About the Opportunity
We are seeking an experienced, strategic, and service-driven Food & Beverage Manager to lead all aspects of our Food & Beverage operations, including restaurant, bar, banquet, catering, and event services. This key leadership position is responsible for delivering exceptional guest experiences, driving financial performance, ensuring operational excellence, developing high-performing teams, and maintaining compliance with company, brand, and regulatory standards.
The ideal candidate is a proven hospitality leader with extensive experience managing profitable Food & Beverage operations while maintaining the highest standards of guest satisfaction, associate engagement, and service excellence.
As a member of the hotel leadership team, the Director of Food & Beverage Operations works closely with the General Manager and department leaders to position the hotel as a market leader through innovative programming, strong financial management, and outstanding guest service.
Key Responsibilities
Guest Experience & Service Excellence
- Direct and oversee all Food & Beverage operations to ensure exceptional guest satisfaction and service delivery.
- Ensure compliance with all company, brand, and operational standards.
- Monitor guest feedback, online reviews, service scores, and satisfaction metrics to identify improvement opportunities.
- Resolve guest concerns and service recovery issues promptly and professionally.
- Ensure associates consistently maintain professional appearance standards, including uniforms, grooming, and name tags.
- Promote a culture of hospitality, responsiveness, and service excellence throughout the department.
- Maintain extensive knowledge of hotel services, amenities, local attractions, and community resources to support guest needs.
- Ensure timely and efficient response to guest requests and operational challenges.
Leadership & Team Development
- Recruit, interview, hire, train, develop, coach, and retain a high-performing Food & Beverage team.
- Establish clear performance expectations and accountability standards.
- Conduct performance evaluations, salary reviews, coaching sessions, and career development discussions.
- Address employee relations matters, conflict resolution, corrective action, and performance management in accordance with company policies.
- Foster a positive, respectful, harassment-free workplace culture.
- Lead by example through professionalism, integrity, and a commitment to excellence.
- Build associate engagement and create an environment where team members can thrive and grow.
- Conduct regular department meetings and training sessions to communicate goals, initiatives, and operational updates.
- Ensure all required training is completed, including orientation, safety training, food safety, fire safety, and blood-borne pathogen training.
Financial Management & Revenue Growth
- Develop, recommend, implement, and manage annual operating budgets, forecasts, business plans, and marketing initiatives.
- Drive revenue growth while maintaining quality and service standards.
- Analyze financial reports, labor costs, food costs, beverage costs, and operating expenses to maximize profitability.
- Ensure departmental expenses remain within approved budgets and financial guidelines.
- Collaborate with Sales and Marketing teams to increase banquet, catering, restaurant, and bar revenue.
- Develop and implement promotions, package offerings, special events, menu enhancements, displays, and seasonal programs.
- Identify opportunities to improve operational efficiency and profitability.
- Evaluate vendor relationships and procurement opportunities to secure high-quality products at competitive pricing.
- Recommend operational improvements and strategic initiatives to hotel leadership.
Banquets, Catering & Event Operations
- Oversee all banquet and catering operations to ensure flawless event execution.
- Partner with Sales and Events teams to maximize event revenue opportunities.
- Ensure proper staffing, setup, service, and breakdown for all events.
- Maintain exceptional service standards for meetings, conferences, weddings, social events, and special functions.
- Develop innovative banquet and catering offerings that enhance guest satisfaction and profitability.
- Monitor banquet and catering performance to ensure achievement of financial and service goals.
Food Safety, Risk Management & Compliance
- Ensure compliance with all local, state, federal, and brand food safety, sanitation, alcohol service, and health regulations.
- Maintain all required certifications, inspections, and regulatory standards.
- Promote and support workplace safety initiatives and accident prevention programs.
- Ensure associates are trained and proficient in emergency response, security procedures, and safety protocols.
- Monitor and enforce food handling, storage, sanitation, and cleanliness standards.
- Identify potential risks and liabilities and recommend corrective actions.
- Maintain compliance with all company policies and procedures.
Operational & Asset Management
- Conduct daily inspections of Food & Beverage outlets, banquet facilities, equipment, and service areas.
- Ensure proper inventory controls and asset protection procedures are in place.
- Oversee cash handling procedures, credit card transactions, and financial controls.
- Monitor food and beverage inventories and ordering processes.
- Ensure preventative maintenance programs are followed and facility issues are addressed promptly.
- Partner with Engineering and hotel leadership to maintain facilities and equipment.
- Protect company assets through effective operational controls and associate training.
- Ensure accurate tracking and management of departmental assets and inventories.
Communication & Collaboration
- Maintain effective communication with hotel leadership, department heads, associates, guests, vendors, and business partners.
- Support cross-functional collaboration throughout the hotel.
- Communicate departmental goals, initiatives, performance expectations, and business updates.
- Maintain confidentiality and ensure compliance with privacy standards and regulations.
- Participate in leadership meetings, task forces, committees, and special projects as assigned.
- Assist with annual budget preparation, forecasting, and strategic planning efforts.
QualificationsEducation & Experience
- High School Diploma or equivalent required.
- Degree in Hospitality Management, Hotel/Restaurant Management, Culinary Arts, Business Administration, or a related field preferred.
- Minimum of five (5) years of progressive Food & Beverage leadership experience in a hotel, resort, conference center, or full-service hospitality environment.
- Demonstrated experience managing restaurant, bar, banquet, and catering operations.
- Proven track record of achieving financial goals while maintaining exceptional guest service standards.
- Experience with budgeting, forecasting, labor management, cost controls, and revenue generation strategies.
- Food Protection Manager Certification required.
- Alcohol Awareness Certification preferred.
- Knowledge of hospitality industry best practices, service standards, and regulatory requirements preferred.
Knowledge, Skills & Abilities
- Strong leadership and team-building skills.
- Proven ability to motivate, coach, and develop associates.
- Excellent financial management and analytical abilities.
- Strong understanding of budgeting, forecasting, labor controls, and expense management.
- Ability to analyze operational data and make sound business decisions.
- Exceptional guest service and relationship-building skills.
- Strong conflict resolution and problem-solving abilities.
- Ability to manage multiple priorities in a fast-paced environment.
- Excellent organizational and time-management skills.
- Outstanding written, verbal, and interpersonal communication skills.
- Ability to maintain professionalism, confidentiality, and diplomacy.
- Proficiency in Microsoft Office Suite and hospitality management systems.
- Ability to travel as needed.
- Must meet all legal requirements for employment within the applicable jurisdiction.
Physical Requirements & Work Environment
- Work is performed primarily in a hotel environment.
- Must be able to stand and walk for extended periods.
- Frequent bending, reaching, kneeling, pushing, pulling, and lifting may be required.
- Ability to lift and carry up to 40 pounds.
- Must possess close vision with or without corrective lenses.
- Ability to operate standard office equipment, including computers, telephones, copiers, and related technology.
- Must be able to operate a motor vehicle as required.
- Must be available to work flexible schedules, including mornings, evenings, weekends, holidays, and varying shifts based on business demands in a 24-hour, 7-day-a-week operation.
Why Join Us?
Join a team dedicated to creating exceptional guest experiences while fostering a culture of collaboration, innovation, and professional growth. As the Food & Beverage Manager, you'll have the opportunity to shape the guest experience, lead talented teams, drive business results, and make a meaningful impact on the success of our hotel.
If you are a passionate hospitality leader with a proven record of operational excellence and financial success, we invite you to apply today.
Pay: $80,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Flexible schedule
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
