Restaurant Food and Beverage Manager

SHAMIN HOTELS MASTER•Leon, VA

6d•$23 - $25

About The Position

The Restaurant Manager oversees all aspects of restaurant operations, including staff management, customer service, financial performance, and guest satisfaction. The role is responsible for smooth day-to-day operations, maintaining high-quality standards, and driving restaurant profitability. It is a full-time, exempt position at the Doubletree Williamsburg in Williamsburg, Virginia, reporting to the Food & Beverage Director/General Manager and supervising Food and Beverage Associates. The role is scheduled for the afternoon shift, 3 p.m. to 11 p.m., and is paid bi-weekly on a salary basis. The manager recruits, trains, coaches, and supervises restaurant staff; schedules shifts and manages labor costs; and ensures guests receive welcoming, responsive service. They oversee food and beverage quality, kitchen operations, inventory, budgets, financial reporting, cost control, sales initiatives, and compliance with food safety, sanitation, health, alcohol-service, and workplace safety requirements. The position involves continuous movement through dining, bar, and kitchen areas during shifts of up to 8–10 hours, handling supplies and inventory, and working in a fast-paced environment with varying temperatures, potentially slippery floors, and commercial sanitizing agents.

Requirements

Previous experience in restaurant management or a supervisory role, with a strong understanding of restaurant operations, customer service, and financial management.
Excellent leadership, communication, and interpersonal skills.
Knowledge of food and beverage trends, menu planning, and culinary techniques.
Familiarity with POS systems, inventory management software, and financial reporting tools.
Ability to work flexible hours, including evenings, weekends, and holidays, as required.
Ability to move through dining room, bar, and kitchen areas continuously during shifts lasting up to 8–10 hours.
Regularly move, lift, and position food and beverage inventory, equipment, or service supplies weighing up to 30 pounds, and occasionally up to 50 pounds.
Frequently position oneself to inspect storage areas, reach high or low shelves, and assist team members during peak periods.
Ability to exchange accurate information with guests, staff, and vendors in a fast-paced, high-decibel environment and evaluate food and beverage quality, cleanliness, and safety.
Work around varying temperatures, including walk-in refrigerators and high-heat kitchen equipment, wet or slippery floors, and commercial sanitizing agents.

Nice To Haves

Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.

Responsibilities

Recruit, hire, train, coach, supervise, and develop restaurant staff, including servers, hosts/hostesses, cooks, and dishwashers.
Schedule staff shifts, manage labor costs, and maintain staffing levels suited to customer demand.
Create a welcoming dining atmosphere and provide a positive guest experience; build rapport, respond to feedback, and resolve concerns promptly and professionally.
Train staff in customer service, communication, upselling, and problem resolution.
Oversee food and beverage preparation, presentation, and quality standards; monitor kitchen operations and coordinate with chefs and cooks.
Conduct taste tests and maintain menu integrity and freshness.
Work with suppliers and vendors to obtain quality ingredients and products at competitive prices.
Develop and manage restaurant budgets, forecasts, and financial goals; pursue revenue targets and profitability.
Review sales, cost, and expense reports and identify cost-saving and revenue-growth opportunities.
Implement pricing strategies, promotions, and marketing initiatives to increase sales and improve financial performance.
Monitor food, beverage, supply, and equipment inventory; conduct audits and track usage.
Reduce waste, shrinkage, and theft; control food and beverage costs through portioning, limiting overproduction, and supplier negotiations.
Ensure compliance with applicable food safety, sanitation, health-code, alcohol-service, licensing, and other legal requirements.
Maintain cleanliness, organization, and safety, including sanitation procedures, equipment maintenance, and fire-safety protocols.
Conduct regular inspections and audits and promptly address compliance or safety issues.