Food & Beverage Manager

Great opportunity to join our Four Diamond, Ocean Front Resort on Hilton Head Island as a Food and Beverage Manager.  Become part of our 35-team member family where we consistently provide our Owners and Guests with vacations of a lifetime! 

Envision working along Hilton Head Island’s coastline, steps from its sandy beach and five miles from the iconic lighthouse and restaurants of Harbour Town, while running the oceanfront pool and bar! 

Here is why Team Members Like Working for us:

• Day One Benefits 
• Generous Paid Time Off Program and Sick Days 
• Daily Pay - get your earned pay any time before payday 
• 401(k) program with company match 
• Employee Stock Purchase Program with a 15% discount 
• Discounted Hilton hotel rates worldwide 
• Tuition reimbursement 
• Recognition Programs and Rewards 
• Numerous learning and career advancement opportunities

What Will I Be Doing? 

In this role, you will lead all aspects of the Food & Beverage department, partnering with resort teams to deliver exceptional guest experiences and exceed service expectations. Responsibilities include training, supervising, scheduling, and evaluating team members, while ensuring the smooth day-to-day operation of the department. The ideal candidate will be a hands-on leader who can effectively support resort operations and perform any additional duties necessary to ensure overall success.

• Forecast the F&B Department regarding staffing and financial metrics to achieve the goals of the company, team members, and guests.
• Project and directs all the department functions to meet the needs of the daily operations.
• Construct, allot, and delegate responsibilities for the various sub-departments such as restaurant, deli/marketplace, pizza service, banquets, kitchen, stewards, etc.
• Participate in creating and designing menus, menu items, retail merchandise, deli offerings, banquet menus, beverage menus, and pizza menus to enhance guest offerings.
• Monitor, develop, and maintain schedules for the sub-department operations.
• Implement effective controls for food, beverage, retail, and labor costs within the department to ensure efficient operation and expenses stay within budget limitations in efforts to achieve budgeted revenue and labor expenses.
• Investigate and resolve food quality and service complaints. Review, evaluate, and change operational procedures as needed.
• Participate in developing the annual budget; develop long and short-term financial operating plans.
• Attend and administer staff meetings, food/alcohol vendor training, strategy meetings, and executive training classes.