The Food & Beverage Manager's primary job duties are to oversee the safe and efficient operation of the restaurant and other outlets where applicable (may include Lounge, Room Service, Banquets, etc.). This manager supervises a staff that consistently provides excellent guest service while promoting profitability for the hotel. He/She is also responsible for ensuring that health and safety standards are maintained at all times per state and federal regulations. This position provides training, support, and resources to the restaurant and banquet staff and closely coordinates and communicates with the Executive Chef on anticipated volumes, scheduled events, menus, etc.