General Manager Food Operation Jobs (NOW HIRING)

Embassy Suites by Hilton Denton Convention Center Denton, Texas, United States

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We are proudly managed by O’Reilly Hospitality Management, LLC ("OHM")

Join the OHM Team!

At O'Reilly Hospitality Management (OHM), we are:

• A forward-thinking and growing company offering opportunities to engage your passions through sustainability efforts, health & wellness initiatives, community involvement, and philanthropic outreach.
• Committed to empowering Team Members at every level of leadership. Every Team Member has the opportunity to contribute in a unique way and make a real impact.
• Seeking supportive, collaborative, and detail-oriented professionals to join our team.

What We Offer

• 401(k) & Roth 401(k) with Company Match (available to full-time and part-time Team Members)
• Health, Dental, Vision & Life Insurance
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement Opportunities
• Hotel & Restaurant Travel Discounts and Perks
• DailyPay Earned Wage Access from Day One

Now Hiring: Assistant General Manager, Food & Beverage

Location: Embassy Suites by Hilton Denton Convention Center

Primary Responsibility

Lead and oversee all Culinary, Restaurant, Bar, Banquet, and Catering operations for Embassy Suites Denton Convention Center, ensuring exceptional guest experiences, operational excellence, team development, and financial success across all food and beverage outlets and events.

The Assistant General Manager, Food & Beverage is an operational leader responsible for overseeing all food and beverage operations within one of North Texas' premier hospitality and event destinations. This position supports all aspects of restaurant, bar, banquet, catering, and convention center operations while assisting the General Manager in driving guest satisfaction, revenue growth, and team member engagement.

The ideal candidate is a hands‑on leader with strong hospitality experience, a passion for guest service, and the ability to lead large‑scale food and beverage operations across multiple service outlets.

Position Highlights

• Oversight of a full-service restaurant and bar operation
• Leadership of banquet and catering services supporting a 70,000-square-foot Convention Center
• Management of high‑volume food and beverage operations, including conventions, conferences, weddings, and special events
• Collaboration with Sales, Culinary, Banquets, and Hotel Operations teams to maximize revenue and guest experiences
• Key leadership role supporting overall hotel performance and profitability

Essential Responsibilities

Leadership & Team Development

• Lead, recruit, hire, train, coach, motivate, and develop food and beverage team members.
• Conduct performance evaluations and administer progressive discipline when necessary.
• Foster a positive, inclusive, and service‑oriented culture.
• Ensure staffing levels support operational needs while controlling labor costs.
• Provide visible leadership during restaurant, bar, banquet, and convention center events.

Revenue & Financial Management

• Assist in achieving monthly, quarterly, and annual hotel revenue goals.
• Actively participate in hotel sales efforts and business development opportunities.
• Drive revenue growth for food and beverage operations, including restaurant, bar, catering, and banquet services.
• Develop and manage departmental budgets and expense controls.
• Analyze financial performance and implement strategies to improve profitability.
• Ensure proper financial controls and cash‑handling procedures are followed.

Food & Beverage Operations

• Oversee daily operations of the hotel's restaurant, bar, catering, and banquet services.
• Maintain exceptional standards of food quality, beverage quality, cleanliness, and guest service.
• Manage food preparation staff, including recruitment, training, scheduling, and performance management.
• Develop and execute short‑and long‑term operational plans for food and beverage services.
• Collaborate with culinary leadership to enhance menus, promotions, and guest experiences.
• Develop local and national sales and marketing initiatives for food and beverage programs.
• Monitor service standards and guest satisfaction metrics.
• Resolve guest concerns promptly and professionally while implementing corrective measures when necessary.
• Establish and oversee preventative maintenance programs for food and beverage equipment and facilities.

Convention Center & Event Operations

• Support banquet and event operations within the property's 70,000-square-foot Convention Center.
• Coordinate closely with Sales, Catering, Banquets, and Culinary teams to ensure successful execution of events.
• Ensure proper staffing, setup, service, and event breakdown procedures.
• Maintain high standards for guest satisfaction during conventions, meetings, corporate events, weddings, and social functions.
• Monitor operational efficiency while delivering exceptional event experiences.

Administrative & Operational Leadership

• Assist with development and monitoring of annual operating budgets.
• Ensure compliance with company policies, brand standards, health regulations, and legal requirements.
• Serve as acting manager in the absence of the General Manager.
• Respond professionally and effectively to team member and guest concerns.
• Represent the hotel within the community and maintain positive relationships with local organizations and businesses.
• Manage vendor, contractor, and supplier relationships.
• Complete all administrative, financial, and reporting responsibilities accurately and on time.
• Collaborate with all hotel departments to resolve operational challenges and improve guest experiences.

Qualifications

Skills & Abilities

• Strong leadership, communication, and organizational skills.
• Proven ability to lead large teams in a fast‑paced hospitality environment.
• Knowledge of food planning, preparation, purchasing, sanitation, inventory control, and personnel management.
• Strong financial acumen and budgeting experience.
• Excellent verbal and written communication skills.
• Ability to multitask, prioritize responsibilities, and manage competing demands.
• Proficiency in Microsoft Office Suite, including Word and Excel.
• Experience with hotel property management systems and point‑of‑sale systems preferred.
• Ability to remain calm and solution‑focused under pressure.
• Professional appearance and demeanor.

Education & Experience

• Minimum of three (3) years of progressive hotel or food and beverage leadership experience preferred.
• Comprehensive hospitality experience required.
• Experience managing restaurant, bar, banquet, catering, and convention/event operations strongly preferred.
• Previous supervisory or management experience required.
• Bachelor's degree in Hospitality Management, Business Management, or related field preferred.
• Valid driver's license required.

Physical Requirements

Heavy Work

• Exerting 50 to 100 pounds of force occasionally.
• Exerting 25 to 50 pounds of force frequently.
• Exerting 10 to 20 pounds of force constantly.
• Significant walking and standing required.

Physical Activities

• Climbing
• Balancing
• Stooping
• Kneeling
• Crouching
• Reaching
• Standing
• Walking
• PushingPulling
• Lifting
• Repetitive motions

Visual Acuity

• Ability to inspect facilities and determine accuracy, quality, and thoroughness of work.

Work Environment

• Primarily indoors with exposure to varying temperatures.
• May experience occasional exposure to heat, kitchen environments, and event‑related operational conditions.

Additional Information

This position is classified as a safety‑sensitive position and may be subject to additional safety requirements.

Orientation

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications