Food and Beverage Manager
$70,000–$74,000 year
On-siteDenver, Colorado, United States
Job Summary
Plan and manage the restaurant, breakfast, and banquets & catering departments to achieve customer satisfaction, compliance with regulations, and financial goals. Lead and develop the F&B team by coaching, training, and empowering associates while maintaining a visible floor presence during key service periods. Collaborate with culinary leadership on menu development, promotions, and seasonal offerings to drive revenue and enhance guest experience. Manage staffing, scheduling, and forecasts in alignment with business levels and financial objectives. Monitor departmental performance, control budgets, and ensure adherence to food safety, sanitation, and brand standards. Support the hotel's Teaching Hotel Mission by mentoring student interns from Metro State University.
Required Qualifications
- More than two years of post high school education
- One to two years of employment in a related position with this company or other organization(s)
- Excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies
- Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs
- Must have knowledge of food safety and chemicals/agents for training purposes
- Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules
- Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs
- Mobility -95% of shift covering all areas of outlets supervising
- Continuous standing to assist at hostess station -minimal stationary standing
- Climbing stairs -varies by location
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