RRE Portfolio Careers

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 Responsibilities

• Lead 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.

Qualifications

• Proven 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.