Food and Beverage Manager

Position Summary The Food & Beverage Manager supports the daily operations of the hotel’s food and beverage department, including dining outlets, bars, and banquet/catering services. This mid-level management role focuses on hands‑on leadership, team development, operational excellence, and guest satisfaction. The manager partners closely with senior F&B leadership while independently overseeing shift operations, event execution, staff performance, and service quality. Key Responsibilities Operational Leadership Oversee daily operations for assigned outlets and banquet functions, ensuring smooth and efficient service. Coordinate with culinary, banquet, and other hotel departments to support event execution and outlet needs. Review and verify Banquet Event Orders (BEOs) to ensure accuracy and proper setup. Ensure adherence to hotel standards, service sequences, and guest experience expectations. Monitor floor operations to resolve issues in real time and maintain service flow. Financial Contributions Support senior management with budgeting, forecasting, and labor planning. Monitor daily revenue, costs, inventory levels, and waste; recommend cost‑control improvements. Assist with menu promotions, upselling programs, and seasonal offerings designed to drive revenue. Ensure proper cash handling, POS accuracy, and compliance with financial procedures. Team Leadership & Development Supervise, coach, and support F&B supervisors, servers, bartenders, and banquet staff. Participate in hiring, onboarding, and ongoing training to maintain a strong, service-focused team. Guide team members through performance feedback, corrective action, and conflict resolution. Create effective schedules and staffing plans based on business volume and event demands. Guest Experience Maintain a strong presence on the floor during peak periods and events. Address and resolve guest concerns promptly and professionally. Ensure VIP, group, and planner expectations are met or exceeded during events and dining experiences. Support guest engagement and service recovery strategies. Quality Assurance & Compliance Ensure compliance with health codes, sanitation standards, and liquor laws. Conduct regular inspections of dining rooms, bars, banquet spaces, and back‑of‑house areas. Ensure equipment is maintained and work areas meet cleanliness and safety standards. Uphold brand and hotel service standards consistently across all outlets. Banquet Operations Support planning and execution of events, partnering with sales and culinary teams. Manage room setups, event timelines, staffing, and service flow. Assist with reviewing event profitability and identifying opportunities for improvement. Menu & Program Support Collaborate with culinary F & B leaders on menu updates, seasonal programs, and promotions. Ensure staff receive training on new items, pairings, and service techniques. Requirements SPECIFIC JOB KNOWLEDGE AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities. Hospitality Degree or related field preferred. 1–3 years of F&B supervisory or management experience; hotel environment preferred. Strong leadership abilities with a hands‑on, guest‑focused approach. Basic understanding of F&B financial metrics and operational reporting. Excellent communication, organizational, and problem‑solving skills. Knowledge of food safety standards; Food Handler and Alcohol Service certification preferred. Ability to work varied shifts, including nights, weekends, and holidays. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well‑paced ability to maneuver between functions occurring simultaneously. Must be able to exert well‑paced ability to reach other departments of the hotel on a timely basis. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must be able to lift up to 15 lbs. on a regular and continuing basis. Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs. May be required to lift trays of food or food items weighing up to 30 lbs. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work. #J-18808-Ljbffr VH Hospitality