Food & Beverage Manager

Overview The Food and Beverage Manager is responsible for the operations of the food and beverage department, ensuring exceptional guest experiences while maintaining operational efficiency, profitability, and compliance with brand and company standards and adherence to local laws regarding alcoholic beverage service and food safety. Responsibilities Depending on the hotel’s organizational structure, this role may oversee one or more outlets, including banquet operations, culinary operations, restaurant and room service. Manage daily operations of all food and beverage outlets (e.g., breakfast service, bar/lounge, banquets/meeting rooms). Ensure high-quality guest interactions and resolve guest complaints promptly and professionally. Maintain food and beverage inventory and place orders to ensure sufficient stock. Complete monthly inventory as part of the month-end process. Ensure compliance with health, safety, and sanitation standards (local and brand requirements). Monitor cleanliness and maintenance of all F&B areas, always ensuring readiness. Train staff in service standards, brand requirements, and guest service expectations. Personally engage with guests during peak times to ensure satisfaction and anticipate needs. Recruiting, interviewing, hiring, onboarding, and training F&B team members. Review payroll records and timecards for accuracy, approve time off. Conduct daily pre-shift meetings. Train all service staff new hires on hotel policy and safety standards, and responsible alcohol beverage service. Monitor and coach employees to expected standards. Conduct annual performance evaluations. Prepare weekly work schedules according to occupancy levels; control labor cost to meet budgeted numbers. Maintain professionalism with coworkers and guests. Other duties may be assigned by management. Qualifications Minimum of 2 years of F&B experience in a supervisory role required. Strong knowledge of spirits, beer and wine, and responsible alcohol service required. TIPS/TAM certified: trainer desired Must have food server permit Ability to multitask and work efficiently under pressure. Professional appearance and positive attitude Physical Requirements Must tolerate prolonged periods of standing, walking; occasional kneeling, bending, and stooping. Must be able to lift and carry up to 40 pounds as needed to carry food trays. Must tolerate exposure to cleaning solutions. Must be willing and able to work a varied schedule, covering all shift times of food & beverage operations, including weekends, evenings and holidays. #J-18808-Ljbffr PEG Company