Service Manager- Food & Beverage

The Mayton is a distinguished hospitality establishment located in downtown Cary, dedicated to creating a welcoming and inclusive environment where community, kindness, and quality are prioritized. As a multifaceted venue featuring Peck & Plume, the renowned restaurant along with diverse catering, banquet, and special event spaces, The Mayton offers exceptional culinary experiences and outstanding service to all its guests. Their mission is rooted in a commitment to inspire wonder through innovation and creativity, foster hospitality by cultivating an inclusive culture, pursue excellence with attention to detail and focus on quality, demonstrate intentionality via empathetic engagement and a sense of ownership, and cultivate community through team collaboration and active community engagement. These core values underscore every aspect of The Mayton's operations and define its approach to hospitality.

The Food & Beverage Manager at The Mayton plays a pivotal role in managing daily operations of the food and beverage services across all Peck & Plume concepts, including the restaurant and all events and catering functions. Reporting directly to the Director of Food & Beverage, this role requires a dynamic and passionate leader who can oversee guest experiences, maintain operational standards, and ensure compliance with health and safety regulations. The manager is responsible for upholding quality standards, driving revenue, controlling operational costs, and improving overall team performance. They work collaboratively with other hotel managers to align practices with the establishment's mission and success strategy. This position involves hands-on leadership, including managing scheduling, payroll, inventory controls, and staff development.

The role extends beyond daily management to also emphasize guest interaction, where the Food & Beverage Manager actively solicits feedback and ensures that guests receive consistently superior service. They resolve complaints, implement training programs based on feedback, and monitor all facets of service performance, from cleanliness and readiness of the dining areas to accurate and thorough knowledge of menus and point of sale systems. Furthermore, the manager contributes to financial analyses by reconciling audits, monitoring labor costs, and preparing commentary toward the annual budget.

Team leadership and development are central to the role, with the manager expected to interview, coach, mentor, and engage staff to meet performance goals and uphold organizational standards. They foster a culture of professionalism, collaboration, and learning while maintaining high levels of communication with team members and stakeholders.

The position demands flexibility, requiring availability for AM and PM shifts, weekends, and holidays, and physical endurance including prolonged periods on feet and the ability to lift up to 35 lbs. The starting salary is $60,000 per year, commensurate with experience, complemented by a comprehensive benefits package including paid time off, holiday pay, company-sponsored health, vision, and dental insurance, a wellness rewards program, and access to a company-matched IRA retirement plan. This opportunity is ideal for a dedicated hospitality professional seeking to advance their career in an innovative and community-focused environment where exceptional experiences are standard and employee growth is supported.