Food & Beverage Manager

ROLE DESCRIPTION

Position: Food & Beverage Manager

WE NEED BIG STARS LIKE YOU!!!

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team.  Cotton Court is a collection of hotels that are created for today’s passionate travelers, each of our hotels is intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond... 

Status: Exempt
Reports to: General Manager

JOB SUMMARY

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked.

Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods.

Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility.

The Food and Beverage Manager is responsible for overseeing all aspects of the hotel’s food and beverage operations, room service, minibar & banquets as needed. The Food & Beverage Manager plays a key role in supervising staff, coordinating event logistics, and maintaining high standards across all F&B outlets.

ESSENTIAL DUTIES & FUNCTIONS

• Operational Responsibilities
• Overseeing daily operations of all food and beverage outlets, including restaurant, bar, and mini bar services.
• Manage inventory of food, beverage supplies, ensuring proper stock levels and equipment functionality.
• Collaborate with other departments to ensure seamless service and event execution.
• Report to the General Manager on all daily reports and information shared from weekly and daily meetings.

• Managerial Responsibilities 

• Supervise F&B and Mini Bar staff, providing leadership, guidance, and support to ensure high performance.
• Conduct pre-shift and pre-event meetings to review service standards, assignments, and event details.
• Monitor staff performance and provide coaching and feedback for continuous improvement.
• Coordinating trainings and rehearsals throughout the week.

• Guest Services

• Ensure guest satisfaction by responding promptly to requests and concerns.
• Handle guest complaints professionally and efficiently, resolving issues to maintain a positive experience.
• Assist with special accommodation and requests, ensuring personalized service.

• Team Support and Training

• Train new staff on food and beverage service standards, safety procedures, and hotel policies.
  • Provide ongoing training and development opportunities to enhance team performance.
  • Ensure compliance with health regulations, hotel policies, and industry standards
• Communication and Reporting
• Maintain regular communication with the Executive Chef and other department heads to keep aligned on operations and events.
• Prepare and submit reports on F&B performance, event feedback, and improvement suggestions.
  • Communicate any operational issues or concerns promptly to General Manager or Human Resources.

• Safety & Compliance
  • Ensure a safe environment for guests and staff by following hotel safety policies.
  • Comply with all industry regulations and standards.
  • Report any safety hazards or incidents immediately.

ESSENTIAL SKILLS AND QUALIFICATIONS 

• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• Proficiency in POS Systems, event management software and Microsoft Office Suite
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities
• Certification in hospitality management or related field required
• Certification for TABC & Texas Food Handlers required

Physical Requirements

• Sitting: Occasional
• Standing/Walking: Frequent, including during service and event oversight
• Lifting/Carrying: up to 50 lbs, including banquet equipment and supplies
• Other Physical Requirements: Frequent handling, grasping and crouching

Working Environment

• Interior: restaurant, bar, banquet halls, kitchens, and other event spaces withing the hotel
• Exterior: occasional outdoor events, exposure to various weather conditions

BASICS 

• Display courteous behavior with guests and team members
• Report on any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition & stored correctly
• Attend required meetings
• Follow company policies and procedures
• Perform any additional duties assigned by the supervisor
• Maintain cleanliness and organization in all work areas

CANDIDATE PROFILE

Education and Experience

High school diploma or equivalent required

• Minimum of 2 years of experience in Restaurant Management required
• Previous supervisory or managerial experience in Food & Beverage is required