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About The Position
Join our vibrant team as a Food and Beverage Manager at Hyatt House Charleston Historic District/The Lowline Hotel, where you will have the opportunity to lead a diverse range of hospitality outlets. This role is ideal for a passionate hospitality professional eager to enhance guest experiences, drive revenue growth, and foster a collaborative and dynamic work environment. If you possess strong leadership skills and thrive in fast-paced settings, we welcome your application.
Requirements
- Minimum of 6 years progressive experience in a hotel or a related field; or a 4-year college degree and at least 4 to 5 years of related experience; or a 2-year college degree and at least 5 to 6 years of related experience.
- Proven experience in food and beverage management, preferably in a banquet or multi-outlet setting.
- Excellent leadership, communication, interpersonal, and team management skills.
- Strong knowledge of food and beverage operations, including banquet, restaurant, lounge, and retail settings.
- Excellent communication and interpersonal abilities.
- Ability to manage budgets, costs, and financial performance.
- Knowledge of health and safety regulations and sanitation standards.
- Exceptional organizational and problem-solving skills.
- Flexibility to work in a fast-paced, dynamic environment, including evenings and weekends.
- Demonstrated ability to develop and motivate teams.
- Exceptional organizational and problem-solving skills.
Nice To Haves
- Relevant hospitality or management certifications are a plus.
Responsibilities
- Oversee the daily operations of all Food and Beverage outlets, ensuring attentive, friendly, courteous, and efficient service.
- Maintain adherence to budgeted payroll and overhead costs, optimizing operational efficiency.
- Lead and motivate staff to deliver exceptional guest experiences and uphold service standards.
- Develop and implement operational policies and procedures to improve service quality and efficiency.
- Monitor financial performance, including sales, costs, and profitability, and take corrective actions as needed.
- Coordinate with culinary and service teams to ensure smooth and seamless operations.
- Manage inventory, ordering, and stock control to minimize waste and control costs.
- Ensure compliance with health, safety, and sanitation regulations.
- Foster a positive team environment that encourages professional growth and teamwork.
