Task Force - Corporate Food & Beverage Manager

Omni Hotels & Resorts•Dallas, TX

About The Position

Omni Hotels and Resorts creates genuine, authentic guest experiences at 60 distinctive luxury hotels and resorts in leading business gateways and leisure destinations across North America. Omni Hotels is known for its exemplary culture, authenticity to the markets in which we operate, innovation and exceptional service. Our commitment to career development has created tenure and loyalty that enables us to perpetuate our family atmosphere. Job Description This is a roving Task Force Leadership position working at various properties as assigned, requiring extensive travel. On assignment, this role reports to the on‑property designated Executive Committee Member (e.g., Director or General Manager) with a dotted line to Vice President of F&B. The F&B Manager provides operational leadership, coverage, and consistent communication with the OSC as directed. Responsible for supporting the management of Food & Beverage Division functions in accordance with hotel standards. Assists in overseeing Banquets, Lounge, Room Service, Mini Bar, and Restaurant operations. Helps implement and maintain service and management philosophies that guide staff performance.

Requirements

Minimum three years of experience in food and beverage leadership within a luxury hotel.
Four‑year college degree preferred but not required.
Proven ability to motivate teams and deliver high‑quality guest experiences.
Strong understanding of forecasting, budgeting, scheduling, productivity, inventory controls, P&L understanding, and cost controls.
Strong computer skills, including Micros and online purchasing systems.
Ability to analyze turnover trends and support corrective action planning.
Demonstrated ability to coach and develop talent.
Ability to engage associates across all levels.
Experience collaborating with Sales and Catering leadership.
Willingness to work flexible hours during peak periods and high‑profile events.
Must meet appearance standards.
Ability to work in a fast‑paced environment and manage multiple priorities.
Hands‑on F&B experience across multiple outlets, banquets, and basic P&L responsibilities.
Requires candidate to be traveling 90% or more of the time.

Responsibilities

Review daily high‑cost item inventory control sheets and food cost vs. potential.
Provide guidance and support to Leaders in Development.
Assist in developing action plans when food cost is off target.
Review production planning relative to forecasted covers.
Support banquet production planning and daily reconciliation.
Help review and maintain expense control sheets and missing check reports.
Review trends in daily specials and compare to production sheets.
Compare cover counts against sales goals.
Support development of action plans when average checks fall below budget.
Monitor stations for adherence to production sheets and accuracy of quantities.
Ensure production amounts align with forecasted covers.
Confirm recipes are followed and banquet food is not overproduced.
Assist in coordinating F&B products used in Banquets.
Verify portion sizes are in accordance with menu specifications.
Confirm food products meet purchasing specifications.
Ensure no free‑pouring of liquor.
Verify plates meet presentation specifications.
Ensure specials reflect proper price‑value relationship.
Monitor service pick‑up times.
Verify proper storage of food items.
Ensure sanitation standards meet or exceed local Health Code requirements.
Monitor waste in kitchens, trash areas, refrigerators, and walk‑ins.
Support quality control of employee meals.
Help ensure buffets, coffee breaks, and banquet setups meet standards.
Ensure guest service standards are consistently met.
Perform additional duties as assigned by senior management.