Hotel Food and Beverage Manager

Food & Beverage Manager

Department: Food & BeverageReports To: Director of Food & Beverage, General ManagerStatus: Full-Time 

Pay Rate: From $25 per hour based on experience

Job Summary

The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and optimized department profitability. Working closely with the Director of F&B, this role drives revenue growth through innovative marketing, maintains strict budget control over labor and cost of goods sold (COGS), and fosters a high-performance team environment to minimize turnover. A key focus of this position includes the hands-on preparation and seamless execution of high-volume banquets and private events, alongside supporting daily operations within the Shade Bar & Grill.

Key Responsibilities

Operations & Event Execution

• Supervise and direct daily front-of-house F&H and banquet personnel to ensure seamless service delivery.
• Actively assist in the physical preparation, setup, and structural execution of major banquets, conferences, and property events.
• Oversee and support daily restaurant operations, guest relations, and service standards within the Shade Bar & Grill.
• Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
• Address and resolve guest feedback or complaints swiftly, leveraging opportunities to elevate service recovery and guest loyalty.

Financial & Administrative Management

• Manage payroll and revenue budgets, ensuring productivity targets are met without compromising service quality.
• Coordinate the timely procurement of food, beverage, and service equipment within designated budgetary allocations.
• Prepare and submit operational, financial, and departmental reports within established timelines.
• Implement and track loss prevention, inventory controls, and waste reduction protocols across all outlets.

Leadership & Talent Development

• Interview, onboard, and hire front-of-house F&B associates in compliance with corporate talent standards.
• Lead the training of F&B personnel on Standard Operating Procedures (SOPs), technical skills, and premium hospitality practices.
• Facilitate brand-specific training (e.g., Marriott standards, advanced customer service) to maintain corporate compliance.
• Conduct regular departmental meetings to align staff on performance metrics, upcoming event details, and property initiatives.
• Participate in the Manager on Duty (M.O.D.) program and attend all required pre- and post-convention conferences.

Compliance & Safety

• Enforce full compliance with local, state, and federal liquor laws, health department codes, and sanitation regulations.
• Maintain strict adherence to brand standards, corporate SOPs, and employee grooming guidelines.

Job Requirements & Qualifications

Experience & Education

• Progressive Hospitality Experience: At least 6 years of progressive leadership experience in hotel food & beverage or a high-volume restaurant environment; OR
• Degree & Experience Multipliers: A 4-year college degree paired with a minimum of 3 years of related hospitality management experience; OR a 2-year college degree with a minimum of 4 years of related management experience.

Technical & Core Competencies

• Systems Proficiency: Proficient with property management systems (PMS), modern point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
• Industry Knowledge: Deep operational understanding of F&B preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.

Physical & Mental Demands

• Schedule Flexibility: Ability to work a flexible schedule including long hours, weekends, nights, and holidays according to business and event volumes.
• Physical Capability: Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently to lift, carry, push, pull, or move equipment and event materials.
• Critical Thinking: Exceptional situational problem-solving skills; ability to anticipate operational challenges, evaluate solutions, and make decisive, accurate judgments under pressure.
• Communication Style: Attentive, courteous, and highly effective communication style suited for resolving employee challenges and addressing corporate executive committee updates.

EEOE