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Food and Beverage Manager

2 months ago

Savannah, United States North Point Hospitality Full time

We are seeking a highly organized and customer-focused Food & Beverage Manager to oversee the daily operations of our hotel's rooftop restaurant at our Distinctive Brand Marriott property opening early 2025 on River Street. The ideal candidate will have a passion for delivering exceptional guest experience while maintaining the highest standards of service, quality, and efficiency. The F&B Manager will work closely with the culinary and front-of-house teams to ensure seamless operations, guest satisfaction, and profitability in line with the hotel's European-inspired modernism and Spanish roots.

Essential Functions:

Operational Management: Manage all day-to-day operations of the restaurant, including front-of-house service, guest relations, and coordination with the kitchen team.

Team Leadership: Recruit, train, and supervise restaurant staff, ensuring high levels of service and professionalism. Conduct regular staff meetings including daily huddles.

Guest Experience: Ensure a superior dining experience for all guests by monitoring service quality, resolving guest complaints, and incorporating feedback to enhance service offerings.

Financial Management: Monitor revenue, control costs, and implement strategies to maximize profitability.

Menu Oversight: Collaborate with the Executive F&B Leadership to review and refine menus, ensuring alignment with the hotel's culinary vision and seasonal offerings.

Health & Safety Compliance: Ensure all staff adhere to health and safety standards, including food safety regulations and sanitation requirements.

Inventory & Stock Management: Assist in overseeing inventory levels for food, beverages, and supplies. Ensure accurate ordering and cost control to maintain profitability.

Staff Scheduling: Assist in creating and managing staff schedules to ensure optimal coverage during peak hours and events while controlling labor costs.

Training & Development: Conduct regular training for staff to ensure knowledge of the menu, service standards, and guest interaction skills.

Event Coordination: Assist with restaurant-related events, private dining experiences, banquets and special promotions to increase revenue and brand visibility.

Vendor Relations: Work with suppliers to source quality ingredients, beverages, and other restaurant essentials while maintaining strong vendor relationships.

Communications: Conduct daily huddles with F&B team.

Marketing & Promotions: Collaborate with the hotel's marketing team to promote the restaurant, including designing special offers, events, and seasonal promotions.

Problem Solving: Address operational challenges and resolve issues swiftly to maintain service continuity.

Supervisory Responsibility: Manages through subordinate Supervisors of Food/Beverage delivery functional areas

Work Environment: This job operates in a professional kitchen, dining room, bar areas, and office areas. Uniform attire is required based off the standards of the hotel brand. This role routinely uses standard restaurant equipment, point of sale system, and standard office equipment such as computers and phones. Frequent interaction with other departments, vendors and guests.

Other Duties:

  • Please note that this description is not designed to cover or contain a comprehensive listing of all activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.
Requirements:
  • 4 years related experience
  • 2+ years management experience
  • Strong leadership and communication skills, with a track record of managing and developing teams.
  • Excellent understanding of restaurant operations, service standards, and guest satisfaction metrics.
  • Strong financial acumen with experience managing budgets, controlling costs, and driving revenue.
  • Knowledge of food and beverage service, health and safety regulations, and inventory management.
  • Ability to work under pressure, prioritize tasks, and maintain high standards of service during busy periods.
  • Proficiency in restaurant management software and POS systems.
  • Knowledge of European and Spanish-inspired cuisines is a plus.
  • Knowledge of Micros POS is a plus.
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job:
  • Frequent standing, walking; often bending or lifting up to 25 lbs
Core Competencies: All North Point Hospitality employees are expected to exhibit the following behaviors in performing their job duties:
  • Professionalism
  • Ability to delight guests by anticipating needs and responding in a friendly, helpful manner
  • Consistently caring and respectful attitude toward internal and external customers
  • Act as gracious host to all guests
Core Manager Competencies: North Point Hospitality Managers are expected to exhibit the following behaviors in the execution of their job duties:
  • Act with Managerial Courage
  • Anticipate and address department needs
  • Build an effective team
  • Communicate effectively