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Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

Your job requires providing management and related services consistent with your position for The Colony Palm Beach in Palm Beach, Florida, for The Hedges Inn in East Hampton, New York, and for any and all future projects in which the Wetenhall family engages during your employment, as needed. Please note that your job responsibilities are not limited to those contained in your written job description and may encompass additional tasks or responsibilities consistent with your position. Your current compensation package encompasses and accounts for all such job responsibilities at all locations.

For more information visit http://thecolonypalmbeach.com

The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW:

The Food & Beverage Manager is responsible for leading exceptional employee and guest experiences. Leading the team responsible for executing the Food and Beverage for all operations of the facility, this position works closely with the rest of the leadership team.

Supporting the day-to-day operation of the business; including all food & beverage areas and entertainment services. The Manager will help lead our people & culture, including hiring, training, coaching and retention. The Food and Beverage manager also has responsibilities as it relates to operating the business (opening/closing, management shifts, inventory management, and scheduling, facilities and profit and loss accountability).

ESSENTIAL JOB FUNCTIONS:

• Ensure consistency and professionalism across all F&B operations by adhering to standardized shift procedures.
• Lead daily pre-shift meetings and briefings, aligning teams on floorplans, reservations, and service expectations.
• Maintain strong floor presence during peak service periods, including lunch and dinner, to support service staff and engage with guests.
• Uphold a "table touching" culture—engaging with guests to ensure satisfaction and resolve service issues promptly and professionally.
• Conduct property walkthroughs (including BOH, Café, IRD, Pool, Bars, Server Stations) to verify readiness and cleanliness before and after shifts.
• Collaborate with team members to check-in/check-out staff, assign side work, and ensure completion of all shift duties.
• Manage and enter gratuity reports and sales figures accurately into spreadsheets for respective shifts.
• Take ownership of designated shifts, including leading service transitions, managing breaks, and ensuring seamless handovers.
• Work closely with hosts and supervisors to manage seating, floorplan execution, and guest flow, especially during high-volume periods.
• Oversee and support bar operations, including readiness checks and transitions at key times (e.g., 4 PM shift change).
• Ensure clear communication and coordination between opening, mid-morning, mid-shift, late, and closing managers.
• Assist in staff documentation and performance monitoring, providing guidance and support to improve service delivery.
• Participate in the planning and preparation of the next day’s PM floorplan and service approach as needed.
• Perform closing duties including walk-through inspections, verifying side work completion, and ensuring the property is secure and reset.
• Assist with other duties as requested by Director

QUALIFICATIONS:

• High School or equivalent.
• 2 years of Food & Beverage experience, minimum of 6 months experience in a Supervisor/Lead role in an upscale restaurant or luxury hotel/resort.
• Previous server experience. Knowledge of various food service styles.
• Excellent understanding of steps of service.
• Excellent guest service skills and passion for hospitality.
• Ability to satisfactory read, write, speak, understand, and communicate in English.
• Ability to communicate professionally and respectfully with guests and co-workers.
• Ability to provide legible communication.
• Ability to compute basic mathematical calculations.
• Familiarity with food and beverage cost controls.
• Proficiency with restaurant POS systems, RESY, Outlook, Word, and Excel programs.
• Detail-oriented and thorough.
• Strong interpersonal and problem-solving abilities.
• Ability to prioritize and multitask.
• Ability to perform consistent work to the hotel’s high standards.

Education/Experience Requirements:

• Must be able to work weekends and holidays as needed.
• Ability to maintain personal hygiene.
• Ability to work quickly and efficiently.
• Ability to focus attention on guest needs, remaining calm and courteous at all 
• College degree, preferably in Hospitality or Culinary Management.
• Certification of previous training in liquor, wine, and food service.