Food & Beverage Manager

Hilton Garden Inn Wichita Downtown; Wichita (KS); On-site; USD 55,000 - 75,000; Full time

Job summary

Hilton Garden Inn Wichita Downtown is seeking a Food & Beverage Manager to oversee restaurant, bar, banquet, and breakfast operations. You will drive guest satisfaction, ensure brand standards, and manage budgets while leading a team of F&B professionals.

The role requires strong leadership, food safety expertise, and the ability to coordinate multiple service outlets in a fast-paced hotel environment. This is a full-time on-site position in Wichita, KS.

Qualifications

• High school diploma or equivalent; bachelor's degree preferred.
• 2–5 years of experience in food & beverage operations, preferably in a hotel.
• Supervisory or management experience required.
• Strong knowledge of food safety standards and regulations.
• Experience with budgeting, cost control, and inventory management.
• Ability to cook and assist in food preparation as needed.

Responsibilities

• Oversee daily food and beverage operations, including restaurant, bar, breakfast, and banquet services
• Ensure outlets operate efficiently and meet company and brand standards
• Monitor service quality and guest satisfaction; address and resolve guest concerns promptly
• Maintain cleanliness, organization, and compliance with health and safety regulations
• Step in to assist with food preparation and cooking as needed to support operations

Skills

Leadership

Team management

Communication

Customer service

Problem-solving

Multitasking

POS systems

Microsoft Office

Education

High school diploma or equivalent

Bachelor's degree in Hospitality or related field

Tools

POS systems

Microsoft Office

Job description

Job Summary

The Food & Beverage Manager is responsible for overseeing all food and beverage operations within the hotel, ensuring exceptional guest service, efficient operations, and profitability. This role manages restaurant, bar, banquet, and/or breakfast operations while maintaining brand standards, health regulations, and company policies.

Essential Duties and Responsibilities

Operations Management

• Oversee daily food and beverage operations, including restaurant, bar, breakfast, and banquet services
• Ensure all outlets operate efficiently and meet company and brand standards
• Monitor service quality and guest satisfaction; address and resolve guest concerns promptly
• Maintain cleanliness, organization, and compliance with health and safety regulations
• Step in to assist with food preparation and cooking as needed to support operations

Staff Management & Development

• Recruit, train, and supervise F&B team members
• Create and manage staff schedules based on business demand
• Conduct performance evaluations and provide coaching and development
• Enforce company policies and progressive discipline as needed

Financial & Inventory Management

• Manage departmental budgets, including labor and cost controls
• Monitor food and beverage costs to ensure profitability targets are met
• Conduct regular food and beverage inventories and ensure accurate tracking
• Oversee inventory levels, ordering, and vendor relationships
• Review daily/weekly reports and adjust operations accordingly

  Guest Experience

  • Ensure high levels of guest satisfaction through quality service and presentation
  • Develop and maintain service standards and training programs
  • Support special events, group functions, and catering needs

  Compliance & Safety

  • Ensure compliance with all local, state, and federal regulations (health, safety, alcohol service)
  • Maintain proper food handling and sanitation standards
  • Ensure all required certifications and training are current

  Requirements

  Required Skills and Abilities

  • Strong leadership and team management skills
  • Excellent communication and interpersonal abilities
  • Customer service focused with problem-solving skills
  • Ability to work in a fast-paced environment and handle multiple priorities
  • Proficient in POS systems and Microsoft Office

  Education and Experience

  • High school diploma or equivalent required; Bachelor's degree in Hospitality or related field preferred
  • 2-5 years of experience in food & beverage operations, preferably in a hotel environment
  • Previous supervisory or management experience required
  • Strong knowledge of food safety standards and regulations
  • Experience with budgeting, cost control, and inventory management
  • Ability to cook and assist in food preparation as needed

  Physical Requirements

  • Ability to stand and walk for extended periods
  • Ability to lift up to 25-50 pounds as needed
  • Flexibility to work evenings, weekends, and holidays