Task Force F&B Manager

The Task Force Executive Chef role does require frequent travel throughout the Driftwood Hospitality Management asset portfolio. This would be an assignment based role, and consistent work is not guaranteed.  JOB SUMMARY The Task Force Food & Beverage (F&B) Manager is a project and travel-based leadership role that provides critical support and guidance to on-site teams while taking a hands-on role executing the day-to-day operations of hotel restaurants and outlets to assigned properties. This position serves a dual function —providing leadership and operational coverage during hotel transitions or critical business needs, while also working closely with property teams to enhance guest service, ensure compliance with brand and company standards, conduct training, drive cost control initiatives, vendor coordination, and support the implementation of long-term food & beverage strategies. ESSENTIAL JOB FUNCTIONS   This description is a summary of primary responsibilities and qualifications.  The job description is not intended to include all duties or qualifications that may be required now or in the future.  The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.   1. Daily Operations & Floor Leadership Act as the on-site F&B leader responsible for running all floor operations during service, ensuring smooth daily execution. Direct and support the F&B team during all shifts, addressing guest needs, team coverage, and service flow in real time. Ensure all opening, closing, and side-work procedures are completed in accordance with company standards. 2. Operations & Financial Oversight Partner with property leadership to drive revenue and control food, beverage, and labor costs in line with corporate goals. Perform financial tasks including daily sales reports (DSRs), cash-outs, deposits, safe counts, and credit card batching. Manage vendor relationships and inventory ordering for the assigned F&B outlets. Maintain adherence to F&B systems, recipes, and brand standards. 3. Guest Experience Maintain a strong, visible presence on the floor to lead guest service delivery. Resolve guest concerns efficiently and professionally, ensuring high satisfaction. Cultivate a welcoming and responsive service culture. 4. Team Development & Leadership Support the hiring, onboarding, scheduling, and training of new F&B team members. Promote a team-oriented culture built on accountability, communication, and recognition. Serve as the point person for operational questions, guidance, and shift leadership. 5. Safety & Compliance Enforce health, safety, and sanitation standards in all food and beverage operations. Ensure compliance with all company policies and applicable labor laws. Maintain and manage FOH checklists, side-work logs, communication boards, and operational tools. 6. Other Duties Perform other related duties and special projects as assigned by the Corporate F&B Director or Hotel Leadership.       KNOWLEDGE, SKILLS & ABILITIES   The Hotel may consider equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below, when applicable   High school diploma or GED; 3 years’ experience in the food and beverage within hotel industry, culinary, event management, or related professional area or 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years’ experience in the hotel food and beverage, culinary, event management, or related professional area. Excellent verbal and written English communication and listening skills. Ability to read and communicate verbally and in writing and prepare complex occupancy reports. Strong computer skills in MS Word, Excel, PowerPoint with an understanding of the hotel systems preferred. Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.     PHYSICAL DEMANDS   Ability to stand and move throughout front office and continuously performs essential job functions. Lifting up to 25 pounds maximum. Occasional twisting, bending, stooping, reaching, standing, walking. Frequent talking, hearing, seeing and smiling.