Bar Manager

About the role

The Food and Beverage Manager oversees all daily operations, financial performance, and guest experience across the hotel’s restaurant outlets. This role is responsible for maintaining high service standards, ensuring profitability, driving guest satisfaction, and developing a strong team culture rooted in hospitality excellence.

Responsibilities

• Act as a brand ambassador by embracing and exemplifying the hotel’s values and voice.
• Lead the restaurant management team to ensure operational excellence across all dining outlets, including breakfast, lunch, dinner, and in-room dining where applicable.
• Ensure compliance with all local, state, and federal food handling, liquor, and sanitation standards.
• Collaborate with the Director of F&B and Chef de Cuisine to ensure menus reflect brand identity, seasonal trends, and guest preferences.
• Develop and monitor financial performance including labor costs, food and beverage costs, and revenue goals; implement strategies to achieve or exceed targets.
• Analyze guest feedback, market trends, and competitor offerings to continuously refine service and menu strategies.
• Promote restaurant concepts, special events, and activations to drive visibility and revenue.
• Ensure proper staffing levels, recruitment, onboarding, and ongoing development for all restaurant personnel.
• Conduct regular training to uphold service standards, product knowledge, and brand consistency.
• Manage scheduling, forecasting, and budgeting in alignment with business volume and labor standards.
• Ensure all dining areas are impeccably maintained and align with the brand’s design and ambiance expectations.
• Collaborate cross-functionally with other hotel departments (Events, Nightlife, Rooms, etc.) to ensure seamless guest experiences.
• Oversee guest relations, responding to feedback and concerns with professionalism and urgency.
• Lead, coach, and mentor restaurant managers and hourly staff to achieve excellence in performance, motivation, and retention.
• Participate in weekly F&B meetings, BEO reviews, and cross-departmental meetings as required.

Requirements

• Minimum of 2 years’ progressive leadership experience in restaurant or hospitality management.
• Proven record of achieving financial goals and high guest satisfaction metrics.
• Deep understanding of food and beverage operations, service standards, and cost controls.
• Strong business acumen with the ability to analyze P&L statements and forecast performance.
• Excellent leadership, communication, and interpersonal skills.
• Proficient in Microsoft Office Suite, POS and inventory management systems (Craftable preferred), and event management platforms (Delphi preferred).
• Ability to work flexible hours, including weekends, evenings, and holidays.
• Professional, polished, and hospitality-forward demeanor.

Qualifications

• A comprehensive, working knowledge of the hospitality business.
• A bachelor’s degree preferred or equivalent, relevant experience commensurate with coursework.
• Computer literacy to include, but not limited to: Microsoft Word, Excel, and PowerPoint.
• Experience with Delphi and Craftable a plus.
• Ability to comprehend, read, write and speak English fluently.