F&B General - F&B Manager

OTH Hotels Resorts•Tampa, FL

10d

About The Position

At OTH Hotels Resorts, we don’t believe in service that’s scripted—we believe in hospitality that’s human. As the Food & Beverage Manager, you lead more than operations; you shape experiences. Every meal, every drink, every interaction in our outlets is an opportunity to create moments that feel authentic, memorable, and uniquely ours. This isn’t just about managing a team or running service smoothly, it’s about fostering a culture where hospitality comes naturally, where guests feel cared for, and where your team feels empowered to bring their personality and heart into every detail.

Requirements

A leader who inspires through authenticity, collaboration, and accountability.
Passionate about food, beverage, and service and how they come together to create experiences.
Skilled in training, coaching, and mentoring diverse teams, with a talent for bringing out the best in others.
Adept at balancing guest experience with operational and financial priorities.
Comfortable in a fast-paced, high-volume environment while maintaining composure and attention to detail.
Strong communicator with the ability to connect with guests, team members, and leadership alike.
Flexible in schedule, with availability to work evenings, weekends, and holidays as needed.
Prior leadership experience in food & beverage management, preferably in a hotel, resort, or upscale dining environment.

Responsibilities

Lead and inspire the Food & Beverage team to deliver exceptional, unscripted hospitality across all dining outlets, banquets, and beverage services.
Ensure service standards, quality, and presentation consistently reflect OTH and brand expectations.
Develop and implement creative service strategies, menus, promotions, and guest experiences that drive satisfaction and revenue.
Maintain compliance with health, safety, and sanitation regulations while fostering a culture of care and accountability.
Oversee scheduling, labor management, and departmental budgeting to achieve financial goals.
Recruit, train, coach, and develop team members to reach their full potential, building a culture of empowerment and collaboration.
Build relationships with guests by being visible and approachable on the floor, anticipating needs, and personalizing service.
Partner with culinary, sales, and other departments to execute seamless banquets, events, and cross-functional initiatives.
Analyze guest feedback and operational data to identify opportunities for improvement and innovation.
Model professionalism, warmth, and positivity in every interaction, setting the tone for your team.