Food & Beverage Manager

Peregrine Hospitality•Temple, TX

About The Position

The Food and Beverage Manager is responsible for overseeing all aspects of the food and beverage division including restaurant and banquet operations. Responsibilities include recruiting, hiring, training, scheduling and coaching of all staff members in the departments. This position is also responsible for financial success, guest service, and overall condition of the food and beverage division.

Requirements

Understand and align with the mission, vision, and goals of the hotel.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Adhere to all safety protocols, including proper use of PPE, equipment handling, and compliance with required licenses or certifications.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.
Must be able to lift and/or carry up to 50 pounds frequently
Ability to walk and stand for extended periods of time
Ability to bend and twist, push and pull, stoop, and kneel
Ascend and descend a ladder

Responsibilities

Oversee departmental financial performance by preparing budgets, monitoring payroll, and controlling supply expenses in alignment with budgetary goals.
Coordinate with Culinary department to create menus for food and beverage outlets and banquet functions.
Work with Sales and Catering team to plan and execute banquet events.
Manage beverage operations including monthly inventory, liquor/beer/wine controls, par levels, and enforcement of storage and requisition policies.
Coordinate group reservations, banquets, bar, and restaurant operations, as well as oversee food and beverage events and promotions.
Lead pre-shift meetings and daily reviews with staff and management to communicate expectations, address variations, and share pertinent information.
Recruit, interview, hire, train, appraise, and if necessary, discipline or terminate staff in accordance with hotel policy and applicable laws.
Provide ongoing leadership, performance monitoring, coaching, and development to maintain high service standards and guest satisfaction.
Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls.
Oversee departmental training programs, ensuring associates are safety conscious, TIPS/Food Safety certified, and compliant with fire regulations and safety standards.
Maintain close control and accountability of uniforms, equipment, and operating supplies to ensure organization and efficiency.
Foster teamwork and collaboration across departments while consistently following hotel policies, procedures, and standards of operation.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures.
Perform all additional duties as assigned by management.