Food & Beverage Manager

Job Description

Job Description

Position Summary

The Food & Beverage Manager is a hands-on operational leader responsible for the hotel's complete food and beverage operation, including the restaurant, bar, kitchen, and banquet functions. This position requires a manager who is equally comfortable leading back-of-house execution and front-of-house service. The ideal candidate brings strong kitchen discipline, financial awareness, service leadership, creativity, and the ability to develop a team.

Key ResponsibilitiesKitchen & Culinary Operations

• Provide daily hands-on oversight of kitchen operations, including opening readiness, line checks, prep levels, execution, cleanliness, and closing standards.
• Maintain consistent food quality, presentation, portioning, recipes, and ticket-time expectations.
• Establish and enforce prep systems, pars, labeling, rotation, storage, sanitation, and food-safety standards.
• Manage food ordering, receiving, inventory, product utilization, waste, and food-cost controls.
• Identify opportunities to cross-utilize ingredients and simplify execution without sacrificing quality or guest appeal.

Restaurant & Bar Operations

• Lead restaurant and bar operations with visible floor presence during key service periods.
• Set and maintain standards for hospitality, speed of service, cleanliness, product knowledge, suggestive selling, and guest engagement.
• Train, coach, schedule, and hold front-of-house team members accountable for performance and service standards.
• Respond to guest concerns promptly and use feedback to improve procedures, training, and the overall experience.
• Maintain responsible alcohol-service practices and applicable hotel, brand, and regulatory standards.

Banquets & Meeting Events

• Oversee food and beverage execution for four hotel meeting spaces totaling approximately 3,100 square feet.
• Partner closely with Sales and hotel leadership to review BEOs, staffing needs, setup requirements, timing, menus, and special requests.
• Ensure banquet events are properly prepared, staffed, set, executed, and closed out according to the BEO and hotel standards.
• Balance banquet demand with restaurant, bar, and kitchen operations to ensure appropriate staffing and production planning.

Financial & Administrative Management

• Manage food cost, beverage cost, labor, overtime, purchasing, inventory, waste, and other controllable expenses.
• Build schedules based on forecasted hotel occupancy, restaurant demand, banquet business, and business levels.
• Review departmental performance and identify specific actions to improve revenue, average check, profitability, productivity, and cost control.
• Complete inventories, ordering, invoices, payroll-related responsibilities, and required operational reporting accurately and on time.
• Protect hotel assets and ensure appropriate cash, purchasing, receiving, and inventory controls.

Leadership & Team Development

• Recruit, train, coach, and develop a cross-functional food and beverage team.
• Create clear expectations and accountability for both front-of-house and back-of-house employees.
• Build a culture of teamwork between the kitchen, restaurant, bar, banquets, Sales, Front Office, and other hotel departments.
• Lead by example with a hands-on management style and willingness to step into operations when business needs require it.
• Conduct regular training and reinforce food safety, service, attendance, productivity, and brand standards.

Qualifications

• Prior food and beverage leadership experience in a hotel, restaurant, resort, club, or comparable operation.
• Strong back-of-house/kitchen operations experience is highly preferred; candidate must be comfortable managing culinary execution, food cost, inventory, prep systems, and kitchen employees.
• Demonstrated ability to lead front-of-house restaurant and/or bar service in addition to kitchen operations.
• Banquet or catered-event experience strongly preferred.
• Working knowledge of scheduling, labor management, inventory, purchasing, food cost, beverage cost, and basic departmental financial reporting.