Food and Beverage Manager

Food & Beverage Manager Department Food & Beverage Reports To Director of Food & Beverage Position Summary The Food & Beverage Manager is responsible for the strategic leadership, management, and execution of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, in-room dining, banquets, conferences, catering, and special events. This position ensures exceptional guest experiences, maintains luxury service standards, drives revenue growth, maximizes profitability, and develops high-performing teams. The Food & Beverage Manager leads all front-of-house operations while partnering closely with Culinary, Sales & Catering, and Hotel Leadership to deliver world-class dining experiences and flawless event execution. This role is accountable for operational excellence, guest satisfaction, financial performance, team member development, and compliance with all company policies and regulatory requirements. Essential Duties and Responsibilities Leadership & Team Management Lead, inspire, develop, and manage all Food & Beverage outlet managers, supervisors, and service team members. Foster a culture of hospitality excellence, professionalism, accountability, and teamwork. Interview, hire, train, coach, and evaluate Food & Beverage employees. Conduct performance reviews and provide ongoing feedback, counseling, and recognition. Develop succession plans and career development opportunities for team members. Promote employee engagement, retention, and productivity while maintaining high service standards. Food & Beverage Operations Oversee daily operations of all restaurants, bars, lounges, in-room dining, banquet functions, and special events. Ensure all outlets consistently deliver exceptional service aligned with luxury hospitality standards. Establish, implement, and maintain Standard Operating Procedures (SOPs) for all Food & Beverage operations. Monitor service delivery and operational efficiency while maintaining attention to detail. Ensure seamless coordination between Front of House, Culinary, Sales, Catering, Engineering, and Housekeeping departments. Maintain full knowledge of all food, beverage, wine, cocktail, and specialty offerings throughout the property. Guest Experience Excellence Create and maintain memorable guest experiences that exceed expectations. Engage with guests regularly, particularly VIPs and group clients, to ensure satisfaction. Resolve guest concerns, complaints, and service recovery situations professionally and promptly. Monitor guest satisfaction scores, online reviews, and service metrics to identify opportunities for improvement. Ensure all guest interactions reflect the hotel's luxury service philosophy and brand standards. Financial & Business Management Manage departmental budgets, forecasts, and operating expenses. Drive revenue growth through innovative programming, promotions, upselling initiatives, and strategic partnerships. Analyze financial statements, labor reports, food costs, beverage costs, and profitability metrics. Control labor costs through effective scheduling and workforce planning. Monitor inventory levels, purchasing practices, and cost-control initiatives. Ensure accurate payroll processing, cash controls, billing procedures, and financial reconciliations. Review banquet revenue, event profitability, and outlet performance to achieve business objectives. Banquet & Event Oversight Direct the planning and execution of banquet, conference, wedding, and special event operations. Review Banquet Event Orders (BEOs) and collaborate with Catering and Culinary teams to ensure successful execution. Ensure proper staffing, room setup, service standards, and event delivery for all functions. Conduct post-event evaluations with key stakeholders to improve service quality and operational efficiency. Monitor banquet labor, food costs, and event profitability. Beverage Program Management Oversee all beverage operations, including wine, spirits, cocktails, beer, and non-alcoholic beverage programs. Manage beverage inventory, ordering, PAR levels, and monthly inventory counts. Partner with suppliers and purchasing teams to optimize pricing and control costs. Ensure compliance with all alcohol service laws and responsible beverage service practices. Maintain current wine lists, cocktail menus, and beverage offerings consistent with luxury market trends. Compliance, Safety & Quality Standards Ensure compliance with all federal, state, and local regulations regarding health, safety, sanitation, labor laws, and alcohol service. Conduct regular inspections of food and beverage outlets, kitchens, storage areas, and banquet facilities. Maintain cleanliness, sanitation, and presentation standards throughout all operational areas. Implement emergency procedures and safety training for all team members. Ensure all equipment is properly maintained and operational. Administrative Responsibilities Attend hotel leadership meetings and participate in strategic planning initiatives. Collaborate with Sales & Catering teams on group business opportunities and event planning. Review and approve departmental schedules, payroll, purchasing requests, and operational reports. Coordinate maintenance and capital improvement projects with Engineering. Prepare and present departmental reports, forecasts, and performance metrics. Qualifications Education Bachelor's degree in Hospitality Management, Business Administration, Hotel Management, or a related field preferred. An equivalent combination of education and experience may be considered. Experience Minimum five years of progressive Food & Beverage management experience. Minimum three years in a leadership role within a luxury hotel, resort, or upscale hospitality environment. Extensive experience managing multiple outlets and banquet operations. Strong knowledge of luxury service standards and guest engagement practices. Skills & Competencies Exceptional leadership and people management skills. Strong financial acumen, budgeting, and forecasting capabilities. Advanced knowledge of restaurant, banquet, bar, and catering operations. Excellent communication, organizational, and interpersonal skills. Ability to lead in a fast-paced, high-volume luxury environment. Proficiency in POS systems, Micros, inventory management systems, and Microsoft Office. Strong problem-solving and decision-making capabilities. Physical Requirements Ability to stand and walk for extended periods. Ability to lift, push, pull, and carry up to 50 pounds. Ability to work flexible schedules, including evenings, weekends, holidays, and special events. Source: Hospitality Online #J-18808-Ljbffr