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Food& Beverage Manager
Job Description
TheFood & Beverage Manager is responsible for planning, organizing, anddirecting all food and beverage operations within the property, including therestaurant, bar, room service, banquets, conferences, weddings, catering, andspecial events. This hands-on leadership role ensures exceptional guestexperiences, operational efficiency, and financial accountability whileleading, developing, and supporting the food and beverage team. Working closelywith the Executive Chef, this position oversees staffing, scheduling, servicestandards, beverage operations, inventory, purchasing, cash controls, and guestsatisfaction - maximizing revenue and controlling costs while maintaining highstandards of quality, hygiene, and service.
Employment Type: Full-Time,Salaried Position
Compensation: Competitivesalary based on qualifications, experience, and job-related skills.
Reports To: GeneralManager
Responsibilities (Include, but are not limited to):
• Plan,organize, and direct the daily operations of all food and beverage outlets,including the restaurant, bar, room service, banquets, conferences, weddings,catering, and special events.
• Ensureguests receive exceptional service while maintaining the highest hospitalityand service standards; welcome and assist guests, anticipating their needs.
• Recruit,hire, train, coach, schedule, supervise, and develop food and beverage teammembers.
• Communicateprofessionally and courteously with guests, employees, vendors, and management.
• Develop,implement, and maintain department policies, service standards, operatingprocedures, and staff training programs.
• Monitorfood and beverage quality, presentation, service standards, and guest feedback;identify trends and opportunities and implement continuous improvements.
• Handleguest concerns and complaints professionally and resolve issues promptly.
• Monitordaily sales, labor costs, operating expenses, and departmental financialperformance; analyze sales reports and implement strategies to increase revenueand profitability.
• Prepareand manage staff schedules, controlling labor costs while maintaining serviceexcellence.
• Managedaily cash handling, cash banks, deposits, reconciliations, and internalfinancial controls.
• Overseeinventory control, purchasing, ordering, and stock levels - including beer,liquor, and wine - to minimize waste and maximize efficiency; conduct monthlyinventory reconciliation.
• Ensureresponsible alcohol service and compliance with all applicable federal, state,and local regulations.
• Ensurecompliance with all company policies and applicable health, safety, security,sanitation, food handling, cleanliness, and health department standards.
• Collaboratewith the Executive Chef on menu planning, pricing, and overall dining operations,ensuring seamless coordination between front- and back-of-house.
• Leadbanquet and special event planning and execution to ensure exceptional guestexperiences.
• Workcollaboratively with other hotel departments to ensure seamless operations andan exceptional guest experience.
• Developand maintain positive relationships with vendors and suppliers.
• Followall company safety and security policies and promptly report maintenanceconcerns or safety hazards.
Requirements
• Minimumof three (3) years of progressive food and beverage management, restaurant,bar, or hospitality supervisory experience.
• Previousleadership experience in a hotel, resort, or high-volume restaurant preferred.
• Strongknowledge of restaurant operations, guest service, beverage management, laborscheduling, and cost control.
• Experiencemanaging beer, liquor, and wine inventory and purchasing.
• Strongunderstanding of cash handling, balancing, reconciliation, and internalfinancial controls.
• Excellentleadership, communication, coaching, and interpersonal skills.
• Strongorganizational, time management, problem-solving, and decision-makingabilities; dependable.
• Abilityto work effectively in a fast-paced, guest-focused environment and remain calmunder pressure.
• Knowledgeof responsible alcohol service, food safety, sanitation regulations, and healthcode compliance.
• TIPSand ServSafe Manager Certification required.
• Experiencewith restaurant or hotel point-of-sale (POS) systems preferred.
• Proficiencywith Microsoft Office applications preferred.
• Abilityto work a flexible schedule, including evenings, weekends, holidays, andspecial events.
Core Competencies
• GuestService Excellence
• Leadership& Team Development
• BeverageOperations
• FinancialAccountability
• Cash& Inventory Controls
• Communication& Collaboration
• Organization& Time Management
• ProblemSolving & Decision Making
• Professionalism& Integrity
• Adaptability& Flexibility
Benefits
Qualifyingteam members may enjoy the following benefits:
• Medicalinsurance
• Dental,Vision, Life, Disability, and Accident insurance
• PaidVacation
• BereavementLeave
• 401(k)with Company Match
At Myrtle Beach SeasideResorts, we believe our employees are our greatest strength, our vendors arevalued partners, our homeowners are our priority, and our guests are our focus.We are committed to maintaining a safe, respectful, and collaborative workenvironment that encourages communication, participation, and professionalgrowth. Empowered and proactive team members create memorable guest experiencesthat exceed expectations.