Food & Beverage Manager

About Us: Our TEAM culture motivates and encourages each individual member to achieve “MORE” in daily life and prosper in their career with a company that values them. Our hope is that each day you will uncover new reasons to love what you do!

Summary: The Food and Beverage (F&B) Manager supervises, directs and organizes the Food and Beverage Department by supervising F&B associates and F&B duties including ensuring proper completion of all F&B duties, directing and coordinating the activities of the kitchen, banquets and lobby bar while maintaining high standard of food and beverage quality, service and merchandizing to maximize hotel profitability. The F&B Manager also ensures all associates have been professionally trained in regard to safety and health aspects.

• Plan and direct the full administration of the Food and Beverage Department to meet the organization’s strategic goals and daily tactical needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub‑departments and collaboratively work with direct reports to achieve goals.
• Monitor schedules for the Food and Beverage Department to achieve a profitable result.
• Monitors the quality of the guest experience. Educates direct reports on and enforces customer service standards; resolves problems; completes audits; identifies trends; determines system improvements; implements change (as necessary).
• Meets Food and Beverage financial objectives, forecasts and monitors controllable expenditures; analyzes variances; initiates corrective actions.
• Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
• Maintains safe, secure, and healthy environment by establishing, following and enforcing sanitation standards and procedures and complying with legal regulations.
• Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and monitoring food presentation and service.

Requirements:

• Proven experience as F&B Supervisor or lead in a hotel or restaurant
• Schedule flexibility
• Strong knowledge of culinary techniques, flavor profiles, and food presentation.
• Strong organizational and time management abilities.
• Ability to thrive in a fast‑paced, high‑pressure environment.
• Knowledge of health and safety regulations and HACCP standards.
• T.I.P.S. and Serv Safe Certified.