Food and Beverage Manager

Description

The Food & Beverage Manager supports the daily operations of the hotel’s food and beverage department, including dining outlets, bars, and banquet/catering services. This mid-level management role focuses on hands-on leadership, team development, operational excellence, and guest satisfaction. The manager partners closely with senior F&B leadership while independently overseeing shift operations, event execution, staff performance, and service quality.

Key Responsibilities

• Operate daily operations for assigned outlets and banquet functions, ensuring smooth and efficient service.
• Cooking, banquet, and other hotel departments to support event execution and outlet needs.
• Review and verify Banquet Event Orders (BEOs) to ensure accuracy and proper setup.
• Ensure adherence to hotel standards, service sequences, and guest experience expectations.
• Maintain floor operations to resolve issues in real time and maintain service flow.
• Support senior management with budgeting, forecasting, and labor planning.
• Monitor daily revenue, costs, inventory levels, and waste; recommend cost-control improvements.
• Aid with menu promotions, upselling programs, and seasonal offerings designed to drive revenue.
• Ensure proper cash handling, POS accuracy, and compliance with financial procedures.
• Supervise, coach, and support F&B supervisors, servers, bartenders, and banquet staff.
• Participate in hiring, onboarding, and ongoing training to maintain a strong, service-focused team.
• Guide team members through performance feedback, corrective action, and conflict resolution.
• Create effective schedules and staffing plans based on business volume and event demands.
• Maintain a strong presence on the floor during peak periods and events.
• Address and resolve guest concerns promptly and professionally.
• Ensure VIP, group, and planner expectations are met or exceeded during events and dining experiences.
• Support guest engagement and service recovery strategies.
• Ensure compliance with health codes, sanitation standards, and liquor laws.
• Conduct regular inspections of dining rooms, bars, banquet spaces, and back-of-house areas.
• Ensure equipment is maintained and work areas meet cleanliness and safety standards.
• Uphold brand and hotel service standards consistently across all outlets.
• Support planning and execution of events, partnering with sales and culinary teams.
• Manage room setups, event timelines, staffing, and service flow.
• Aid with reviewing event profitability and identifying opportunities for improvement.
• Collaborate with culinary F&B leaders on menu updates, seasonal programs, and promotions.
• Ensure staff receive training on new items, pairings, and service techniques.

Requirements

• Hospitality Degree or related field preferred.
• 1–3 years of F&B supervisory or management experience; hotel environment preferred.
• Strong leadership abilities with a hands-on, guest-focused approach.
• Excellent communication, organizational, and problem-solving skills.
• Knowledge of food safety standards; Food Handler and Alcohol Service certification preferred.
• Ability to work varied shifts, including nights, weekends, and holidays.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day.
• Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• May be required to lift trays of food or food items weighing up to 30 lbs. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.