Food & Beverage Manager Exempt

Azul Hospitality•Koloa, HI

11d•$70,000 - $85,000•Onsite

About The Position

The Food & Beverage Manager manages and organizes the hotel’s food and beverage outlet functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The role ensures a positive guest experience by taking ownership of guest situations and following up on requests. It oversees the restaurant, bar, and in-room dining operations, working closely with the Hotel Manager, culinary team, Sales Manager, banquet team, and other hotel departments. The manager plans and directs daily operations and short- and long-term outlet activities; develops budgets, marketing plans, and objectives; and manages operations within approved plans. The role develops revenue-enhancement and cost-containment strategies, manages schedules, payroll, time and attendance, inventories, purchasing, and food, beverage, and labor costs. It also maintains product and service standards, monitors customer acceptance, and recommends policy or marketing changes when business conditions or guest preferences warrant them. The position leads, coaches, trains, and evaluates food and beverage staff, including arranging onboarding, cross-training, and additional training as needed. The manager is expected to model professional conduct and follow company, safety, security, and grooming standards. The work is primarily indoors in a hotel environment, with exposure to both freezer and kitchen temperatures. The position requires varied schedules according to hotel business needs, regular attendance, and participation in required meetings and training sessions.

Requirements

High school diploma or equivalent education required.
Three to five years of food and beverage operations experience required.
One to two years of management experience required.
Culinary, sales, and service background required.
Must be at least 21 years old to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Must provide and maintain a valid driver’s license, as the position may require operating motorized and electric vehicles.
Must speak, read, write, and understand the primary language used in the workplace.
Good verbal, written, and electronic communication skills.
Considerable knowledge of complex mathematical calculations and computer programs; intermediate computer skills and basic computational skills.
Leadership capability and customer relations skills; detail orientation and strong organizational and communication skills.
Knowledge of computer programs, mathematics, and budgetary analysis.
Ability to analyze and anticipate user needs and ensure appropriate tools are available at the property level.
Ability to work effectively with internal and external customers, exercise patience, tact, and diplomacy, and gather accurate information to resolve conflicts.
Knowledge of basic functions of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Self-driven and able to work independently; strong issue-resolution and analytical skills with attention to detail.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA, and applicable state and local analogues.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe food preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to meet the physical demands of the position, including standing and walking, working in limited spaces and extreme temperatures, lifting up to 45 pounds, pushing and pulling carts or equipment weighing up to 250 pounds, and performing the listed reaching, bending, climbing, and dexterity tasks.
Regular attendance and compliance with hotel rules, regulations, training, and meeting requirements.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct food and beverage outlet functions to meet daily operational needs.
Support and manage the hotel’s food and beverage outlets in collaboration with the Hotel Manager and other department managers.
Plan short- and long-term operations for the restaurant, bar, and in-room dining.
Communicate with vendors and suppliers to coordinate timely seasonal food offerings.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting on time.
Develop and implement strategies to increase revenue and contain costs.
Develop department budgets, marketing plans, and objectives, and manage operations within approved plans.
Implement operating schedules for restaurant, bar, and in-room dining teams to achieve profitable results.
Collaborate with the culinary team to create menus for a predetermined customer market.
Consult with the Sales Manager, banquet team, and other departments as needed.
Manage payroll and time and attendance for food and beverage staff.
Control food, beverage, and labor costs across departments.
Establish and achieve profit objectives and quality standards for food, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Maintain food product quality and consistency in food delivery and standards.
Attend mandatory meetings.
Lead and coach the team to achieve excellent guest service and staff satisfaction.
Maintain a positive, high-energy demeanor and professional appearance.
Review customer acceptance of the restaurant and bar and recommend operating or marketing changes when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new staff training, including property familiarization, standard operating procedures, and policies.
Cross-train staff in positions and equipment within their area of responsibility, and follow up on implementation checklists.
Retrain staff as needed and model compliance with policies, procedures, and performance standards.
Assist with guest inquiries.
Follow company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, and injuries.
Perform other reasonable duties requested by direct or indirect supervisors.