Oversee all F&B outlets including restaurants, bars, banquets, in-room dining, and pool/beach service operations
Own the department P&L: forecast revenue, manage food and labor cost percentages, analyze variances, and present results to hotel leadership
Partner with the Executive Chef on menu development, food cost targets, kitchen labor management, and culinary quality standards
Develop and monitor standard operating procedures for service quality, food safety compliance, and guest experience consistency
Drive outlet performance through pricing strategy, upselling programs, packaging, and local marketing support
Manage vendor relationships for beverage, equipment, linen, and service supply purchasing within budget parameters
Coordinate banquet and catering operations with Convention Services, ensuring F&B event delivery meets contracted specifications
Review and act on guest satisfaction scores, comment cards, and online reviews to identify and correct service pattern issues
Maintain compliance with health department standards, liquor licensing requirements, and OSHA food safety regulations
Develop and implement strategies for the food and beverage department to achieve the organization’s financial and operational goals
Monitor and review the product quality and service standards in the food and beverage department
Manage and forecast budget requirements, inventory, and costs
Recruit, train, manage, and evaluate staff performance
Coordinate with the chef to create and update menus and ensure consistency in taste and presentation of food and beverages
Coordinate with sales and marketing teams to promote the organization’s food and beverage services
Stay informed about trends and innovations in the food and beverage industry
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