Job Summary:
The Food and Beverage Operations Manager oversees daily food and beverage operations, including restaurants, bars, room service, and banquets/catering. This role focuses on delivering exceptional guest experiences, ensuring employee satisfaction, growing revenue, and maximizing departmental financial performance. The position requires developing and executing property-wide strategies to meet brand goals and guest expectations while driving a return on investment.

Responsibilities:

• Oversee daily operations for all food and beverage outlets, ensuring compliance with policies, standards, and procedures.
• Develop and implement operating strategies aligned with brand and business goals.
• Supervise staffing levels to ensure operational needs and guest service standards are met.
• Manage food and beverage budgets, monitor sales performance, and ensure revenue goals are achieved.
• Develop strategies to improve financial performance and drive departmental profitability.
• Oversee inventory management, purchasing of equipment and supplies, and ensure effective cost control measures are in place.
• Conduct regular inspections of food and beverage areas to ensure cleanliness, safety, and adherence to brand standards.
• Lead and mentor the food and beverage leadership team, ensuring team goals and performance objectives are met.
• Build and maintain collaborative relationships with staff, fostering a positive work environment.
• Ensure customer satisfaction by responding to guest needs, analyzing guest feedback, and implementing improvement strategies.
• Promote and ensure compliance with cash control and liquor control policies.
• Drive innovation by introducing new food and beverage offerings to enhance guest experiences and increase revenue.
• Conduct regular team briefings and meetings to ensure effective communication and alignment with business objectives.

Requirements:

• High school diploma or GED required; degree in Food Service Management, Hospitality, or Business Administration preferred.
• Minimum of 4 years of experience in food and beverage, culinary, event management, or related areas.
• Proven ability to develop and execute business strategies, meet revenue goals, and improve departmental performance.
• Strong leadership, interpersonal, and communication skills with the ability to build trust and influence a diverse team.
• Experience managing budgets, cost controls, and implementing financial strategies.
• Ability to monitor market trends and introduce new products or services to stay competitive.
• Proficiency in managing human resources, including hiring, training, coaching, and performance management.
• Strong organizational skills with the ability to multitask and manage multiple outlets effectively.