Food & Beverage Manager

Luminary Hotel & Co

United States

On-site

USD 70,000 - 90,000

Full time

7 days ago

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Benefits offered by this job

Medical, Dental & Vision

HSA & FSA

Basic Life & Disability Plan

401(k) Retirement Plan

Paid Time Off & Volunteer Time Off

Holiday Pay & Bereavement Leave

Growth & Development Opportunities

Tuition Reimbursement

Employee Assistance Program

Travel Discounts for hotel team

FREE meal (full-service hotel team)

Job summary

Luminary Hotel & Co in Fort Myers, FL, seeks a Food & Beverage Manager to lead daily operations of all hotel outlets, upholding luxury service standards.

You will recruit, coach, and develop the F&B team, manage labor and payroll in Workday, and collaborate with culinary leadership on menus and beverage programs.

The role requires ServSafe certification and strong wine knowledge, ensuring health, safety, and profitability while delivering exceptional guest experiences.

Qualifications

Minimum of three (3) years of progressive Food & Beverage management experience in upscale hotel, fine dining restaurant, or high-volume hospitality environment.
ServSafe Manager Certification required (or ability to obtain within designated timeframe).
Experience with labor management, scheduling, payroll, budgeting, and inventory control.

Responsibilities

Lead daily operations of all hotel F&B outlets while maintaining luxury service standards.
Maintain compliance with OSHA and health/safety requirements; uphold ServSafe standards.
Recruit, coach, and develop F&B team; conduct performance evaluations and discipline as needed.
Prepare weekly schedules based on forecasts; manage payroll and labor costs in Workday.
Assist with budgeting, forecasting, and revenue-generating initiatives; monitor costs and inventory.

Skills

Leadership

Scheduling

Budgeting

Inventory control

Education

ServSafe Manager Certification

Tools

Micros POS

OpenTable

Microsoft Office

Job description

We’re looking for enthusiastic, fun, and energetic people who take the work seriously, but not themselves. Let’s see if we’re a fit. We hope so.

Food & Beverage Manager

Location: Fort Myers, FL

Reports to: Assistant Director of Food & Beverage and Director of Food & Beverage

Status: Exempt

Leadership & Operations

Lead the daily operations of all hotel food and beverage outlets while maintaining luxury service standards. Maintain compliance with Luminary Hotel and Mainsail Lodging & Development's Core Values and operational standards. Create and foster a positive, professional, and collaborative work environment for both guests and team members. Supervise hourly team members to ensure efficient daily operations. Conduct daily pre-shift meetings to communicate hotel updates, service expectations, VIP arrivals, and operational priorities. Maintain visible floor presence during service periods, providing hands‑on leadership and support. Assist bartenders, servers, hosts, and support staff during peak business periods. Ensure all outlets maintain exceptional cleanliness, organization, and presentation standards. Maintain high standards of personal appearance and grooming which includes wearing proper professional attire.

Guest Experience

Deliver exceptional guest experiences that exceed expectations and encourage repeat business. Respond promptly and professionally to guest requests, concerns, complaints, and service recovery opportunities. Conduct regular table visits to gather guest feedback and identify opportunities for continuous improvement. Ensure guest privacy, confidentiality, and security by following all hotel procedures. Promote a culture focused on personalized hospitality and anticipatory service.

Team Leadership

Recruit, interview, onboard, train, coach, mentor, and develop Food & Beverage team members. Conduct ongoing performance coaching and annual performance evaluations. Partner with the Assistant Director and Director of Food & Beverage regarding disciplinary actions, corrective counseling, and employee development. Promote open communication and teamwork across all departments. Support succession planning and leadership development initiatives. Foster an environment that prioritizes employee engagement, recognition, and retention.

Scheduling & Labor Management

Prepare weekly schedules based on business forecasts, labor budgets, and productivity standards. Maintain schedules within the labor management system while ensuring appropriate staffing levels. Review staffing needs daily and make adjustments to meet business demands. Maintain accurate payroll using Workday, ensuring timely processing of hours worked, PTO, holidays, and payroll adjustments. Monitor labor costs and productivity to achieve departmental financial goals.

Financial Management

Monitor departmental expenses and implement cost‑control initiatives. Manage beverage and operating costs through proper portion control, waste reduction, and inventory management. Conduct regular inventory and par‑level reviews to maintain product availability. Maintain accountability for purchase orders, invoice approvals, and expense documentation in accordance with company policies. Assist with budgeting, forecasting, and revenue‑generating initiatives.

Food & Beverage Operations

Ensure all food and beverage outlets maintain exceptional service standards and compliance with company expectations. Collaborate with the Executive Chef and culinary leadership regarding menu updates, seasonal offerings, and operational improvements. Monitor beverage quality, wine inventory, liquor controls, and bar profitability. Ensure compliance with all food safety, sanitation, and alcohol service regulations. Maintain current ServSafe standards throughout all operations. Ensure all team members understand and comply with applicable alcohol laws and responsible beverage service practices.

Compliance & Safety

Maintain compliance with OSHA regulations and all local, state, and federal health and safety requirements. Respond appropriately to emergencies using Safety Data Sheets (SDS) and company emergency procedures. Maintain Lost & Found procedures in accordance with hotel policies. Complete all required corporate training and ensure team compliance with required certifications. Maintain regular attendance and flexibility to meet operational business needs.

Administrative Responsibilities

Participate in departmental, leadership, and hotel meetings. Prepare operational reports as requested. Monitor guest satisfaction scores and implement action plans for continuous improvement. Maintain professional appearance and adhere to company dress standards. Perform other duties as assigned by the Assistant Director of Food & Beverage, Director of Food & Beverage, or General Manager.

Qualification Standards

Education & Experience Minimum of three (3) years of progressive Food & Beverage management experience in an upscale hotel, fine dining restaurant, or high-volume hospitality environment. Previous experience managing multiple food and beverage outlets preferred. Strong knowledge of luxury dining, lounge, bar, and beverage operations. Extensive wine, spirits, and cocktail knowledge required. Experience with labor management, scheduling, payroll, budgeting, and inventory control. Experience with Micros POS, OpenTable, and Microsoft Office preferred. ServSafe Manager Certification required (or ability to obtain within designated timeframe).

Physical Demands

Ability to sit or stand for extended periods of time Ability to communicate clearly Ability to lift, bend, and carry 20 lbs. Corrected vision to normal range Ability to drive/transport self and others Ability to travel on occasion for meetings Ability to work long hours as needed

Mental Demands

Make sound judgments quickly Work on multiple tasks, making appropriate progress towards deadlines Able to work independently, take direction and provide direction to others Manage differing personalities within the office, the hotel and the community Maintain the highest degree of confidentiality Ability to work effectively in stressful, high pressure situations Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Work Schedule

This position requires a flexible schedule based on business needs, including mornings, afternoons, evenings, weekends, holidays, and special events. Shifts may include opening, mid-day, or closing responsibilities, with occasional late evenings extending until 1:00 a.m. or 2:00 a.m.

Equal Opportunity Employer

Mainsail is an EqualOpportunityEmployeranditdoesnotdiscriminateonthebasisofactualorperceivedrace,color,religion,nationalorigin,ancestry,citizenshipstatus,age,sexorgender(includingpregnancy,childbirthandpregnancy‑relatedconditions),genderidentityexpression (including transgender status),sexualorientation,maritalstatus,parentalstatus,militaryserviceandveteranstatus,politicalaffiliation,physicalormentaldisability,geneticinformation,oranyothercharacteristicprotectedbyapplicablefederal,stateorlocallawsandordinances.