Food & Beverage Operations Manager - Luxury Beach Resort

Position Summary

The Food & Beverage Operations Manager is responsible for leading the daily operations of all food and beverage outlets, ensuring exceptional guest experiences, financial performance, and adherence to brand and service standards. This role provides hands-on leadership, develops team members, drives revenue opportunities, maintains quality and sanitation standards, and partners with culinary and resort leadership to deliver memorable dining experiences.

Key Responsibilities

• Oversee daily operations of restaurant(s) and lounge functions.
• Lead, coach, and develop managers and hourly team members.
• Interview, hire, and train all new hires on company/hotel standards of service.
• Ensure exceptional guest satisfaction and prompt resolution of concerns.
• Drive revenue, profitability, labor management, and cost controls.
• Maintain compliance with health, safety, and sanitation standards.
• Collaborate with culinary and resort leadership to execute promotions and special events.
• Establish and maintain open, collaborative relationships with employees.
• Supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Organically readily available and approachable for all team members.
• Foster a culture of service excellence and continuous improvement.

Requirements

• Must possess the following knowledge, skills, and abilities.
• Must also be able to explain and demonstrate that he or she can perform these essential functions of the job.
• Bachelor’s degree preferred &/or equivalent 4+ years of experience with F&B Management.
• Bachelor’s degree in Hospitality Management and/or equivalent preferred.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Must be able to speak, read, write and understand English.
• Requires excellent professional communication skills, both verbal and written.
• Knowledge of table service standards.
• Knowledge of appropriate table settings and service ware.
• Able to describe all menu items and methods of preparation.
• Must be able to pass a background check.
• Must be able to demonstrate eligibility to work in the United States.
• Be available to work a flexible work schedule, to include nights, weekends and holidays.
• Able to solve problems and make rational decisions.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.