Food & Beverage Manager

T&J Ventures; San Antonio (TX); On-site; USD 54,000 - 66,000; Full time

Job summary

T&J Ventures in San Antonio, TX seeks a Food & Beverage Manager to lead the hotel’s restaurant, bar, kitchen, and banquet operations. This hands-on role requires strong kitchen discipline, staff development, and a balance of back-of-house and front-of-house leadership.

The manager will oversee daily kitchen operations, ensure quality and cost controls, coordinate with Sales and hotel leadership on events, and drive guest satisfaction through service excellence and operational standards.

Responsibilities

• Oversee kitchen operations, including opening readiness, line checks, prep levels, execution, and closing standards.
• Maintain food quality, presentation, portioning, recipes, and ticket-time expectations.
• Establish and enforce prep systems, pars, labeling, rotation, storage, sanitation, and food-safety standards.
• Manage food ordering, receiving, inventory, product utilization, waste, and food-cost controls.
• Identify opportunities to cross-utilize ingredients and simplify execution without sacrificing quality or guest appeal.
• Lead restaurant and bar operations with visible floor presence during key service periods.
• Set and maintain standards for hospitality, speed of service, cleanliness, product knowledge, suggestive selling, and guest engagement.
• Train, coach, schedule, and hold front-of-house team members accountable for performance and service standards.
• Respond to guest concerns promptly and use feedback to improve procedures, training, and the overall experience.
• Maintain responsible alcohol-service practices and applicable hotel, brand, and regulatory standards.
• Oversee food and beverage execution for four hotel meeting spaces totaling approximately 3,100 square feet.
• Partner closely with Sales and hotel leadership to review BEOs, staffing needs, setup requirements, timing, menus, and special requests.
• Ensure banquet events are properly prepared, staffed, set, executed, and closed out according to the BEO and hotel standards.
• Balance banquet demand with restaurant, bar, and kitchen operations to ensure appropriate staffing and production planning.
• Manage food cost, beverage cost, labor, overtime, purchasing, inventory, waste, and other controllable expenses.
• Build schedules based on forecasted hotel occupancy, restaurant demand, banquet business, and business levels.
• Review departmental performance and identify specific actions to improve revenue, average check, profitability, productivity, and cost control.
• Complete inventories, ordering, invoices, payroll-related responsibilities, and required operational reporting accurately and on time.
• Protect hotel assets and ensure appropriate cash, purchasing, receiving, and inventory controls.

Job description

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Food & Beverage Manager

Full Time San Antonio, TX, US

2 days ago Requisition ID: 1012

Salary: $60,000.00 Annually

Position Summary

The Food & Beverage Manager is a hands-on operational leader responsible for the hotel's complete food and beverage operation, including the restaurant, bar, kitchen, and banquet functions. This position requires a manager who is equally comfortable leading back-of-house execution and front-of-house service. The ideal candidate brings strong kitchen discipline, financial awareness, service leadership, creativity, and the ability to develop a team.

Key Responsibilities

Kitchen & Culinary Operations

• Provide daily hands-on oversight of kitchen operations, including opening readiness, line checks, prep levels, execution, cleanliness, and closing standards.
• Maintain consistent food quality, presentation, portioning, recipes, and ticket-time expectations.
• Establish and enforce prep systems, pars, labeling, rotation, storage, sanitation, and food-safety standards.
• Manage food ordering, receiving, inventory, product utilization, waste, and food-cost controls.
• Identify opportunities to cross-utilize ingredients and simplify execution without sacrificing quality or guest appeal.
• Lead restaurant and bar operations with visible floor presence during key service periods.
• Set and maintain standards for hospitality, speed of service, cleanliness, product knowledge, suggestive selling, and guest engagement.
• Train, coach, schedule, and hold front-of-house team members accountable for performance and service standards.
• Respond to guest concerns promptly and use feedback to improve procedures, training, and the overall experience.
• Maintain responsible alcohol-service practices and applicable hotel, brand, and regulatory standards.
• Oversee food and beverage execution for four hotel meeting spaces totaling approximately 3,100 square feet.
• Partner closely with Sales and hotel leadership to review BEOs, staffing needs, setup requirements, timing, menus, and special requests.
• Ensure banquet events are properly prepared, staffed, set, executed, and closed out according to the BEO and hotel standards.
• Balance banquet demand with restaurant, bar, and kitchen operations to ensure appropriate staffing and production planning.
• Manage food cost, beverage cost, labor, overtime, purchasing, inventory, waste, and other controllable expenses.
• Build schedules based on forecasted hotel occupancy, restaurant demand, banquet business, and business levels.
• Review departmental performance and identify specific actions to improve revenue, average check, profitability, productivity, and cost control.
• Complete inventories, ordering, invoices, payroll-related responsibilities, and required operational reporting accurately and on time.
• Protect hotel assets and ensure appropriate cash, purchasing, receiving, and inventory controls.

Leadership & Team Development

Qualifications

• Prior food and beverage leadership experience in a hotel, restaurant, resort, club, or comparable operation.
• Strong back-of-house/kitchen operations experience is highly preferred; candidate must be comfortable managing culinary execution, food cost, inventory, prep systems, and kitchen employees.
• Demonstrated ability to lead front-of-house restaurant and/or bar service in addition to kitchen operations.
• Banquet or catered-event experience strongly preferred.
• Working knowledge of scheduling, labor management, inventory, purchasing, food cost, beverage cost, and basic departmental financial reporting.