F&B Manager: Lead Service, Profit & Guest Experience

Ivy Hospitality; Cleveland (OH); Presencial; USD 60.000 - 80.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Health insurance

Dental

Vision

FSA

HSA

Quarterly bonus: up to 25%

Life Insurance

AD&D

Voluntary disability insurance

Critical Illness plan

Hospital Indemnity plan

Pet Insurance

401(k) match: 100% up to 6%

Descripción de la vacante

Ivy Hospitality is seeking a Food & Beverage Manager to lead daily F&B operations, drive profitability, and uphold brand standards across the department. You will partner with hotel leadership to deliver high-quality service and culinary excellence while ensuring compliance with health, safety, and sanitation regulations.

The role requires 2–3 years of F&B leadership experience, strong communication skills, and the ability to manage costs, menus, and staff in a high-volume environment.

Formación

• High school diploma or equivalent; hospitality education preferred.
• 2–3 years of F&B leadership experience in hospitality.
• Experience in managing kitchens, developing menus, and achieving food cost and labor goals.

Responsabilidades

• Direct and oversee all F&B operations, including production, presentation, cost control, and team performance.
• Monitor guest satisfaction and identify opportunities for service improvement.
• Manage food and liquor costs, labor budgets, and departmental targets to drive profitability.
• Ensure compliance with safety and sanitation standards and brand SOPs.
• Collaborate on menu development with culinary team to ensure quality and consistency.
• Lead service during events and drive upselling initiatives.

Conocimientos

Team leadership

Cost management

Guest service

Communication

Operations management

Educación

High school diploma or equivalent

Hospitality education preferred

Descripción del empleo

Ivy Hospitality is seeking a Food & Beverage Manager to lead daily F&B operations, drive profitability, and uphold brand standards across the department. You will partner with hotel leadership to deliver high-quality service and culinary excellence while ensuring compliance with health, safety, and sanitation regulations.

The role requires 2–3 years of F&B leadership experience, strong communication skills, and the ability to manage costs, menus, and staff in a high-volume environment.