Executive F&B Manager | Luxury Hotel Ops

Four Points by Sheraton Dallas Fort Worth Airport North; Harrisonburg (VA); On-site; USD 65,000 - 90,000; Full time

Job summary

The DoubleTree by Hilton Harrisonburg is seeking a Food & Beverage Manager to oversee all dining outlets, room service, and catering, ensuring exceptional guest experiences while driving profitability and maintaining top food-safety standards.

You will lead a diverse team, manage budgets and cost controls, collaborate with culinary and hotel departments, and implement service innovations to boost guest satisfaction and repeat business.

Qualifications

• Minimum of 3 years of experience in food & beverage management, with at least 1–2 years in a senior leadership role.
• Experience in high-volume F&B operations, including fine dining, banquets, and bars.
• Proven track record of managing P&L, driving revenue, and controlling costs.
• Experience in a luxury hotel or resort environment is preferred.

Responsibilities

• Direct and manage the day-to-day operations of all food and beverage outlets, including restaurants, bars, room service, and catering.
• Recruit, train, and mentor F&B supervisors and staff; foster a positive team environment.
• Ensure guest satisfaction by monitoring service quality and implementing improvements.
• Develop and manage budgets, cost controls, and inventory; negotiate vendor contracts.
• Collaborate with marketing and events teams to promote F&B offerings and specials.
• Ensure compliance with health, safety, and liquor regulations and lead safety initiatives.

Skills

Leadership & People Management

Communication & Interpersonal Skills

Financial Acumen

Menu Development & Customer Service

Education

Bachelor's degree in Hospitality Management

Certifications in food safety & alcohol service

Job description

The DoubleTree by Hilton Harrisonburg is seeking a Food & Beverage Manager to oversee all dining outlets, room service, and catering, ensuring exceptional guest experiences while driving profitability and maintaining top food-safety standards.

You will lead a diverse team, manage budgets and cost controls, collaborate with culinary and hotel departments, and implement service innovations to boost guest satisfaction and repeat business.