F&B Outlets Manager at The Atterbury Hotel

Why us?

When you are looking for a new job, you know in your heart you want to work where you belong. The Atterbury Hotel, managed by Sage Hospitality, may just be your ideal location. We are the architects of experience creating a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time. Let us be your guide.

 

Craft your skills by joining forces with this top-notch culinary team.  Enjoy working with fresh, local ingredients and inspired menus to provide a journey to our guest’s palette.  We have not one, but two kitchens to service our full Catering, The Drafting Room Restaurant and Bar, In-Room Dining, and Concierge Lounge.  There are many moving pieces to the operation.  With a passion for food, knife skills, and teamwork you could be the perfect fit. Could this be where you belong?

 

At Sage we create a culture of belonging. Our team members serve with creativity, and passion. Sage associates execute unforgettable experiences and take pride in our communities. We set new standards in hospitality.

Job Overview

Oversee daily operations across multiple food and beverage outlets, ensuring warm hospitality, consistent service execution, and an exceptional guest experience in each. The F&B Outlets Manager is a visible leader on the floor across all assigned outlets, responsible for associate development, service standards, and operational discipline while supporting financial performance and compliance.

 

They are an ambassador of happiness and hospitality for all guests and associates.

Responsibilities

• Showcase an inherent desire to take care of others.

• Lead service across multiple outlets, ensuring thoughtful hospitality, smooth flow, and consistent service standards in each.

• Coach, train, and develop associates across outlets through hands on leadership and in the moment feedback.

• Support recruiting, onboarding, scheduling, and performance feedback for front of house associates in each assigned outlet.

• Monitor service execution across outlets and address opportunities in real time to enhance the guest experience.

• Maintain compliance with company policies, safety standards, and federal, state, and local regulations across all outlets.

• Support financial efficiency by monitoring labor use and supporting cost control efforts in each outlet.

• Collaborate with culinary leadership to ensure seamless communication between front of house and back of house teams.

• Respond promptly and professionally to guest feedback, questions, or concerns at any outlet.

• Support service execution as needed, including greeting guests, assisting the host stand, running food, or supporting expo during peak periods.

• Maintain cleanliness, organization, and readiness across all assigned outlets.

• Move between outlets throughout the shift to ensure consistent presence and support where needed.

• Foster a positive, inclusive, and respectful workplace environment.

• Maintains a friendly, cheerful, and courteous demeanor at all times.

• Exhibits a kind, welcoming, detail oriented approach with a strong sense of urgency.

 

OTHER RESPONSIBILITIES

• All other duties as assigned, requested, or deemed necessary by management.

 

SUPERVISORY DUTIES

• 10 to 40 associates across multiple outlets (varies by property, outlet size, and sea

Qualifications

Education/Formal Training

• High school diploma or equivalent required; hospitality or management coursework preferred.

 

Qualifications

• Minimum two years of restaurant management experience, ideally including experience supporting more than one outlet or venue.

• Must meet state and federal minimum requirements for serving alcohol.

 

Knowledge/Skills

• Knowledge of hospitality principles, restaurant operations, and service standards across varied outlet types.

• Knowledge of cash handling procedures.

• Basic knowledge of beverages preferred.

• Ability to communicate effectively with guests, associates, and leadership across multiple outlets.

• Ability to read and interpret schedules, instructions, and operational/financial documents.

• Manual coordination to grasp items, operate POS systems, and carry trays or small equipment.

 

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to lift, push, pull