F & B Manager at Dreamscape Hospitality

Scottsdale, Arizona, United States -

Full Time

Start Date

Immediate

Expiry Date

13 Apr, 26

Salary

0.0

Posted On

13 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Financial Acumen, Budgeting, Forecasting, Cost Control, Food Knowledge, Beverage Knowledge, Culinary Trends, Health Regulations, Safety Regulations, Sanitation Regulations, Staff Training, Guest Engagement, Service Recovery, Inventory Control

Industry

Hospitality

Description

Description Restaurant Manager Department: Food & Beverage Reports To: Director F&B, General Manager Job Summary: The Food & Beverage (F&B) Manager oversees all food and beverage operations within the hotel, ensuring high standards of service, quality, and guest satisfaction. This role is responsible for managing staff, controlling costs, ensuring regulatory compliance, and coordinating with other departments to deliver exceptional dining experiences for hotel guests. Key Responsibilities: Operational Management: Oversee daily operations of the main restaurant outlet, including assistance in the bars, cafe, pool, and banquets. Monitor quality and presentation of food and beverages, ensuring alignment with hotel and brand standards. Ensure all food preparation and presentation meets high-quality standards and is delivered in a timely manner. Staff Leadership and Training: Hire, train, and supervise F&B staff, promoting a culture of service excellence. Conduct regular training on service standards, health and safety, and regulatory compliance. Mentor and develop team members to achieve career growth and job satisfaction. Guest Satisfaction: Engage with guests to ensure satisfaction and promptly address any issues or feedback. Create a welcoming, service-oriented environment for guests in all F&B areas. Implement service recovery strategies to address and resolve guest complaints effectively. Financial Management: Manage department budgets, labor costs, and expenses while achieving revenue targets. Oversee inventory control, purchasing, and vendor relations to maintain cost efficiency. Develop pricing strategies and monitor profitability, adjusting as necessary. Menu Planning and Development: Collaborate with the culinary team to design and update menus that align with guest preferences and seasonal availability. Conduct market research to stay current with beverage trends and guest preferences. Ensure the menu offerings support the hotel's brand and appeal to target demographics. Compliance and Safety: Maintain all required F&B licenses and ensure the department adheres to health, safety, and sanitation regulations. Oversee the enforcement of company and brand policies regarding cleanliness, food handling, and safety. Ensure alcohol service complies with local and state regulations. Qualifications: Education: Bachelor’s degree in hospitality, Culinary Arts, Business Administration, or a related field (or equivalent experience). Experience: 3-5 years of food and beverage management experience in a hotel or upscale dining setting. Skills: Strong leadership and communication skills. Financial acumen with experience in budgeting, forecasting, and cost control. Knowledge of food, beverage, and current culinary trends. Familiarity with health, safety, and sanitation regulations. Working Conditions: Ability to work a flexible schedule, including nights, weekends, and holidays as needed. Ability to stand and walk for extended periods and lift up to 50 pounds. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

Responsibilities

The F&B Manager oversees all food and beverage operations, ensuring high standards of service and guest satisfaction. This includes managing staff, controlling costs, and coordinating with other departments.