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. 

REQUIRED QUALIFICATIONS:  

• 4+ years of progressive experience in food & beverage, culinary, restaurant, or hospitality management. 

• 2+ years of supervisory or shift leadership experience in a high-volume restaurant, hotel, resort, ranch, private club, or elevated hospitality environment. 

• Current TABC certification  

• Current Food Handler certification and/or ServSafe certification 

• Flexible schedule — must be available to work evenings, weekends, holidays, and special events. 

• Ability to effectively mentor, motivate, train, and develop hospitality teams. 

• Strong understanding of restaurant and food & beverage operations, service standards, guest relations, and hospitality best practices. 

• Strong problem-solving abilities, with a calm, professional, and solutions-oriented approach under pressure. 

• Excellent communication and interpersonal skills with the ability to interact professionally with guests, team members, leadership, and vendors. 

• Ability to manage multiple priorities and maintain high standards in a fast-paced, high-volume environment. 

• Strong commitment to exceptional guest service and creating memorable experiences. 

• Ability to uphold H3 Ranch standards for professionalism, appearance, cleanliness, safety, and hospitality. 

• Embody our core values  

PREFERRED QUALIFICATIONS: 

• Previous experience in hotel food & beverage management, with luxury or lifestyle experience preferred. 

• Experience in multi-outlet operations, including restaurant, bar, pool bar, IRD, private dining, or similar food & beverage outlets. 

• Experience in a luxury hotel, resort, ranch, private club, high-volume upscale restaurant, steakhouse, or other elevated hospitality environment. 

• Experience with Texas, ranch-inspired, Western, live-fire, steakhouse, or regional dining environments. 

• Experience with private dining, weddings, banquets, special events, corporate events, and high-volume service. 

• Experience with inventory systems, POS platforms, reservation systems, and scheduling software. 

• Experience with labor management, forecasting, scheduling, cost control, and restaurant financial performance. 

• Strong knowledge of food and beverage service, including wine, spirits, cocktails, beer, and responsible alcohol service. 

• Strong guest recovery experience with the ability to resolve concerns and turn challenging situations into positive guest experiences. 

• Hospitality, restaurant management, business, or related degree preferred, but equivalent professional experience will be considered. 

Stockyards Hotel/H3 Ranch complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, disability, genetic information, or veterans' status.