Food & Beverage Manager

theaviatorhotelanchorage; Anchorage (AK); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision insurance

PTO and holiday pay

Job summary

The Aviator Hotel Anchorage is seeking a Food and Beverage Manager to lead the banquet and dining operations downtown. You will report to the Food and Beverage Director and work with the team to deliver exceptional guest experiences.

The role demands strong leadership, inventory control, and knowledge of health and safety regulations, with a focus on customer satisfaction and operational excellence.

Qualifications

• 2+ years’ experience in a manager role of a full-service dining operation.
• Excellent communication and interpersonal skills are required.
• Flexibility to work evenings, weekends and holidays when needed.

Responsibilities

• Support the management team by developing the Food and Beverage department teams through leadership.
• Take and report inventories, monitor inventory levels and minimize waste.
• Ensure compliance with health and safety regulations and maintain a clean dining environment.
• Analyze sales and customer feedback to identify trends and improvements.
• Assist with financial reporting and other administrative tasks.

Skills

Communication skills

Interpersonal skills

Leadership

Multitasking

Education

Serve Safe Certification

Alcohol Management Certification

Tools

POS systems

Microsoft Office

Job description

Food and Beverage Manager

As Food and Beverage Manager, you will work with and report to the Food and Beverage Director.

This role requires maintaining excellent communication skills while collaborating with your team and staff. We are looking for a skilled candidate who wants to be a part of something great for downtown Anchorage and has banquet management experience.

RESPONSIBILITIES

Support the management team by developing the Food and Beverage department teams through constructive, inclusive leadership.

Ability and knowledge to take and report inventories.

Assist in monitoring inventory levels, minimizing waste, and optimizing stock control

Ensure compliance with health and safety regulations and maintain a clean and sanitary dining environment

Participate in analyzing sales and customer feedback to identify trends and areas for improvement

Assist in administrative tasks, including financial reporting

Stay informed about industry trends, new ingredients, and culinary techniques

Assist with maintaining the standards of the banquet and meeting rooms. oversee the hosting of banquets to provide customers with an excellent banquet experience.

They may also be required to manage beverage requests.

PROFESSIONAL REQUIREMENTS

Proven minimum 2 years’ experience in a manager role of a full-service dining operation.

Strong organizational and multitasking skills

Excellent communication and interpersonal skills

Possess current Serve Safe and alcohol management Certification

Proficiency in using point-of-sale systems and other relevant technology

Proficiency in Microsoft Office

Understanding of health and safety regulations in a professional restaurant

Flexibility to work evenings, weekends, and holidays, as needed

Commitment to delivering exceptional guest experiences

Banquet Management Experience highly preferred

LEADERSHIP & PERSONAL CHARACTERISTICS

Exceptional leadership, communication, and presentation skills.

Professional, approachable, and guest-focused demeanor.

Strong collaboration, networking, and relationship-building abilities.

Ability to lead and foster teamwork across multiple departments.

Composed, positive, and solution-oriented under pressure.

OTHER EXPECTATIONS

Ability to work flexible hours, including weekends and holidays, as required during hotel opening and ongoing operations.

Some travel may be required for job fairs and/or community outreach.

BENEFITS

Competitive salary.

Medical, dental, vision, and life insurance.

PTO and holiday pay.