Food & Beverage Manager

Overview

 

The Food & Beverage Manager is responsible for overseeing all food and beverage operations to ensure exceptional guest experiences, operational efficiency, and financial performance. This role provides leadership to restaurant, bar, banquet, and catering teams while maintaining the highest standards of service, food quality, cleanliness, and safety. The Food & Beverage Manager works closely with department leaders to drive revenue, control costs, develop team members, and uphold company standards.

 

Responsibilities

 

• Champion a culture of exceptional guest service and ensure a consistently high level of guest satisfaction throughout all food and beverage operations.
• Lead, mentor, and supervise outlet team members, fostering a positive, productive, and service-oriented work environment.
• Develop operational forecasts, analyze performance metrics, and assist in preparing and managing departmental budgets.
• Maintain the overall appearance, cleanliness, organization, and ambiance of all dining outlets, ensuring compliance with luxury hospitality standards.
• Create, implement, and evaluate promotional events, seasonal offerings, and revenue-generating initiatives.
• Conduct regular team meetings, departmental training sessions, and safety programs to support continuous development and compliance.
• Complete daily operational reporting, departmental logs, and other required administrative documentation accurately and timely.
• Collaborate with culinary leadership to develop innovative menus that align with guest preferences, market trends, and business objectives.
• Ensure compliance with all health, sanitation, food safety, and alcohol service regulations.
• Monitor daily revenue, labor, and payroll performance to achieve financial goals and maximize profitability.
• Safeguard company assets by ensuring accurate handling of cash, credit transactions, and financial records.
• Establish and maintain appropriate inventory and par levels for supplies, equipment, and operational needs.
• Oversee team member performance, attendance, appearance, and conduct while promoting accountability and operational excellence.
• Complete performance evaluations and development plans within established timelines.
• Monitor timekeeping systems and payroll records to ensure accuracy and compliance with company policies.
• Ensure all outlet equipment and operating systems are properly maintained and functioning efficiently.
• Develop and implement effective cost-control measures to manage expenses and improve operational performance.
• Identify and execute strategies to increase revenue, enhance guest experiences, and drive business growth.
• Recruit, train, coach, and develop team members while supporting succession planning and career advancement opportunities.
• Respond to guest feedback and concerns promptly, ensuring effective resolution and service recovery.
• Partner with Food & Beverage leadership to design and implement effective training and development programs.
• Empower team members to exceed service expectations and deliver memorable guest experiences.
• Maintain composure during high-volume periods and lead teams effectively through challenging situations.
• Partner with Human Resources to recruit, onboard, and retain talented team members.
• Ensure all employment-related documentation, including onboarding and separation paperwork, is completed accurately and timely.
• Maintain adequate inventory of operational and office supplies.
• Foster a safe, clean, and engaging work environment for all associates.
• Ensure cleanliness, organization, and compliance standards are maintained in all storage and back-of-house areas.
• Promote a culture of teamwork, recognition, engagement, and high employee morale.
• Provide performance coaching, corrective action recommendations, and disciplinary guidance when appropriate.
• Attend and actively participate in resort, division, and departmental meetings.
• Maintain current knowledge of hospitality industry trends, particularly within food and beverage operations.
• Serve as a knowledgeable resource regarding property amenities, services, special events, and local experiences.
• Utilize labor management tools and scheduling practices to optimize staffing levels while controlling labor expenses.
• Create welcoming, personalized guest interactions that reflect the organization's hospitality standards.
• Maintain an up-to-date understanding of all resort facilities, services, and promotional offerings.
• Collaborate effectively with other departments to support operational excellence and enhance the overall guest experience.
• Promote resort amenities and services through appropriate upselling opportunities.
• Communicate departmental updates, priorities, and operational information effectively to team members.
• Maintain awareness of workplace safety concerns and ensure prompt reporting and resolution of hazards.
• Oversee the proper use, handling, cleaning, and sanitation of all food service equipment, china, glassware, and silverware.
• Ensure compliance with lost and found procedures and demonstrate respect for guest privacy and property.
• Maintain a professional appearance and adhere to all company grooming and uniform standards.
• Consistently demonstrate professionalism, courtesy, and a guest-focused attitude toward guests and fellow team members.

 

Perform other duties and responsibilities as assigned to support departmental and organizational objectives. 

Additional Duties & Responsibilities:

• Works as MOD as assigned.
• Assists in other F&B venues as needed.

Qualifications

 

 

• Strong leadership skills with the ability to motivate, develop, and manage high-performing teams.
• Serves as a positive role model by demonstrating professionalism, integrity, and accountability.
• Proven ability to remain composed and make sound decisions in a fast-paced, high-pressure environment.
• Ability to accurately interpret and follow verbal and written instructions.
• Exceptional attention to detail with strong organizational and problem-solving abilities.
• Proficient computer skills, including experience with Microsoft Office applications (Word, Excel, Outlook, and PowerPoint).
• Strong listening, interpersonal, and communication skills with the ability to build positive relationships with guests and team members.
• Maintains a professional appearance and demeanor at all times.
• Fosters a collaborative and team-oriented work environment.
• Flexibility to work varied schedules, including evenings, weekends, and holidays as business needs require.
• Ability to effectively interact with guests, associates, and leadership while delivering exceptional customer service.
• Demonstrated ability to resolve conflicts and address challenges professionally, diplomatically, and with discretion.
• Passion for creating memorable guest experiences and maintaining high standards of hospitality.
• Ability to thrive in a dynamic environment while managing multiple priorities and meeting operational deadlines
• Demonstrated ability to communicate effectively in English, both verbally and in writing.

Experience, Education, & Licensure:

• High school diploma or equivalent required
• Previous supervisory food and beverage experience required
• Must possess valid Food Handler’s card