Food & Beverage Manager

Job Summary The Food & Beverage Manager is responsible for overseeing all food and beverage operations within the hotel, ensuring exceptional guest service, efficient operations, and profitability. This role manages restaurant, bar, banquet, and/or breakfast operations while maintaining brand standards, health regulations, and company policies. Essential Duties and Responsibilities Operations Management Oversee daily food and beverage operations, including restaurant, bar, breakfast, and banquet services Ensure all outlets operate efficiently and meet company and brand standards Monitor service quality and guest satisfaction; address and resolve guest concerns promptly Maintain cleanliness, organization, and compliance with health and safety regulations Step in to assist with food preparation and cooking as needed to support operations Staff Management & Development Recruit, train, and supervise F&B team members Create and manage staff schedules based on business demand Conduct performance evaluations and provide coaching and development Enforce company policies and progressive discipline as needed Financial & Inventory Management Manage departmental budgets, including labor and cost controls Monitor food and beverage costs to ensure profitability targets are met Conduct regular food and beverage inventories and ensure accurate tracking Oversee inventory levels, ordering, and vendor relationships Review daily/weekly reports and adjust operations accordingly Guest Experience Ensure high levels of guest satisfaction through quality service and presentation Develop and maintain service standards and training programs Support special events, group functions, and catering needs Compliance & Safety Ensure compliance with all local, state, and federal regulations (health, safety, alcohol service) Maintain proper food handling and sanitation standards Ensure all required certifications and training are current Requirements Required Skills and Abilities Strong leadership and team management skills Excellent communication and interpersonal abilities Customer service focused with problem-solving skills Ability to work in a fast-paced environment and handle multiple priorities Proficient in POS systems and Microsoft Office Education and Experience High school diploma or equivalent required; Bachelor's degree in Hospitality or related field preferred 2-5 years of experience in food & beverage operations, preferably in a hotel environment Previous supervisory or management experience required Strong knowledge of food safety standards and regulations Experience with budgeting, cost control, and inventory management Ability to cook and assist in food preparation as needed Physical Requirements Ability to stand and walk for extended periods Ability to lift up to 25-50 pounds as needed Flexibility to work evenings, weekends, and holidays #J-18808-Ljbffr