Head of Food & Beverage Operations

Sheraton Augusta Hotel; Augusta (GA); On-site; USD 65,000 - 90,000; Full time

Job summary

Sheraton Augusta Hotel seeks an experienced leader to plan and manage Restaurant, Room Service and other F&B outlets, ensuring guest satisfaction, quality service and regulatory compliance. The role drives financial results through cost control, menu development, promotions, and staff leadership across culinary, beverage, banquet, and purchasing operations.

Responsibilities include HR management within the division, program compliance, and ongoing market-driven initiatives to grow in-house

Qualifications

• Minimum of two years of post high school education.
• Minimum of five years of employment in a related position.
• Hotel experience preferred.
• Knowledge of hotel operations, marketing plans, safety programs, and budgeting.
• Strong verbal and written communication skills.

Responsibilities

• Manage day to day operations for all restaurant outlets, room service, culinary, stewarding, beverage, banquet, and purchasing operations.
• Control and manage all areas of cost management including food, beverage, salaries and wages, and other expenses.
• Plan and manage procurement, production, preparation and presentation of all food and beverages.
• Lead Human Resources within the division: recruitment, training, coaching, performance reviews, and discipline as appropriate.
• Ensure compliance with SOPs/LSOPs and all regulations to deliver quality service.
• Market outlets, develop menus, promotions, and presentations within guidelines to increase sales.
• Develop and manage department business/marketing plan and budget; monitor labor and food costs.
• Maintain sanitation and maintenance of F&B areas and equipment.
• Respond to guest trends and issues to ensure a quality experience and future sales prospects.

Skills

Leadership

Cost management

Operations management

Staff development

Communication

Education

Post high school education

Job description

Sheraton Augusta Hotel seeks an experienced leader to plan and manage Restaurant, Room Service and other F&B outlets, ensuring guest satisfaction, quality service and regulatory compliance. The role drives financial results through cost control, menu development, promotions, and staff leadership across culinary, beverage, banquet, and purchasing operations.

Responsibilities include HR management within the division, program compliance, and ongoing market-driven initiatives to grow in-house