ESSENTIAL JOB FUNCTIONS:LEADERSHIP & TALENT MANAGEMENT- Direct all staffing functions including recruitment, interviewing, hiring, performance evaluations, coaching and corrective action
- Provide strong day-to-day leadership to F&B managers, supervisors and associates to ensure alignment with hotel standards and organizational goals.
- Establish a culture of continuous learning by implementing comprehensive training and development programs across all food and beverage departments.
- Conduct effective pre-shift briefings and ensure teams are fully informed on menu updates, service expectations and operational priorities.
- Foster a positive, collaborative work environment that promotes accountability, professional growth and high service standards.
FINANCIAL MANAGEMENT- Develop, implement, and monitor labor schedules, staffing plans and productivity metrics to meet financial targets.
- Oversee cost-control measures in accordance with Crescent standards, including food, beverage, labor, inventory and waste management.
- Participate in annual budgeting and ongoing forecasting processes for all food and beverage outlets.
- Review financial reports regularly to assess revenue performance, cost variances and profitability opportunities.
- Oversee outlets in achieving predetermined financial objectives through strategic planning, menu engineering, merchandising and promotional initiatives.
GUEST SERVICE EXCELLENCE- Maintain a high level of guest satisfaction by regularly reviewing service feedback, guest scores and operational trends.
- Identify service gaps and implement action plans to elevate the guest experience across restaurants, bar/lounge, room service and banquet operations.
- Ensure menus, presentations, and service delivery reflect current industry trends and exceed guest expectations.
- Develop creative service concepts, signature programming, and seasonal promotions that enhance the overall dining experience.
OPERATIONAL OVERSIGHT- Provide strategic direction and operational oversight for all F&B sub-departments, including restaurants, bar/lounge, room service, banquets, kitchens and stewarding.
- Clearly define and delegate roles, responsibilities, and decision-making authority to ensure operational efficiency throughout all outlets.
- Ensure cash handling, inventory processes, and liquor control procedures are consistently executed by all team members.
- Utilize modern management tools such as standardized recipes, portion specifications, purchasing guidelines, forecasting models, and production control systems.
- Coordinate with culinary leadership on menu development, production standards, and service flow to ensure operational excellence.
COMPLIANCE & ADMINISTRATION- Ensure adherence to all corporate, federal, state, and local regulations related to food safety, sanitation, and the service of alcoholic beverages.
- Maintain accurate and timely administrative documentation, including financial reporting, quality assurance logs, labor forecasting, and departmental meeting records.
- Demonstrate reliable attendance and schedule flexibility in alignment with business needs.
- Safeguard the hotel's brand standards and Crescent policies through consistent operational audits and staff coaching.
- Perform additional duties and responsibilities as assigned to support hotel objectives.
Minimum 5-7 years of progressive Food & Beverage leadership experience in a full-service hotel, luxury restaurant group, or equivalent hospitality environment.
