Position Summary
The Food & Beverage Manager supports the daily operations of the hotel’s food and beverage department, including dining outlets, bars, and banquet/catering services. This mid-level management role focuses on hands-on leadership, team development, operational excellence, and guest satisfaction. The manager partners closely with senior F&B leadership while independently overseeing shift operations, event execution, staff performance, and service quality.
Key Responsibilities
Operational Leadership
- Oversee daily operations for assigned outlets and banquet functions, ensuring smooth and efficient service.
- Coordinate with culinary, banquet, and other hotel departments to support event execution and outlet needs.
- Review and verify Banquet Event Orders (BEOs) to ensure accuracy and proper setup.
- Ensure adherence to hotel standards, service sequences, and guest experience expectations.
- Monitor floor operations to resolve issues in real time and maintain service flow.
Financial Contributions
- Support senior management with budgeting, forecasting, and labor planning.
- Monitor daily revenue, costs, inventory levels, and waste; recommend cost-control improvements.
- Assist with menu promotions, upselling programs, and seasonal offerings designed to drive revenue.
- Ensure proper cash handling, POS accuracy, and compliance with financial procedures.
Team Leadership & Development
- Supervise, coach, and support F&B supervisors, servers, bartenders, and banquet staff.
- Participate in hiring, onboarding, and ongoing training to maintain a strong, service-focused team.
- Guide team members through performance feedback, corrective action, and conflict resolution.
- Create effective schedules and staffing plans based on business volume and event demands.
Guest Experience
- Maintain a strong presence on the floor during peak periods and events.
- Address and resolve guest concerns promptly and professionally.
- Ensure VIP, group, and planner expectations are met or exceeded during events and dining experiences.
- Support guest engagement and service recovery strategies.
Quality Assurance & Compliance
- Ensure compliance with health codes, sanitation standards, and liquor laws.
- Conduct regular inspections of dining rooms, bars, banquet spaces, and back-of-house areas.
- Ensure equipment is maintained and work areas meet cleanliness and safety standards.
- Uphold brand and hotel service standards consistently across all outlets.
Banquet Operations
- Support planning and execution of events, partnering with sales and culinary teams.
- Manage room setups, event timelines, staffing, and service flow.
- Assist with reviewing event profitability and identifying opportunities for improvement.
Menu & Program Support
- Collaborate with culinary F & B leaders on menu updates, seasonal programs, and promotions.
Ensure staff receive training on new items, pairings, and service techniques.
