Directing the food and beverage operations of a hotel, including its restaurant, bar, and event spaces, is the core of this management role. The Food and Beverage Manager leads the team, ensures exceptional guest experiences through high-quality food and service, and is responsible for cost control and maximizing profitability across all outlets.
Responsibilities
Effectively place, train, manage, and motivate restaurant service, kitchen, banquet, and bar staff
Prepare employee schedules according to business forecasts, payroll budgets, and productivity requirements
Conduct required performance reviews for direct reports and make recommendations for compensation adjustments
Provide coaching and disciplinary action documentation for direct reports
Ensure appropriate day-to-day decisions for the property follow company standards and train and empower staff to do the same
Ensure continuing education, training, and licensing requirements for self and team members are met and properly recorded
Supervise and control F&B and banquet operations in a cost-effective manner
Provide professional feedback to the General Manager to ensure the property is properly maintained and necessary repairs and improvements are completed promptly, appropriately, and without negatively impacting guest experiences or asset longevity
Oversee inventory management, procurement, and kitchen equipment maintenance to ensure operational efficiency and quality control
Conduct daily property walks including public areas, meeting spaces, and relevant back-of-house areas to ensure a clean, well-maintained image; correct or report all safety issues immediately
Maintain cleanliness and sanitation of kitchen, equipment, and food storage areas; implement daily and weekly cleaning schedules
Act as manager-on-duty in the absence of leadership or as assigned and be on-call as required
Be attentive to all operational and guest relationship management needs and concerns
Work with above-property leaders, brand partners, and key stakeholders to complete all pre-opening and/or opening responsibilities when applicable
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner
Respond to all guest requests, complaints, situations, and accidents in an attentive, courteous, and efficient manner
Oversee culinary quality, presentation, and timeliness for all restaurant, banquet, and event meals
Oversee the execution and service of banquet meals by reviewing recipes, processes, and preparation for groups of 5 to 300 guests while maintaining a sanitary kitchen
Work with the General Manager and Director of Hotel Operations (if needed) to handle and resolve guest/client complaints and inquiries in a timely manner, ensuring a “win-win” outcome
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Explore and participate in new business opportunities, guest interaction moments, and relationship-building initiatives to enhance hotel and company growth
Meet budgeted income, expense, and revenue goals for the hotel
Assist the General Manager in developing the annual hotel budget
Review financial operations consistently and complete required reporting on a daily, weekly, monthly, and annual basis
Implement and conduct cost control procedures, including reporting
Develop weekly, monthly, and annual revenue goals; monitor performance and provide leadership to ensure team and individual goals are met
Evaluate market and industry conditions with hotel leadership and above-property leaders to develop and implement ongoing F&B menus, sales, and service strategies aligned with market and budget goals
Assist with the development and implementation of F&B marketing and sales promotions
Collaborate with property leadership, culinary team, and sales & catering team to develop menu and event design options relevant to clients, culinary trends, and seasonal availability
Develop and update, on a regular basis, all collateral, pricing strategies, sales strategies, goals, and activity essential to meeting hotel financial and service objectives
Adhere to company client development, retention, and communication standards, including accurate CRM reporting
Maintain meaningful relationships with top clients, vendors, brand contacts, and community partners
Ensure guest and associate safety by continually assessing safety and security throughout the property
Implement procedures and conduct required training, licensing, and inspections in compliance with all food safety regulations
Comply at all times with LHG and brand standards, local, state, and federal regulations to ensure safe and efficient hotel operations
Maintain knowledge of and enforce company operating and personnel policies, procedures, rules, and regulations fairly and consistently
Respond in a timely manner to all hotel and guest emergencies and communicate as needed to the General Manager
Maintain and demonstrate professional and technical knowledge through ongoing education, networking, and industry involvement
Represent the hotel and company in a professional and positive manner within the community and industry
Collaborate with the General Manager to resolve personnel and operational issues in a timely, accurate, and professional manner
Requirements
Demonstrates integrity and holds self and others to high ethical standards
Strong leadership and management skills, including recruiting, hiring, coaching, mentoring, and team development
Strategic thinker with the ability to plan, implement, and oversee F&B operations
Excellent verbal and written communication and interpersonal skills
Experienced in food and beverage development, menu planning, and operational execution
Strong financial acumen, including budgeting, forecasting, and analyzing financial statements
Analytical and methodical in presenting and interpreting data
Manages restaurant, bar, and banquet operations effectively
Creative mindset with menu development and operational innovation
Guest-focused with a commitment to exceptional service and a warm, professional approach
Actively engages in the community and professional networking opportunities
Flexible, adaptable, and able to perform under changing priorities
Trains, develops, and mentors personnel to support team performance
Organized, detail-oriented, and able to manage multiple projects simultaneously
Proficient in computer systems and business applications
Works effectively with diverse teams and maintains consistent attendance
Bachelor’s Degree preferred in related field; and/or 3-5 years of equivalent experience in Hospitality F&B or related industry
Application Process
Directly supervise F&B and banquet team members
Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws
Responsibilities include interviewing, hiring, developing, and training employees with assistance from the General Manager and/or human resources
Plan, assign, and direct work
Appraise performance
Reward and discipline employees
Address complaints and resolve problems
About the Company
The company values ethical actions, building relationships, delivering results through innovation, and performing with fun and celebration of success.
