Food & Beverage Manager

Job Details

• Location: Augusta, GA (onsite)
• Salary: USD 48,000 per year
• Education: Post-high school education
• Minimum experience: 5 years

Role Overview

The role involves planning and supervising the hotel's restaurant outlets, room service, and other food and Beverage operations to deliver quality service, maintain compliance with corporate and franchise policies, adhere to regulatory requirements, and meet or surpass financial goals.

Responsibilities

• Oversee daily operations across all restaurant outlets, room service, culinary teams, stewarding, beverage, banquet functions, and purchasing activities.
• Direct cost management across food and beverage, labor, and other operating expenses.
• Coordinate procurement, production, preparation, and presentation of all hotel foods and beverages while ensuring safety, sanitation, and cost efficiency.
• Lead division human resources including recruitment, development, interviewing, hiring, training, coaching, performance and salary reviews, conflict resolution, and disciplinary actions as appropriate.
• Implement and supervise company programs to ensure compliance with SOPs and LSOPs, including safety and sanitary regulations and all applicable federal, state, franchise, and local rules to deliver quality service.
• Market the food and beverage outlets, develop menus, promotions, displays, and presentations within corporate guidelines to attract more guests and expand market share toward sales and financial goals.
• Develop, implement, and manage the department’s business and marketing plan and budget; monitor labor and food costs, forecast demand, and enforce controls to meet objectives.
• Develop and implement menus and backup plans using records, production lists, pars, and training to improve revenues and margins while maintaining quality.
• Manage the maintenance and sanitation of food and beverage areas and equipment to protect assets, ensure regulatory compliance, and sustain service quality.
• Respond to customer trends, needs, issues, and feedback to ensure a high quality experience and support future sales opportunities.
• Lead and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Adhere to attendance rules and maintain regular availability for duties.
• Perform additional duties as assigned.

Requirements

• Minimum of five years of experience in a related position.
• Minimum of two years of post high school education.
• Hotel experience preferred.
• Advanced knowledge of principles and practices within the food profession, including people management and problem solving in food and beverage management.
• Solid understanding of hotel operations, including marketing plans, safety programs, personnel and labor relations, business planning, repairs and maintenance, budget forecasting, quality assurance, hospitality law, and long-range planning.
• Ability to work effectively under time constraints and deadlines.
• Strong verbal and written communication skills with the ability to adapt communication style for supervisors, colleagues, and guests.