Food & Beverage Outlets Manager

Albuquerque, NM, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $55,000.00 - $65,000.00

Work Schedule

Flexible

Benefits

competitive pay

401k Match

Employee Discounts

Complimentary Meals

Free parking

growth opportunities

Inclusive culture

Job Description

Heritage Hotels & Resorts is New Mexico's premier locally owned hospitality group known for its luxury hotels and award-winning restaurants. The company is deeply committed to honoring culture, place, and people, providing authentic storytelling, exceptional service, and fostering community pride. With a focus on caring for guests, team members, and the neighborhoods they operate in, Heritage Hotels & Resorts stands out as a leader in the hospitality sector. Their commitment to hospitality excellence is reflected in every aspect of their operations, highlighting the importance of meaningful impact through service and engagement. The group is recognized for creating memorable experiences and nurturing an inclusive, people-first culture where employees can grow and thrive.

The Food & Beverage Outlets Manager role at Heritage Hotels & Resorts is a pivotal position within the company’s luxury hotel environment. This role directly impacts guest experience, operational excellence, and financial performance across multiple food and beverage outlets. The manager will lead the charge in ensuring that every outlet consistently delivers an elevated and cohesive experience aligned with the hotel’s high standards. This position is crucial in shaping team dynamics, reinforcing a culture of service, and spearheading revenue growth initiatives throughout the food and beverage program.

As a Food & Beverage Outlets Manager, the individual will employ hands-on leadership and work collaboratively across departments to enhance both service quality and operational efficiency. Duties include overseeing daily operations, aligning staffing with business requirements, and implementing strategies to boost revenue and guest satisfaction. The role demands a strong partnership with culinary leadership to maintain menu quality and presentation, while also managing labor schedules, financial controls, and compliance with safety regulations.

Additionally, this manager will focus on talent recruitment, onboarding, and professional development for outlet teams, fostering high performance and alignment with brand standards. Working closely with Sales and Events teams, the manager will support group business, tailor promotions, and contribute to special programming that enhances outlet visibility. A key responsibility is ensuring excellent guest service, including prompt resolution of concerns and upholding confidentiality and asset protection.

The role is ideal for a dynamic leader with a background in full-service restaurant or bar operations within a luxury hotel setting, strong financial acumen, and the ability to manage multiple outlets simultaneously. This opportunity also offers competitive pay, comprehensive benefits including a 401k match, employee discounts, complimentary meals, free parking, and growth opportunities within a supportive and inclusive work culture. Joining Heritage Hotels & Resorts as a Food & Beverage Outlets Manager means contributing to a respected hospitality group that values heart-led leadership and the power of hospitality to make a positive difference.

Job Requirements

Strong leadership presence with the ability to oversee multiple outlets simultaneously
Exceptional verbal and written communication skills with the ability to engage guests team members vendors and executive leadership
Advanced knowledge of full-service restaurant and bar operations within a hotel environment
Financial acumen including labor management cost controls forecasting and revenue optimization
Ability to analyze performance data and implement operational improvements
Proficiency in point-of-sale systems inventory platforms and scheduling software
Strong problem-solving skills with the ability to make real-time operational decisions
Highly organized with the ability to manage competing priorities across outlets
Knowledge of responsible alcohol service standards and food safety best practices
Ability to lead in high-volume fast-paced hospitality environments
Commitment to upholding hotel standards and delivering consistent guest experiences
Adaptability to changing business demands seasonal shifts and special events
Bachelor’s degree in hospitality management hotel and restaurant management business administration or related field preferred
2+ years of progressive leadership experience in food and beverage operations within a full-service hotel or upscale hospitality environment
Demonstrated experience managing multiple outlets simultaneously
Proven track record of driving revenue growth managing labor budgets and achieving operational goals
Experience collaborating cross-functionally with culinary sales marketing and hotel operations teams

Job Qualifications

Bachelor’s degree in hospitality management hotel and restaurant management business administration or related field preferred
2+ years of progressive leadership experience in food and beverage operations within a full-service hotel or upscale hospitality environment
Demonstrated experience managing multiple outlets simultaneously
Proven track record of driving revenue growth managing labor budgets and achieving operational goals
Experience collaborating cross-functionally with culinary sales marketing and hotel operations teams
Advanced knowledge of full-service restaurant and bar operations within a hotel environment
Financial acumen including labor management cost controls forecasting and revenue optimization
Strong problem-solving skills with the ability to make real-time operational decisions
Highly organized with the ability to manage competing priorities across outlets

Job Duties

Foster a professional service-driven culture across all food and beverage outlets
Oversee daily operations of multiple outlets to ensure service consistency staffing alignment and adherence to hotel standards
Develop and implement operational strategies to drive revenue growth guest satisfaction and financial performance
Partner with the Executive Chef and culinary leadership to ensure menu execution quality control presentation standards and cost alignment
Monitor and manage labor scheduling across outlets in alignment with forecasted business levels and budget guidelines
Analyze financial performance including revenue labor cost cost of goods sold and outlet profitability implement corrective actions when necessary
Ensure compliance with food safety sanitation alcohol service and workplace safety regulations in accordance with local and state requirements