Food And Beverage Manager

Property

Location:

500 East Highway 80 - Pooler, Georgia 31322

Getting a job is just the beginning. Finding a place where you belong is what truly matters. Who you are and what you do makes a difference at Drury Hotels. There's a place for you here today and tomorrow.

So. Much. More.

Just as our guests deserve more, so do you deserve more. Be valued for what you do and who you are ... and well compensated for all you accomplish.

• Work-life-balance– Flexible scheduling, paid time off, hotel discounts and free room nights

• Career growth
  -Mentorship, cross-training, development plans, management training, and more-over 200 internal promotions this year

• Health and well-being
  -Medical, dental, vision, prescription, life, disability and Team Member Assistance Program

• Retirement
  -Company-matched 401(k)

• Award-winning
  - Ranked among Newsweek's America's Greatest Workplaces 2025

• Incentives
  -Quarterly bonuses (we succeed together!) based on hotel results

• Incentives
  -This position is eligible for a semi-annual bonus based on hotel and company performance

Expect to be appreciated for who you are and recognized for what you do. Smiles included. As part of Drury Hotels' Operations Leadership Team, you will:

• Provide leadership and oversight of all Food & Beverage operations, including our complimentary hot breakfast, 5:30 Kickback®, and Kitchen + Bar.
• Ensure exceptional guest experiences by maintaining high standards of food quality, service, cleanliness, and operational excellence.
• Recruit, train, develop, and coach team members to achieve success while fostering a positive and engaging work environment.
• Manage inventory, ordering, scheduling, and cost controls to drive profitability and operational efficiency.
• Role model quality assurance, food safety, and brand standards while consistently meeting or exceeding performance goals.

• Passion for serving others and exceeding guest expectations.
• Bachelor's degree in Hospitality, Business, Culinary Management, or a related field preferred.
• Minimum of one year of leadership or supervisory experience with demonstrated success in Food & Beverage, restaurant, hospitality, or hotel operations.
• Knowledge of food safety, sanitation, inventory management, and cost control practices.
• Ability to lead and motivate teams in a fast-paced, guest-focused environment.