Food & Beverage Manager

The Food and Beverage Manager is responsible for overseeing all aspects of the Food & Beverage Department including bars, restaurants and events. In addition to controlling the budget and providing exceptional guest service, this position is also responsible for hiring, training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs.

Responsibilities:

• Oversee departmental financial performance by preparing budgets, monitoring payroll, and controlling supply expenses in alignment with budgetary goals. 
• Manage beverage operations including monthly inventory, liquor/beer/wine controls, par levels, and enforcement of storage and requisition policies. 
• Coordinate group reservations, banquets, bar, and restaurant operations, as well as oversee food and beverage events and promotions. 
• Lead pre-shift meetings and daily reviews with staff and management to communicate expectations, address variations, and share pertinent information. 
• Recruit, interview, hire, train, appraise, and if necessary, discipline or terminate staff in accordance with hotel policy and applicable laws. 
• Provide ongoing leadership, performance monitoring, coaching, and development to maintain high service standards and guest satisfaction. 
• Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls. 
• Oversee departmental training programs, ensuring associates are safety conscious, TIPS/Food Safety certified, and compliant with fire regulations and safety standards. 
• Maintain close control and accountability of uniforms, equipment, and operating supplies to ensure organization and efficiency. 
• Foster teamwork and collaboration across departments while consistently following hotel policies, procedures, and standards of operation. 
• Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures. 
• Perform all additional duties as assigned by management. 

Skills and Abilities: 

• Understand and align with the mission, vision, and goals of the hotel. 
• Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy. 
• Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills. 
• Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications. Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.

Physical Requirements:

The minimum physical requirements for this position include but are not limited to:

• Must be able to lift and/or carry up to 50 pounds frequently
• Ability to walk and stand for extended periods of time
• Ability to bend and twist, push and pull, stoop, and kneel
• Ascend and descend a ladder

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: selectservicehr@PeregrineHG.com