Food and Beverage Manager

The Opportunity: 

Hotel Saint Augustine seeks an enthusiastic Food and Beverage Manager to join our team. In this role, you will be collaborating closely with the broader food and beverage operations team. You will be part of a team that is passionate about celebrating creativity and delivering exceptional guest experiences.  

Who We Are:

At the center of the Montrose district sits Hotel Saint Augustine, located across from the Menil Collection campus near the Menil Drawing Institute. It is home to 71 hotel rooms and suites, a restaurant, a small event space, an intimate lobby bar and a cloistered circular courtyard pool. The property takes inspiration from the spirit of the museum collection and of Houston itself—a duality of old world and new, a rich diversity and a forward-thinking sensibility.

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

·         Free parking

·         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!

The Role:

The Food and Beverage Manager manages a single, full-service food and beverage outlet daily and may coordinate special events. Responsible for staffing, scheduling and training of staff. Ensure compliance with standards of service and operating procedures. We believe our guests select Hyatt because of our caring and attentive colleagues who are focused on providing efficient service and meaningful experiences.

Key Responsibilities:

 Lead and oversee all daily restaurant operations to ensure exceptional guest service and adherence to brand standards.

 Recruit, train, coach, and develop restaurant team members while fostering a positive and high-performing work environment.

 Manage staffing levels and employee schedules to support operational needs and optimize labor efficiency.

 Drive guest satisfaction by proactively addressing concerns, resolving service issues, and creating meaningful dining experiences.

 Monitor financial performance, including labor costs, revenue goals, inventory controls, and expense management.

 Ensure compliance with food safety, sanitation, health regulations, and established operating procedures while coordinating special events as needed.

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.