Food Beverage Manager

Join the TRYP by Wyndham Pittsburgh/Lawrenceville Boutique Hotel as our Food & Beverage Manager. The Hotel Food and Beverage (F&B) Manager oversees all dining operations—restaurants, bars, room service, and banquets—to ensure high-quality service, guest satisfaction, and profitability. Key duties include menu planning, inventory control, vendor negotiations, and leading staff to meet financial and health safety targets Responsibilities: • Staff management : Recruit, train, schedule, and manage all food and beverage staff, including servers, bartenders, and kitchen personnel. • Menu development : Collaborate with chefs to design and update menus, ensuring they align with hotel branding and customer preferences. • Financial management : Develop and manage budgets, monitor expenses, control costs, and forecast future requirements to ensure profitability. • Operations and quality control : Oversee daily operations for all food and beverage outlets (e.g., restaurants, bars, room service, and banquet) to ensure consistent quality and service. • Purchasing and inventory : Manage the ordering, delivery, and storage of food and beverage supplies, including managing vendor relationships and negotiating contracts. • Health and safety : Ensure all operations comply with health, safety, and hygiene regulations. • Customer service : Handle customer feedback and complaints, and work to enhance guest satisfaction. • Sales and marketing : Develop promotional events and collaborate with sales teams for catering and banquets. Qualifications: • Prior food and beverage management experience. • Hotel experience is ideal but not required.

• Staff management: Recruit, train, schedule, and manage all food and beverage staff, including servers, bartenders, and kitchen personnel. • Menu development: Collaborate with chefs to design and update menus, ensuring they align with hotel branding and customer preferences. • Financial management: Develop and manage budgets, monitor expenses, control costs, and forecast future requirements to ensure profitability. • Operations and quality control: Oversee daily operations for all food and beverage outlets (e.g., restaurants, bars, room service, and banquet) to ensure consistent quality and service. • Purchasing and inventory: Manage the ordering, delivery, and storage of food and beverage supplies, including managing vendor relationships and negotiating contracts. • Health and safety: Ensure all operations comply with health, safety, and hygiene regulations. • Customer service: Handle customer feedback and complaints, and work to enhance guest satisfaction. • Sales and marketing: Develop promotional events and collaborate with sales teams for catering and banquets.