F&B Manager

F&B Manager - FT at Soul Community Planet Hotels

F&B Manager is primarily responsible for overseeing and managing the food and beverage operations within the establishment. The role focuses more than 50% on key duties that require discretion and independent judgment to evaluate and act on various possibilities.

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Observe guest reactions and confer frequently with team members to ensure satisfaction.
• Maintain positive guest relations at all times. Resolve guest complaints to over-the‑moon satisfaction.
• Adhere to hotel requirements for guest and team member accidents or injuries in emergencies.
• Encourage social media/5‑star compliments or reviews on OTA’s.
• Operational Management – Oversee day‑to‑day food and beverage operations, including restaurants, bars, banquets, room service, barista/coffee, and kitchen/culinary.
• Ensure compliance with health and safety regulations. Maintain high sanitation standards – develop, implement, and oversee structured cleaning and maintenance.
• Create schedules for F&B teams.
• Quality Control – Monitor food and beverage quality and presentation to uphold the establishment's standards.
• Address any customer complaints or concerns promptly and professionally by responding to reviews.
• Inventory Management – Manage inventory levels of food, beverages, and supplies to minimize waste and control costs.
• Coordinate with suppliers to ensure timely and cost‑effective replenishment.
• Customer Service – Foster a customer‑centric culture to ensure a positive and memorable dining experience for guests.
• Interact with guests, gather feedback, and implement improvements based on comments.
• Understand food and beverage P&Ls and work within budgeted labor, beverage, and operating expense parameters.
• Responsible for accurate beverage cost controls in line with monthly beverage budgets.
• Manage monthly operating expense budget to ensure associates have the tools they need.
• Maintain knowledge of hotel features/services, hours of operation, scheduled in‑house group activities, locations, and times.
• All hotel and departmental policies and procedures.
• Point‑of‑Sale software and Time‑Management systems.
• Property expert on POS and reservation software; manage all data input and train new associates.
• Collaborate with chefs to build menus, plan holidays and special events, and create mutual support between front and back of the house.
• Collaborate with marketing to maintain an incentivizing guest loyalty program. Source and acquire new items for the grab‑and‑go market that are locally sourced, sustainable, and unique.
• Work with vendors to establish proper product training for team members.
• Make suggestions and recommendations regarding recruitment, selection, advancement, promotion, recognition, safety management, performance evaluations, and team member relations.
• Assist with team member relations, including handling complaints and grievances and advising the Director of F&B on disciplinary actions up to termination.
• Develop, implement, and oversee a structured cleaning schedule for F&B outlets.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and compliance with departmental policies, service procedures, and standards.
• Monitor team members’ interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective members.
• Prepare and adjust weekly work schedules using staffing guidelines and labor forecasts.
• Coordinate breaks and assign work duties to team members.
• Assist team members with their job functions to ensure optimum service, without exceeding 50% of time spent on assistance.

• U.S. citizen or possess a valid work permit.
• English: reading, writing, speaking. Fluency in other languages beneficial.
• Professional appearance and demeanor.
• Ability to learn, understand, and work within POS, PMS, CRM, and other hospitality‑specific software systems.
• Ability to deal effectively and interact with guests, vendors, and team members.
• Knowledge of food and beverage service operations preferred but not required.
• Ability to calculate figures and amounts using basic math.

• Reports to the Director of F&B, AGM & GM.
• Manages FOH & BOH F&B staff.

• Minimum of 1‑year supervisory experience in food service operations.
• Prior hotel experience preferred.

$52,000 - $58,000