Food and Beverage Manager

Overview

Food & Beverage Manager

JOB DESCRIPTION

DEPARTMENT:
Food & Beverage

REPORTS TO:

Food & Beverage Director

STATUS:
Exempt

The Food & Beverage Manager is responsible for the day-to-day management and execution of food and beverage operations, including restaurants, bars, lounges, banquet service, and licensed outlets if applicable. This role ensures consistent service delivery, operational efficiency, and compliance with brand standards while supporting financial performance and guest satisfaction. The Food & Beverage Manager works closely with department leadership to implement strategy, manage teams, and maintain high service standards.

Education & Experience:

• Minimum of 3–5 years of progressive food and beverage experience in a hotel or hospitality environment required
• Prior supervisory or management experience in restaurant, bar, or banquet operations required
• Experience supporting multiple outlets or high-volume operations preferred
• College degree in Hospitality Management or related field preferred; equivalent experience accepted
• Working knowledge of Hilton and/or Marriott food and beverage service standards preferred
• Working knowledge of food safety, sanitation, alcohol service, and regulatory compliance
• Proficiency in point-of-sale (POS) systems, scheduling software, and Microsoft Office

Physical requirements:

• Flexible schedule including mornings, evenings, weekends, and holidays
• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently
• Ability to stand, walk, and be present on the floor for extended periods of time
• Ability to respond quickly to operational needs

• Maintain a professional, service-oriented demeanor at all times
• Communicate effectively, both verbally and in writing, with guests, associates, and leadership
• Demonstrate strong leadership, coaching, and team-development skills
• Ability to multitask, prioritize, and make sound operational decisions
• Attend all required hotel meetings, training sessions, and leadership meetings
• Maintain regular attendance in compliance with hotel scheduling requirements
• Maintain high standards of personal appearance and grooming in accordance with brand standards
• Comply with all hotel policies, brand standards, and safety regulations
• Maintain confidentiality of hotel, guest, and employee information
• Perform other duties as assigned by management

Fundamental Requirements:

• Oversee daily food and beverage operations across assigned outlets
• Ensure consistent execution of service standards, policies, and procedures
• Supervise and support restaurant, bar, banquet, and service staff
• Scheduling, staffing, and labor management to meet operational and financial goals
• Monitor guest service, quality, and satisfaction and address concerns promptly
• Ensure compliance with food safety, sanitation, alcohol service, and health department regulations
• Support inventory control, purchasing, and cost management initiatives
• Assist with training, coaching, and performance management of food and beverage staff
• Partner with the Director of Food & Beverage on budgeting, forecasting, and operational planning
• Support banquet and special event execution as required
• Complete operational reports, incident documentation, and follow-up actions
• Participate in Manager-on-Duty (M.O.D.) coverage as scheduled

Licensed / Branded Outlet Oversight – If Applicable

• Support day-to-day operations of licensed or branded food & beverage outlets (e.g., Starbucks)
• Ensure service, quality, cleanliness, and brand standards are consistently met
• Assist with staffing, scheduling, training, and performance oversight
• Support compliance with brand audits, reporting, and operational requirements

Hospitality is a 24-hour operation. Associates may be required to work varying schedules, including early mornings, evenings, overnight shifts, weekends, and holidays, based on operational needs and hotel occupancy levels. Schedules, staffing levels, and assigned duties may fluctuate to meet business demands, special events, and guest service requirements.

In accordance with New Jersey State Legislature (New Jersey Legislature Bill S2310 Sca (1R)) which requires private employers with ten (10) or more employees to include a range of pay for all advertised jobs, promotion, or transfer opportunities. This position pays $68,000 - $70,000 dependent on experience.

We’re an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.