Food and Beverage Manager

Education & Experience:   

• Minimum of 3–5 years of progressive food and beverage experience in a hotel or hospitality environment required 

• Prior supervisory or management experience in restaurant, bar, or banquet operations required 

• Experience supporting multiple outlets or high-volume operations preferred 

• College degree in Hospitality Management or related field preferred; equivalent experience accepted 

• Working knowledge of Hilton and/or Marriott food and beverage service standards preferred 

• Working knowledge of food safety, sanitation, alcohol service, and regulatory compliance 

• Proficiency in point-of-sale (POS) systems, scheduling software, and Microsoft Office 

Physical requirements:  

• Flexible schedule including mornings, evenings, weekends, and holidays 

• Medium work: exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently 

• Ability to stand, walk, and be present on the floor for extended periods of time 

• Ability to respond quickly to operational needs 

General Requirements  

• Maintain a professional, service-oriented demeanor at all times 

• Communicate effectively, both verbally and in writing, with guests, associates, and leadership 

• Demonstrate strong leadership, coaching, and team-development skills 

• Ability to multitask, prioritize, and make sound operational decisions 

• Attend all required hotel meetings, training sessions, and leadership meetings 

• Maintain regular attendance in compliance with hotel scheduling requirements 

• Maintain high standards of personal appearance and grooming in accordance with brand standards 

• Comply with all hotel policies, brand standards, and safety regulations 

• Maintain confidentiality of hotel, guest, and employee information 

• Perform other duties as assigned by management 

Fundamental Requirements: 

• Oversee daily food and beverage operations across assigned outlets 

• Ensure consistent execution of service standards, policies, and procedures 

• Supervise and support restaurant, bar, banquet, and service staff 

• Scheduling, staffing, and labor management to meet operational and financial goals 

• Monitor guest service, quality, and satisfaction and address concerns promptly 

• Ensure compliance with food safety, sanitation, alcohol service, and health department regulations 

• Support inventory control, purchasing, and cost management initiatives 

• Assist with training, coaching, and performance management of food and beverage staff 

• Partner with the Director of Food & Beverage on budgeting, forecasting, and operational planning 

• Support banquet and special event execution as required 

• Complete operational reports, incident documentation, and follow-up actions 

• Participate in Manager-on-Duty (M.O.D.) coverage as scheduled 

Licensed / Branded Outlet Oversight – If Applicable 

• Support day-to-day operations of licensed or branded food and beverage outlets (e.g., Starbucks) 

• Ensure service, quality, cleanliness, and brand standards are consistently met 

• Assist with staffing, scheduling, training, and performance oversight 

• Support compliance with brand audits, reporting, and operational requirements 

Work Schedule & Availability