Food and Beverage Manager

Savannah, GA, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

flexible schedule

Job Description

Thompson Hotels is a renowned luxury hospitality brand known for delivering exceptional guest experiences characterized by sophisticated design and impeccable service. As part of a prestigious collection of properties, Thompson Hotels stands out by fostering a unique culture that emphasizes authenticity, spontaneity, and an unwavering commitment to excellence. This dedication to the luxury lifestyle experience is reflected not only in the hotel’s elegant ambiance but also through the passionate, attentive service provided by its team members. The brand continually strives to create memorable moments that delight guests and build lasting loyalty by blending a cutting-edge aesthetic with superlative hospitality standards. \n\nThe role of Restaurant Manager at Thompson Hotels is an integral leadership position tasked with driving the success and sustainability of the hotel’s food and beverage operations. This individual will champion initiatives that maintain the highest quality standards while focusing on elevating guest satisfaction, optimizing revenues, and maximizing profit margins. The ideal candidate is someone who embodies the Thompson ethos: a professional who is courteous and gracious at all times, yet approachable with a sharp sense of humor that enriches the team culture. The Restaurant Manager acts as the key liaison between the kitchen, service staff, and other hotel departments, fostering strong communications and teamwork to deliver seamless, superior dining experiences. They bear responsibility for continual training and staff development programs aimed at elevating individual competencies and group performance. \n\nThis role requires a seasoned hospitality leader who is adept at monitoring all aspects of service quality and guest engagement. Responsibilities extend to overseeing the inventory and ordering process for beverages, guiding staff education on menu knowledge including a working knowledge of wine, spirits, and beers, and enforcing health and sanitation regulations. The Restaurant Manager will also actively participate in food and beverage program financial decision-making and budgeting, balancing labor and operational expenses to meet company standards and targets. By handling guest complaints with professionalism and tact, this leader ensures any service issues are resolved promptly to maintain the hotel’s esteemed reputation. They will assist the General Manager in all aspects of personnel management including interviewing, selecting, training, scheduling, counseling, and performance evaluations. Furthermore, maintaining open and transparent communication channels with employees will be a priority to uphold morale and support a motivated team environment. All activities and decisions must align with the company’s policies, manuals, and operating procedures to reinforce consistency across the hotel’s food and beverage outlets. This position represents an exciting opportunity for a hospitality professional passionate about luxury service and continual improvement to influence the guest experience positively and contribute to the continued success of the Thompson brand.

Job Requirements

High school diploma or equivalent
Proven experience in food and beverage management
Strong leadership and interpersonal skills
Excellent communication and organizational abilities
Ability to work in a fast-paced luxury hospitality environment
Knowledge of health and safety regulations
Ability to manage budgets and control costs
Proficiency in staff training and development

Job Qualifications

Experience in a leadership role of hotel restaurants
Exposure to large volume operations preferred
Knowledge of health and sanitation practices
Working knowledge of wine, spirits and beers
Understanding of culinary terms and seasonality

Job Duties

Be courteous and gracious, maintaining a professional demeanor at all times
Establish and maintain good communications and teamwork with colleagues and other hotel departments
Maintain open door communication with employees
Uphold the highest standards of hospitality and service, constantly monitoring guest experience
Create and develop training programs aimed at constant improvement at individual and group levels
Manage utilization and appearance of food and beverage areas, quality levels, performance and service standards
Develop and analyze procedures to improve guest patronage within company policy guidelines
Handle all guest complaints in the restaurant area
Inspect and taste prepared foods to maintain quality and sanitation standards
Participate in financial decision making and responsibility of food and beverage programs
Oversee inventory and ordering of all beverages, staff education and development
Participate in weekly departmental meetings
Adhere to all standards of operations, policies, procedures, manuals, memos and verbal instructions
Control labor and operating expenses through effective scheduling, budgeting, purchasing, inventory and cash control
Assist General Manager in interviewing, selecting, training, managing and scheduling personnel
Monitor and develop employee performance including supervision, counseling, evaluations, goal setting and recognition
Ensure staff understands job expectations before accountability
Maintain awareness of documentation required in employee files
Perform all other duties assigned by leadership