Hotel Food & Beverage Manager: Breakfast & Lounge Lead

Peachtree Group; McKinney (TX); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) with match

Paid holidays

Employee Assistance Program

Job summary

Peachtree Group is seeking a Food & Beverage Manager to lead the AC Kitchen breakfast and AC Lounge dinner service, ensuring exceptional quality and guest experience in a high-volume hotel setting.

The role requires hands-on leadership, strong food-safety practices, and collaboration with hotel leadership to manage costs, scheduling, and vendor relationships while maintaining high standards across meals.

Qualifications

• 3+ years of progressive culinary experience with supervisory or management responsibility in hospitality.
• Experience leading breakfast and evening service with multiple menus and staffing models.
• Proven budgeting, forecasting, labor management, purchasing, inventory control, and food-cost management.
• Knowledge of health department requirements, HACCP, and food-safety practices.
• Proficiency with standard restaurant ops software and MS Office.

Responsibilities

• Lead daily culinary operations for AC Kitchen breakfast and AC Lounge dinner service, ensuring staffing and prep are ready.
• Maintain consistent recipes, portions, presentation, taste, and timeliness across service periods.
• Develop and coach a high-performing culinary team, address performance and attendance issues.
• Ensure compliance with safety, sanitation, and food-cost controls; manage orders, inventory, and labeling.
• Collaborate with hotel leadership to meet financial goals and guest experience standards.

Skills

Culinary leadership

Staff development

Budgeting

Food cost

Food safety

Scheduling

Inventory control

Education

ServSafe Manager Certification

Tools

Microsoft Office

POS systems

Inventory management software

Job description

Peachtree Group is seeking a Food & Beverage Manager to lead the AC Kitchen breakfast and AC Lounge dinner service, ensuring exceptional quality and guest experience in a high-volume hotel setting.

The role requires hands-on leadership, strong food-safety practices, and collaboration with hotel leadership to manage costs, scheduling, and vendor relationships while maintaining high standards across meals.