About The Company
We are a young, fast-growing company (just recognized in the INC 5000 Fastest Growing Companies) of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations. 

This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.

You will love it at Weekender if our core values below get you excited and inspired too!

• Embrace a Growth Mindset
• • Always be a student and always be open-minded
• Be Adventurous
• • Be excited by challenge and willing to fail-forward
• Be a Ninja
• • Commit to being world class at your job and lean-in to your superpowers
• Be a Host
• • Treat guests and teammates like you would family
• Be of Integrity
• • Own your Domain: Be accountable to your job & the greater mission
  • Embrace honesty, transparency and vulnerability
  • Follow-through and do what you say you’re going to do

What you'll be responsible for:

The Food & Beverage Manager is responsible for ensuring seamless front and back of house operations at our casual, hotel-based dining establishment. We’re looking for a genuine, service-driven leader who takes pride in creating memorable experiences — not only for our guests but also for our team. The ideal candidate will bring proven experience in restaurant leadership, including scheduling, coaching, and training staff; developing and refining menus; managing food and beverage costs; and supporting banquet or special event operations.

Essential Duties and Responsibilities

The essential functions include, but are not limited to the following:

• Make periodic and regular inspections to observe quality of food preparation and service, food appearance, and cleanliness and sanitation of production and service areas and equipment
• Coordinate all training activities for kitchen and service employees to include the identification and analysis of training needs and the design and implementation of programs to address these deficiencies
• Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, established procedures, and budgetary constraints
• Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development
• Assist in areas such as special function menu planning, food cost budget, etc.
• Prepare operational reports and analyses setting forth progress and adverse trends, and making appropriate recommendations
• Providing exceptional service and quality for all Lean To guests
• Maintain a sense of urgency to complete work and ensure smooth flow of the restaurant
• Creating special offers and promotions of products based on demand, holidays, etc. to attract business and sell inventory
• Support the marketing efforts for the Lean To by communicating schedules, specials, updated menus or special events to the marketing team
• Maintain quality standards of cleanliness, code standards through health inspections and tidiness of restaurant
• Controlling payroll costs to associate with business needs, staffing needs and success of events and daily service
• Training of employees on POS systems, sales functions and other duties
• Training employees on property service guidelines and restaurant knowledge
• Ensure products offered are kept stocked by performing scheduled inventories
• Ensure equipment and FF&E are kept operational and in good working order
• Maintain a positive and supportive attitude and culture in the food & beverage department
• Event organization and working closely with the General Manager for support on events (food, beverage and facilitation)
• Managing live music in the Lean To with GM
• Must be able to communicate respectfully and responsibility with the employees and customers
• Responsible for maintaining bar costs and pricing to ensure maximum profitability
• Run weekly reporting out of POS to track sales and trends in restaurant
• Ensure food costs consistently stay in line with the budget
• Be able to manage and prepare the facility and team for seasonality of the operation, including planning for deep cleans, closing hours, etc.
• Coordinate staffing and bar orders for special events
• Follow EOS operating model, participating in mandatory meetings and reporting frequency
• Perform other work-related duties as assigned

Success Measures

• Achieve budgeted food, beverage, and labor cost goals while maintaining high operational standards.
• Maintain guest satisfaction scores of 4.5/5 or higher through exceptional service and quality.
• Ensure compliance with all health, safety, and cleanliness standards, achieving passing inspection scores at all times.
• Foster a positive, well-trained, and engaged team, promoting internal growth and low turnover.
• Support revenue growth through creative menu development, promotions, and special events.

Qualifications

• High school diploma or equivalent preferred
• Prior experience in related food service positions required
• Ability to work in a high-stress environment
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Promotes positive public relations with guests
• Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plans and completes job duties with minimal supervisory direction using appropriate judgment
• Manual dexterity; auditory and visual skills
• Servsafe certification preferred
• Ability to work in varying temperatures