Food and Beverage Manager

F&B Service Manager – Summer on Music Lane Bunkhouse Hotel Magdalena US – TX – Austin Administrative • Entry Level Manager • Full-time • Hourly US Dollar (USD) pay basis Summary The Opportunity: The Food & Beverage Service Manager will manage all employees engaged in preparing and serving food and oversee restaurant & bar operations. The manager is responsible for staffing, collaborating on menu planning, maintaining the restaurant & bar ambiance, and ensuring the highest level of guest satisfaction and food quality expected by Bunkhouse guests. The person in this position must have good communication skills, the ability to resolve conflict and a thorough understanding of Bunkhouse policies. Food & Beverage Service Managers must develop and maintain the company’s culture, values, and reputation in the public eye, and with all staff, guests, vendors and partners. 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. Benefits Medical, Dental, Vision, 401K with company match Free room nights, Discounted and Friends & Family Room Rates 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 Compile and balance cash receipts at the end of the day or shift Resolve customer complaints regarding food service Train and supervise workers in food preparation, service, sanitation and safety procedures Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards Observe and evaluate work procedures to ensure quality standards and service Schedule staff hours and assign duties, responsibilities and workstations in accordance with work requirements 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 inventory standards and procedures to consistently conduct an accurate inventory 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 Maintain awareness of documentation needed and retained in employee files 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 Ensure that all equipment is maintained in good, safe working condition Maintain an increased awareness of safety issues throughout the property Keep abreast of safety and emergency procedures and OSHA requirements Attend relevant meetings Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision. Qualifications Must be able to work indoors and outdoors in varying weather conditions, including heat, humidity, and direct sunlight. Requires flexibility to work mornings, evenings, weekends, holidays, and during peak business periods, including seasonal demand, special events, and high‑occupancy periods. Schedule may vary based on operational needs and may require extended hours during holidays, peak industry travel seasons, and other periods of increased guest volume. Fast‑paced environment with frequent interaction with guests, team members, and vendors. May be required to respond to operational issues and guest needs outside of regular business hours. High School diploma or general education degree (GED). College Degree preferred. Two (2) years related experience in hospitality or service industry. Must be able to speak, read, write and understand the primary language(s) of the workplace. Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of co‑workers and sister property staff. Ability to create documents in Excel and Word. Ability to understand other computer programs (including Property Management System and Point of Sale). Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals. We welcome you: We’d love to consider your unique experiences and how you could make Hyatt even better. 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