What are the responsibilities and job description for the Food and Beverage Manager position at Antidote Careers?
Property: Hotel Nyack
Reports to: Director of Operations
Direct Reports: Restaurant Supervisor, Bar Lead, Banquet Captain, Stewarding Supervisor
The Role
The Food & Beverage Manager is responsible for the day-to-day leadership of all F&B operations at Hotel Nyack, including the restaurant, bar, lounge, and banquet functions. This is a hands-on leadership role requiring a strong presence on the floor, a passion for guest experience, and the operational rigor to manage costs, scheduling, and standards across a high-volume environment.
Responsibilities
Restaurant, Bar & Lounge Operations
- Oversee daily service across all F&B outlets, ensuring consistency in quality, presentation, and hospitality standards.
- Maintain a visible floor presence during peak meal periods, conducting table touches and coaching service staff in real time.
- Develop and execute seasonal menus in collaboration with the Executive Chef, with attention to profitability and guest preferences.
- Ensure full compliance with Department of Health regulations, NYS liquor laws, and TIPS/RAMP training requirements.
- Manage beverage inventory, ordering, and vendor relationships to maintain quality and control pour costs.
Banquets & Events
- Partner with the Sales team and culinary leadership to ensure flawless execution of weddings, corporate events, and social functions.
- Monitor banquet labor, service standards, and event flow to maximize guest satisfaction and profitability.
- Conduct pre-event briefings and post-event debriefs with the banquet team to ensure continuous improvement.
Financial Management
- Manage F&B departmental budgets, including labor scheduling, COGS tracking, and expense control.
- Analyze weekly P&L reports and implement corrective actions to meet or exceed financial targets.
- Monitor menu engineering and pricing strategies to optimize revenue per cover.
People & Culture
- Recruit, onboard, and develop F&B team members; facilitate regular one-on-ones with supervisory staff.
- Build a culture of accountability and hospitality through consistent coaching, clear expectations, and recognition.
- Oversee departmental scheduling aligned to occupancy forecasts and F&B covers.
Requirements
- 3 years of F&B management experience in a full-service hotel or high-volume restaurant environment.
- Proven knowledge of F&B financials including COGS, labor management, and P&L analysis.
- Hands-on leader with strong floor presence and exceptional guest-facing communication skills.
- Proficiency in F&B POS systems and Microsoft Office; experience with hotel PMS a plus.
- NYS Food Handler certification and TIPS/RAMP certification required (or ability to obtain).
- Flexibility to work variable schedules including evenings, weekends, and holidays.
- Degree in Hospitality Management or equivalent experience preferred.
At Palette Hotels, we are dedicated to creating and sustaining meaningful hospitality careers for our associates. We support our associates with highly competitive salaries, outstanding health benefits, extensive training and development programs, promotion within the organization, and a positive team-based culture where people make the difference.
Palette Hotels is an equal opportunity employer with policies prohibiting unlawful discrimination on the basis of any protected classification under applicable local, state and/or federal laws
Pay: $65,000.00 - $85,000.00 per year
Benefits:
- 401(k)
- Dental insurance
- Employee discount
- Health insurance
- Life insurance
- Paid time off
- Vision insurance
Work Location: In person
Salary : $65,000 - $85,000