Food & Beverage Manager

Scope of Position Responsible for adhering to all SW Hotel/Hyatt standard operating procedures and policies, the Food & Beverage Manager will manage the daily operations of the banquets department and Food & Beverage outlets, ensuring the highest level of guest service and preferred standards are met at all times. The manager is responsible for the overall direction, coordination, and evaluation of all areas of the food and beverage departments, including interviewing, hiring, training, staffing, assigning and directing work, addressing complaints, and resolving service opportunities. Training will be a crucial component of this position. Title Food & Beverage Manager Department Food & Beverage FLSA Status Exempt Position Qualifications and Requirements Education & Experience At least Three Years of previous Food & Beverage, Banquets, Supervisory or management experience (a plus). Proficiency in restaurant management software and Microsoft Office Suite. MICROS experience is a plus. Licenses/Certifications California Food Handler TIPS Alcohol Certification Physical Demands Requires walking or standing to a significant degree. Ability to lift 50 lbs. Required Competencies Prior management experience. Good leadership qualities. Knowledge of standards. Ability to work a flexible schedule including weekends and holidays. Excellent verbal and written communication skills. Responsibilities may include any and all of the following Banquets 80% Supervise and direct banquet associates, including captains, servers, lead housepersons, and housepersons. Execute all banquet special events. Conduct pre‑event meetings and ensure event orders (BEOs) are accurate and communicated. Ensure client specifications and expectations are met or exceeded. Work closely with Sales and Catering team to confirm event details. Manage staffing levels, schedules, and payroll to ensure efficient operations. Prepare and finalize banquet checks for clients and submit daily for income audit. Train and develop assigned personnel to meet departmental responsibilities. Effectively communicate and disseminate information to employees. During light events or no‑event weeks, assist Director of Food & Beverage in the F &B outlets. Manage and control labor costs and payroll through effective scheduling. Outlets 20% Oversee daily outlets operations, ensuring smooth and efficient service. Address and resolve any guest issues or concerns promptly and professionally. Maintain a visible presence on the floor during peak dining times to engage with guests and oversee service quality. Ensure that the restaurant ambiance, cleanliness, and overall atmosphere meet and exceed guest expectations. Ensure compliance with health, safety, and sanitation regulations. Perform other duties as assigned, requested or deemed necessary by management. Maintain complete knowledge of all hotel features/services, hours of operation, daily house count, expected arrivals/departures, and all department policies and procedures. Analyze reports and communicate information to staff and appropriate departments. Operate in compliance with all local, state and federal laws and government regulations, communicating effectively within departments to ensure good safety practices of associates. Have a complete understanding of the company’s handbook and adhere to its rules and regulations. Implement and support hotel policies and procedures. Reports to General Manager Subordinates Servers, Bussers, Bartenders, Cashier Order Takers, Hosts, Hostesses, Managers and Supervisors Job title also known as Outlets Manager This position is at a location where Hyatt is not the employer. The employer of individuals working at this hotel may be a third‑party management company that is responsible for all employment benefits and obligations at this location. #J-18808-Ljbffr Hyatt