Food & Beverage Outlet Manager

Sonesta Hotels•San Juan, PR

22h•Onsite

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. The Food & Beverage Manager is responsible for overseeing all Food & Beverage operations to ensure exceptional guest service while maximizing revenue and profitability in support of overall hotel performance. This role provides strategic and operational leadership across all outlets, ensuring the delivery of high-quality food and beverage offerings that meet brand standards and guest expectations. Key responsibilities include developing and executing innovative menu concepts, addressing and resolving guest concerns, establishing and enforcing departmental policies and procedures, and ensuring full compliance with all health, safety, and sanitation regulations. The Food & Beverage Manager also monitors financial performance through regular reporting, identifies opportunities for cost control and revenue enhancement, and leads the planning and execution of special events. This position requires strong cross-functional collaboration with all hotel departments to ensure seamless service delivery and an elevated guest experience. The Food & Beverage Manager is ultimately accountable for maintaining the highest standards of quality, consistency, and operational excellence across all dining venues.

Requirements

Track record of delivering exceptional guest and client experience.
Minimum of 4 years’ experience in restaurants or hotel food and beverage operations as a Manager or Assistant Manager.
Demonstrable expertise in analysis and action taking.
Excellent oral and written communication skills and the ability to interact patiently, tactfully, and diplomatically with internal and external guests.
Excellent organizational skills.
Appropriate professional appearance and demeanor.
Proficient in Micros, ADP payroll, Microsoft Word, Excel and PowerPoint.

Nice To Haves

Bachelor degree preferred.
Hotel experience preferred.

Responsibilities

Ensure seamless coordination between front-of-house and back-of-house teams to deliver efficient and high-quality service.
Monitor operations to maintain exceptional service standards, timeliness, and product quality.
Maintain comprehensive knowledge of all food and beverage offerings, including wines and spirits.
Oversee daily outlet operations to ensure efficiency, consistency, and adherence to brand standards.
Plan, assign, and monitor daily workloads for outlet associates.
Ensure all outlet facilities are clean, safe, and compliant with health and safety standards.
Actively solicit guest feedback and implement operational improvements as needed.
Analyze operational challenges and resolve issues in a timely and effective manner.
Address guest inquiries and concerns professionally to ensure complete satisfaction.
Provide operational support to the Banquet team, as needed.
Partner with the Banquet Manager to maintain accurate par levels for china, glassware, silverware, and linen.
Develop, implement, and enforce departmental policies and procedures.
Establish and execute operational strategies to meet quality and service excellence standards.
Collaborate on marketing initiatives to drive revenue growth and enhance profitability.
Lead regular team meetings to communicate updates, address challenges, and align priorities.
Plan and execute special events and entertainment offerings to enhance guest engagement and increase business.
Accountable for the financial performance of all outlets, ensuring revenue and profit targets are achieved.
Conduct monthly inventories and maintain optimal stock levels aligned with business demands.
Identify cost-saving opportunities, minimize waste, and control expenses without compromising service quality.
Establish performance metrics and implement review processes to ensure operational effectiveness.
Reconcile employee tips and service charges on a weekly basis.
Review and reconcile payroll weekly, including timekeeping accuracy.
Lead recruitment efforts, including interviewing and hiring for outlet operations.
Attract, develop, and retain top talent through effective leadership and engagement.
Ensure team members receive appropriate training aligned with their roles, career development, company standards, and local legal requirements.
Monitor, evaluate, and recognize the performance of direct and indirect reports.
Promote and ensure compliance with company policies, procedures, and initiatives.
Address employee concerns and performance issues in a professional, fair, and timely manner.
Demonstrate a genuine commitment to guest satisfaction by anticipating needs and delivering personalized service.
Build strong, respectful relationships with colleagues, promoting a culture of dignity, teamwork, and inclusion.
Perform other duties as assigned.
Maintain flexibility to support other hotel operations as needed, including tasks outside the immediate scope of this role, to ensure overall business success.