Food & Beverage Front of House Manager

The Food & Beverage Front of House Manager is responsible for leading all front-of-house dining operations and delivering exceptional guest experiences consistent with Forbes Five-Star and Relais & Châteaux standards. This role oversees daily restaurant operations, team leadership, training, service execution, labor management, and guest satisfaction while maintaining the highest levels of hospitality excellence. The ideal candidate is a hands-on leader with a passion for luxury hospitality, strong operational expertise, and the ability to develop and inspire high-performing service teams. Key ResponsibilitiesLead daily front-of-house restaurant operations and service execution. Recruit, train, coach, and develop front-of-house team members. Manage scheduling, labor costs, payroll, and departmental budgets. Oversee reservation systems, table management, and dining room flow. Maintain Forbes Five-Star and Relais & Châteaux service standards. Resolve guest concerns professionally and create memorable guest experiences. Collaborate with Culinary, Events, Sales, and Resort Operations teams. Ensure compliance with food safety, sanitation, alcohol service, and company policies. Conduct inventory management and oversee operational supplies and equipment. Lead pre-shift meetings and ongoing service training programs. QualificationsProven leadership experience in luxury hospitality or fine dining environments. Strong knowledge of food, wine, spirits, and service standards. Excellent communication, organization, and problem-solving skills. Ability to lead in a fast-paced, guest-focused environment. Strong financial acumen including labor management and cost controls. Availability to work evenings, weekends, holidays, and peak resort periods. More detail about The Ranch at Rock Creek, please visit