Food & Beverage Manager

The Food & Beverage Manager supports the department head in overseeing daily operations of the Food & Beverage division, with primary responsibility for Rouser Restaurant, the hotel's signature dining venue. This role ensures seamless coordination within the restaurant, maintaining excellence in service delivery, product quality, and guest satisfaction.

The manager upholds strict compliance with health, safety, sanitation, and alcohol awareness regulations, while implementing operational standards that align with brand and company expectations.

Responsibilities include:

• Demonstrating positive leadership characteristics, which inspire employees to meet and exceed standards.
• Maintaining working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Ensuring consistency of product and service.
• Maintaining wine & beverage inventory.
• Directing restaurant, lounge.
• Maintaining employee appearance standards in food and beverage department.
• Maintaining procedures for securing moneys.
• Maximizing food and beverage department profitability.
• Monitoring budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Maintaining high levels of employee satisfaction.
• Maintaining work areas clean and organized.
• Promoting employee empowerment.
• Knowing food preparation and service.
• Utilizing knowledge of physical capabilities of banquet space.
• Ensuring that labor costs are aligned with the forecast.
• Promoting repeat customer service through establishing quality service and food.
• Reporting unsafe conditions immediately.
• Selecting, training, supervising, developing, disciplining and counseling employees in accordance with Davidson policies and procedures.
• Completing other duties as assigned by supervisor to include cross training.
• Performing in the capacity of any position supervised.
• Knowing basic bar terminology and wine service.
• Ordering supplies for banquet department.
• Overseeing and assisting in collection of payments for banquet functions.
• Setting up banquet rooms for functions (chairs, tables, linens, etc.).
• Responsible for monthly inventory of all banquet equipment.
• Solving unusual customer requests creatively.
• Attending all required meetings.
• Conducting performance appraisals.
• Dealing with guest complaints or requests.
• Monitoring reservations.
• Reporting on Food & Beverage status to General Manager weekly.

Qualifications include:

• Read, write and speak English.
• Prefer two to three years of fine dining experience.
• Prefer two years banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
• Requires high school reasoning level.
• Requires 12th grade language use level.
• No employee will pose a direct threat to the health/safety of self or others.

Benefits include:

• Multiple Tiers of Medical Coverage
• Dental & Vision Coverage
• 24/7 Teledoc service
• Free Maintenance Medications
• Pet Insurance
• Hotel Discounts
• Tuition Reimbursement
• Paid Time Off (vacation, sick, bereavement, and Holidays).
• 401K Match

Working at Davidson Hospitality Group is like nowhere else. Its less of a job, more of a calling. Its part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation. Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.