F&B Leader: Elevate Dining, Service & Revenue

Manhattan Hilton Garden Inn; Manhattan (KS); On-site; USD 52,000 - 76,000; Full time

Job summary

HCW Hospitality in Manhattan, KS is seeking a seasoned Food and Beverage Manager to lead our culinary and service teams, delivering exceptional dining experiences that align with our commitment to quality and hospitality.

You will oversee operations, mentor staff, design menus with budgeting and cost control, and drive revenue while ensuring health and safety standards. This role requires flexible hours, strong leadership, and a guest‑centric approach.

Qualifications

• Progressive experience in food and beverage management, preferably in a hotel setting.
• Strong leadership, communication, and organizational skills.
• A track record of driving revenue and delivering outstanding guest experiences.
• Expertise in menu development, budgeting, and cost control.
• Flexibility to work varied hours, including evenings, weekends, and holidays.
• A positive attitude and a commitment to continuous improvement.

Responsibilities

• Oversee all food and beverage operations, including restaurants, bars, room service, and banquets.
• Lead, mentor, and develop your team to achieve the highest service standards.
• Develop and execute strategies to drive revenue and guest satisfaction.
• Collaborate on menu design, promotions, and special events.
• Manage budgets, inventory, and cost control to achieve financial goals.
• Ensure compliance with health, safety, and sanitation regulations.
• Take on additional duties as assigned by management to support the smooth operation of the hotel.

Skills

Leadership

Communication

Organizational skills

Revenue growth

Tools

POS systems

Inventory software

Job description

HCW Hospitality in Manhattan, KS is seeking a seasoned Food and Beverage Manager to lead our culinary and service teams, delivering exceptional dining experiences that align with our commitment to quality and hospitality.

You will oversee operations, mentor staff, design menus with budgeting and cost control, and drive revenue while ensuring health and safety standards. This role requires flexible hours, strong leadership, and a guest‑centric approach.