About Company: Gulph Creek Hotels is widely recognized as the leading hotel management company on the East Coast. Our portfolio of managed properties consistently outperforms the market and exceeds financial return expectations. Established in 1995, Gulph Creek Hotels represents some of the most prestigious brands in the hospitality industry, including Marriott and Hilton. We leverage our extensive management and development expertise to drive success across our growing portfolio. • Consistently surpassing the performance of competing properties. • A team of highly skilled, responsive managers and staff members. • Extensive expertise in operations, sales, and marketing. The owners of Gulph Creek Hotels are directly involved in daily operations and frequently visit properties to ensure optimal performance and support the success of our team members. About the Role: The Food and Beverage (F&B) Manager is responsible for overseeing all aspects of the food and beverage operations within the establishment to ensure exceptional service quality and profitability. This role involves strategic planning, managing staff, and maintaining high standards of hygiene and customer satisfaction. The F&B Manager will collaborate with suppliers, coordinate with kitchen and service teams, and implement innovative initiatives to enhance the guest experience. They will also monitor financial performance, control costs, and ensure compliance with health and safety regulations. Ultimately, the F&B Manager plays a critical role in driving revenue growth while fostering a positive and efficient work environment. Minimum Qualifications: • Bachelor’s degree in Hospitality Management, Business Administration, or a related field. • Minimum of 3 years of experience in food and beverage management or a similar supervisory role. • Strong knowledge of food safety standards and health regulations. • Proven ability to manage budgets, control costs, and analyze financial data. • Excellent communication and leadership skills. Preferred Qualifications: • Certification in Food Safety or ServSafe. • Experience with inventory management software and point-of-sale (POS) systems. • Background in upscale or multi-outlet food and beverage operations. • Advanced degree or professional training in hospitality or business management. • Multilingual abilities to support diverse customer and staff populations. Responsibilities: • Manage daily operations of food and beverage outlets, including restaurants, bars, and catering services. • Recruit, train, and supervise F&B staff to maintain high service standards and operational efficiency. • Develop and implement menus, pricing strategies, and promotional activities in collaboration with culinary teams. • Monitor inventory levels, order supplies, and negotiate with vendors to optimize cost control and quality. • Ensure compliance with health, safety, and sanitation regulations across all F&B areas. • Analyze financial reports to track revenue, expenses, and profitability, and take corrective actions as needed. • Address customer feedback and resolve service issues promptly to maintain high satisfaction levels. • Coordinate with marketing and event teams to support special events and enhance brand visibility. Skills: The F&B Manager utilizes leadership and interpersonal skills daily to motivate and guide a diverse team, ensuring smooth operations and excellent customer service. Financial acumen is essential for budgeting, cost control, and analyzing sales data to make informed decisions that enhance profitability. Strong organizational skills help manage multiple outlets and coordinate between kitchen, service, and administrative functions efficiently. Knowledge of food safety and health regulations is applied consistently to maintain compliance and uphold quality standards. Additionally, communication skills are critical for negotiating with suppliers, resolving customer concerns, and collaborating with other departments to support overall business goals.