F&B Manager - Hilton Tucson El Conquistador

Desert Hospitality Management, LLC•Oro Valley, AZ

About The Position

The F&B Manager manages the daily operation of the restaurant, maintaining established quality and service standards while maximizing profits. The role develops short-term financial and operational plans aligned with the restaurant and hotel’s objectives, oversees staffing and labor costs, ensures brand and franchise standards are followed, and monitors operational and financial performance. The manager also supports guest satisfaction, employee development, safety, and compliance with applicable laws.

Requirements

High school diploma or equivalent.
At least one year of food and beverage and/or hospitality-related work experience.
Alcohol awareness certification and/or food service permit as required by the applicable local or state government agency.
Food service and/or other certification as required by the franchise.
Leadership skills.
Strong oral and written communication skills.
Attention to detail.
Planning and organizational ability.
Customer service skills.
Ability to work nights, weekends, and holidays.
Ability to work in a fast-paced environment.
Ability to lift and push trays and carts weighing up to 50 pounds.
Ability to speak and write clearly, plan and organize others' work, interact professionally with the public, and make quick decisions.
Problem-solving, reasoning, motivating, and training abilities.
Mathematical skills, including profit and loss concepts, percentages, and variances.

Nice To Haves

Exemplary performance may receive special consideration.

Responsibilities

Develop short-term financial and operational plans that support the objectives of the restaurant and hotel.
Schedule employees at appropriate staffing levels and monitor daily labor costs to ensure efficient scheduling.
Ensure the restaurant adheres to standards established by the brand or hotel franchise.
Conduct pre-shift meetings to communicate daily events and review specials.
Review performance evaluations, recognize outstanding employee service, and discipline employees as needed.
Analyze guest feedback and financial reports to monitor restaurant performance and initiate corrective action.
Inspect the restaurant daily for food quality and presentation, cleanliness, and completion of side work.
Participate in monthly inventories and initiate programs to reduce breakage and loss of china, glass, and silver.
Create employee incentive and customer satisfaction programs to increase sales.
Maintain open communication with employees and other departments.
Respond promptly and courteously to guest requests and follow up to ensure satisfaction.
Maintain a professional appearance and dress.
Follow company policies and procedures and communicate them effectively to subordinates.
Recruit and staff the department using company hiring standards, including behavioral questions, reference checks, evaluations, and team interviews.
Conduct training on safety, security, department procedures, and service guidelines.
Fulfill Manager on Duty shifts.
Ensure the hotel complies with applicable federal, state, and local laws, including OSHA, EEOC, wage and hour, and health laws.
Perform other duties as assigned by management.