Hotel F&B Leader: Dining, Bar & Banquets

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

Benefits offered by this job

Free Parking

Free Breakfast

Hotel Discounts

Job summary

Sheraton Galleria, Atlanta is seeking a Food & Beverage Manager to oversee all aspects of dining operations across restaurant, bar, kitchen and banquet services. Lead, inspire, and develop a team to deliver exceptional guest experiences.

The role requires F&B supervisory experience, knowledge of health regulations, and ability to manage costs, training, and scheduling, with weekend and event coverage.

Qualifications

• Previous hotel food & beverage experience required.
• Proven supervisory or management experience in a food and beverage setting.
• Knowledge of federal, state, and local health, safety, and legal regulations.
• Ability to obtain all required licenses and certifications (e.g., alcohol service, food safety).
• CPR and First Aid certification preferred.
• Multilingual ability is a plus.

Responsibilities

• Oversee daily operations of the breakfast buffet, restaurant, bar, and banquet services.
• Supervise and support all F&B staff, including acting as chef when needed.
• Ensure consistent food quality, service standards, and guest satisfaction across all outlets.
• Manage staffing, training, scheduling, and performance of the F&B team.
• Monitor inventory, place supply orders, and control food and beverage costs.
• Lead banquet planning and execution in coordination with Sales and Events.
• Ensure compliance with health, safety, and sanitation regulations.
• Drive profitability through cost control, budgeting, and strong vendor relationships.
• Act as a Lobby Ambassador during key guest-facing hours.
• Be available to work weekends and during major events based on business needs.

Skills

Supervisory experience

F&B leadership

Cost control

Staff training

Guest service

Education

High school diploma or equivalent

Job description

Sheraton Galleria, Atlanta is seeking a Food & Beverage Manager to oversee all aspects of dining operations across restaurant, bar, kitchen and banquet services. Lead, inspire, and develop a team to deliver exceptional guest experiences.

The role requires F&B supervisory experience, knowledge of health regulations, and ability to manage costs, training, and scheduling, with weekend and event coverage.