F&B Manager

Join us as

F&B Manager Benvenuti a The Usual, an international and innovative hotel group that is committed to transform the hospitality industry into positive experiences for our guests, colleagues, and local communities. We are bringing travel as a force for good to Florence, with our first The Usual hotel outside the Benelux, planned to open in Q1 2027. Florence is a city where food, wine and craftsmanship are part of everyday life. As our F&B Manager, you'll shape an experience that celebrates exactly that. Together with your team, you'll create a welcoming place where guests and locals come together to enjoy carefully sourced food, local wines and genuine hospitality. Join us in bringing The Usual Florence to life.

Be you with us

We believe in a new way of travelling, where all people feel welcome, connected and inspired to live more consciously, without sacrificing style or a great time together. We want to redefine hospitality and encourage conscious travel where sustainable choices are prioritized by offering fun, inclusive and mindful hotel experiences. Moments from the station and steps from Florence’s most iconic streets, you will find The Usual Florence. A hotel under construction with a focus of design and sustainability, that will offer 80 guests rooms, a lively enoteca serving local wines and small Tuscan dishes, a library and amenities including fitness, art space and a lush inner courtyard. Working at The Usual Florence means being part of a passionate and international team. We encourage our people to take ownership, care for the world and people around them, and stay curious. Join us in challenging the status quo.

The role

As F&B Manager, you'll lead the entire food & beverage operation of The Usual Florence. From breakfast and our enoteca to aperitivo and small Tuscan dishes, you'll ensure every guest experiences warm hospitality, outstanding quality and a taste of Florence. You’ll be one of the faces of our F&B experience, together with your team. You are naturally present on the floor, build relationships with guests and regulars and create the warm, informal atmosphere that makes people want to come back. This is a hands‑on operational management role that requires a blend of pre-opening setup and daily on-the-floor presence. You'll play a key role in bringing our F&B concept to life, developing seamless operational workflows and translating it into a strong and consistent day-to-day operation. You will establish strong relationships with local suppliers and create an environment where colleagues feel empowered to take ownership and guests feel welcome to stay a little longer. Working closely with the Hotel Manager and the F&B team, you'll continuously look for opportunities to improve quality, efficiency and profitability while staying true to our commitment to sustainability and conscious hospitality. Together, you ensure that the lean kitchen stays efficient without compromising on the quality or variety of the menu. Among other things, you will:

• Lead the day-to-day operation of all food & beverage outlets, actively working service during peak times to ensure seamless flow and high execution standards.
• Drive pre-opening F&B operational readiness, including assisting on OS&E procurement, POS system setup, inventory flow design, and menu engineering taking our non-traditional kitchen in mind.
• Coach and inspire the F&B team, creating an engaging culture where people can grow and succeed.
• Develop efficient roster schedules, organise daily operations and ensure appropriate staffing levels aligned with seasonal demand and target labour cost percentages.
• Work closely with the Junior Chef to deliver a food offering that celebrates seasonal ingredients, local suppliers and Tuscan flavours while minimizing food waste through conscious kitchen practices. Our kitchen is build differently, with a small kitchen, lean team and compact menu.
• Build strong partnerships with neighbourhood producers, artisans and wine suppliers.
• Manage vendor deliveries, receiving procedures and storage logistics.
• Monitor guest feedback and use insights to continuously improve the guest experience and refine operational processes.
• Ensure compliance with HACCP, food safety and health & safety standards.
• Take ownership of departmental budgets, labour costs, purchasing, inventory management, and monthly stock-taking.
• Actively think along on how to increase profitability at breakfast, aperitivo, dinner, wine & events.
• Analyse sales performance, identify commercial opportunities and optimize pricing and menu to drive revenue.
• Coordinate cross-functionality with Front Desk and Housekeeping to manage breakfast flow, room amenities, room service, and seamless guest touchpoints.
• Help organise events, community activations, courtyard pop-