F&B Manager

About Us

At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin.

With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin's most beloved green space.

We are Uncompromising by Nature

We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won't settle for second, or for "good enough?" or "nearly there?" Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Our Full-time Eligible benefits include:

Participation in 401(k) with company match of up to 4%*

Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity

Paid PTO

Paid Holidays

Paid Maternity/Paternity Leave

Employee Assistance Program*

Complimentary Employee Meal*

Complimentary Bus Passes*

50% off Dining in Nido*

Recognition Programs, Incentives and Celebrations*

• Benefits available to Part time Associates

Job Summary

The Food and Beverage Manager is responsible for the successful daily operations of Nido, Café at The Loren, Events, Pool Service, and In-Room Dining. This role ensures smooth front-of-house operations across outlets, establishes systems and service standards, maintains compliance with brand and regulatory requirements, and achieves/exceeds financial goals while delivering an exceptional guest experience.

Essential Responsibilities

Daily Operations

• Oversee setup, cleanliness, and readiness across Nido, the Café, Pool Service, and In-Room Dining.
• Ensure events are executed to brand standards, including setup, service, and breakdown.
• Monitor guest flow, seating, and table turns; adjust staffing and floor plans as needed.
• Manage reservations, waitlists, and special requests across outlets.
• Perform quality checks on food & beverage presentation, service execution, and guest satisfaction.

Team Leadership & Support

• Lead pre-shift meetings for all outlets, covering specials, VIPs, events, and service notes.
• Coach and guide associates during service, providing in-the-moment feedback.
• Support outlets (host stand, bar, café counter, pool service) as needed during peak demand.
• Coordinate with banquet and events team to ensure seamless guest experiences.

Guest Experience & Service Recovery

• Actively engage with guests across outlets, resolving complaints with discretion.
• Ensure consistency in service delivery across restaurant, café, events, pool, and in-room dining.
• Monitor ticket times and service efficiency.

Training & Onboarding

• Train new associates in service standards, menu knowledge, allergies, and upselling techniques.
• Conduct follow-up training and performance coaching across outlets.

Administrative & Operational Support

• Complete shift reports and communicate notes to senior management.
• Assist with inventory counts for service-related items (menus, silverware, uniforms, etc.).
• Track outlet performance, labor, and expenses to align with budget goals.
• Maintain accurate records of guest incidents, staffing concerns, and operational issues.

Health, Safety & Compliance

• Ensure sanitation and safety standards are maintained in all F&B areas.
• Enforce uniform, grooming, and hygiene standards across outlets.
• Verify age compliance for alcohol service.

Other Responsibilities

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

Supervisory Duties

5-40 associates

Core Competencies

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:

• Communication
• Cost Consciousness
• Managing People
• Job Knowledge
• Judgment
• Leadership
• Delegation
• Planning & Organization
• Problem Solving
• Quality

Position Qualifications

Education/Formal Training

More than two years of post-high school education.

Experience

Two to three full years of employment in a related position in a restaurant or catering environment.

One+ years supervisory experience, preferred.

Knowledge/Skills

• Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical work. May require knowledge of policies and procedures and the ability to determine course of action based on these guidelines.
• Supervision/management communication skills are required.
• Requires ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
• Ability to make occasional decisions which are generally guided by established policy and procedures.
• Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from superiors.
• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of chemicals/agents for training purposes.

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 and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, lbs. Carrying, (ranging from clipboard to food products to small equipment).
• Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally
• Mobility -ability to service clients on a moments notice, variable distances, 100%.
• Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum).

Environment

Inside 95% of work day. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

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