Food and Beverage Manager

Key Responsibilities Operational Leadership: Oversee all F&B outlets (restaurant, lounge, in-room dining, etc.) and coordinate with rooms, sales, and revenue management to meet hotel goals Budget & Financial Management: Manage departmental budgets, control labor costs, monitor revenues, and ensure cost-effective operations Staff Management: Recruit, train, schedule, and supervise front-of-house; conduct performance evaluations Vendor Relations: Manage inventory, and ensure quality and safety of food and beverage products Quality & Compliance: Maintain high standards of food quality, sanitation, and service; ensure compliance with health and safety regulations Customer Service: Address guest inquiries and complaints promptly to enhance satisfaction and loyalty Marketing & Promotion: Develop promotional strategies to drive sales and increase visibility of F&B offerings Qualifications & Experience Education: Bachelor’s degree in hospitality management, business, or related field preferred; associate degree with substantial experience acceptable Experience: Typically 4–7 years in F&B management, with experience in a hotel or full-service restaurant setting Certifications: ServSafe Food Manager, TIPS/TABC, OSHA 10, and relevant hospitality certifications preferred Skills: Leadership, problem-solving, budgeting, menu engineering, vendor negotiation, and strong interpersonal skills. #J-18808-Ljbffr