Food and Beverage Manager

Kettelsen Consulting LLC; United States; On-site; USD 56,000 - 73,000; Full time

Benefits offered by this job

Paid Time Off

401k Retirement Plans

Tuition Reimbursement

Hotel discounts for employees

Job summary

A hospitality consultancy is seeking a Food and Beverage Manager to oversee operations across multiple restaurant outlets. Candidates should have a degree in restaurant management and a minimum of two years in a management role. The position offers a competitive salary range from $56,000 to $73,000 per year, along with benefits like paid time off and a 401k retirement plan.

Qualifications

• Minimum of two years of management experience.
• Five years of employment in a related position.
• Advanced knowledge of food and beverage management.

Responsibilities

• Manage day-to-day operations for restaurant outlets.
• Control cost management across various areas.
• Implement programs to ensure compliance with regulations.

Skills

Management experience

Knowledge of food and beverage management

Verbal and written communication skills

Ability to adapt communication styles

Education

Degree in Restaurant Management or related field

Valid driver’s license

Job description

Kettelsen International Recruiting | Tiempo completo

Food and Beverage Manager

Various, United States | Posted on 10/28/2025

• Salary Average salary from $56,000 - $73,000 per year
• Country United States
• Zip/Postal Code Various

About Us

Job Description

Duties & Responsibilities:

• Manage day-to-day operations for all restaurant outlets, room service, and culinary. Stewarding, beverage, banquet, and purchasing operations.
• Control and manage all areas of cost management, including cost of food, beverage, salaries and wages, and other expenses.
• Plan and manage the procurement, production, preparation, and presentation of all food and beverages in the hotel in a safe, sanitary, and cost-effective manner.
• Manage the Human Resources within the division. Direct and oversee recruitment and development of associates; interview, hire, train, empower, coach, and counsel, performance, and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs, including safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop, implement, and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back‑up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job‑related duties as assigned.

Experience, Knowledge, Skills and Abilities:

• Minimum of two years of experience in a management position.
• Minimum of five years of employment in a related position.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long‑range planning.
• Ability to work effectively under time constraints and deadlines.
• Effective verbal and written communication skills.
• Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public, and more.

Requirements

Job and Immigration Requirements

• Mexican, North American, or Canadian citizenship.
• Possess Cedula Professional on hand (not in process). The degree must be in Restaurant Management, Hotel Management, Hospitality, Tourism, or a related field.
• Possess Titulo Universitario (not in process). The degree must be in Restaurant Management, Hotel Management, Hospitality, Tourism, or a related field.
• Have a valid Mexican, Canadian, or U.S. passport with at least 1.5-year validity.
• No previous immigration issues.
• Have a valid driver’s license.
• Ability to move to the U.S.
• Fluency in English.

Salary & Benefits

• Mental Health & Emotional Wellness.
• Paid Time Off (Vacations).
• Flexible Personal Time.
• 401k Retirement Plans.
• Tuition Reimbursement.
• Hotel discounts for employees.
• An additional compensation increase will be applied to the employee’s base salary upon completion of the first year of employment.