Food and Beverage Manager

DoubleTree•Cleveland, OH

10d

About The Position

The Food & Beverage Manager oversees the food and beverage department’s daily operations, financial performance, and guest experience. This leadership role helps maintain brand standards, drive profitability, and deliver high-quality service and culinary excellence while ensuring operational efficiency and compliance with health, safety, and sanitation regulations. The manager partners with hotel leadership and department teams to execute strategic goals. The role includes leading food and beverage operations, monitoring guest satisfaction, managing costs and budgets, collaborating with culinary team members, and supervising and developing staff. The manager also supports hotel initiatives, maintains a visible presence during service and special events, and promotes sales through upselling and exceptional guest experiences. The position requires flexible availability, including nights, weekends, and holidays. It involves extended periods of standing and movement, working in varying temperatures and fast-paced environments, and regularly lifting, pushing, or pulling up to 50 pounds and maneuvering food service carts up to 250 pounds.

Requirements

High school diploma or equivalent required.
Minimum of 2–3 years of food and beverage leadership experience in a hospitality setting.
Experience managing kitchens, developing menus, and achieving food cost and labor goals.
Strong communication and interpersonal skills.
Ability to read and execute recipes and food production standards.
Working knowledge of culinary techniques, safety, and sanitation practices.
Proficiency in managing costs and department financials.
Ability to work in a high-volume, fast-paced environment with a focus on quality and guest satisfaction.
Physical ability to stand, bend, lift, and operate kitchen equipment for extended periods.
Ability to lift, push, or pull up to 50 pounds regularly and maneuver food service carts up to 250 pounds.
Ability to stand and move for extended periods and work in varying temperatures.
Ability to bend, stoop, and lift as required by kitchen and banquet operations.
Ability to handle kitchen tools and machinery safely and effectively.
Flexible availability, including nights, weekends, and holidays, to meet business demands.
Applicants must be at least 18 years old.

Nice To Haves

Additional hospitality or culinary education.

Responsibilities

Direct and oversee food and beverage operations, including production, presentation, cost control, and team member performance.
Monitor guest satisfaction through feedback and interaction, identifying opportunities for improvement and service recovery.
Manage food and liquor costs, labor budgets, and departmental targets to support profitability and financial accountability.
Maintain compliance with federal, state, local, and company safety and sanitation standards.
Collaborate with culinary team members on menu development and execution, ensuring quality, creativity, and consistency.
Ensure compliance with brand standards and hotel-specific standard operating procedures.
Conduct and participate in departmental communication meetings, and document and distribute meeting notes.
Supervise, train, and evaluate team member performance, fostering development and accountability.
Oversee inventory control and monthly stock takes.
Partner with other departments and support hotel initiatives to drive service excellence and operational success.
Support compliance with alcohol regulations, health department policies, and emergency procedures.
Serve as a key leader during service and special events, maintaining a visible presence in the operation.
Drive sales through upselling initiatives, team incentives, and exceptional guest experiences.