About This Role
This role leads the food and beverage operations at the Renaissance Concourse Atlanta Airport Hotel, ensuring exceptional service, strong financial performance, and a positive team culture. The manager is responsible for overseeing all food and beverage operations, delivering a high level of guest satisfaction, and maintaining Renaissance brand standards.
Responsibilities
- Lead and support the food and beverage team to ensure consistent, high-quality service and guest satisfaction
- Ensure associates work together as a team to meet operational and service goals
- Maintain compliance with all company safety, sanitation, and security policies
- Monitor dining areas to ensure cleanliness, safety, service flow, and guest well-being
- Welcome and acknowledge all guests in accordance with company service standards
- Communicate clearly and professionally with guests, associates, and leadership
- Listen and respond appropriately to employee concerns
- Maintain confidentiality of proprietary information and protect company assets
- Oversee daily food and beverage operations including opening and closing procedures
- Ensure proper setup of supplies, tools, and equipment
- Inspect grooming, uniforms, and personal appearance of associates and address deficiencies
- Inspect storage areas for organization, cleanliness, and proper FIFO practices
- Complete scheduled inventories and order necessary supplies
- Identify and report maintenance issues, safety hazards, and equipment concerns
- Forecast and manage food and beverage orders, labor, and expenses
- Support initiatives to maximize revenue through guest satisfaction and operational efficiency
- Monitor costs and assist with budget management
- Assist in hiring, training, scheduling, coaching, evaluating, and developing food and beverage associates
- Provide guidance, motivation, and corrective action when necessary
- Foster a respectful and inclusive workplace culture
- Complete all required safety training and certifications
- Perform other reasonable job duties as assigned by leadership
Requirements
- Minimum two years of food and beverage management experience, preferably in a hotel environment
- Strong leadership, organizational, and guest service skills
- Knowledge of food safety, sanitation, and beverage operations
- High school diploma or equivalent (Preferred)
- 1 year of restaurant experience (Preferred)
- Driver's License (Preferred)
Nice to have: