F&B Operations Manager

Job Summary

The Food and Beverage Operations Manager is responsible for coordinating, supervising, and directing all aspects of a hotel’s food and beverage outlet, ensuring profitability, high-quality products, and excellent service. The manager develops marketing strategies, manages revenue and payroll budgets, and maintains productivity while upholding quality standards.

• Oversee all daily operations of the outlet.
• Supervise outlet personnel and address guest complaints promptly.
• Collaborate with other food and beverage managers and keep the immediate supervisor informed of all issues.
• Coordinate and monitor Loss Prevention activities within the outlet.
• Prepare and submit required reports, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
• Monitor service quality and assist in menu planning and preparation.
• Ensure compliance with local liquor laws, health and sanitation regulations, SOPs, and requisition procedures.
• Maintain a visible presence on the floor, assisting staff during each meal period.
• Conduct staff performance reviews and ensure employee training on SOPs and technical tasks.
• Participate in departmental and hotel training (e.g., CARE, One to One).
• Interview candidates for front‑of‑house food and beverage positions and follow hiring approval standards.
• Complete tip reporting and monitor corporate promotions, including buffet and three‑meal concept standards.
• Ensure overall guest satisfaction.

• Effective verbal and written communication with all levels of employees and guests.
• Strong listening skills to clarify concerns raised by employees and guests.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Attentive, friendly, courteous, and service‑oriented demeanor toward guests and employees.
• Attendance at all required hotel meetings and training sessions.
• Participation in Manager on Duty (MOD) coverage as required.
• Regular attendance in compliance with Sonesta scheduling policies.
• High standards of personal appearance, grooming, and wearing nametags.
• Compliance with Sonesta Hotel Policies and Standards and safety regulations.
• Productivity focus, problem identification, and solution implementation.
• Problem‑sensing skills: anticipating, preventing, identifying, and solving issues.
• Ability to evaluate complex information and data from various sources.
• Maintaining confidentiality of information.
• Willingness to perform other duties as requested by management.
• Consistent warm and friendly demeanor.

High school graduate or equivalent; bachelor’s degree preferred. Minimum seven years of experience managing food and beverage operations across multiple departments, including culinary, sales, and service experience. Must obtain and maintain any required licenses, certificates, and permits.

Occasional exertion of up to 50 pounds of force or frequent exertion of up to 20 pounds. Able to push and pull carts and equipment weighing up to 250 lbs. Must lift, carry, push, pull, or otherwise move objects, and tolerate extreme temperatures (e.g., freezers, loading docks).

Annual salary range: $75,000–$80,000 (base pay may vary based on experience).

• Medical, Dental, and Vision Insurance
• Health Savings Account with Company Match
• 401(k) Retirement Plan with Company Match
• Paid Vacation and Sick Days
• Sonesta Hotel Discounts
• Educational Assistance
• Paid Parental Leave
• Company‑Paid Life Insurance
• Short‑Term and Long‑Term Disability Insurance
• Various Employee Perks and Discounts
• Hospital Indemnity, Critical Illness, and Accident Insurance

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by local, state, or federal laws.