The Food and Beverage Manager is responsible for the operations of the food and beverage department, ensuring exceptional guest experiences while maintaining operational efficiency, profitability, and compliance with brand and company standards and adherence to local laws regarding alcoholic beverage service and food safety.
- Depending on the hotel’s organizational structure, this role may oversee one or more outlets, including banquet operations, culinary operations, restaurant and room service.
- Manage daily operations of all food and beverage outlets (e.g., breakfast service, bar/lounge, banquets/meeting rooms).
- Ensure high-quality guest interactions and resolve guest complaints promptly and professionally.
- Maintain food and beverage inventory and place orders to ensure sufficient stock. Complete monthly inventory as part of the month-end process.
- Ensure compliance with health, safety, and sanitation standards (local and brand requirements).
- Monitor cleanliness and maintenance of all F&B areas, always ensuring readiness.
- Ensure high-quality guest interactions and resolve guest complaints promptly and professionally.
- Train staff in service standards, brand requirements, and guest service expectations.
- Personally engage with guests during peak times to ensure satisfaction and anticipate needs.
- Recruiting, interviewing, hiring, onboarding, and training F&B team members.
- Review payroll records and timecards for accuracy, approve time off.
- Conduct daily pre-shift meetings.
- Train all service staff new hires on hotel policy and safety standards, and responsible alcohol beverage service. Monitor and coach employees to expected standards. Conduct annual performance evaluations.
- Prepare weekly work schedules according to occupancy levels; control labor cost to meet budgeted numbers.
- Maintain professionalism with coworkers and guests.?
- Other duties may be assigned by management
