Food and Beverage Manager

Responsibilities

• Oversees the daily operations of all assigned food and beverage outlets, including restaurant and Banquet service, bar operations, In-Room Dining, reservations, and guest interactions.
• Ensure seamless coordination between the front-of-house, bar, culinary, and banquet teams to deliver exceptional service and operational efficiency.
• Maintain the highest standards of food quality, beverage presentation, cleanliness, and service consistency.
• Ensure compliance with all federal, state, and local health, safety, sanitation, and alcoholic beverage regulations.
• Provide a welcoming and memorable dining experience by engaging with guests and resolving concerns, complaints, and special requests promptly and professionally.
• Monitor guest feedback, online reviews, and service trends, implementing strategies to continuously improve guest satisfaction and foster repeat business.
• Manage departmental labor, food, beverage, and operating supply costs while achieving budgeted financial objectives.
• Monitor inventory levels, purchasing practices, and product quality to ensure cost-effective operations and minimize waste.
• Partner with the Culinary, Sales, Marketing, and Events teams to develop seasonal menus, special promotions, themed events, and revenue-generating initiatives.
• Recruit, interview, onboard, train, coach, schedule, and supervise restaurant and event servers, bartenders, hosts, bussers, In-Room Dining attendants, and other food and beverage associates.
• Conduct performance evaluations, provide ongoing coaching, and implement corrective action when necessary to support associate development and accountability.
• Ensure associates consistently adhere to hotel policies, grooming standards, brand standards, and service expectations.
• Lead daily pre-shift meetings and ongoing service training to reinforce operational excellence and guest engagement.
• Analyze financial and operational reports, identify trends, and implement action plans to improve productivity, profitability, and guest satisfaction.
• Collaborate with hotel leadership on strategic initiatives, special events, and operational improvements that enhance the overall guest experience.

Qualifications

• Food safety certification and knowledge of health, safety, and sanitation regulations are highly beneficial.