Food & Beverage Manager

Hersha Hospitality Management LP•Philadelphia, PA

About The Position

The Food and Beverage Manager leads and manages the food and beverage department’s staff and operations, ensuring guests receive high-quality menu items and service that create a memorable experience. The manager takes ownership of the role’s financial aspects and fosters a work environment consistent with HHM’s values. The manager hires, trains, schedules, coaches, and supports associates; monitors food quality and guest satisfaction; maintains sanitation, safety, and facility appearance; and ensures equipment is working. The role also supports restaurant marketing, gathers guest feedback, monitors inventory and supplies, complies with regulations for serving alcoholic beverages, and follows HHM’s EarthView sustainability guidelines and practices. Other duties may be assigned by management. The work schedule varies and may include different shifts, holidays, and weekends. The role requires navigating the restaurant and kitchen, lifting up to 50 pounds, and bending, reaching, stooping, kneeling, or crouching. Effective verbal and written communication with guests and associates is required.

Requirements

Prior management experience in restaurants.
Ability to communicate effectively with guests and associates verbally and in writing.
Ability to navigate throughout the restaurant and kitchen.
Ability to lift up to 50 pounds and bend, reach, stoop, kneel, or crouch.

Responsibilities

Interview, select, train, schedule, coach, and support associates, ensuring they follow brand or hotel standards and HHM core values.
Monitor food and beverage product quality and guest satisfaction, ensuring food is consistent, appealing, prepared according to recipes, and made to guest specifications.
Ensure the restaurant complies with sanitation and safety standards for guests and associates.
Inspect facilities and take action to maintain an appealing appearance.
Address internal and external customers with patience, tact, and diplomacy.
Ensure equipment is in working order.
Participate in restaurant marketing efforts as directed.
Interact with guests to obtain feedback about service and food quality.
Document inventory, forecast usage, and monitor supplies to keep restaurants stocked with service items and condiments.
Comply with regulations and requirements for serving alcoholic beverages.
Follow sustainability guidelines and practices related to HHM’s EarthView program.
Practice safe work habits, wear protective safety equipment, and follow MSDS and OSHA standards.
Perform other duties as requested by management.