Food and Beverage Manager

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The Director of Food & Beverage is responsible for overseeing all restaurants, bars, and event functions within the hotel, ensuring exceptional guest experiences, operational efficiency, and financial profitability. This role involves strategic planning, menu development, cost management, compliance, and team leadership to maintain the highest industry and brand standards.

Qualifications:

• Bachelor’s degree in Hospitality Management or 3-5 years of F&B leadership experience.
• New restaurant opening/s.
• Proven experience in food & beverage management, budgeting, and operations.
• Strong leadership, communication, and problem-solving skills.
• Proficiency in Microsoft Office Suite, inventory management, and POS systems.
• ServSafe Manager Certification required.
• Ability to work flexible hours, including weekends and holidays.

Key Responsibilities:

Strategic Planning & Operations

• Develop and implement strategic plans to drive revenue, enhance guest experiences, and align with brand goals.
• Oversee food procurement, inventory management, and cost control to maximize efficiency and profitability.
• Ensure seamless event execution, coordinating with culinary and service teams to maintain quality standards.
• Assist in ordering in absence of Chef, General Manager or Bar Manager.
• Assist in implementation of full-service breakfast menu.

Menu & Quality Management

• Collaborate with chefs to develop innovative, market-driven menus that enhance guest satisfaction and drive sales.
• Maintain consistent food and beverage quality, presentation, and service across all outlets.
• Ensure compliance with health, safety, and food sanitation regulations, conducting regular inspections.

Financial & Cost Control

• Prepare and oversee budgets, forecasts, and inventory controls to optimize financial performance.
• Negotiate vendor contracts to ensure product quality, cost-effectiveness, and seasonal availability.
• Work with vendors to ensure product availability and inventory control/depletion for seasonal rotation.
• Monitor food, beverage, and labor costs, implementing strategies to maintain profitability.

Team Leadership & Training

• Lead and mentor department managers (restaurant, kitchen, bar, and banquet managers) to ensure smooth operations.
• Establish and enforce standard operating procedures (SOPs) and training manuals for consistency.
• Develop property specific SOPs and training manuals.

Guest & Community Engagement

• Act as the face of the F&B department, fostering relationships with guests and local partners.
• Identify marketing opportunities to promote F&B offerings, drive customer engagement, and increase revenue.
• Plan and oversee special events and promotions to elevate the guest experience and maximize profitability.

What We Offer:

• Base salary: $80-90K
• Health benefits
• Paid Time Off
• Employee discounts

At Goodwin Recruiting, we are committed to our core values and providing world class customer service. We are committed to helping our clients navigate and comply with the complex and ever-changing labor laws as well as help ensure that in every hiring decision, internally and with our client partners, that all viable candidates are considered, and the most qualified candidate is offered the role. We evaluate the knowledge, skills, and abilities that meet the requirements of the position and aim to open doors and change lives. We value all people, understanding that uniqueness and diversity foster a stronger team that is innovative and brings varying perspectives to the table. We put our money where our mouth is and are proud of our efforts to identify a broad slate of candidates, with many hiring success stories to share.

JOB ID: 154800

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Michael Steffke

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