F&B Manager - Hilton Tucson El Conquistador

Job Description

Job Description

Scope of Position:
The Food & Beverage Manager oversees the daily operations of the restaurant, ensuring consistent delivery of exceptional guest service, adherence to brand standards, and achievement of financial goals. This role drives team performance, operational excellence, and profitability through effective leadership, communication, and strategic planning.

• Develop and implement short-term financial and operational plans that align with the restaurant and hotel’s overall objectives.

• Monitor daily labor costs and adjust staffing levels to ensure operational efficiency and profitability.

• Ensure all restaurant operations comply with brand, franchise, and company standards.

• Conduct daily pre-shift meetings to communicate specials, events, and key service expectations.

• Evaluate team performance, recognize outstanding achievements, and provide coaching or corrective action as needed.

• Analyze guest feedback and financial reports to identify opportunities for improvement and implement corrective measures.

• Conduct daily restaurant inspections to ensure excellence in food quality, presentation, cleanliness, and side work completion.

• Participate in monthly inventory counts and implement measures to reduce breakage and control costs.

• Create and promote sales-building initiatives, such as upselling programs, guest engagement activities, and employee incentive plans.

• Maintain open and professional communication with all departments to ensure smooth operations.

• Respond promptly and courteously to guest concerns, following up to guarantee satisfaction.

• Lead by example in professional appearance, conduct, and adherence to company standards.

• Effectively communicate and enforce all company policies and procedures.

• Proactively recruit, interview, and select team members in accordance with company hiring standards.

• Conduct ongoing training in safety, security, service standards, and departmental procedures.

• Serve as Manager on Duty as scheduled.

• Ensure compliance with all federal, state, and local laws, including OSHA, EEOC, Wage & Hour, and Health Department regulations.

• Perform other duties as assigned by management.

Internal: Collaborate with all hotel departments to ensure seamless communication and guest satisfaction.
External: Work with approved vendors for procurement and inventory needs.

Education & Experience:

• High school diploma or equivalent required; college degree in Hospitality Management or related field preferred.

• Minimum of one year of experience in food and beverage management or hospitality operations.

• Proven record of strong leadership and team development.

Certifications:

• Alcohol awareness and food safety certifications as required by local/state regulations.

• Additional certifications as required by hotel brand or franchise.

• Strong leadership and team-building capabilities

• Excellent verbal and written communication

• Exceptional organizational and planning skills

• Financial acumen, including labor and cost control

• Attention to detail and commitment to quality

• Strong guest service orientation

• Ability to remain calm and effective under pressure

• Flexible schedule required, including nights, weekends, and holidays

• Fast-paced, service-oriented environment

This position requires extended periods of standing and walking throughout the restaurant, as well as occasional lifting and pushing of items up to 50 lbs. The manager must communicate clearly, make sound decisions under pressure, and effectively lead a diverse team. Analytical and problem-solving skills are essential for budgeting, forecasting, and operational planning.