaurant POS systems, basic Excel or similar tools for reporting, and familiarity with inventory systems.
• Current OLCC Alcohol Service Permit and Oregon Food Handler certification or ability to obtain prior to start.
• Ability to work a flexible schedule, including nights, weekends, holidays, and peak seasonal periods.

Physical and work environment

• Ability to stand and walk for extended periods, move between outlets, and occasionally lift up to 40 pounds (e.g., kegs, cases, small equipment).
• Comfort working in a fast paced, guest-facing environment with fluctuating volume and seasonal tourism patterns typical of Hood River.