Food & Beverage Operations Leader

Sonesta International Hotels; St. Louis (MO); On-site; USD 60,000 - 90,000; Full time

Benefits offered by this job

Medical, Dental & Vision Insurance

Health Savings Account (HSA) with 401k

401(k) Retirement Plan with Company 2%

Paid Vacation & Sick Time

Paid Parental Leave

Company-Paid Life Insurance

Company-Paid Short-Term & Long-Term DI

Hospital Indemnity, Critical Illness &

Educational Assistance

Sonesta Hotel Discounts

Additional Perks & Employee Discounts

Job summary

Sonesta International Hotels in St. Louis is seeking a Food & Beverage Manager to lead daily restaurant, bar, banquet, and catering operations. You’ll drive exceptional guest experiences, coach teams, and optimize service quality across dining venues.

You’ll partner with Culinary and hotel leadership to ensure seamless dining experiences, uphold HACCP standards, and contribute to revenue growth through thoughtful menu strategies and events. Flexibility for evenings and weekends is expected.

Qualifications

• Bachelor’s degree in Hospitality Management or related field.
• 3+ years of experience in Food & Beverage Operations, Restaurant Management, Hotel Operations, Banquets, or Hospitality Management.
• Previous leadership or supervisory experience within restaurants, hotels, bars, resorts, or hospitality environments.
• Strong knowledge of restaurant operations, banquet service, catering, inventory management, labor management, and guest service standards.
• Knowledge of food safety regulations, sanitation standards, HACCP guidelines, and alcohol service compliance requirements.
• Strong leadership and team development skills with the ability to motivate and inspire hospitality teams.
• Excellent communication, organizational, and problem-solving skills in a fast-paced operational environment.
• Flexible availability including evenings, weekends, and holidays as required in hospitality operations.
• A passion for hospitality, food & beverage experiences, guest satisfaction, teamwork, and operational excellence.

Responsibilities

• Lead day-to-day Food & Beverage operations across hotel restaurants, bars, lounges, room service, banquets, catering, and special events.
• Supervise, train, coach, schedule, and develop Food & Beverage team members to deliver exceptional guest service and operational performance.
• Ensure high standards of food quality, beverage service, cleanliness, presentation, and guest satisfaction across all dining outlets.
• Partner closely with Culinary, Banquets, Stewarding, and hotel leadership teams to support seamless restaurant and event operations.
• Monitor restaurant performance, guest feedback, labor costs, food & beverage costs, inventory management, and operational efficiency metrics.
• Support revenue growth initiatives through upselling, promotions, menu strategies, event execution, and exceptional guest experiences.
• Ensure compliance with food safety regulations, sanitation standards, HACCP guidelines, alcohol service laws, and health department requirements.
• Assist with hiring, onboarding, training, employee engagement, performance management, and succession planning activities.
• Manage scheduling, staffing levels, payroll support, and labor productivity to align with operational and financial goals.
• Resolve guest concerns and service recovery situations professionally and proactively to maintain high guest satisfaction scores.
• Support banquet functions, conferences, weddings, meetings, and catering events to ensure flawless execution and client satisfaction.
• Help drive a positive, collaborative, and service-focused culture aligned with Sonesta’s People People philosophy.

Skills

Leadership

Team development

Guest service

Operations management

Food & beverage knowledge

Communication

Problem solving

Education

Bachelor’s degree in Hospitality Management or related field

Job description

Sonesta International Hotels in St. Louis is seeking a Food & Beverage Manager to lead daily restaurant, bar, banquet, and catering operations. You’ll drive exceptional guest experiences, coach teams, and optimize service quality across dining venues.

You’ll partner with Culinary and hotel leadership to ensure seamless dining experiences, uphold HACCP standards, and contribute to revenue growth through thoughtful menu strategies and events. Flexibility for evenings and weekends is expected.