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Food and Beverage Manager
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DoubleTree by Hilton, New Bern Riverfront
New Bern, NC (In Person)
$45,500 Salary, Full-Time
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Job Description
Food & Beverage Manager Duties and Responsibilities Position Summary The Food & Beverage (F&B) Manager is responsible for overseeing all restaurant, bar, banquet, and food service operations to ensure exceptional guest satisfaction, profitability, food safety compliance, and team performance. The F&B Manager leads daily operations, develops staff, controls costs, and maintains brand and company standards. Key Responsibilities 1. Leadership & Team Management Supervise all restaurant, bar, banquet, and food service employees. Schedule staff according to business levels and labor budgets. Conduct hiring, onboarding, training, coaching, and performance evaluations. Hold regular department meetings and pre-shift lineups. Address employee concerns and resolve conflicts professionally. Enforce company policies, procedures, and service standards. Maintain a positive and professional work environment. 2. Daily Operations Oversee daily restaurant, bar, room service, and banquet operations. Ensure all outlets are properly staffed and prepared for service. Conduct opening and closing inspections. Monitor guest service throughout operating hours. Ensure proper setup and cleanliness of all dining areas. Verify side work is completed by each shift. Ensure dishes, glassware, and equipment are properly cleaned and stored. 3. Guest Service Interact with guests regularly to ensure satisfaction. Resolve guest complaints promptly and professionally. Monitor online reviews and guest feedback. Implement service recovery when necessary. Maintain Hilton and company guest service standards. 4. Financial Management Manage department revenue and profitability. Control labor costs and scheduling efficiency. Review daily sales reports. Monitor food and beverage cost percentages. Analyze menu performance and recommend changes. Assist with budgeting and forecasting. Ensure all checks are accurately posted to the correct guest room or payment method. 5. Inventory & Purchasing Complete all food, beverage, liquor, beer, and wine orders. Maintain proper inventory levels. Conduct monthly inventory counts personally with support from supervisors. Monitor product usage and minimize waste. Verify deliveries and invoice accuracy. Maintain vendor relationships. Ensure proper storage and rotation using FIFO methods. 6. Food Safety & Sanitation Ensure compliance with health department regulations. Maintain food safety and sanitation standards. Conduct regular kitchen, bar, and storage inspections. Ensure proper temperature logs are maintained. Verify employee food handling practices. Address any safety concerns immediately. 7. Banquet & Event Operations Coordinate with Sales and Catering teams on all events. Review BEOs (Banquet Event Orders) daily. Ensure proper staffing and setup for events. Oversee banquet service execution. Verify accurate billing and event charges. Conduct post-event reviews. 8. Restaurant & Bar Oversight Ensure menu knowledge and service standards are maintained. Monitor alcohol service compliance. Review liquor variances and usage reports. Ensure proper cash handling procedures. Verify bar cleanliness and organization. Monitor beverage quality and presentation. 9. Administrative Duties Complete payroll approval. Review employee timecards. Maintain department files and records. Complete required reports on time. Conduct performance reviews. Track training completion. Respond to emails and management requests promptly. Daily Checklist Opening ☐ Review reservations and event schedule☐ Review staffing levels☐ Walk restaurant, bar, kitchen, and banquet spaces☐ Verify cleanliness and readiness☐ Review previous shift notes☐ Conduct pre-shift meeting Throughout the Day ☐ Check guest satisfaction☐ Monitor labor costs☐ Assist team during peak periods☐ Review inventory levels☐ Follow up on guest complaints☐ Verify service standards are followed Closing ☐ Ensure all dishes and glassware are cleaned and stored☐ Verify room charges are posted correctly☐ Confirm side work completion☐ Secure alcohol storage areas☐ Review daily sales and labor reports☐ Communicate issues to the next shift Performance Expectations Achieve guest satisfaction goals. Meet food and beverage revenue targets. Maintain labor costs within budget. Maintain food and beverage costs within budget. Achieve successful health inspections. Ensure accurate inventory and ordering. Maintain a professional and engaged team. Support all hotel departments and company initiatives. Lead by example through professionalism, accountability, and integrity. Chain of Command General Manager Food & Beverage Manager Restaurant Supervisor / Banquet Captain Bartenders, Servers, Hosts, Banquet Servers, and Support Staff The F&B Manager is expected to be actively involved in the operation, visible to employees and guests, and accountable for the overall success of the department.