Food and Beverage Manager

The Food and Beverage Manager plays a pivotal role in the dynamic hospitality industry, specifically within limited service properties. This position entails overseeing the daily operations of the Food and Beverage (F&B) outlets to ensure maximum efficiency and profitability. The hiring establishment operates in the hospitality sector, providing guests with quality food and beverage services through streamlined outlets. Limited service properties typically focus on essential services with an emphasis on guest satisfaction and operational excellence. As such, the company is committed to maintaining the highest standards in food safety, team management, and customer service.

The role of the Food and Beverage Manager is comprehensive and critical to the smooth operation of the F&B outlets. The individual in this position is responsible for the guidance and training of personnel, ensuring that all team members adhere to established standards and procedures. One of the manager's key duties includes the maintenance and care of all equipment used in food preparation and service, which is fundamental to sustaining operational reliability and quality. Menu engineering is another vital responsibility, requiring strategic planning to optimize the menu offerings for both customer satisfaction and cost control. The manager must closely monitor food and beverage costs along with labor controls, identifying opportunities to enhance profitability without compromising quality or guest experience. Furthermore, the Food and Beverage Manager must uphold all aspects of running a restaurant environment, including compliance with health and safety regulations and company policies.

Candidates for this role must exhibit essential character traits such as honesty and trustworthiness, as employees have access to guestrooms and property, necessitating stringent security clearances. This role requires a minimum of three years of supervisory experience overseeing at least five associates and at least one year of experience following standardized recipes. Experience in ordering, pricing food, and inventory control is required, with a preference for candidates with backgrounds in chain food, retail, or hotel outlets. The position mandates obtaining a Food Manager certification to ensure compliance with food safety and health standards.

The Physical demands of the role include the ability to push or pull 60 pounds unassisted and lift or carry 30 pounds unassisted, with the requirement of standing for extended periods, bending, stretching, and excellent sensory capabilities such as sight and hearing. Communication skills are essential for interacting effectively with associates and guests.

The Food and Beverage Manager must have thorough knowledge of F&B inventory procedures, staff scheduling, food product ordering, and compliance with local and national food safety regulations. This includes proper storage and labeling of various food products and adherence to OSHA requirements. Supervisory skills are critical for training, coaching, motivating staff, and promoting teamwork to maintain a cohesive work environment. A strong understanding of daily hotel operations, Banquet Event Orders (BEOs), and property details such as room types, rates, and discounts is also necessary. The individual must be proficient in staff training for front-of-house (FOH) and back-of-house (BOH) operations and be computer literate to manage property management systems related to inventory, labor, and brand programs. Organizational skills are vital for maintaining clean and efficient storage areas and refrigerated units.

Additionally, the manager is expected to be adept at multitasking, maintaining guest-centric service, and resolving guest issues professionally while promoting the restaurant and its services to increase sales. Serving as a role model, the Food and Beverage Manager sets high standards for employee conduct and fosters positive morale. They are responsible for controlling budgets, hiring and developing staff, completing administrative duties, ensuring food and beverage quality, handling banquet services, and maintaining health and safety certifications. The role may require acting as Manager on Duty (MOD) in the absence of other department heads and performing additional duties as staffing needs arise.

Working conditions require physical presence at the hotel, standing and walking for long periods, and a flexible schedule including weekends and potential overnight travel. Advancement opportunities include progression to Guest Service Manager, Assistant General Manager, or Food and Beverage Director roles. Overall, this position offers a robust career path within the hospitality industry for individuals passionate about food and beverage management, team leadership, and delivering exceptional guest experiences.