Food and Beverage Manager l Holiday Inn Wilsonville

PM Hotel Group; Wilsonville (OR); On-site; USD 65,000; Full time

Job summary

A leading company is seeking a Food and Beverage Manager to oversee operations at their Holiday Inn location in Wilsonville. The role involves managing the F&B team, ensuring customer satisfaction, and maintaining high operational standards. The ideal candidate will have proven experience in food and beverage management, strong leadership skills, and a guest-oriented approach. This full-time position offers a competitive salary and the opportunity to work in a dynamic environment.

Qualifications

• Proven experience in food and beverage management.
• Minimum 2 years of management experience.
• Experience in commercial catering operations.

Responsibilities

• Manage all F&B and day-to-day operations within budgeted guidelines.
• Lead the F&B team through recruiting, training, and appraising personnel.
• Ensure compliance with health and safety regulations.

Skills

Problem-solving

Communication

Leadership

Organizational

Tools

MS Office

restaurant management software

POS

Job description

Food and Beverage Manager | Holiday Inn Wilsonville

Job Category: Food & Beverage

Requisition Number: FOODA016487

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• Posted: May 14, 2025
• Full-Time
• On-site
• Salary: $65,000 USD per year

Locations

Showing 1 location

Holiday Inn Wilsonville
25425 SW 95th Avenue
Wilsonville, OR 97070, USA

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Manage the Banquet Department including food services.
• Maintain excellent levels of internal and external customer service.
• Design menus, purchase goods, and make continuous improvements.
• Identify customer needs and respond proactively to concerns.
• Lead the F&B team through recruiting, training, and appraising personnel.
• Establish targets, KPIs, schedules, policies, and procedures.
• Foster communication, motivation, and teamwork among staff.
• Ensure compliance with health and safety regulations.
• Report on sales results and productivity.
• Oversee daily operations of the Front of House and Kitchen teams.
• Participate in weekly venue operations meetings for catering updates.
• Develop business plans and identify opportunities to maximize income.
• Seek innovative ways to enhance customer experience.
• Stay informed of industry trends and concepts.
• Support menu development, costing, and event planning.
• Plan promotions and contribute to business development.
• Manage event bookings and resource allocation.
• Oversee restaurant dinner service as part of front-of-house responsibilities.

Requirements and Skills:

• Proven experience in food and beverage management.
• Knowledge of computer software (MS Office, restaurant management software, POS).
• Problem-solving skills.
• Ability to delegate effectively.
• Strong communication and leadership skills.
• Up-to-date with food and beverage trends.
• Experience managing personnel and financial targets.
• Guest-oriented and service-minded approach.
• Minimum 2 years of management experience.
• Experience in commercial catering operations.
• Financial management and budget control skills.
• Leadership, decision-making, coaching, and motivation skills.
• Ability to serve diverse customer types.
• Commercial awareness and solution delivery.
• Consistent delivery of exceptional service.
• Ability to develop food offerings aligned with facility style.
• Marketing insight for commercial and service plans.
• Business development skills.
• Excellent written and verbal communication skills.
• Ability to adapt to change and foster teamwork.
• Organizational skills and workload management.

Qualifications, Skills, Behaviors, Motivations, Education, Experience, Licenses & Certifications

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.