Our esteemed hotel is looking for a passionate food and beverage manager! You’ll ensure each guest receives world-class service by managing all aspects of our food and beverage department, including our incredible staff. Ideally, our applicant is a go-getter with hospitality experience and an unrivaled dedication to customer satisfaction. If this sounds like you and you’re up for a challenge, please apply! Responsibilities: • Report on guest satisfaction scores and make suggestions • Supervise current food and beverage staff to ensure high-performance standards and hire and train new staff • Monitor and maintain product, supplies, and labor costs • Ensure the smooth and successful operation of the hotel’s food and beverage department including menu development, staff oversight, customer service, budget, and schedule • Write and implement departmental operation schedules • Strategic Vision: The ability to develop and implement menus that align with the establishment’s standards and market trends. • Financial Acumen: Proficiency in budgeting, forecasting, and cost analysis to ensure profitability. • Leadership Skills: Strong leadership to manage staff, negotiate with suppliers, and align departmental objectives with organizational goals. • Culinary Expertise: A deep understanding of culinary trends, customer preferences, and the unique identity of the establishment. • Communication Skills: Essential for coordinating dining venues, banquets, and catering services. • Attention to Detail: Ensuring compliance with health and safety regulations and maintaining service standards. • Innovation: Keeping abreast of industry trends to enhance guest satisfaction and loyalty. • Sustainability: Sourcing from suppliers who adhere to sustainable practices to reduce environmental impact. • Collaboration: Working closely with chefs, culinary teams, and other departments to create a cohesive dining experience. • Risk Management: Developing contingency plans to handle unforeseen disruptions and diversifying suppliers. Qualifications: • Displays strong leadership qualities and an emphasis on customer satisfaction • Understanding of national food and health safety regulations • Food handling license • Experience with hospitality customer relationship management systems preferred • High school graduate or equivalent, degree in hospitality management preferred Compensation: $90,000 - $100,000 yearly

• Strategic Vision: The ability to develop and implement menus that align with the establishment’s standards and market trends. • Financial Acumen: Proficiency in budgeting, forecasting, and cost analysis to ensure profitability. • Leadership Skills: Strong leadership to manage staff, negotiate with suppliers, and align departmental objectives with organizational goals. • Culinary Expertise: A deep understanding of culinary trends, customer preferences, and the unique identity of the establishment. • Communication Skills: Essential for coordinating dining venues, banquets, and catering services. • Attention to Detail: Ensuring compliance with health and safety regulations and maintaining service standards. • Innovation: Keeping abreast of industry trends to enhance guest satisfaction and loyalty. • Sustainability: Sourcing from suppliers who adhere to sustainable practices to reduce environmental impact. • Collaboration: Working closely with chefs, culinary teams, and other departments to create a cohesive dining experience. • Risk Management: Developing contingency plans to handle unforeseen disruptions and diversifying suppliers. • Customer Service – Providing top-notch customer service to meet the expectations of discerning clients and guests.