Food Beverage Manager

TPG Hotels & Resorts•Portsmouth, NH

34d

About The Position

This position is responsible for overseeing all aspects of the Food & Beverage Department. The candidate will manage the operations of our restaurant and banquet team encompassing the responsibilities below as well as other responsibilities within the department not listed here.

Requirements

Proven experience in Food & Beverage management.
Strong leadership and team management skills.
Excellent understanding of financial management, including budgeting, P&L, and cost control.
Knowledge of inventory management, purchasing, and vendor relations.
Familiarity with menu development and pricing strategies.
Understanding of health, safety, sanitation, and food handling regulations.
Knowledge of alcohol service laws and responsible beverage service practices.
Excellent communication, interpersonal, and problem-solving skills.
Ability to work effectively with cross-functional teams.
Proficiency in relevant software and systems for reporting and analysis.

Responsibilities

Oversee all food and beverage operations, including restaurants, bars, room service, banquets, and catering.
Ensure exceptional guest service and maintain high standards of hospitality.
Develop and implement operational policies, procedures, and service standards.
Manage daily operations to ensure efficiency, quality, and profitability.
Recruit, train, schedule, supervise, and evaluate food and beverage staff.
Foster a positive team culture focused on customer service and operational excellence.
Monitor labor costs and staffing levels to align with business demands.
Develop and manage departmental budgets and financial performance.
Analyze sales, revenue, food cost, beverage cost, and labor metrics to achieve profitability goals.
Control operating expenses while maintaining quality and service standards.
Oversee inventory management, purchasing, and vendor relationships.
Ensure proper receiving, storage, and inventory control of food, beverages, and supplies.
Minimize waste through effective inventory and cost-control practices.
Collaborate with chefs and culinary teams to develop menus, pricing, and seasonal offerings.
Ensure consistent food quality, presentation, and beverage standards.
Monitor guest feedback and implement improvements to enhance the dining experience.
Ensure compliance with all health, safety, sanitation, and food handling regulations.
Maintain compliance with alcohol service laws and responsible beverage service practices.
Conduct regular inspections to ensure cleanliness and operational readiness.
Coordinate food and beverage services for meetings, weddings, conferences, and special events.
Work closely with sales and event planning teams to execute successful functions.
Resolve guest concerns and service issues promptly and professionally.
Monitor industry trends and recommend new products, promotions, and service innovations.
Develop marketing and promotional initiatives to increase revenue and guest engagement.
Prepare operational reports and present performance updates to hotel leadership.
Collaborate with other hotel departments, including Front Office, Housekeeping, Finance, and Engineering, to ensure seamless guest experiences.
Maintain equipment and facilities by coordinating preventive maintenance and repairs.
Ensure adherence to brand standards and company policies.
Drive continuous improvement initiatives to enhance guest satisfaction, employee engagement, and financial performance.