Food & Beverage Manager

Lanier Islands; Buford (GA); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading resort is seeking a dynamic Food and Beverage Manager to enhance guest experiences through effective leadership and innovative menu planning. The role involves overseeing daily operations, managing budgets, and ensuring high service standards across multiple dining outlets.

Qualifications

• Minimum 3-5 years of managerial experience in food and beverage.
• Strong knowledge of F&B operations and cost control.

Responsibilities

• Oversee operations of all food and beverage outlets.
• Recruit, train, and evaluate F&B team members.
• Manage inventory and supplier relationships.

Skills

Leadership

Communication

Organizational Skills

Education

Degree in Hospitality Management

Management Training Certification

Food Safety Certification

Alcohol Awareness Training

Tools

POS Systems

Microsoft Office

Restaurant Management Software

Job description

We are seeking a dynamic and experienced Food and Beverage Manager to oversee all aspects of our resort’s dining and beverage operations. The ideal candidate will ensure exceptional guest experiences through effective leadership, innovative menu planning, staff training, cost control, and maintaining high standards of service across multiple outlets including restaurants, bars, in-room dining, and events.

KEY RESPONSIBILITIES

• Oversee day-to-day operations of all food and beverage outlets including restaurants, bars, banquets, and room service.
• Recruit, train, supervise, and evaluate F&B team members to maintain high levels of service.
• Develop and implement innovative menus in collaboration with the Chef and team.
• Monitor guest satisfaction and resolve any service issues or complaints promptly and professionally.
• Manage inventory, ordering, and supplier relationships to ensure quality and cost-efficiency.
• Create and manage F&B budgets, control costs, and optimize profit margins.
• Ensure compliance with health, safety, and sanitation regulations.
• Plan and execute special events, banquets, and seasonal promotions.
• Collaborate with other departments (e.g., Sales, Marketing, Housekeeping) to ensure cohesive resort operations.

QUALIFICATIONS

• Degree or diploma in Hospitality Management or related field.
• Minimum 3-5 years of managerial experience in a food and beverage leadership role, preferably in a luxury resort or hotel.
• Strong knowledge of F&B operations, including menu engineering, cost control, and staff management.
• Excellent communication, leadership, and organizational skills.
• Proficient in POS systems, Microsoft Office, and restaurant management software.
• Flexibility to work evenings, weekends, and holidays as needed.

PREFERRED SKILLS

• Knowledge of local and international cuisine and beverage trends.
• Experience with sustainability and waste reduction initiatives in F&B.
• Multilingual abilities are a plus.

EDUCATION and/or EXPERIENCE

• Minimum 3 years in Hotel, Club, or Resort restaurant operations
• Associates degree or greater preferred
• Management Training certification
• Food Safety certification and Alcohol Awareness training

LANGUAGE SKILLS

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
• Ability to comprehend and communicate either verbal in English and non-verbal methods.
• Ability to read and comprehend simple instructions, short correspondence, and memos in English and respond in writing
• Ability to effectively present information and respond to questions from groups of managers and associates

MATHEMATICAL SKILLS

• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
• Ability to apply concepts of basic algebra and geometry.

REASONING ABILITY

• Ability to apply common sense understanding to carry out instructions
• Ability to deal with standardized situations with only occasional or no variables.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; and stoop, kneel, crouch, crawl, push or pull. The employee frequently is required to reach with hands and arms and talk or hear. The employee is occasionally required to walk, sit, climb or balance, and taste and smell. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with

disabilities to perform the essential functions.

While performing the duties of this job, the employee may be frequently exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat or cold. The noise level in the work environment is usually moderate.