Food & Beverage Manager

Sheraton Augusta Hotel; Augusta (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

Sheraton Augusta Hotel seeks an experienced leader to plan and manage Restaurant, Room Service and other F&B outlets, ensuring guest satisfaction, quality service and regulatory compliance. The role drives financial results through cost control, menu development, promotions, and staff leadership across culinary, beverage, banquet, and purchasing operations.

Responsibilities include HR management within the division, program compliance, and ongoing market-driven initiatives to grow in-house

Qualifications

• Minimum of two years of post high school education.
• Minimum of five years of employment in a related position.
• Hotel experience preferred.
• Knowledge of hotel operations, marketing plans, safety programs, and budgeting.
• Strong verbal and written communication skills.

Responsibilities

• Manage day to day operations for all restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations.
• Control and manage all areas of cost management including food, beverage, salaries and wages, and other expenses.
• Plan and manage procurement, production, preparation and presentation of all food and beverages.
• Lead Human Resources within the division: recruitment, training, coaching, performance reviews, and discipline as appropriate.
• Ensure compliance with SOPs/LSOPs and all regulations to deliver quality service.
• Market outlets, develop menus, promotions, and presentations within guidelines to increase sales.
• Develop and manage department business/marketing plan and budget; monitor labor and food costs.
• Maintain sanitation and maintenance of F&B areas and equipment.
• Respond to guest trends and issues to ensure a quality experience and future sales prospects.

Skills

Leadership

Cost management

Operations management

Staff development

Communication

Education

Post high school education

Job description

Overview

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Responsibilities

• Manage day to day operations for all restaurant outlets, room service, 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; to include 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.

Qualifications

• Minimum of two years of post high school education.
• Minimum of five years of employment in a related position.
• Hotel experience preferred.
• 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 etc.