The overall objective and purpose of the Food & Beverage Impact Manager is to provide inspiring, strategic, and hands-on operational leadership across the portfolio''s food and beverage divisions. This role is deployed to administer, direct, manage, and control operations at assigned properties, hotels, or units. The Impact Manager acts as a tactical leader responsible for executing corporate food and beverage organizational strategies. Position location varies based on assignment needs and requires 100% mobility and travel.
Job Duties
Core Responsibilities & The 5 Drivers
The Food & Beverage Impact Manager is accountable for achieving corporate goals across the 5 Drivers at all assigned hotels, providing comprehensive cross-departmental and regional support through the following execution areas:
Associate Management: Manage the full associate lifecycle at assigned hotels, including recruiting, structured onboarding, hands-on training, coaching, and succession planning across both front-of-house (FOH) and back-of-house (BOH) departments.
Leadership Stabilization: Establish strong, temporary property leadership to ensure staff is adequately trained and food and beverage outlets operate at full capacity. Direct and mentor property F&B outlet managers, supervisors, and culinary teams.
Culture & Alignment: Actively champion the company culture "Drive to Win " and cultivate organizational loyalty.
Communication Flow: Collaborate seamlessly with Property General Managers, Executive Committees (EC), and corporate leadership to ensure transparent information flow, participating in weekly staff, department head, event Order, and monthly financial meetings.
Financial Controls: Review usage reports, analyze variances, and execute rapid corrective actions to ensure the department P&L is managed to budget. Monitor and control payroll and day-to-day operational expenses.
Labor Optimization: Oversee and utilize the Hotel Effectiveness labor tracking system to build efficient scheduling guides that accurately reflect business forecasts and maximize staff utilization.
Inventory & Waste Management: Set precise par levels for all food, beverage, and liquor inventories to ensure optimal resource deployment, prevent product loss, and minimize waste. Conduct accurate monthly physical inventories in coordination with property accounting.
Procurement Compliance: Enforce total compliance with Group Purchasing Organization (GPO) standards and procurement procedures to maximize purchasing efficiencies and corporate rebates.
Service Delivery: Establish, direct, and audit strict performance standards across all outlets, anticipating guest needs and ensuring prompt, positive guest relations at all times.
Complaint Resolution: Handle escalated guest feedback and resolve complaints proactively, implementing special programs and functional incentives to elevate customer satisfaction scores continuously.
Quality Control: Conduct regular visual inspections and taste tests of prepared food and beverage items to guarantee product consistency, correct presentation, and adherence to established recipe builds.
Sanitation & Safety: Maintain a secure, healthy, and legal work environment by establishing and enforcing strict food-handling and sanitation protocols across all kitchens, bars, and banquet service areas.
Health Laws & Inspections: Regularly inspect food service facilities to guarantee total compliance with state, local health department regulations, and brand standards.
Beverage Accountability: Establish and enforce liquor procedures, verifying conformance with Alcoholic Beverage Commission (ABC) regulations and ensuring all service staff are fully certified in responsible alcohol service.
Equipment Care: Enforce adherence to equipment preventative maintenance procedures to protect property assets.
Menu Engineering & Promotions: Collaborate closely with the Vice President and Directors of Food & Beverage to engineer profit-focused menus, seasonal recipe cards, and targeted promotions that maximize guest capture rates while decreasing food costs.
Transition & Opening Support: Lead property takeover teams and support new hotel opening transitions within the region to optimize functional strategies, set pricing models, and capture immediate market share.
Dynamic Deployment: Provide nimble task-force assistance to any property experiencing severe operational, leadership, or financial distress, formulating and executing short-term turnaround plans.
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Knowledge, Skills, and Competencies
The ideal candidate must exhibit the following core competencies established by First Hospitality:
Strategic Business Leader: Creates comprehensive, property-specific action plans in lockstep with corporate financial and quality goals.
Cultivate Engagement: Builds immediate team cohesion, inspiring trust and driving collaboration across multi-functional asset teams.
Generate Alignment: Establishes high-performance accountability systems to maintain cross-property consistency throughout the portfolio collection.
Leads with Courage: Addresses underperformance directly, provides constructive feedback, and instills a culture of strict personal and operational accountability.
Execution of Plans: Expertly utilizes corporate hospitality tools, systems, and system resources to achieve targeted results within strict timeframes.
Technical Skills & Systems Proficiency:
Comprehensive operational knowledge of multi-unit food and beverage operations across full-service and luxury markets.
Advanced proficiency in managing and auditing Point of Sale (POS) databases, including menu architecture, price adjustments, global settings, and technical troubleshooting.
Expertise in analytical data tracking, interpretation of labor forecasting software, and multi-departmental budgeting platforms.
Excellent written, verbal, and presentation communication skills, with a proven ability to facilitate highly productive executive and property-level meetings.
Minimum Qualifications
Experience: Minimum of five (5) or more years of progressive leadership experience within full-service, luxury, or premium multi-property hotel food and beverage operations, holding a relevant title such as Director of Outlets, F&B Director, Corporate Operations Manager, or Task Force Leader. Proven record of success spanning both front-of-house service and back-of-house culinary leadership.
Education: Bachelors degree in business administration, Hospitality Management, or a related field, or equivalent job experience; OR a Culinary Arts degree and or equivalent multi-unit operational experience.
Travel: 100% travel availability required; must maintain absolute flexibility to travel on a weekly basis with or without notice based on company needs.