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About the Role
The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and optimized department profitability. This role drives revenue growth through innovative marketing, maintains strict budget control, and fosters a high-performance team environment. A key focus includes hands-on preparation and execution of high-volume banquets and private events, alongside supporting daily operations within the Shade Bar & Grill.
Responsibilities
- Supervise and direct daily front-of-house F&H and banquet personnel to ensure seamless service delivery.
- Actively assist in the physical preparation, setup, and structural execution of major banquets, conferences, and property events.
- Oversee and support daily restaurant operations, guest relations, and service standards within the Shade Bar & Grill.
- Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
- Address and resolve guest feedback or complaints swiftly, leveraging opportunities to elevate service recovery and guest loyalty.
- Manage payroll and revenue budgets, ensuring productivity targets are met without compromising service quality.
- Coordinate the timely procurement of food, beverage, and service equipment within designated budgetary allocations.
- Prepare and submit operational, financial, and departmental reports within established timelines.
- Implement and track loss prevention, inventory controls, and waste reduction protocols across all outlets.
- Interview, onboard, and hire front-of-house F&B associates in compliance with corporate talent standards.
- Lead the training of F&B personnel on Standard Operating Procedures (SOPs), technical skills, and premium hospitality practices.
- Facilitate brand-specific training (e.g., Marriott standards, advanced customer service) to maintain corporate compliance.
- Conduct regular departmental meetings to align staff on performance metrics, upcoming event details, and property initiatives.
- Participate in the Manager on Duty (M.O.D.) program and attend all required pre- and post-convention conferences.
- Enforce full compliance with local, state, and federal liquor laws, health department codes, and sanitation regulations.
- Maintain strict adherence to brand standards, corporate SOPs, and employee grooming guidelines.
Requirements
- At least 6 years of progressive leadership experience in hotel food & beverage or a high-volume restaurant environment.
- A 4-year college degree paired with a minimum of 3 years of related hospitality management experience.
- A 2-year college degree with a minimum of 4 years of related management experience.
- Proficient with property management systems (PMS), modern point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
- Deep operational understanding of F&B preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.
- Ability to work a flexible schedule including long hours, weekends, nights, and holidays according to business and event volumes.
- Ability to exert up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently to lift, carry, push, pull, or move equipment and event materials.
- Exceptional situational problem-solving skills; ability to anticipate operational challenges, evaluate solutions, and make decisive, accurate judgments under pressure.
- Attentive, courteous, and highly effective communication style suited for resolving employee challenges and addressing corporate executive committee updates.
Skills
- Food & Beverage Operations
- Event Execution
- Restaurant Operations
- Guest Relations
- Service Standards
- Menu Engineering
- Guest Feedback Resolution
- Service Recovery
- Guest Loyalty
- Financial Management
- Budget Management
- Procurement
- Reporting
- Loss Prevention
- Inventory Control
- Waste Reduction
- Talent Development
- Hiring
- Onboarding
- Training
- Standard Operating Procedures (SOPs)
- Compliance
- Safety Regulations
- Property Management Systems (PMS)
- Point-of-Sale (POS) Platforms
- Inventory Software
- Spreadsheet Applications
- Problem-Solving
- Communication
Work Type
- Full-Time
Experience Level
- 6 years progressive leadership experience
- 3 years related hospitality management experience
- 4 years related management experience
Education Level
- 4-year college degree
- 2-year college degree
Salary/Compensations
- From $25 per hour based on experience
Equal Opportunity
- EEOE