Beverage & Culinary Operations Manager

Job Description

Job Description

Job Title: Beverage & Culinary Operations Manager

Department: Food and Beverage

Supervisor: General Manager

Summary

The Beverage & Culinary Operations Manager is the senior leader responsible for all food and beverage outlets, culinary operations, catering, banquets, bars, special events, purchasing, cost controls and guest dining experiences. This position provides strategic and hands-on leadership for both front-of-house and back-of-house operations and serves as the property’s primary culinary and food service executive. 

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Lead all Food and Beverage operations in all areas for the Hotel.
• Develop annual business plans, budgets, and operating strategies.
• Ensure exceptional guest satisfaction and service standards.
• Oversee menu development, recipe costing, food presentation, and culinary innovation.
• Manage food, beverage, and labor expenses to achieve profitability goals.
• Direct hiring, training, scheduling, coaching, and performance management activities.
• Establish purchasing standards, inventory controls, and vendor relationships.
• Lead banquets and catering planning and execution.
• Ensure compliance with sanitation, food safety, and alcohol service regulations.
• Collaborate with sales and revenue management teams to maximize revenue opportunities.

Culinary Leadership

• Create and update menus, buffet programs and seasonal offerings.
• Maintain food quality, consistency, and presentation standards.
• Train culinary teams on recipes, plating and production standards.
• Monitor kitchen workflow, productivity, and waste reduction initiatives.
• Evaluate culinary trends and implement appropriate concepts.

Financial Management

• Prepare operating and capital budgets.
• Forecast revenues, expenses, and labor requirements.
• Control food cost percentages and beverage cost percentages.
• Analyze monthly P&L statements and implement corrective action plans.
• Negotiate contracts and purchase agreements.

  Supervisory Responsibilities

Provides direct leadership to all F&B personnel including chefs, cooks, bartenders, servers, and banquet staff. Responsible for conducting performance evaluations and development planning, creating a culture of accountability, teamwork and service excellence.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

• Bachelor's degree in hospitality management, Culinary Arts, Business, or a related field preferred; equivalent relevant work experience demonstrating progressively increasing responsibility in food and beverage or culinary operations may be accepted in lieu of a degree
• Five to ten years of progressive food and beverage leadership experience.
• Strong culinary background with chef level knowledge.
• Advanced understanding of budgeting, forecasting, and cost control.
• Excellent communication and leadership skills.
• Must be able to work evenings, weekends and holidays, and perform duties in both office and kitchen environments.

Certificates, Licenses, Registrations

Current Food Manager’s certificate and current TABC is required .

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear.  The employee will have to move, set up and tear down kitchen or food and beverage equipment etc.  The employee must occasionally lift and/or move up to 50 pounds.