Job Summary

The Food & Beverage Manager is responsible for overseeing all food and beverage operations within the hotel, ensuring exceptional guest service, efficient operations, and profitability. This role manages restaurant, bar, banquet, and/or breakfast operations while maintaining brand standards, health regulations, and company policies.

Essential Duties and Responsibilities

Operations Management

• Oversee daily food and beverage operations, including restaurant, bar, breakfast, and banquet services
• Ensure all outlets operate efficiently and meet company and brand standards
• Monitor service quality and guest satisfaction; address and resolve guest concerns promptly
• Maintain cleanliness, organization, and compliance with health and safety regulations
• Step in to assist with food preparation and cooking as needed to support operations

Staff Management & Development

• Recruit, train, and supervise F&B team members
• Create and manage staff schedules based on business demand
• Conduct performance evaluations and provide coaching and development
• Enforce company policies and progressive discipline as needed

Financial & Inventory Management

• Manage departmental budgets, including labor and cost controls
• Monitor food and beverage costs to ensure profitability targets are met
• Conduct regular food and beverage inventories and ensure accurate tracking
• Oversee inventory levels, ordering, and vendor relationships
• Review daily/weekly reports and adjust operations accordingly

Guest Experience

• Ensure high levels of guest satisfaction through quality service and presentation
• Develop and maintain service standards and training programs
• Support special events, group functions, and catering needs

Compliance & Safety

• Ensure compliance with all local, state, and federal regulations (health, safety, alcohol service)
• Maintain proper food handling and sanitation standards
• Ensure all required certifications and training are current

Required Skills and Abilities:

• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Customer service focused with problem-solving skills
• Ability to work in a fast-paced environment and handle multiple priorities
• Proficient in POS systems and Microsoft Office

Education and Experience:

• High school diploma or equivalent required; Bachelor’s degree in Hospitality or related field preferred
• 2–5 years of experience in food & beverage operations, preferably in a hotel environment
• Previous supervisory or management experience required
• Strong knowledge of food safety standards and regulations
• Experience with budgeting, cost control, and inventory management
• Ability to cook and assist in food preparation as needed

Physical Requirements:

• Ability to stand and walk for extended periods
• Ability to lift up to 25–50 pounds as needed
• Flexibility to work evenings, weekends, and holidays