F&B Manager (Outlets Manager)

Summary The Food & Beverage Manager is responsible for overseeing daily operations of Summer on Music Lane, a three‑meal restaurant, In‑Room Dining, Mini Bar and the seasonal Magdalena Pool Bar, ensuring exceptional guest experiences, operational excellence, and financial performance. This role leads and develops front‑of‑house teams through effective scheduling, training, coaching, and performance management while maintaining high service and quality standards. The Opportunity The Food & Beverage Manager partners closely with culinary, event operations, and hotel leadership to execute seamless dining, event, and guest experiences. Responsibilities include supporting and managing the beverage program, inventory controls, ordering, labor management, and cost initiatives, as well as driving marketing and promotional efforts to increase outlet visibility, guest engagement, and revenue. The ideal candidate is a hands‑on leader with a passion for hospitality, team development, and creating memorable food and beverage experiences. Who We Are Summer on Music Lane, the full‑service restaurant at Hotel Magdalena, is inspired by the casual sophistication that defines a lake house weekend. The menu features honest cooking, taking cues from old school hospitality but with a decidedly unpretentious, Austin sensibility. Our seasonal Magdalena Pool Bar brings us visitors from all over and sets the pace for sunny, fun, yet relaxing summer days! We offer In‑Room Dining services as well, featuring some of our Summer on Music Lane staple dishes for guests to enjoy in the comfort of their rooms. We're Proud to Offer Exceptional Benefits, which Include: Medical, Dental, Vision, 401K with company match Free room nights, Discounted and Friends & Family Room Rates with Hyatt Hotels Generous Paid Time Off Work‑life benefits including wellbeing initiatives such as a complimentary Headspace Discounts at various retailers – Apple, AT&T, Verizon, Headspace and many more! Key Responsibilities Ensure all employees adhere to dress code policies for their scheduled shift Assist in resolving customer complaints regarding food service Train and supervise workers in food preparation, and in service, sanitation and safety procedures Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards Observe and evaluate work procedures in order to ensure quality standards and service Ensure guests receive indulgent service by maintaining a properly staffed restaurant Monitor employee and patron activities to ensure liquor regulations are obeyed Demonstrate a working understanding of labor cost control through effective scheduling and proactive management Establish cost improvement objectives and implement action plans Follow and lead inventory standards and procedures to consistently conduct an accurate inventory every month Perform personnel actions, consulting with HR and other managers as necessary Ensure staff has a complete understanding of their job requirements and training before holding them accountable for results Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities Ensure open lines of communication with staff, all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the hotel are met Maintain a high level of cleanliness and safety in the work area Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction Maintain an increased awareness of safety issues throughout the property Keep track of safety and emergency procedures and OSHA requirements Additional Job Responsibilities Must be able to work independently and make sound operational decisions in a fast‑paced environment Expected to be present during peak business periods to support service, coach teams, and ensure operational standards are met May be required to respond to operational needs outside of regularly scheduled hours Working/Environment Position operates in both indoor and outdoor environments and may be exposed to varying weather conditions, and other seasonal elements Must remain available to work a flexible schedule, including peak business periods, evenings, weekends, and holidays Qualifications Previous experience in managing multiple hotel food and beverage operations is highly preferred Knowledge/Skills: ability to perform a multitude of different functions not specifically related to this position; expected to perform other tasks and duties as needed or directed; subject to review and revision Legal & EEO Statement Bunkhouse is an equal‑opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status. #J-18808-Ljbffr Hispanic Alliance for Career Enhancement