F&B Manager

Tandem Hospitality Group•Lexington, KY

About The Position

The Food & Beverage Manager leads and manages the hotel's food and beverage operations, including the restaurant, bar, banquet services, and catered events. The role is accountable for daily operations, team development, guest satisfaction, labor productivity, cost controls, inventory, revenue generation, and overall departmental financial performance. The manager works closely with the General Manager, Sales and Catering team, Executive Chef, and other department leaders to deliver exceptional guest experiences and meet budgeted revenue, profitability, and service goals. This hands-on leadership position oversees restaurant and bar operations; banquet and catering execution; budgeting, financial reviews, and cost controls; recruitment, training, scheduling, and performance management; guest service standards; safety, sanitation, and regulatory compliance; and interdepartmental communication. Performance is assessed through measures including revenue and profit versus budget, labor and food and beverage costs, event execution, guest satisfaction, inventory accuracy, employee retention and training, compliance, and reporting accuracy. The role requires standing and walking for extended periods and moving throughout the hotel to inspect operations. It may involve lifting or moving supplies and equipment as reasonably required, with or without reasonable accommodation. The schedule is flexible and may include evenings, weekends, and holidays based on business needs.

Requirements

High school diploma or equivalent required.
Three or more years of food and beverage supervisory or management experience preferred.
Demonstrated understanding of labor management, food and beverage cost controls, inventory, and budgeting.
Strong leadership, communication, organization, and problem-solving skills.
Ability to interpret financial statements, labor reports, sales reports, and operating budgets.
Knowledge of food safety standards and applicable alcohol service regulations.
Ability to manage competing priorities in a fast-paced hospitality environment.
Flexible availability, including evenings, weekends, and holidays, based on business needs.
Ability to stand and walk for extended periods and move throughout the hotel to inspect operations.
Ability to lift or move supplies and equipment as reasonably required, with or without reasonable accommodation.

Nice To Haves

Hospitality- or business-related degree.
Hotel, restaurant, bar, and banquet experience.
Proficiency in Microsoft Office.
Experience with POS, inventory, scheduling, and hotel systems.

Responsibilities

Oversee daily restaurant and bar operations, including service quality, cleanliness, presentation, opening and closing procedures, staffing, and operating hours.
Monitor guest satisfaction, address complaints, and resolve service issues promptly.
Coordinate menu execution, beverage offerings, promotions, and seasonal changes with the culinary team.
Ensure responsible alcohol service and compliance with licensing requirements.
Monitor point-of-sale transactions, cash handling, discounts, complimentary items, voids, and revenue controls.
Identify ways to increase restaurant and bar sales through upselling, promotions, menu enhancements, and service improvements.
Oversee meetings, banquets, weddings, social events, and catered functions from planning through execution.
Review Banquet Event Orders and communicate event requirements to relevant teams.
Coordinate event execution with Sales and Catering, Culinary, Banquet staff, and other hotel departments.
Manage banquet staffing, labor deployment, room setup, service, breakdown, and resets.
Monitor event food presentation, service timing, beverage service, and overall quality; conduct event checks and communicate with clients or planners as needed.
Review banquet checks, event charges, and billing documentation for accuracy; seek opportunities to improve banquet revenue, efficiency, and profitability.
Develop and monitor the departmental operating budget with the General Manager; review financial statements and take corrective action when needed.
Monitor food and beverage costs, payroll, operating supplies, and other departmental expenses; align staffing with business volume and forecasts.
Review labor reports, schedules, overtime, and productivity metrics.
Manage inventory, purchasing, receiving, waste, spoilage, portion control, and regular food and beverage inventories; investigate variances and discrepancies.
Maintain controls for purchasing, transfers, complimentary items, discounts, and product usage; develop profitability action plans with the General Manager.
Recruit, interview, hire, train, supervise, and retain food and beverage employees and leaders.
Create schedules, conduct team meetings and pre-shift briefings, set performance expectations, coach employees, and address performance or employee relations issues.
Provide development, cross-training, and succession-planning support; ensure new hires complete required onboarding, safety, and service training.
Maintain hospitality, cleanliness, food and beverage quality, and service standards; monitor feedback, reviews, surveys, and recurring complaints.
Inspect outlets, banquet areas, storage spaces, and service stations; implement service improvements based on feedback and operational observations.
Ensure compliance with health regulations, food safety requirements, alcohol service laws, hotel policies, permits, certifications, and training requirements.
Enforce workplace safety, sanitation, food storage and temperature-control, equipment-use, chemical-handling, and labeling procedures; report hazards, incidents, maintenance issues, and equipment failures.
Work with the General Manager on financial results, staffing, guest satisfaction, and operational priorities; partner with Sales and Catering on events and revenue opportunities.
Coordinate with the Executive Chef on menus, food quality, purchasing, production planning, and food cost management; communicate with Front Office, Engineering, and Housekeeping on relevant operational needs.
Participate in leadership meetings, financial reviews, forecasting, and business planning, and provide timely, accurate departmental reporting.