Food & Beverage Manager

Department: Food and Beverage
Supervisor: Director of Food & Beverage / General Manager

About the role

The Food & Beverage Manager is responsible for overseeing the daily operations of all dining and beverage outlets within the hotel, ensuring exceptional guest experiences and efficient service delivery. This role involves managing restaurant, bar, room service, and banquet operations while maintaining high standards of quality, safety, and profitability.

Responsibilities

• Supervise and coordinate activities across restaurants, lounges, banquets, and in-room dining services.
• Monitor service quality, guest satisfaction, and staff performance to uphold brand standards.
• Collaborate with chefs and outlet supervisors to plan menus, manage inventory, and ensure timely service.
• Control costs and optimize revenue through effective budgeting, forecasting, and pricing strategies.
• Recruit, train, and lead F&B staff, fostering a culture of hospitality and teamwork.
• Ensure compliance with health, safety, and sanitation regulations across all outlets.

Supervisory Responsibilities

Provides direct leadership to F&B outlet teams in the absence of designated outlet managers.

Qualifications

• Bachelor's degree from a four-year college or university preferred; hospitality degree preferred.
• Two or more years managing a food and beverage team in a hotel or similar environment with various food and beverage revenue outlets.
• Current Food Manager’s certificate is required.
• Current TABC (TX) or RVSP (LA) certification is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel objects, tools, or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk, and hear.
• The employee will have to move, set up, and tear down kitchen or food and beverage equipment.
• The employee must occasionally lift and/or move up to 50 pounds.

Skills

• Operations Management
• Guest Experience
• Budgeting
• Forecasting
• Staff Training
• Inventory Management
• Menu Planning
• Cost Control
• Revenue Optimization
• Compliance
• Leadership
• Hospitality Management