Hotel Food and Beverage Manager

Delta Hotel•Utica, NY

About The Position

The Food & Beverage Manager oversees daily property food and beverage operations, ensuring exceptional service standards, culinary excellence, and department profitability. Working closely with the Director of F&B, the role drives revenue growth through innovative marketing, controls labor and cost of goods sold (COGS), and fosters a high-performance team environment. A key focus is hands-on preparation and execution of high-volume banquets and private events, while supporting daily operations at the Shade Bar & Grill.

Requirements

At least 6 years of progressive leadership experience in hotel food and beverage or a high-volume restaurant environment; alternatively, a 4-year college degree with at least 3 years of related hospitality management experience, or a 2-year college degree with at least 4 years of related management experience.
Proficiency with property management systems (PMS), point-of-sale (POS) platforms, inventory software, and spreadsheet applications.
Operational knowledge of food and beverage preparation techniques, banquet logistics, cost control, state liquor laws, and health department sanitation metrics.
Ability to work a flexible schedule, including long hours, weekends, nights, and holidays according to business and event volumes.
Ability to exert up to 50 pounds of force occasionally and/or up to 20 pounds frequently to lift, carry, push, pull, or move equipment and event materials.
Strong situational problem-solving skills, including anticipating operational challenges, evaluating solutions, and making decisive, accurate judgments under pressure.
Attentive, courteous, and effective communication skills for resolving employee challenges and providing corporate executive committee updates.

Responsibilities

Supervise and direct daily front-of-house food and beverage and banquet personnel to ensure seamless service delivery.
Assist with the physical preparation, setup, and execution of major banquets, conferences, and property events.
Oversee and support restaurant operations, guest relations, and service standards at the Shade Bar & Grill.
Monitor product quality and presentation consistency, collaborating with the culinary team on menu engineering and planning.
Address guest feedback and complaints promptly, using service recovery to support guest loyalty.
Manage payroll and revenue budgets and meet productivity targets while maintaining service quality.
Coordinate timely procurement of food, beverages, and service equipment within budget allocations.
Prepare and submit operational, financial, and departmental reports on time.
Implement and track loss prevention, inventory controls, and waste-reduction protocols across outlets.
Interview, onboard, and hire front-of-house food and beverage associates in compliance with corporate talent standards.
Train food and beverage personnel on SOPs, technical skills, and hospitality practices.
Facilitate brand-specific training, including Marriott standards and advanced customer service.
Hold regular departmental meetings about performance metrics, events, and property initiatives.
Participate in the Manager on Duty program and attend required pre- and post-convention conferences.
Enforce compliance with liquor laws, health department codes, and sanitation regulations.
Maintain brand standards, corporate SOPs, and employee grooming guidelines.