Food and Beverage Manager

Hyatt Place Augusta•Augusta, GA

About The Position

The Food and Beverage Manager directs and oversees all aspects of the hotel’s food and beverage department. The role organizes, supervises, and assists with food and beverage preparation and service across outlets, maintaining product quality and appealing presentation. It also oversees kitchen staff, outlets, banquet food, display merchandising, and departmental operations, while ensuring clean, sanitary, and safe work areas and managing waste and production costs.

Requirements

Prior experience as a Food and Beverage Manager or Executive Chef.
Kitchen proficiency and culinary and front-of-house experience.
Supervisory experience.
Certifications required by applicable federal, state, or local agencies.
Experience with the brand’s property management system and point-of-sale systems.
Proficiency in Microsoft 365 or similar computer applications.
Minimum high school diploma, GED, or equivalent.
Ability to work effectively in stressful, high-pressure situations while maintaining composure and objectivity.
Ability to anticipate, prevent, identify, and solve workplace problems.
Effective listening and communication skills to understand, clarify, and resolve concerns raised by coworkers and guests.
Ability to work with and understand financial information and data.
Ability to analyze forecast data and make judgments to ensure proper payroll and production control.
Knowledge and experience with forecasting, budgeting, labor management, and purchasing.

Nice To Haves

Bachelor’s degree in Hospitality, Culinary Arts, Business Administration, or a related field.

Responsibilities

Direct and oversee all aspects of the hotel’s food and beverage department.
Organize, direct, supervise, and assist in preparing and serving food and beverages across all outlets in accordance with standardized recipes and quality standards.
Ensure cleanliness, sanitation, and safety in kitchens, front- and back-of-house service stations, work areas, and storage areas.
Minimize waste and maximize the cost-to-production ratio.
Plan meals and service, and guide kitchen staff with assignments such as pricing and banquets.
Oversee kitchen staff, outlets, banquet food, display merchandising, and departmental operations.
Use forecasting, budgeting, labor management, purchasing, and financial data to support productivity, payroll, and production control.
Use company-wide tools, systems, and applications.
Maintain awareness of local competition and industry trends.
Maintain applicable position certifications, including Food Handlers, Alcohol Awareness, CPR, and First Aid.