Food & Beverage Manager

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process. Food & Beverage Manager Full Time Atlanta, GA, US About Company: Hotel Phoenix rises at “Mile 0,” the historic terminus of the Western & Atlantic Railway and the very location of Atlanta’s founding. With its commanding presence at the gateway and centerpoint of Centennial Yards — one of the most ambitious new developments in Atlanta’s history — it signals a new era for a downtown that has long been neglected. Hotel Phoenix is a bold, unapologetic statement of forward‑looking confidence. It is the hotel Centennial Yards and downtown Atlanta deserves — a future‑reaching hospitality experience inspired by the unique character, culture, and heritage of its location. A standard‑setting luxury hospitality experience, Hotel Phoenix is glamorous, world‑class, and unmistakably of this place. It isn’t “Atlanta‑themed;” it’s Atlanta revealed. True Southern hospitality without the clichés: anticipatory, proper, and delivered with warmth, charm, and sincerity. About the Role: The Food & Beverage Manager is responsible for overseeing all aspects of the food and beverage operations within the establishment to ensure exceptional service quality and profitability. This role involves strategic planning, managing staff, and maintaining high standards of hygiene and safety in compliance with regulatory requirements. The manager will collaborate closely with suppliers, kitchen teams, and front‑of‑house staff to deliver a seamless dining experience that meets customer expectations. Additionally, the Food & Beverage Manager will analyze financial reports, control costs, and implement marketing initiatives to drive revenue growth. Ultimately, this position plays a critical role in enhancing guest satisfaction and sustaining the business’s competitive edge in the hospitality industry. Minimum Qualifications: Bachelor’s degree in Hospitality Management, Business Administration, or a related field. Minimum of 3 years of experience in food and beverage management or a similar supervisory role. Strong knowledge of food safety standards and health regulations. Proven ability to manage budgets and financial reports effectively. Excellent communication and leadership skills. Preferred Qualifications: Certification in Food Safety or ServSafe Manager Certification. Experience with inventory management software and point‑of‑sale (POS) systems. Background in upscale or high‑volume food and beverage operations. Advanced degree or specialized training in hospitality or restaurant management. Multilingual abilities to better serve diverse clientele. Responsibilities: Manage daily operations of food and beverage services, including restaurants, bars, and banquet events. Recruit, train, and supervise food and beverage staff to maintain high performance and service standards. Develop and implement menus in collaboration with chefs, ensuring quality, variety, and cost‑effectiveness. Monitor inventory levels, order supplies, and negotiate with vendors to optimize cost control. Ensure compliance with health, safety, and sanitation regulations across all food and beverage outlets. Prepare and manage budgets, analyze financial performance, and implement strategies to improve profitability. Coordinate with marketing teams to promote food and beverage offerings and special events. Address customer feedback and resolve issues promptly to maintain high levels of guest satisfaction. Maintain up‑to‑date knowledge of industry trends and competitor activities to innovate service delivery. Skills: The Food & Beverage Manager utilizes leadership and interpersonal skills daily to motivate and guide a diverse team, ensuring smooth operations and excellent customer service. Analytical skills are essential for interpreting financial data, managing budgets, and making informed decisions to enhance profitability. Strong organizational skills help in coordinating multiple outlets, managing inventory, and scheduling staff efficiently. Communication skills are critical for liaising with suppliers, staff, and customers, as well as resolving conflicts and delivering training. Additionally, knowledge of food safety regulations and operational standards ensures compliance and maintains the establishment’s reputation for quality and safety. #J-18808-Ljbffr