Position Summary

The Food & Beverage Manager is responsible for the overall leadership, management, and financial performance of the hotel's food and beverage operations, including the restaurant, bar, banquet services, and catered events.

This position oversees daily operations, team development, guest satisfaction, labor productivity, food and beverage cost controls, inventory management, and revenue generation. The Food & Beverage Manager works closely with the General Manager, Sales and Catering team, Executive Chef, and other department leaders to deliver exceptional guest experiences while achieving budgeted revenue, profitability, and service goals.

The ideal candidate is a hands-on leader who understands restaurant and banquet operations, develops strong teams, maintains consistent service standards, and takes ownership of the department's financial results.

Essential Duties and Responsibilities

1. Restaurant and Bar Operations

Oversee daily restaurant and bar operations, ensuring consistent service, product quality, cleanliness, and presentation.

Ensure proper opening, operating, and closing procedures are followed.

Monitor guest satisfaction, respond to complaints, and resolve service issues promptly.

Manage operating hours, staffing levels, schedules, and service standards based on business volume.

Oversee menu execution, beverage offerings, promotions, and seasonal changes in partnership with the culinary team.

Ensure proper alcohol service, responsible beverage practices, and compliance with applicable licensing requirements.

Monitor point-of-sale transactions, cash handling, discounts, comps, voids, and revenue controls.

Identify opportunities to increase restaurant and bar sales through upselling, promotions, menu enhancements, and improved service execution.

Maintain appropriate cleanliness, sanitation, and organization throughout all food and beverage outlets.

2. Banquet and Catering Operations

Oversee the execution of meetings, banquets, weddings, social events, and catered functions.

Review Banquet Event Orders (BEOs) and ensure all event requirements are communicated to the appropriate teams.

Coordinate with Sales and Catering, Culinary, Banquet staff, and other hotel departments to ensure successful event execution.

Ensure banquet rooms are set according to event specifications, timelines, and hotel standards.

Manage banquet staffing, labor deployment, setup, service, breakdown, and room resets.

Monitor food presentation, service timing, beverage service, and overall event quality.

Conduct event checks and communicate with clients or meeting planners as needed.

Review banquet checks, event charges, and billing documentation for accuracy.

Identify opportunities to improve banquet revenue, service efficiency, and profitability.

Ensure appropriate staffing and preparation for changing banquet volumes and last-minute event adjustments.

3. Financial Management and Cost Controls

Develop, manage, and monitor the department's operating budget in partnership with the General Manager.

Review monthly financial statements and take corrective action when revenue, expenses, or profitability are not meeting expectations.

Monitor food cost, beverage cost, payroll, operating supplies, and other departmental expenses.

Manage labor productivity by aligning staffing levels with occupancy, outlet volume, banquet guarantees, and forecasted business.

Review labor reports, schedules, overtime, and productivity metrics regularly.

Monitor inventory levels, purchasing practices, receiving procedures, waste, spoilage, and portion control.

Conduct regular food, liquor, beer, and wine inventories as appropriate.

Investigate variances, unusual expenses, inventory discrepancies, and potential revenue leakage.

Ensure proper controls are in place for purchasing, transfers, complimentary items, discounts, and product usage.

Review financial performance with the General Manager and develop action plans to improve profitability.

Maintain appropriate cost controls without compromising food quality, guest satisfaction, or service standards.

4. Leadership and Team Development

Recruit, interview, hire, train, and retain qualified food and beverage associates.

Supervise department leaders, supervisors, bartenders, servers, banquet associates, hosts, and other assigned team members.

Develop schedules that meet business needs while controlling labor expenses.

Conduct regular team meetings, pre-shift briefings, and departmental training.

Establish clear performance expectations and hold team members accountable for results.

Provide coaching, performance feedback, and development opportunities.

Build a positive, professional, and service-oriented workplace culture.

Address attendance, performance, conduct, and employee relations issues promptly and consistently.

Identify future leaders and support succession planning and cross-training.

Ensure new hires complete required onboarding, safety training, and service training.

5. Guest Satisfaction and Service Standards

Maintain high standards for hospitality, responsiveness, cleanliness, food quality, and beverage quality.

Monitor guest feedback, online reviews, surveys, and recurring complaints.

Partner with hotel leadership to resolve guest concerns and improve service scores.

Conduct regular inspections of the restaurant, bar, banquet areas, storage spaces, and service stations.

Ensure associates understand hotel brand standards and service expectations.

Implement service improvements based on guest feedback and operational observations.

Promote a culture of accountability, professionalism, and genuine hospitality.

6. Safety, Sanitation, and Compliance

Ensure compliance with local health department regulations, food safety requirements, alcohol service laws, and hotel policies.

Maintain proper food storage, temperature controls, sanitation, and cleaning procedures.

Ensure all required permits, certifications, and training are maintained.

Enforce workplace safety procedures and proper equipment use.

Monitor responsible alcohol service and ensure appropriate intervention when necessary.

Report maintenance issues, equipment failures, safety hazards, and incidents promptly.

Maintain organized storage areas and ensure proper chemical handling and labeling.

7. Communication and Interdepartmental Collaboration

Work closely with the General Manager on financial results, staffing, guest satisfaction, and operational priorities.

Partner with Sales and Catering to review upcoming events, BEOs, guarantees, staffing plans, and revenue opportunities.

Coordinate with the Executive Chef on menus, food quality, purchasing, production planning, and food cost management.

Communicate with Front Office regarding guest packages, restaurant hours, special events, promotions, and guest requests.

Coordinate with Engineering and Housekeeping on maintenance, cleanliness, equipment needs, and event-space readiness.

Participate in hotel leadership meetings, financial reviews, forecasting, and business planning.

Provide timely and accurate departmental reporting.

Qualifications

High school diploma or equivalent required; hospitality or business-related degree preferred.

Three or more years of food and beverage supervisory or management experience preferred.

Hotel, restaurant, bar, and banquet experience strongly preferred.

Demonstrated understanding of labor management, food and beverage cost controls, inventory, and budgeting.

Strong leadership, communication, organization, and problem-solving skills.

Ability to interpret financial statements, labor reports, sales reports, and operating budgets.

Proficiency in Microsoft Office and experience with POS, inventory, scheduling, and hotel systems preferred.

Knowledge of food safety standards and applicable alcohol service regulations.

Ability to manage competing priorities in a fast-paced hospitality environment.

Flexible availability, including evenings, weekends, and holidays, based on business needs.

Key Performance Indicators (KPIs)

Performance will be evaluated using the following measures, with targets established through the hotel's annual budget and brand standards:

Food and beverage revenue versus budget and prior year.

Departmental profit and profitability versus budget.

Labor cost percentage and labor productivity.

Food cost and beverage cost percentages.

Banquet event execution and client satisfaction.

Restaurant and bar guest satisfaction scores.

Inventory accuracy, waste reduction, and purchasing controls.

Employee retention, training completion, and staffing stability.

Compliance with safety, sanitation, and brand standards.

Accuracy and timeliness of financial reporting and operational documentation.

Physical Requirements and Work Environment

Ability to stand and walk for extended periods throughout the restaurant, bar, kitchen, and banquet areas.

Ability to move throughout the hotel and inspect food and beverage operations.

Ability to work a flexible schedule, including evenings, weekends, and holidays.

Ability to lift or move supplies and equipment as reasonably required, with or without reasonable accommodation.