Food & Beverage Support Manager

What You’ll Do

Operational & Culinary Leadership

• Provide leadership and operational support across multiple branded and independent F&B concepts, with a strong emphasis on culinary excellence.


• Oversee and support both Culinary (BOH) and Front of House (FOH) operations, including food quality, recipe adherence, presentation, sanitation, and service delivery.


• Assume the duties of open Culinary and F&B leadership roles (Executive Chef, Sous Chef, F&B Manager) during vacancies or transitions.

Training, Coaching & Development

• Lead onboarding and development for new Culinary and F&B leaders, including introduction to Columbus Hospitality SOPs, culinary and service standards, and accounting procedures.


• Train leaders and associates on systems, brand standards, and culinary and service best practices.


• Support recruitment, interviewing, and selection of Culinary and F&B talent.

Culinary Execution & Standards

• Partner with culinary teams on menu development and execution, production planning, food cost control, and kitchen organization.


• Oversee ordering, inventory management, and month-end processes for food and beverage categories.


• Ensure compliance with safety, sanitation, and internal audit requirements.

Operational Assessment & Performance Management

• Identify and resolve operational challenges related to culinary production, quality, and front-of-house service.


• Analyze food cost, labor, guest satisfaction, and associate engagement data to support improvement efforts.


• Conduct audits, inspections, and self-assessments per Columbus Hospitality and brand standards.


• Support capital planning, including culinary equipment and FOH and BOH infrastructure needs.

Culture, Leadership & Administration

• Foster a positive, high-performance work environment across all properties.


• Mentor and develop Culinary and F&B leaders for future advancement.


• Support HR-related matters and ensure adherence to company policies.


• Prepare reports, assessments, and operational analyses as requested.

Qualifications

• Minimum of 5 years of progressive Culinary and Food & Beverage management experience, including supervisory responsibility in BOH operations (Executive Chef, Sous Chef, Kitchen Manager, or equivalent).


• Strong expertise in culinary execution, food safety, menu production, recipe costing, kitchen operations, and team leadership.


• Proven leadership experience overseeing both Culinary and FOH operations.


• Experience managing budgets, labor, inventory, and financial performance.


• Multi-property or multi-brand experience strongly preferred.


• Strong communication skills, adaptability, and the ability to thrive in diverse operational settings.


• Ability and willingness to travel frequently to support property needs, including extended on-site assignments.

Why Columbus Hospitality?

We offer a supportive, growth‑focused culture where your expertise makes an impact across our entire portfolio. You will play a key role in building teams, elevating culinary standards, and strengthening operations across multiple award‑winning properties.

We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.