Food & Beverage Manager

Hilton Houston Westchase; Houston (TX); On-site; USD 60,000 - 90,000; Full time

Job summary

Hilton Houston Westchase is seeking a Food & Beverage Manager to oversee daily operations of all dining and beverage outlets within the hotel, ensuring exceptional guest experiences and efficient service delivery.

Responsibilities include supervising restaurants, bars, room service, and banquets, collaboratively planning menus with chefs, managing costs, forecasting demand, and maintaining high safety standards across outlets.

Qualifications

• Bachelor's degree in hospitality or related field preferred.
• Two or more years managing a food & beverage team in a hotel or similar environment.
• Current Food Manager’s certificate is required.
• Current TX TABC or LA RVSP certificate is required.

Responsibilities

• Supervise and coordinate activities across restaurants, lounges, banquets, and in-room dining services.
• Monitor service quality, guest satisfaction, and staff performance to uphold brand standards.
• Collaborate with chefs and outlet supervisors to plan menus, manage inventory, and ensure timely service.
• Control costs and optimize revenue through budgeting, forecasting, and pricing strategies.
• Recruit, train, and lead F&B staff, fostering hospitality and teamwork.
• Ensure compliance with health, safety, and sanitation regulations across all outlets.

Skills

Staff leadership

Budgeting & forecasting

Menu planning

Quality & safety standards

Education

Bachelor's degree in hospitality or related field

Hospitality degree preferred

Tools

Health & safety protocols

Job description

Job Title: Food & Beverage Manager

Department: Food and Beverage

Supervisor: Director of Food & Beverage/General Manager

Summary

The Food & Beverage Manager is responsible for overseeing the daily operations of all dining and beverage outlets within the hotel, ensuring exceptional guest experiences and efficient service delivery. This role involves managing restaurant, bar, room service, and banquet operations while maintaining high standards of quality, safety, and profitability.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Supervise and coordinate activities across restaurants, lounges, banquets, and in-room dining services.
• Monitor service quality, guest satisfaction, and staff performance to uphold brand standards.
• Collaborate with chefs and outlet supervisors to plan menus, manage inventory, and ensure timely service.
• Control costs and optimize revenue through effective budgeting, forecasting, and pricing strategies.
• Recruit, train, and lead F&B staff, fostering a culture of hospitality and teamwork.
• Ensure compliance with health, safety, and sanitation regulations across all outlets.

Supervisory Responsibilities

Provides direct leadership to F&B outlet teams in the absence of designated outlet managers.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Bachelor's degree from four-year college or university preferred; hospitality degree preferred.

Two or more years managing a food and beverage team in a hotel or similar environment with various food and beverage revenue outlets.

Certificates, Licenses, Registrations

Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.

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 occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.