Food & Beverage Restaurants Manager - Hotel Cleveland, Autograph Collection

Operational Leadership: Oversee all F&B outlets (restaurant, lounge, in-room dining, etc.) and coordinate with rooms, sales, and revenue management to meet hotel goals

Budget & Financial Management: Manage departmental budgets, control labor costs, monitor revenues, and ensure cost-effective operations

Staff Management: Recruit, train, schedule, and supervise front-of-house; conduct performance evaluations

Vendor Relations: Manage inventory, and ensure quality and safety of food and beverage products

Quality & Compliance: Maintain high standards of food quality, sanitation, and service; ensure compliance with health and safety regulations

Customer Service: Address guest inquiries and complaints promptly to enhance satisfaction and loyalty

Education: Bachelor’s degree in hospitality management, business, or related field preferred; associate degree with substantial experience acceptable

Experience: Typically 4–7 years in F&B management, with experience in a hotel or full-service restaurant setting

Certifications: ServSafe Food Manager, TIPS/TABC, OSHA 10, and relevant hospitality certifications preferred

Skills: Leadership, problem-solving, budgeting, menu engineering, vendor negotiation, and strong interpersonal skills.