Food & Beverage Manager| Hilton Garden Inn, Phoenix Downtown

CSM Corporation•Phoenix, AZ

2d•$59,000 - $65,000•Onsite

About The Position

The Food & Beverage Manager is responsible for leading all food and beverage operations, driving guest satisfaction, financial performance, and team development while ensuring Hilton brand standards.

Requirements

3+ years of progressive food and beverage experience required, with a minimum of one year supervisory/management experience.
Must have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with employees and guests.
Must be able to manage multiple priorities in a fast-paced environment.
Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.

Nice To Haves

Prefer 2+ years of supervisory/management experience in a hotel setting of similar brand or distinction.
Prefer experience with a venue of similar size, volume, and reputation for focusing on guest satisfaction.

Responsibilities

Recruit, interview, hire, onboard, train, coach, and develop restaurant, bar, banquet, and outlet team members.
Conduct performance reviews, corrective action, recognition, and succession planning.
Prepare labor schedules based on occupancy forecasts while controlling overtime.
Lead daily pre-shift meetings and communicate Hilton service standards and daily priorities.
Direct all front-of-house food and beverage operations including breakfast, dinner, lounge, catering, banquets, room service (where applicable), and special events.
Ensure compliance with Hilton Garden Inn brand standards.
Coordinate with Executive Chef, Front Office, Sales, Housekeeping, and Engineering to execute events and guest requests.
Manage annual operating budget and monthly forecasts.
Monitor revenue, labor, beverage cost, inventory variance, payroll, and productivity.
Analyze P&L statements and implement cost-saving initiatives while maintaining guest satisfaction.
Resolve guest concerns using Hilton service recovery practices.
Monitor guest satisfaction scores and implement improvement plans.
Ensure health department compliance, responsible alcohol service, sanitation, and workplace safety.
Work with Executive Chef to make sure MOD coverage at all times.