F+B Manager

ROLE SUMMARY: The Restaurant Manager is responsible for the daily leadership and operations of the restaurant and food & beverage outlets at H3 Ranch, ensuring an exceptional guest experience while maintaining high standards of service, hospitality, quality, and operational excellence. This role leads the front-of-house team, supports culinary and hospitality operations, and works closely with leadership to ensure H3 Ranch consistently delivers an elevated ranch hospitality experience. The Restaurant Manager is a hands-on leader who sets the standard for hospitality, develops team members, manages daily service, and helps drive financial and operational performance.

ESSENTIAL FUNCTIONS:

• Lead and oversee daily restaurant and food & beverage operations, ensuring smooth, efficient, and professional service.

• Maintain a strong presence on the floor and actively engage with guests throughout the dining experience.

• Ensure all guests receive warm, attentive, knowledgeable, and personalized service.

• Lead pre-shift meetings, communicate daily priorities, review reservations and special events, and ensure the team is prepared for service.

• Supervise, coach, and develop front-of-house team members, including servers, hosts, bartenders, food runners, bussers, and other restaurant staff as assigned.

• Assign daily duties and sections, manage floor coverage, and adjust staffing and workflow based on business levels.

• Monitor service standards, ticket times, table turns, cleanliness, presentation, and overall guest satisfaction.

• Address guest concerns, complaints, and service issues promptly and professionally while working to create a positive resolution.

• Partner closely with the Executive Chef, Chef de Cuisine, and culinary leadership to ensure seamless coordination between the front and back of house.

• Maintain thorough knowledge of all food and beverage offerings and ensure team members are knowledgeable about menu items, ingredients, preparation methods, allergens, and appropriate pairings.

• Support beverage operations, including wine service, cocktails, beer, and other beverage offerings.

• Ensure compliance with all applicable food safety, sanitation, health, alcohol service, and workplace safety standards.

• Monitor responsible alcohol service practices and ensure compliance with applicable TABC requirements and H3 Ranch policies.

• Assist with hiring, onboarding, training, scheduling, coaching, and performance management of restaurant team members.

• Help create and maintain employee schedules based on business needs, staffing levels, events, and labor targets.

• Monitor labor costs, sales, guest counts, check averages, comps, discounts, voids, and other key operating metrics.

• Assist with inventory control, ordering, receiving, product storage, and loss prevention as needed.

• Support cash handling, daily financial procedures, deposits, and reconciliation processes in accordance with company policies.

• Assist leadership with achieving restaurant revenue, profitability, labor, and guest satisfaction goals.

• Maintain a clean, organized, polished, and welcoming restaurant environment at all times.

• Assist with private events, weddings, banquets, ranch functions, special dinners, and other H3 Ranch experiences.

• Build strong relationships with guests and help develop repeat business and guest loyalty.

• Identify opportunities to improve service, efficiency, revenue, and the overall guest experience.

• Attend and participate in required meetings, trainings, leadership meetings, and hospitality briefings.

• Perform all other duties as assigned.

ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move throughout the restaurant and property for extended periods.

• Ability to work in a fast-paced, high-volume hospitality environment.

• Must be able to lift and carry up to 50 lbs. as needed.

• Ability to work indoors and outdoors as required by H3 Ranch operations and events.

• Comfortable working in varying temperatures and weather conditions when supporting outdoor or ranch events.

• Ability to safely navigate stairs, uneven surfaces, and other areas of the property.

• May require exposure to loud environments, cleaning chemicals, food allergens, and other typical restaurant conditions.

SUPERVISORY RESPONSABILITIES:

• Directly supervises front-of-house restaurant team members as assigned.

• Responsible for daily shift leadership, task assignments, service standards, and team performance.

• Provides training, coaching, and ongoing development to restaurant employees.

• Participates in hiring, onboarding, performance evaluations, corrective action, and employee development in alignment with company policies.

• Holds team members accountable for attendance, appearance, service standards, cleanliness, safety, and professionalism.

• Creates a positive, respectful, and team-oriented work environment.