Job Overview

The Food and Beverage Manager is responsible for overseeing all aspects of the Food and Beverage operation, ensuring high standards of service, guest satisfaction, and profitability. This role involves managing the hotels restaurant, bar, banquet, and catering services, as well as collaborating with other departments to deliver a seamless guest experience.

What You'll Be Doing

• Strategic Planning:

• Develop and implement strategic plans for the food and beverage department in alignment with the overall hotel goals and budget and brand standards.
• Analyze market trends, customer preferences, and competition to identify opportunities for business growth.

• Operational Management:

• Oversee the daily operations of the restaurant, bar, banquets, and catering services.
• Ensure compliance with health and safety regulations, as well as quality and hygiene standards.
• Monitor and control food and beverage costs to achieve budgeted financial goals.

• Team Leadership:

• Recruit, train, and supervise the food and beverage staff.
• Foster a positive and collaborative work environment, promoting teamwork and professional development.
• Conduct performance evaluations and provide constructive feedback to enhance staff performance.

• Menu Planning and Development:

• Collaborate with chefs and culinary teams to create innovative and appealing menus based on brand standards.
• Regularly review and update menus based on seasonal trends, customer feedback, and cost considerations.

• Guest Satisfaction:

• Maintain high levels of customer service by addressing guest concerns and feedback promptly.
• Monitor guest satisfaction surveys and implement improvements as needed.

• Financial Management:

• Prepare and manage the departmental budget, ensuring financial targets are met.
• Monitor and analyze financial performance through regular reporting.

• Vendor Management:

• Negotiate contracts with suppliers and manage vendor relationships.
• Ensure the quality and timely delivery of food and beverage supplies.

• Event Planning:

• Coordinate and oversee the execution of special events, banquets, and catering functions.
• Work closely with the sales team to plan and execute successful events.

What You Bring

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred, or several years of experience in a similar role.
• Proven experience in food and beverage management, preferably in a hotel setting.
• Strong leadership, communication, and interpersonal skills.
• Knowledge of industry trends, food and beverage regulations, and health standards.
• Ability to work flexible hours, including evenings and weekends.

Working Conditions & Physical Effort:

Physical work is a primary part of many of our hotel and resort jobs. Physical requirements include extended standing and walking, climbing, bending, reaching, pulling, pushing, kneeling, and lifting to 50 lbs. Some work is performed in an interior hotel environment with equipment and machines. The work involves exposure to extreme temperatures, chemicals, dirt, fumes, smoke, unpleasant odors, and/or loud noises. The exposure to hazards or physical risks requires following basic safety precautions and use of applicable protective equipment.

Benefits:

Benefits for Full Time employees may include:

• Health, Dental and Vision Insurances
• Disability Insurances
• Supplemental Life Insurances
• Identity Theft Protection
• Flexible Spending Accounts
• 401(k) Retirement Plan with Company Match
• Paid Time Off, Vacation and Holidays
• Employee Assistance Program
• AMAZING HOTEL DISCOUNTS to any property in the TPG portfolio and MUCH MORE!

*Benefits vary by location*

Part-Time Benefits Also Available!

EEO/VET/DISABLED