Food & Beverage Manager

About the role

• City, State: Montclair, New Jersey
• Title: Food & Beverage Manager
• Location: Montclair, NJ
• FLSA: Exempt
• Status: Full Time
• Reports to: Director Food & Beverage Manager
• Supervises: Food & Beverage Department, Banquets & Events

Pay Range

$75,000.00 - $95,000.00

Job Summary

The Food & Beverage Manager directs and organizes the activities of all hotel food and beverage outlets, ensuring compliance with brand standards. This role focuses on guest service, profitability, and operational efficiency while supporting the day-to-day management of the restaurant, lounge, or other F&B outlets.

Essential Functions and Duties

• Manage outlet operations, including guest service standards, product quality, cost controls, and profitability.
• Monitor and develop team member performance through supervision, professional development, and feedback.
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Implement marketing and upselling techniques to maximize food and beverage revenue.
• Ensure team members are knowledgeable about products, services, and pricing.
• Recruit, interview, and train team members to maintain staffing levels and service quality.
• Monitor the budget and review financial transactions to ensure expenditures align with the budget.
• Maintain inventory of food and equipment, keeping accurate records.
• Develop weekly staff schedules based on occupancy forecasts and monitor labor costs.
• Maintain regular attendance and adhere to grooming and dress code standards.
• Ensure compliance with hotel policies.

Essential Functions and Duties

• Ensure the timely setup of all function rooms according to event specifications.
• Deliver quarterly inventory reports to the Finance Department.
• Collaborate with the Sales Department to determine future business needs and workload requirements for events, banquets and other internal events.
• Understand and execute teams, Banquet Event Orders.
• Attend department meetings and disseminate information pertaining to communication received relevant to your teams.
• Support with the supervision of banquet personnel, including hiring, training, and evaluating staff.
• Delegate duties to shifts in order to maintain efficiencies and a high level of service.
• Train team members for system use and system access, including POS, Payroll systems etc.

Required Experience, Education, and Skills

• Bachelor's degree in hospitality, business, or a related field, or 1-2 years of related experience and training.
• Strong leadership and communication skills.
• Experience in managing food and beverage operations and budgets.
• Knowledge of health, safety, sanitation, and alcohol regulations.
• Proficiency in Microsoft Office (Word, Excel, Outlook) and point-of-sale systems.
• Ability to read and interpret documents such as safety rules, operating instructions, and procedure manuals.
• Ability to calculate figures such as discounts, percentages, and commissions.

Work Environment

• Primarily an indoor work environment with minimal to moderate noise levels typical of a hotel setting.
• Exposure to cleaning chemicals and other materials required for maintaining sanitation standards.
• Frequent standing, walking, and occasional lifting of up to 25 lbs.
• Must be available to work flexible shifts, including nights, weekends, and holidays.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.