Food and Beverage Manager

HEI Hotels & Resorts•Houston, TX

About The Position

The Food and Beverage Manager plans and manages the hotel’s restaurant, room service, and other food and beverage outlets to achieve customer satisfaction, quality service, compliance with company and franchise policies and applicable regulations, and financial goals. The role oversees daily operations across restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing functions. It also manages staffing and associate development, cost control, procurement and food preparation, outlet marketing, menus, budgets, safety and sanitation, and maintenance of food and beverage areas and equipment. The manager responds to customer feedback and trends and promotes accident prevention.

Requirements

Minimum of two years of post-high-school education.
Minimum of five years of employment in a related position.
Advanced knowledge of food-profession principles and practices, including experience managing people and complex problems and food and beverage management.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Manage day-to-day operations for restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations.
Control costs for food, beverages, salaries and wages, and other expenses.
Plan and manage procurement, production, preparation, and presentation of food and beverages in a safe, sanitary, and cost-effective manner.
Manage human resources within the division, including recruitment, interviewing, hiring, training, coaching, counseling, performance and salary reviews, conflict resolution, discipline, and termination as appropriate.
Implement and manage company programs and SOPs/LSOPs, and ensure compliance with safety, sanitation, and applicable federal, state, franchise, and local regulations.
Market food and beverage outlets and manage menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines.
Develop, implement, and manage the department’s business and marketing plan and budget; analyze, forecast, monitor, and control labor and food costs.
Develop and implement menus and supporting materials, such as use records, production lists, par levels, and training, to improve revenue and profit margins while maintaining quality.
Manage maintenance and sanitation of food and beverage areas and equipment.
Respond to customer trends, needs, issues, comments, and problems to support a quality experience and future sales.
Execute and promote the Accident Prevention Program.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.