F&B Manager

The Front of House Manager will empower the FOH team and ensure an amazing, memorable guest experience. This person will exceed the expectations of all guests in a multitude of tasks that include, but are not limited to, maintaining superior quality standards regarding food and drink production, guest service, preparation, sanitation, training, safety, and expediency of lines.

The Front-of-House Manager must have outstanding communication skills, the ability to resolve conflicts, and a thorough understanding of company policies. Front of House Managers must develop and support the company’s culture, values and reputation both internally with our team, as well as, externally with all guests, vendors and partners.

·       Support daily front- and back-of-house operations

·       Maintain and promote safety and security standards, including computer and inventory security

·       Address guest feedback promptly and professionally

·       Ensure efficient operations within company financial and operational guidelines

·       Communicate initiatives and policy changes clearly to staff

·       Uphold and enforce dress code policies

·       Train and supervise team on service, safety, and sanitation procedures

·       Maintain knowledge of all recipes and production standards

·       Ensure consistent food quality and adherence to menu procedures

·       Assign tasks based on operational needs

·       Manage labor costs through effective floor supervision

·       Handle guest charges and additional revenue collection

·       Ensure compliance with health, fire, and safety regulations

·       Assist in cost control planning and inventory management

·       Oversee hiring, evaluations, and disciplinary actions as needed

·       Conduct performance evaluations and hold staff accountable

·       Foster open communication across teams and management

·       Maintain cleanliness, equipment upkeep, and safety standards

·       Stay informed on emergency procedures and OSHA requirements

·       Attend required meetings and follow all operational protocols and policies

·       Minimum 2 years of progressive food & beverage experience, including supervisory responsibilities

·       High school diploma or GED required; college degree preferred

·       Valid TABC and Food Handler’s Certifications

·       Knowledge of inventory control processes (food, beverage, supplies, waste, consumption)

·       Proficient in reading and interpreting safety and operational documents

·       Strong written and verbal communication skills

·       Basic math and algebra skills required

·       Familiarity with POS and related computer systems

Research shows that individuals tend to apply to jobs only if they meet all the listed job qualifications. Unsure if you check every box, but feeling inspired to enhance your career? Apply. We’d love to consider your unique experiences and how you could make Hyatt even better.

All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.