Director of Food And Beverage

FOOD & BEVERAGE MANAGER

Wyndham Hotel & Conference Center NRG Houston

Houston, Texas

Reports To: Vice President of Operations

Company: Metro Hospitality Partners, Ltd.

Property: Wyndham Hotel & Conference Center NRG Houston

Position Summary

The Food & Beverage Manager is responsible for the overall leadership, administration, profitability, and operational success of all food and beverage outlets within the hotel. This position oversees the banquet division, conference and catering operations, restaurant operations, bars, room service, and all culinary departments.

The Food & Beverage Manager will ensure exceptional guest satisfaction, financial performance, food quality, service standards, labor management, and compliance with all health and safety regulations. This position serves as a key member of the hotel leadership team and works closely with Sales, Catering, Banquets, Culinary, Housekeeping, Engineering, and Front Office departments to deliver outstanding guest experiences.

Minimum Qualifications

• Minimum of five (5) years of Food & Beverage management experience in a full-service hotel, convention hotel, resort, or large hospitality venue.
• Proven experience managing banquet operations and multiple restaurant outlets.
• Strong knowledge of food cost controls, beverage cost controls, labor management, and inventory systems.
• Experience managing large banquet events, conferences, weddings, and social functions.
• Knowledge of local, state, and federal health regulations.
• TABC certification preferred.
• ServSafe Food Manager certification preferred.
• Strong leadership, communication, and organizational skills.
• Ability to work evenings, weekends, holidays, and special events as required.

Essential Duties and Responsibilities

Operational Leadership

• Direct and oversee all food and beverage operations throughout the hotel.
• Manage banquet operations, catering functions, conference events, restaurants, bars, room service, and culinary production.
• Maintain exceptional guest service standards throughout all outlets.
• Ensure all food and beverage outlets are properly staffed and operating efficiently.
• Monitor cleanliness, appearance, and maintenance of all dining and banquet facilities.
• Develop and implement service standards and operating procedures.

Culinary Oversight

• Provide direct oversight of all chefs and culinary staff.
• Ensure consistency, quality, presentation, and execution of all menu offerings.
• Work with Executive Chefs and culinary leadership to develop seasonal menus, promotions, and special event offerings.
• Monitor food quality and guest satisfaction scores.
• Ensure all food safety and sanitation standards are maintained.

Financial Management

• Maintain and control food cost percentages.
• Maintain and control beverage cost percentages.
• Manage labor expenses and productivity standards.
• Review daily revenue reports and outlet performance.
• Participate in annual budget preparation and forecasting.
• Identify opportunities to increase revenue and profitability.
• Maintain inventory controls and purchasing procedures.
• Reduce waste and maximize operational efficiencies.

Banquet and Catering Management

• Lead weekly BEO (Banquet Event Order) meetings with Sales, Catering, Culinary, Banquets, and Operations teams.
• Ensure all banquet events are properly planned and executed.
• Review event details, staffing requirements, menus, timelines, and operational needs.
• Maintain communication between departments regarding all upcoming events.
• Ensure flawless execution of meetings, conferences, weddings, galas, and social events.

Staff Leadership and Development

Directly supervise:

• Banquet Managers
• Restaurant Managers
• Bar Managers
• All Executive Chefs
• Sous Chefs
• Culinary Staff
• Banquet Staff
• Bartenders
• Restaurant Supervisors
• Food & Beverage Supervisors

Responsibilities include:

• Recruiting, interviewing, hiring, and training team members.
• Conducting performance evaluations.
• Coaching and developing future leaders.
• Scheduling and labor management.
• Enforcing company policies and standards.
• Maintaining employee engagement and accountability.

Compliance and Safety

• Ensure compliance with Wyndham brand standards.
• Ensure compliance with OSHA regulations.
• Ensure compliance with local health department regulations.
• Maintain food safety standards and sanitation procedures.
• Conduct routine inspections of all food and beverage areas.
• Ensure proper handling and storage of food and beverages.
• Maintain all required licenses and certifications.

Leadership Expectations

The Food & Beverage Manager is expected to:

• Lead by example.
• Maintain a professional appearance and demeanor at all times.
• Be visible and actively engaged within all food and beverage operations.
• Foster a culture of accountability and teamwork.
• Promote guest satisfaction and employee development.
• Demonstrate strong decision-making and problem-solving abilities.
• Support hotel initiatives and company objectives.
• Maintain positive working relationships with vendors and suppliers.

Performance Standards

Success in this position will be measured by:

• Guest satisfaction scores.
• Food quality and consistency.
• Food cost performance.
• Beverage cost performance.
• Labor cost management.
• Banquet execution and event satisfaction.
• Health inspection scores.
• Employee retention and development.
• Revenue growth and profitability.
• Compliance with company and brand standards.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift up to 50 pounds.
• Ability to work in kitchen, banquet, and restaurant environments.
• Ability to work flexible schedules including evenings, weekends, and holidays.