Food Beverage Manager

TPG Hotels and Resorts; Portsmouth (NH); On-site; USD 70,000 - 110,000; Full time

Job summary

TPG Hotels and Resorts in Portsmouth, NH seeks a dynamic Food & Beverage Director to oversee all F&B operations, including restaurants, bars, banquet and room service, ensuring guest satisfaction and financial performance. You will lead and develop the F&B team, manage budgets, vendor relationships, and ensure compliance with health and safety standards while driving service excellence.

This role requires strong leadership, strategic planning, and a customer-first approach to elevate

Qualifications

• Requires Bachelor’s degree in Hospitality Management or related field.
• Experience in managing multi-unit F&B operations preferred.
• Strong leadership and communication skills required.

Responsibilities

• Oversee all food and beverage operations, including restaurants, bars, room service, banquets, and catering.
• Ensure exceptional guest service and maintain high standards of hospitality.
• Develop and implement operational policies, procedures, and service standards.
• Manage daily operations to ensure efficiency, quality, and profitability.
• Recruit, train, schedule, supervise, and evaluate food and beverage staff.
• Foster a positive team culture focused on customer service and operational excellence.
• Monitor labor costs and staffing levels to align with business demands.
• Develop and manage departmental budgets and financial performance.
• Analyze sales, revenue, food cost, beverage cost, and labor metrics to achieve profitability goals.
• Control operating expenses while maintaining quality and service standards.
• Oversee inventory management, purchasing, and vendor relationships.
• Ensure proper receiving, storage, and inventory control of food, beverages, and supplies.
• Minimize waste through effective inventory and cost-control practices.
• Collaborate with chefs and culinary teams to develop menus, pricing, and seasonal offerings.
• Ensure consistent food quality, presentation, and beverage standards.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Maintain compliance with alcohol service laws and responsible beverage service practices.
• Conduct regular inspections to ensure cleanliness and operational readiness.
• Coordinate food and beverage services for meetings, weddings, conferences, and special events.
• Work closely with sales and event planning teams to execute successful functions.
• Resolve guest concerns and service issues promptly and professionally.
• Monitor industry trends and recommend new products, promotions, and service innovations.
• Develop marketing and promotional initiatives to increase revenue and guest engagement.
• Prepare operational reports and present performance updates to hotel leadership.
• Collaborate with other hotel departments to ensure seamless guest experiences.
• Maintain equipment and facilities by coordinating preventive maintenance and repairs.
• Ensure adherence to brand standards and company policies.
• Drive continuous improvement initiatives to enhance guest satisfaction, employee engagement, and financial performance.

Skills

Food & Beverage operations

Leadership

Budgeting

Staff training

Vendor management

Menu development

Hospitality standards

Education

Bachelor's degree in Hospitality Management or related field

Tools

POS systems

MS Excel

Vendor management software

Job description

This position is responsible for overseeing all aspects of the Food & Beverage Department. The candidate will manage the operations of our restaurant and banquet team encompassing the responsibilities below as well as other responsibilities within the department not listed here.

• Oversee all food and beverage operations, including restaurants, bars, room service, banquets, and catering.
• Ensure exceptional guest service and maintain high standards of hospitality.
• Develop and implement operational policies, procedures, and service standards.
• Manage daily operations to ensure efficiency, quality, and profitability.
• Recruit, train, schedule, supervise, and evaluate food and beverage staff.
• Foster a positive team culture focused on customer service and operational excellence.
• Monitor labor costs and staffing levels to align with business demands.
• Develop and manage departmental budgets and financial performance.
• Analyze sales, revenue, food cost, beverage cost, and labor metrics to achieve profitability goals.
• Control operating expenses while maintaining quality and service standards.
• Oversee inventory management, purchasing, and vendor relationships.
• Ensure proper receiving, storage, and inventory control of food, beverages, and supplies.
• Minimize waste through effective inventory and cost-control practices.
• Collaborate with chefs and culinary teams to develop menus, pricing, and seasonal offerings.
• Ensure consistent food quality, presentation, and beverage standards.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• Ensure compliance with all health, safety, sanitation, and food handling regulations.
• Maintain compliance with alcohol service laws and responsible beverage service practices.
• Conduct regular inspections to ensure cleanliness and operational readiness.
• Coordinate food and beverage services for meetings, weddings, conferences, and special events.
• Work closely with sales and event planning teams to execute successful functions.
• Resolve guest concerns and service issues promptly and professionally.
• Monitor industry trends and recommend new products, promotions, and service innovations.
• Develop marketing and promotional initiatives to increase revenue and guest engagement.
• Prepare operational reports and present performance updates to hotel leadership.
• Collaborate with other hotel departments, including Front Office, Housekeeping, Finance, and Engineering, to ensure seamless guest experiences.
• Maintain equipment and facilities by coordinating preventive maintenance and repairs.
• Ensure adherence to brand standards and company policies.
• Drive continuous improvement initiatives to enhance guest satisfaction, employee engagement, and financial performance.