Food & Beverage Manager — Lead Ops, PTO & 401k

Valor Hospitality Partners, LLC; Alabama; Hybride; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Competitive Salary

Team Member Hotel Discount Program

Uniforms Provided

Health, Dental, Vision, Life Insurance

Paid PTO after 90 days

401k employer match

Awards and Recognition programs

Food and Beverage Discounts

Tuition Reimbursement

Résumé du poste

Valor Hospitality Partners, LLC is seeking a Food & Beverage Manager for Holiday Inn Guin, Alabama. You will oversee all F&B operations, bars, and banquets, driving service quality while achieving financial goals.

You’ll manage scheduling, purchasing, and staffing within policy and budget constraints. Responsibilities include recruiting and developing team members, forecasting and budgeting, ensuring sanitation and safety standards, and collaborating with catering for events.

Qualifications

• Strong leadership and communication skills.
• Budget management and financial acumen.
• Organizational skills for managing staff and events.
• Knowledge of food and beverage trends.
• Understanding of food cost and inventory management.
• Familiarity with health and safety regulations.

Responsabilités

• Recruit, hire, train, and supervise F&B staff; schedule and coach team members.
• Forecast, budget, schedule expenditures, and analyze variances to meet financial targets.
• Coordinate with catering and events; oversee banquet operations and service quality.
• Ensure compliance with health, safety, and liquor regulations; enforce sanitation standards.
• Manage day-to-day operations including vendor relations, purchasing, and cost controls.
• Perform Manager-on-Duty duties as assigned and respond to guest needs and issues.

Connaissances

Leadership

Budget management

Staff management

Food & beverage trends

Food cost awareness

Health & safety regulations

Description du poste

Valor Hospitality Partners, LLC is seeking a Food & Beverage Manager for Holiday Inn Guin, Alabama. You will oversee all F&B operations, bars, and banquets, driving service quality while achieving financial goals.

You’ll manage scheduling, purchasing, and staffing within policy and budget constraints. Responsibilities include recruiting and developing team members, forecasting and budgeting, ensuring sanitation and safety standards, and collaborating with catering for events.