Food and Beverage Manager

Department: Bloomington-Normal, IL
Reports to: Assistant General Manager

Job Description

General Summary:

Maximize hotel profitability and customer satisfaction through directing and coordinating activities of the Food & Beverage Department to include Events/Conference Rooms, Kitchen and Deep End Tap.

Essential Functions:


  • Coordinate efforts of the F&B Department to coincide with volumes in business generated by the Catering/Sales and Rooms Division.
  • Provide ideas, input, and assistance with the aesthetic and feel of the Public Areas, Conference Rooms, and Deep End Tap.
  • Perform administrative work to include, but not limited to, posting daily revenue, inventory, generating client bills, staff schedule, ordering supplies and reviewing/approving invoices.
  • Ensure compliance with all Eastland Suites brand standards and Tentac Enterprises expectations.
  • Operate the Food & Beverage Department under the most cost-efficient means possible without decreasing quality, service or expectations.
  • Produce approved budget and operate under established guidelines in regard to costs, expenses, sales, and profit for Food & Beverage Department.
  • Develop, institute, and maintain control of procedures to ensure consistency.
  • Take immediate action on problems that are encountered in the Food & Beverage Department.
  • Handles or assists with any guest related concerns and complaints, as well as coordinates the follow up on those complaints.
  • Give personal attention, take personal responsibility and use teamwork when providing guest service.
  • Maximize customer satisfaction by ensuring that the written details of all assigned meetings, conventions and banquets are carried out properly, through high level of communication with the Sales & Catering Department.
  • Monitor, direct, and coordinate effective sanitation, cleanliness, and organization effort in Food & Beverage operating areas; to include maintenance and control of glassware, china, silver, and linen use and supplies.
  • Establish, direct, and review food and liquor procedures to ensure adequate security and accountability; presentation and service performance.
  • Supervise the handling, storage and security of all kitchen and event equipment used in any/all functions.
  • Ability to work effectively and multi task in a fast paced environment.


  • Ensure efficient operation of Food and Beverage functions by coordinating and providing work direction for personnel (food service, setup, kitchen, bar staff and supervisors).
  • Provide for a safe work environment by following all safety and security procedures and rules.
  • Supervise, guide, schedule, train and evaluate all Food & Beverage associates.
  • Implement and maintain the highest standards in the areas of appearance, professionalism and service of all staff by establishing, directing and reviewing performance standards.
  • Provide disciplinary action of staff when, and if, necessary.
  • Provide associates with the necessary tools and equipment they need to perform their job.
  • Hold pre-function BEO meetings to discuss details of each function.
  • Ensure quality service by assigning employees and supervisors to specific functions.
  • Be proactive in ensuring that each team member/shift is SET UP FOR SUCCESS.
  • Check schedule to ensure that staffing protocols are being met.
  • Prioritize and assign work for F&B supervisors and team members.
  • Create setup charts, communicate with setup staff, and inform them of what functions are a priority.
  • Provide feedback to the employees and on their performance of job responsibilities.
  • Coordinate with management with the on-boarding of new associates (interviewing, hire paperwork, etc).

Supporting Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.

  • Report all maintenance problems to appropriate personnel.
  • Ensure that employees follow proper sanitation practices.
  • Inspect rooms and public areas for cleanliness.
  • Adhere to all Federal, State, and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed.
  • Conduct department meetings as required, and attends staff and hotel meetings.
  • Participate in hotel MOD program.
  • Assist other team members and/or managers when needed.
  • Other duties as required to provide genuine hospitality.

Specific Job Knowledge, Skills, and Ability:

  • Strong knowledge of food and beverage preparation and service of various alcoholic beverages, and liquor laws in serving underage people.
  • Skilled in the use of techniques and strategies required to deliver training material in group and one-on-one settings.
  • Ability to motivate employees and give clear directions
  • Ability to relate to and communicate with diverse employees to sustain high performance and quality levels.
  • Ability to proactively prioritize needs, and effectively manage resources and time.
  • Working knowledge of the appropriate table settings, service ware, and menu items.
  • Ability to fully follow supervisor’s directions.
  • Ability to read, speak and write English sufficient to understand menus and special promotions, communicate with guests in a professional manner, assist guests with special requests, and to take orders.
  • Ability to remember and recite menu items.
  • Ability to carry trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift. Must be able to push and pull weight equaling 100 lbs.
  • Ability to maintain a high level of professionalism at all times
  • Operate with a high degree of autonomy, requiring excellent time management skills and self-motivation
  • Ability to organize and manage multiple projects, prioritize multiple tasks and meet deadlines
  • Ability to provide relief or back-up duties as needed at the hotel to ensure the optimum operation of the property

Qualification Standards


Strong communication skills; including the ability to maintain a positive attitude under adversity and to deal effectively and professionally with vastly diverse groups of people and guests.


Required: High School

Preferred: College in Hospitality/F&B

Computer Skills:

Preferred: Point of Sale System, Microsoft (Word; Power Point; Excel; Outlook)


Required: Hotel F&B experience or other experience in the hospitality/food industry.

Licenses or Certificates:

Required: Food Protection Manager Certification.  Must have the ability to take the exam if doesn’t already have the certification.


All employees must maintain a neat, clean and well-groomed appearance.


Must be of legal serving age.  Additional language ability preferred.

Physical Requirements

  • Sitting in a normal seated position for extended periods of time
  • Reaching by extending hand(s) or arm(s) in any direction
  • Ability to carry trays weighing up to 30 lbs. through a crowded room on a continuous basis throughout shift. Must be able to push and pull weight equaling 100 lbs.
  • Manual dexterity of hands in order to manipulate serving spoons, trays, etc.
  • Ability to perform duties with extreme temperature and noise ranges
  • Ability to see within normal parameters
  • Ability to hear within normal range
  • Valid Drivers License

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. It does not exclude other duties as assigned.