The Food & Beverage manager oversees all aspects of Front of House Food & Beverage operations, acting as manager on duty at the Emporium, Bowerbird Coffee, Magic Rat, Sunset Lounge, and Banquets/ Events (as needed). This role requires a high level of collaboration among our Front of House (FOH) and Back of House (BOH/ Culinary) managers and team members, as well as with other areas of operations, including Housekeeping, Engineering, and Front Desk. Candidates should bring at least two years of leadership experience in Food & Beverage, ideally overseeing multiple outlets and/or banquets. Experience managing a diverse wine selection and seasonal beverage program is a plus. Strong working knowledge of scheduling, ordering, receiving, inventory management, and floor operations is required. Responsibilities Manage the human resources within the department. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate. Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Qualifications Education/ Formal Training. More than two years of post-high school education. Experience. The ideal candidate for this position should have at least two (2) years of experience in a Food &Beverage leadership role. The ideal candidate would also have experience overseeing multiple outlets and/or banquets. Experience managing a diverse wine selection and seasonal beverage program is preferred. Must have experience with scheduling, ordering, receiving, inventory management, and dining room/floor management. Knowledge/ Skills. Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from customers, associates, and managers. Must have 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.