Food & Beverage Manager

Position: Food & Beverage Manager

Department: Food & Beverage
Reports To: Director of Food & Beverage
Employment Type: Full-Time

POSITION SUMMARY:

The Food & Beverage Manager is responsible for the daily operations, financial performance, and guest experience of the hotel’s food and beverage outlets. This position oversees restaurants, bars, lounges, and in-room dining while ensuring exceptional service and maintaining the standards expected of a luxury hotel.

The manager leads and develops the F&B team, controls operating costs, drives revenue, maintains service standards, and works closely with the culinary and hotel leadership teams to deliver outstanding dining experiences.

PRIMARY RESPONSIBILITIES:

• Oversee daily operations of hotel restaurants, bars, lounges, and in-room dining.
• Ensure consistently exceptional service and personalized guest experiences.
• Maintain luxury hospitality standards for service, presentation, cleanliness, and product quality.
• Recruit, train, coach, and develop food and beverage team members.
• Manage daily staffing, scheduling, labor productivity, and payroll.
• Monitor departmental revenue, expenses, labor costs, food costs, and beverage costs.
• Assist with preparation and management of annual budgets and financial forecasts.
• Develop strategies to increase outlet revenue, average check, guest spending, and profitability.
• Monitor inventory levels and control food, beverage, and operating supply costs.
• Work closely with the Executive Chef on menus, food quality, pricing, promotions, and service execution.
• Maintain strong relationships with suppliers and ensure proper purchasing and receiving procedures.
• Conduct regular outlet inspections to ensure operational and service standards are consistently met.
• Address guest feedback and resolve service issues promptly and professionally.
• Monitor guest satisfaction scores, reviews, and service trends and implement improvements.
• Ensure compliance with health, sanitation, safety, alcohol-service, and hotel standards.
• Coordinate closely with Front Office, Housekeeping, Engineering, Sales, and other hotel departments when necessary to support the guest experience.
• Support VIP arrivals, special guests, and personalized dining experiences.
• Develop and implement F&B promotions and initiatives designed to increase revenue.
• Prepare and review operational reports and communicate performance results to hotel leadership.
• Maintain a professional, polished, and service-focused environment throughout all F&B outlets.
• Foster a culture of teamwork, accountability, employee engagement, and genuine hospitality.

OTHER:

• Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. This includes days, evenings and holidays. In addition, attendance at all scheduled training sessions and meetings is required.
• Upon employment, all employees are required to fully comply with The Townsend Hotel rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

• Monitor hotel activities and troubleshoot problems
• Operate Microsoft word processing programs, Silverware POS, Tock and Open Table.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards
• Support other departments during evening hours when senior management is not present on property
• Additional duties as necessary and assigned

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Luxury hotels, resorts, upscale restaurants, or fine-dining experience strongly preferred.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace
• Must be able to read and write to facilitate the communication process.
• Strong leadership, coaching, and employee-development skills.
• Excellent guest-relations and problem-solving abilities.
• Strong attention to detail and ability to manage multiple priorities in a fast-paced environment.
• Knowledge of food safety, sanitation, and applicable liquor regulations.
• Ability to access and accurately input information using a moderately complex computer system.
• Professional communication and interpersonal skills. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

PHYSICAL DEMANDS:

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must have excellent knowledge of fine wines, spirits and beer to develop world-class beverage program and possess knowledge to pair beverages with cuisine.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously in multiple outlets.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 50 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS:

Education: High school or equivalent education required. Bachelor’s Degree preferred.
Experience: 2+ years progressive experience in a luxury hotel or restaurant Food & Beverage operation with previous management experience. Familiarity with Forbes Travel Guide standards.
Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Serv Safe and alcohol safety certifications preferred. Sommelier certification desirable.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Townsend Hotel standards.
Other: Bilingual or multilingual ability desirable.

This Job Description is intended to provide a general overview of the tasks, duties and responsibilities with the position identified below. Although an individual employed in this position is expected to perform all of the functions mentioned above, differences may exist depending on the specific location where an individual may be working.