Food and Beverage Manager

Hyatt Place Augusta•Augusta, GA

11d

About The Position

The Food and Beverage Manager directs and oversees all aspects of the hotel’s food and beverage department. The role calls for a proven track record in food and beverage management, passion for the field, business acumen, and the ability to provide effective leadership to team members. The manager organizes, directs, supervises, and assists with food and beverage preparation and service across all outlets, following standardized recipes and maintaining high product standards. The role oversees kitchen staff, outlets, banquet food, display merchandising, and departmental operations. It also involves planning meals and service, guiding kitchen staff on assignments such as pricing and banquets, maintaining cleanliness and safety, controlling waste and production costs, and using financial and forecast data to manage payroll and productivity. The position requires applicable certifications, the ability to manage workplace challenges and resolve concerns raised by coworkers and guests, familiarity with industry trends and local competition, and experience with the hotel brand’s property management and point-of-sale systems. A pre-employment background check is required.

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.
At least a high school diploma, GED, or equivalent.
Ability to work effectively in stressful, high-pressure situations while maintaining composure and objectivity.
Ability to work with and understand financial information and data.

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 with preparation and service of food and beverages across all outlets using standardized recipes and maintaining high product 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 direct and guide kitchen staff on assignments, including pricing and banquets.
Oversee kitchen staff, outlets, banquet food, display merchandising, and departmental operations as required.
Analyze forecast data and make judgments to ensure appropriate payroll and production control.
Use forecasting, budgeting, labor management, and purchasing knowledge to support productivity.
Handle workplace problems by anticipating, preventing, identifying, and resolving them as needed.
Listen to, understand, clarify, and resolve concerns and issues raised by coworkers and guests.
Use company-wide tools, systems, and applications.
Maintain awareness of local competition and industry trends.
Hold and maintain applicable certifications, including Food Handlers, Alcohol Awareness, CPR, and First Aid.