Food & Beverage Manager

Seeking a dynamic, hands-on, and community-focused Food & Beverage Manager to lead our restaurant operations, culinary team, and banquet and catering services. This leadership role is ideal for a hospitality professional who combines operational excellence with creative thinking, strong financial management, and a passion for delivering exceptional guest experiences.

The successful candidate will be responsible for driving food and beverage revenue, enhancing the dining experience for hotel guests and local patrons, developing strategic community partnerships, and ensuring seamless execution of restaurant service and special events. This individual will play a key role in strengthening the hotel's presence in the local market while maintaining the high standards associated with the IHG and Crowne Plaza brands.

This is a full-time, salaried position that requires a flexible schedule, including evenings, weekends, and holidays, based on business needs.

We are a drug-free workplace. We participate in E-Verify.

What you will be doing

Roles and Responsibilities: This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Key Responsibilities

Restaurant & Banquet Operations

• Oversee the daily operations of all restaurant outlets, banquet functions, and catering services, ensuring efficient workflows and consistent service excellence.
• Maintain a visible, hands-on leadership presence across food and beverage operations.
• Ensure appropriate staffing, service readiness, inventory control, and operational efficiency across all outlets and events.
• Collaborate with culinary, front office, sales, and other hotel departments to deliver a seamless guest experience.

Revenue Growth & Hotel Guest Engagement

• Develop and implement targeted strategies to increase restaurant and bar utilization among overnight hotel guests.
• Monitor hotel guest capture rates and implement initiatives to consistently meet or exceed established internal performance benchmarks.
• Identify opportunities to grow food and beverage revenue through promotions, special events, creative menu offerings, and enhanced guest engagement.
• Analyze revenue trends, guest feedback, and operational performance to identify opportunities for continuous improvement.

Culinary Innovation & Menu Development

• Partner with the Executive Chef and culinary team to develop appealing menus, seasonal offerings, and creative daily and weekly specials.
• Incorporate fresh, locally sourced ingredients and distinctive products through partnerships with regional farmers, vendors, artisans, and purveyors.
• Evaluate menu performance, food costs, guest preferences, and market trends to maintain quality while maximizing profitability.
• Support the ongoing development of innovative food and beverage concepts that differentiate the hotel's offerings.

Banquets, Catering & Event Execution

• Partner closely with the Sales team from the initial client consultation and event planning stages through final execution and post-event follow-up.
• Ensure banquet and catering events are properly staffed, organized, and delivered according to client expectations and hotel standards.
• Coordinate with culinary and service teams to ensure accurate event preparation, timely service, and attention to detail.
• Monitor event feedback and identify opportunities to improve service delivery, strengthen client relationships, and generate repeat business.

Financial Management & Cost Control

• Monitor food and beverage revenue, labor expenses, food and beverage costs, inventory, and departmental profitability.
• Develop and implement strategies to control costs while maintaining product quality and guest satisfaction.
• Track key performance indicators, including hotel guest capture rates, revenue performance, labor productivity, and guest satisfaction results.
• Identify opportunities to improve margins, increase average guest spend, and generate additional revenue.

Brand Standards, Team Leadership & Guest Satisfaction

• Ensure compliance with all applicable IHG and Crowne Plaza brand standards, operating procedures, and service expectations.
• Lead, coach, train, and develop food and beverage team members to foster accountability, teamwork, and a service-oriented culture.
• Monitor guest feedback and guest satisfaction metrics, implementing action plans to meet or exceed established performance targets.
• Maintain compliance with food safety, sanitation, responsible alcohol service, and applicable health and safety regulations.
• Promote a positive, professional work environment focused on operational consistency, employee development, and exceptional guest service.

Community Partnerships & Business Development

• Build and maintain strong relationships with local businesses, restaurants, organizations, and community stakeholders.
• Develop collaborative dining experiences, joint menu offerings, cross-promotional campaigns, and special events that increase visibility and drive incremental business.
• Establish the hotel as an active and valued participant in the Edison community through meaningful partnerships and local engagement.
• Identify opportunities to attract new customers, strengthen brand awareness, and expand the hotel's food and beverage business beyond overnight guests.

Qualifications & Experience

• A minimum of 3–5 years of progressive leadership experience in hotel food and beverage operations, restaurant management, banquet and catering management, or a comparable high-volume hospitality environment.
• A degree in Hospitality Management, Culinary Arts, Business Administration, or a related field is preferred. Equivalent relevant professional experience will also be considered.
• Demonstrated ability to build external partnerships, negotiate with vendors, develop promotional initiatives, and execute successful collaborative business opportunities.
• Proven experience managing departmental budgets, monitoring food and labor costs, analyzing performance metrics, and implementing revenue-enhancement strategies.
• Strong team leadership, communication, organization, problem-solving, and decision-making abilities.
• Experience overseeing restaurant service, banquet operations, catering events, menu development, inventory management, and guest relations.
• Certifications: Current ServSafe Manager certification and a recognized alcohol awareness certification, such as TIPS or RAMP, are required.
• Schedule Flexibility: Availability to work a flexible schedule, including evenings, weekends, and holidays, as required by hotel operations.

The ideal candidate for this position...

...is a proactive hospitality leader who thrives in a hands-on management environment and understands that successful food and beverage operations require a balance of outstanding service, financial discipline, culinary creativity, and strong community relationships.

This individual is equally comfortable managing daily restaurant operations, coordinating banquet events, developing local business partnerships, analyzing financial performance, and motivating a team to achieve ambitious goals.