Food & Beverage Manager

The Food & Beverage Manager is responsible for overseeing all aspects of restaurant operations, including staffing, service delivery, food quality, inventory control, and compliance with health and safety standards. This role is key to creating a welcoming and memorable dining experience for guests, ensuring that every shift runs smoothly and in line with brand expectations.You will lead by example, support and develop team members, and collaborate with kitchen and hotel leadership to drive guest satisfaction and financial performance. You will be focused on optimizing each guest’s experience by living out our company purpose: “hospitality from our family to yours.” Job Responsibilities: Oversee day-to-day restaurant operations, ensuring efficiency, profitability, and guest satisfaction. Set operating goals and objectives in alignment with hotel standards and business targets. Prepare, implement, and enforce standard operating procedures. Coordinate all front-of-house and back-of-house activities during assigned shifts. Ensure all operations comply with health, safety, food hygiene, and alcohol service regulations. Conduct regular inspections of the dining room, kitchen, and storage areas to ensure cleanliness, safety, and brand compliance. Ensure proper timekeeping, tip handling, and shift documentation procedures are followed. Greet and engage with guests in a warm, professional manner. Respond to guest concerns and complaints promptly and effectively. Advise guests on food and beverage options and oversee service delivery. Monitor food and beverage quality, portion sizes, and presentation to ensure consistency. Implement guest service training and continually coach staff to exceed expectations. Hire, train, schedule, and supervise restaurant staff. Monitor employee performance and provide coaching, recognition, and accountability as needed. Maintain accurate employee records, including attendance and certifications. Organize and adjust staffing levels in response to business volume. Develop and monitor the restaurant budget, including labor, cost of goods, and revenue goals. Analyze food and beverage costs, assign menu prices, and implement cost‑saving measures. Monitor daily receipts, reconcile sales with POS reports, and ensure accurate cash handling. Prepare financial reports and analyze budget variances, taking corrective action as needed. Maintain and submit accurate inventory reports and place food and beverage orders as needed. Forecast foodand beverage supply needs; place and track orders with approved vendors. Negotiate pricing with suppliers and maintain preferred vendor relationships. Oversee deliveries, inspect quality and documentation, and ensure proper storage. Conduct regular inventory counts and manage waste control. Assist in planning and executing on‑property marketing and promotional activities. Monitor local competitors and stay informed of food and beverage trends. Recommend and implement menu updates based on guest preferences, cost, and market conditions. Maintain accurate business and compliance records. Respond promptly to emails, voicemails, and internal/external communications. Coordinate with other departments (e.g., Sales, Housekeeping, Front Desk) to support hotel operations. Follow hotel policies for lost and found, safety, emergency procedures, and data confidentiality. Must maintain a professional appearance in accordance with company standards. Additional responsibilities may be assigned as needed to meet evolving business demands. Job Qualifications: 3-5 years of progressive experience in food and beverage operations, including both front‑of‑house and back‑of‑house roles. Supervisory or management experience in a restaurant, hotel, or hospitality environment required. Strong knowledge of inventory control, ordering procedures, and vendor relations. Excellent verbal and written communication skills, with the ability to interact professionally with team members, guests, and vendors. Proficient in using smartphones, computers, and common business software applications; strong keyboard and data entry skills. Prior experience using POSsystems required; familiarity with restaurant or hotel‑specific systems preferred. TIPS certification required (training provided ifnot currently certified). ServSafe certification required (training provided if not currently certified). Strong organizational and problem‑solving skills with attention to detail and time management. Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays based on business needs. Physical Demands: Must be able to lift, push, pull, or carry up to 50 pounds. Requires frequent standing, walking, bending, reaching, stretching, and lifting throughout the shift. Must have manual dexterity to perform precise tasks such as pouring beverages, handling kitchen tools, and operating bar equipment. Requires visual acuity to inspect food and beverage quality and operate POS and back‑office systems. Ability to remain focused and composed in a fast‑paced, high‑stress environment. Must be able to work in various environmental conditions, including hot kitchens, cold storage areas, and loud dining or bar areas. As a family-owned business built on genuine relationships, Naples Hotel Group places immense value on the character and quality of our team. We are dedicated to creating an environment where associates serve each other, our partners, and the community with kindness and respect, working together toward meaningful shared success. Our tight‑knit team structure ensures every voice is heard, fostering a collaborative culture rich with opportunities for career advancement and personal development. Comprehensive Benefits Package for Full-Time Employees Paid Time Off: 2 weeks of vacation in the first year and 4 sick days per year Comprehensive health, dental, and vision insurance, plus disability and life coverage 401(k) with employer matchExclusive global hotel discounts Career growth opportunities across our hotel portfolio Additional perks including paid volunteer time and lifestyle discounts Source: Hospitality Online #J-18808-Ljbffr