Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $40,900.00 - $66,200.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
The Food and Beverage Manager plays a pivotal role in the hospitality industry, primarily overseeing all food and beverage operations within a hotel environment. This role demands a combination of leadership, organizational skills, and a passion for guest satisfaction. At the heart of this position is a commitment to maintaining high-quality service standards across all food and beverage outlets, such as restaurants, bars, room service, markets, and banquet facilities. The Food and Beverage Manager ensures that each guest experiences attentive, friendly, courteous, and efficient service at every touchpoint while also maintaining budget controls related to payroll and overhead costs.
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Job Requirements
- Education level minimum of 2-year college degree or equivalent
- Minimum 5 years progressive experience in hotel or related field
- Certification in food handling, alcohol awareness, CPR and first aid required
- Proficiency in computer applications including Windows OS, spreadsheets and word processing
- Strong communication skills including clarity in conveying ideas
- Ability to work under high-pressure situations maintaining composure
- Experience in forecasting, budgeting, labor management and purchasing
- Knowledge of hotel organization and functions
- Ability to analyze financial information and perform basic arithmetic
- Must maintain professional relationships and open communication channels
Job Qualifications
- At least 5 years of progressive experience in a hotel or related field
- A 2-year college degree with 3 or more years of related experience, or a 4-year college degree with 1 to 2 years of related experience, or a culinary degree with 1 to 2 years of progressive experience
- Holds and maintains food handlers, alcohol awareness, CPR and first aid certifications
- Proficient in Windows operating systems, spreadsheets and word processing
- Extensive experience in restaurant, bar, banquet, catering, in-room dining and kitchen management
- Strong communication skills including speaking, reading and writing
- Knowledgeable in budgeting, forecasting, labor management and purchasing
- Familiarity with hotel operations and departmental functions
- Ability to work well under pressure and handle workplace problems effectively
- Skilled in analyzing financial data and managing payroll and production controls
Job Duties
- Organize, direct, supervise and assist in the preparation and service of all food and beverage based on standardized recipes for restaurants, room service, markets, employee cafeterias and banquets
- Ensure cleanliness, sanitation and safety in kitchens, service stations, FOH, BOH work and storage areas
- Minimize waste and maximize cost/production ratio
- Plan meals and service while directing and guiding chef with various assignments such as pricing and banquets
- Provide oversight of kitchen staff, outlets, banquet food display merchandising and operations of kitchen, service, beverage and banquet departments
- Maintain adherence to budgeted payroll and overhead cost
- Drive employee development and foster a positive work environment
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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