JOB SUMMARY

The Food and Beverage Manager is responsible for overseeing the daily operations of food and beverage services, ensuring consistent quality, efficient service, food safety, and a positive dining experience. This position provides leadership and oversight for food preparation and service, staffing, inventory, sanitation, vendor coordination, and related operational functions. The Food and Beverage Manager will establish and maintain service standards, manage food and beverage personnel, monitor operational costs, and coordinate with internal teams and vendors to ensure services effectively meet operational needs.

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES

• Oversee the daily operation of food and beverage services, including food preparation, meal service, dining areas, and related functions.
• Ensure consistent standards for food quality, presentation, service, cleanliness, and overall dining experience.
• Plan and coordinate daily meal service based on occupancy, schedules, and operational requirements.
• Supervise food and beverage employees and provide ongoing direction, training, coaching, and performance feedback.
• Develop employee schedules to maintain appropriate staffing and service coverage.
• Ensure compliance with applicable food safety, sanitation, health, and workplace safety requirements.
• Monitor food preparation, storage, handling, temperatures, and sanitation practices to maintain established food safety standards.
• Conduct routine inspections of kitchens, dining areas, food storage areas, and related facilities.
• Coordinate menu planning and food service offerings while considering quality, nutritional needs, variety, cost, and operational requirements.
• Monitor food and beverage inventory and maintain appropriate levels of food, beverages, supplies, and equipment.
• Coordinate ordering and receiving and ensure products are properly stored and rotated.
• Manage relationships with food suppliers, vendors, contractors, and other service providers.
• Monitor vendor performance, product quality, pricing, and service levels.
• Monitor food and beverage costs, waste, consumption, and other operational expenses.
• Implement appropriate controls to reduce food waste, manage costs, and improve operational efficiency.
• Maintain accurate records related to inventory, purchasing, food safety, inspections, staffing, and other operational activities.
• Respond to food service concerns and ensure appropriate follow-up and resolution.
• Coordinate with all Hospitality, Facilities, Safety, Human Resources, and Operations Managers as necessary.
• Assist with planning and preparing for changes in meal volume, staffing, and operational requirements.
• Develop and maintain food and beverage procedures, service standards, sanitation practices, and operating processes.
• Ensure kitchen equipment and food service areas are properly maintained and coordinate repairs or maintenance when necessary.
• Support the opening, implementation, and organization of new food and beverage operations as needed.
• Perform other duties as assigned.

STANDARD REQUIREMENTS

• Ability to manage multiple food service functions and competing operational priorities simultaneously.
• Strong attention to detail and a high level of organizational discipline.
• Strong knowledge of food service operations, food safety, sanitation, inventory management, and quality standards.
• Ability to effectively manage and coordinate employees, vendors, suppliers, contractors, and service providers.
• Ability to maintain accurate inventory, purchasing, scheduling, food safety, and operational records.
• Ability to monitor food and labor costs and identify opportunities to improve operational efficiency and reduce waste.
• Proficiency in Microsoft Office applications and the ability to learn applicable food service, inventory, scheduling, and operational systems.
• Ability to work independently while effectively collaborating with other departments and operational teams.
• Ability to work extended or non-traditional hours when necessary to support food service and operational needs, including evenings, weekends, and holidays.
• Attention to the importance of Safety in all operations and implement appropriate risk mitigation actions.
• Strong Leadership skills to motivate and guide the team. Ability to manage conflict within the team and handle disagreements in a professional manner that develops trust and delivers results.
• Smooth daily operations and ability to respond rapidly to unplanned events.

EDUCATION AND EXPERIENCE REQUIREMENTS

• High school diploma or equivalent required.
• Associate's or Bachelor's degree in hospitality management, Food Service Management, Culinary Arts, Business Administration, or a related field preferred.
• Minimum of five (5) years of progressively responsible experience in food and beverage operations, food service management, hospitality, dining services, or a related field.
• Previous supervisory or management experience in a food service environment required.
• Experience managing high-volume food service or dining operations preferred.
• Experience with food purchasing, inventory management, vendor coordination, budgeting, and cost control preferred.
• Working knowledge of applicable food safety and sanitation requirements required.
• Food safety certification, such as ServSafe Manager Certification, or the ability to obtain required certification within an established timeframe.
• Experience supporting the opening or startup of a new food service, dining, or hospitality operation is highly desirable.
• An equivalent combination of education, certifications, and relevant professional experience may be considered.

LANGUAGE AND COMMUNICATION SKILLS

• Ability to communicate clearly and professionally, both verbally and in writing.
• Strong leadership, interpersonal, and customer service skills.
• Ability to provide clear direction, training, coaching, and performance feedback to food and beverage personnel.
• Ability to communicate food safety, sanitation, service, and operational expectations effectively. Ability to prepare and maintain clear and accurate reports, records, schedules, procedures, and other documentation.
• Bilingual proficiency in English and Spanish is beneficial but not required.

WORK ENVIRONMENT

This position is based on-site in Haskell, Texas , and operates primarily within kitchen, dining, food storage, office, and other operational environments. The Food and Beverage Manager will regularly move throughout food preparation, service, storage, and dining areas to oversee operations, inspect food quality and sanitation standards, and support employees. The position requires frequent standing and walking and may involve exposure to heat, cold, moisture, food preparation equipment, cleaning products, and other conditions commonly associated with commercial food service operations. The employee may also occasionally be exposed to outdoor weather conditions while moving throughout the site. Due to the nature of food service operations, the employee must be able to adapt to changing meal schedules, service volumes, and operational needs and may be required to work outside of normal business hours, including early mornings, evenings, weekends, and holidays. Shift will be determined based on operational needs

Salary:

$70,000 - $90,000 Interested in joining our team? Please submit your updated resume for consideration. Qualified candidates will be contacted regarding next steps.

Pay:

$70,000.00 - $90,000.00 per year

Benefits:

401(k) 401(k) matching Dental insurance Health insurance Vision insurance

Work Location:

In person