Food and Beverage Manager

Hotel Marcel (Charlestowne Hotels)•New Haven, MI

13d

About The Position

The Food and Beverage Manager coordinates, supervises, and directs all property food and beverage operations, maintaining a profitable department with high-quality products and service. The role promotes business, works to reduce employee turnover, manages revenue and payroll budgets, and meets productivity goals while delivering high levels of service. The manager monitors industry trends and updates menus and cocktail lists as appropriate; prepares and monitors the F&B budget; coordinates loss prevention; submits required reports; organizes department meetings; and ensures compliance with liquor laws, health and sanitation regulations, and departmental SOPs. The position also supports hiring, training, employee engagement, and product consistency, and collaborates with the General Manager on F&B issues. The role is responsible for creating an exceptional dining experience across restaurant, bar, and banquet facilities. It requires attentive, courteous, service-oriented interactions with guests and employees, maintaining team grooming standards, attending required meetings and training, improving productivity, and anticipating and resolving problems.

Requirements

3–5+ years of progressive F&B leadership experience in restaurants, bars, or banquets; hotel experience is preferred.
Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
Proficiency with POS systems such as Micros, Toast, or Aloha; inventory and labor systems; and OpenTable or Resy.
Strong MS Office or Google Workspace skills and basic A/V familiarity.
Strong verbal and written communication skills for working with the team and providing exceptional guest service.
Complete understanding of NOI profitability and budget goals.
Highly organized, detail-oriented, and an effective multitasker.

Nice To Haves

Bachelor's degree in hospitality or business, or equivalent experience.
Hotel experience.
Certifications such as ServSafe Food Manager or TIPS, or the ability to obtain certification as required or requested.

Responsibilities

Monitor industry trends and take appropriate action to maintain a competitive, profitable operation, including updating cocktail lists and menu items as necessary.
Prepare the F&B budget and monitor department performance.
Work with the General Manager and stay informed of F&B issues.
Coordinate and monitor loss prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings regularly.
Ensure compliance with local liquor laws and health and sanitation regulations.
Ensure departmental training and compliance with SOPs.
Interview candidates for front-of-house F&B positions and follow hiring approval standards.
Conduct or attend required meetings, including pre-event and post-event meetings.
Provide employees with the tools and environment needed to deliver an exceptional dining experience.
Develop and implement strategies and practices that support employee engagement.
Maintain product consistency by inspecting food seasoning, portions, and appearance.
Create an unforgettable dining experience in the restaurant, bar, or banquet facilities.
Interact with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Attend required hotel meetings and training.
Maintain high standards for the team's personal appearance and grooming, including nametags.
Maximize productivity, identify problem areas, and assist in implementing solutions.
Anticipate, prevent, identify, and solve problems effectively.
Perform other duties as requested by management.