Food and Beverage Manager

Position Summary

The Food & Beverage Manager supports the daily operations of the hotel’s food and beverage department, including dining outlets, bars, and banquet/catering services. This mid-level management role focuses on hands-on leadership, team development, operational excellence, and guest satisfaction. The manager partners closely with senior F&B leadership while independently overseeing shift operations, event execution, staff performance, and service quality.

Key Responsibilities

Operational Leadership

• Oversee daily operations for assigned outlets and banquet functions, ensuring smooth and efficient service.
• Coordinate with culinary, banquet, and other hotel departments to support event execution and outlet needs.
• Review and verify Banquet Event Orders (BEOs) to ensure accuracy and proper setup.
• Ensure adherence to hotel standards, service sequences, and guest experience expectations.
• Monitor floor operations to resolve issues in real time and maintain service flow.

Financial Contributions

• Support senior management with budgeting, forecasting, and labor planning.
• Monitor daily revenue, costs, inventory levels, and waste; recommend cost-control improvements.
• Assist with menu promotions, upselling programs, and seasonal offerings designed to drive revenue.
• Ensure proper cash handling, POS accuracy, and compliance with financial procedures.

Team Leadership & Development

• Supervise, coach, and support F&B supervisors, servers, bartenders, and banquet staff.
• Participate in hiring, onboarding, and ongoing training to maintain a strong, service-focused team.
• Guide team members through performance feedback, corrective action, and conflict resolution.
• Create effective schedules and staffing plans based on business volume and event demands.

Guest Experience

• Maintain a strong presence on the floor during peak periods and events.
• Address and resolve guest concerns promptly and professionally.
• Ensure VIP, group, and planner expectations are met or exceeded during events and dining experiences.
• Support guest engagement and service recovery strategies.

Quality Assurance & Compliance

• Ensure compliance with health codes, sanitation standards, and liquor laws.
• Conduct regular inspections of dining rooms, bars, banquet spaces, and back-of-house areas.
• Ensure equipment is maintained and work areas meet cleanliness and safety standards.
• Uphold brand and hotel service standards consistently across all outlets.

Banquet Operations

• Support planning and execution of events, partnering with sales and culinary teams.
• Manage room setups, event timelines, staffing, and service flow.
• Assist with reviewing event profitability and identifying opportunities for improvement.

Menu & Program Support

• Collaborate with culinary F & B leaders on menu updates, seasonal programs, and promotions.

Ensure staff receive training on new items, pairings, and service techniques.