Food and Beverage Manager

FOOD & BEVERAGE MANAGER

Full-Time | On-Site | Reports to: General Manager

POSITION SUMMARY

The Food & Beverage Manager oversees all food and beverage operations across the property-including restaurant service, bars, poolside, beach operations, and event service-ensuring an elevated, seamless, and consistent guest experience. This role drives service standards, operational efficiency, team development, and financial performance in a boutique environment where hands-on leadership and multi-faceted execution are essential. The F&B Manager partners closely with the General Manager to uphold brand vision, maintain profitability, and ensure the highest level of service across all outlets.

• Ensure all outlets deliver refined, warm, and efficient service aligned with luxury standards.
• Maintain consistent service quality across restaurant, pool, beach, and bar operations.
• Monitor guest feedback, resolve issues promptly, and lead all service recovery efforts.
• Oversee VIP amenities, special setups, and all property-wide F&B needs.
• Drive a culture of hospitality, ensuring every guest interaction reflects the brand.

• Direct daily operations for restaurant, bar, pool, and beach service.
• Lead daily pre-shift meetings, product training, and service briefings.
• Develop and enforce SOPs, ensuring consistent execution and continuous improvement.
• Create and manage staff schedules, daily assignments, and labor alignment based on business needs.
• Oversee opening/closing procedures and ensure operational readiness across all venues.

• Manage all pool and beach attendants and service staff.
• Ensure smooth operations: towel management, beach chairs, cabanas, and premium setups.
• Maintain vendor relationships tied to pool/beach service.
• Enforce safety standards, local compliance, and property guidelines.

• Recruit, hire, train, and develop high-performing F&B teams.
• Conduct evaluations, performance coaching, and corrective action as necessary.
• Foster a professional, motivated, service-driven team environment.
• Partner with HR to ensure compliance with all guidelines, documentation, and training requirements.

• Review daily sales performance and identify revenue opportunities.
• Monitor beverage costs, inventory levels, and product utilization.
• Maintain accurate par levels, purchasing controls, and vendor coordination.
• Collaborate with the Executive Chef and GM on menu updates, pricing strategy, and product mix.
• Manage labor effectively to meet service expectations and financial targets.

• Support planning and execution of private events, buyouts, and group functions.
• Coordinate staffing, bar setups, service flow, and event-specific requirements.
• Ensure all event spaces are staged, serviced, and executed according to standards.

• Act as an influential leader who drives accountability, transparency, and operational ownership.
• Maintain open communication across departments to ensure cohesive service.
• Work collaboratively with stakeholders to develop menu concepts, trainings, and improvements.
• Identify guest needs proactively and implement structured action plans to elevate experience and mitigate risk.

• Minimum 3-5 years F&B leadership experience in hotels, resorts, or elevated lifestyle concepts.
• Strong background managing high-volume, fast-paced service with luxury standards.
• Experience with POS, OpenTable, Opera, and other hospitality technologies.
• Proven ability to lead diverse teams, manage budgets, and achieve revenue/expense targets.
• Knowledge of food and beverage trends, health and safety standards, and compliance requirements.
• Hands-on, guest-oriented, and solutions-driven approach.
• Bilingual (English/Spanish) preferred.
• Must be available to work evenings, weekends, and holidays as needed.