Job Description
The Food & Beverage Manager is responsible for planning, organizing, and directing all food and beverage operations within the property, including the restaurant, bar, room service, banquets, conferences, weddings, catering, and special events. This hands-on leadership role ensures exceptional guest experiences, operational efficiency, and financial accountability while leading, developing, and supporting the food and beverage team. Working closely with the Executive Chef, this position oversees staffing, scheduling, service standards, beverage operations, inventory, purchasing, cash controls, and guest satisfaction — maximizing revenue and controlling costs while maintaining high standards of quality, hygiene, and service.
Employment Type: Full-Time, Salaried Position
Compensation: Competitive salary based on qualifications, experience, and job-related skills.
Reports To: General Manager
Responsibilities (Include, but are not limited to):
- Plan, organize, and direct the daily operations of all food and beverage outlets, including the restaurant, bar, room service, banquets, conferences, weddings, catering, and special events.
- Ensure guests receive exceptional service while maintaining the highest hospitality and service standards; welcome and assist guests, anticipating their needs.
- Recruit, hire, train, coach, schedule, supervise, and develop food and beverage team members.
- Communicate professionally and courteously with guests, employees, vendors, and management.
- Develop, implement, and maintain department policies, service standards, operating procedures, and staff training programs.
- Monitor food and beverage quality, presentation, service standards, and guest feedback; identify trends and opportunities and implement continuous improvements.
- Handle guest concerns and complaints professionally and resolve issues promptly.
- Monitor daily sales, labor costs, operating expenses, and departmental financial performance; analyze sales reports and implement strategies to increase revenue and profitability.
- Prepare and manage staff schedules, controlling labor costs while maintaining service excellence.
- Manage daily cash handling, cash banks, deposits, reconciliations, and internal financial controls.
- Oversee inventory control, purchasing, ordering, and stock levels — including beer, liquor, and wine — to minimize waste and maximize efficiency; conduct monthly inventory reconciliation.
- Ensure responsible alcohol service and compliance with all applicable federal, state, and local regulations.
- Ensure compliance with all company policies and applicable health, safety, security, sanitation, food handling, cleanliness, and health department standards.
- Collaborate with the Executive Chef on menu planning, pricing, and overall dining operations, ensuring seamless coordination between front- and back-of-house.
- Lead banquet and special event planning and execution to ensure exceptional guest experiences.
- Work collaboratively with other hotel departments to ensure seamless operations and an exceptional guest experience.
- Develop and maintain positive relationships with vendors and suppliers.
- Follow all company safety and security policies and promptly report maintenance concerns or safety hazards.
Requirements
- Minimum of three (3) years of progressive food and beverage management, restaurant, bar, or hospitality supervisory experience.
- Previous leadership experience in a hotel, resort, or high-volume restaurant preferred.
- Strong knowledge of restaurant operations, guest service, beverage management, labor scheduling, and cost control.
- Experience managing beer, liquor, and wine inventory and purchasing.
- Strong understanding of cash handling, balancing, reconciliation, and internal financial controls.
- Excellent leadership, communication, coaching, and interpersonal skills.
- Strong organizational, time management, problem-solving, and decision-making abilities; dependable.
- Ability to work effectively in a fast-paced, guest-focused environment and remain calm under pressure.
- Knowledge of responsible alcohol service, food safety, sanitation regulations, and health code compliance.
- TIPS and ServSafe Manager Certification required.
• Experience with restaurant or hotel point-of-sale (POS) systems preferred.
- Proficiency with Microsoft Office applications preferred.
- Ability to work a flexible schedule, including evenings, weekends, holidays, and special events.
Core Competencies
- Guest Service Excellence
- Leadership & Team Development
- Beverage Operations
- Financial Accountability
- Cash & Inventory Controls
- Communication & Collaboration
- Organization & Time Management
- Problem Solving & Decision Making
- Professionalism & Integrity
- Adaptability & Flexibility
Benefits
Qualifying team members may enjoy the following benefits:
- Medical insurance
- Dental, Vision, Life, Disability, and Accident insurance
- Paid Vacation
- Bereavement Leave
- 401(k) with Company Match
At Myrtle Beach Seaside Resorts, we believe our employees are our greatest strength, our vendors are valued partners, our homeowners are our priority, and our guests are our focus. We are committed to maintaining a safe, respectful, and collaborative work environment that encourages communication, participation, and professional growth. Empowered and proactive team members create memorable guest experiences that exceed expectations.