Food and Beverage Manager

Food & Beverage Manager

Department Food & Beverage

Reports To Director of Food & Beverage

Position Summary The Food & Beverage Manager is responsible for the strategic leadership, management, and execution of all food and beverage operations throughout the hotel, including restaurants, lounges, bars, in-room dining, banquets, conferences, catering, and special events. This position ensures exceptional guest experiences, maintains luxury service standards, drives revenue growth, maximizes profitability, and develops high-performing teams. The Food & Beverage Manager leads all front-of-house operations while partnering closely with Culinary, Sales & Catering, and Hotel Leadership to deliver world-class dining experiences and flawless event execution. This role is accountable for operational excellence, guest satisfaction, financial performance, team member development, and compliance with all company policies and regulatory requirements. Essential Duties and ResponsibilitiesLeadership & Team Management Lead, inspire, develop, and manage all Food & Beverage outlet managers, supervisors, and service team members. Foster a culture of hospitality excellence, professionalism, accountability, and teamwork. Interview, hire, train, coach, and evaluate Food & Beverage employees. Conduct performance reviews and provide ongoing feedback, counseling, and recognition. Develop succession plans and career development opportunities for team members. Promote employee engagement, retention, and productivity while maintaining high service standards. Food & Beverage Operations Oversee daily operations of all restaurants, bars, lounges, in-room dining, banquet functions, and special events. Ensure all outlets consistently deliver exceptional service aligned with luxury hospitality standards. Establish, implement, and maintain Standard Operating Procedures (SOPs) for all Food & Beverage operations. Monitor service delivery and operational efficiency while maintaining attention to detail. Ensure seamless coordination between Front of House, Culinary, Sales, Catering, Engineering, and Housekeeping departments. Maintain full knowledge of all food, beverage, wine, cocktail, and specialty offerings throughout the property. Guest Experience Excellence Create and maintain memorable guest experiences that exceed expectations. Engage with guests regularly, particularly VIPs and group clients, to ensure satisfaction. Resolve guest concerns, complaints, and service recovery situations professionally and promptly. Monitor guest satisfaction scores, online reviews, and service metrics to identify opportunities for improvement. Ensure all guest interactions reflect the hotel's luxury service philosophy and brand standards. Financial & Business Management Manage departmental budgets, forecasts, and operating expenses. Drive revenue growth through innovative programming, promotions, upselling initiatives, and strategic partnerships. Analyze financial statements, labor reports, food costs, beverage costs, and profitability metrics. Control labor costs through effective scheduling and workforce planning. Monitor inventory levels, purchasing practices, and cost-control initiatives. Ensure accurate payroll processing, cash controls, billing procedures, and financial reconciliations. Review banquet revenue, event profitability, and outlet performance to achieve business objectives. Banquet & Event Oversight Direct the planning and execution of banquet, conference, wedding, and special event operations. Review Banquet Event Orders (BEOs) and collaborate with Catering and Culinary teams to ensure successful execution. Ensure proper staffing, room setup, service standards, and event delivery for all functions. Conduct post-event evaluations with key stakeholders to improve service quality and operational efficiency. Monitor banquet labor, food costs, and event profitability. Beverage Program