F&B General Manager

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to and proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do! We understand what it takes to be a part of something great, and we encourage you to bring your true self to work every day, celebrate you, and cheer you on as you shine bright in your career journey.

Whether it be our health & wellness programs, best‑in‑class learning and development, or our travel discounts that feed your inner explorer, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where you belong. We Care. Shine Bright.

• Highly competitive wages
• An exceptional benefit plan for eligible associates & their family members
• 401K matching program for eligible associates
• Flexible scheduling to allow you to focus on what is important to you
• Discounts with our Crescent‑managed properties in North America for you & your family members

• Direct all staffing functions including recruitment, interviewing, hiring, performance evaluations, coaching and corrective action
• Provide strong day‑to‑day leadership to F&B managers, supervisors and associates to ensure alignment with hotel standards and organizational goals
• Establish a culture of continuous learning by implementing comprehensive training and development programs across all food and beverage departments
• Conduct effective pre‑shift briefings and ensure teams are fully informed on menu updates, service expectations and operational priorities
• Foster a positive, collaborative work environment that promotes accountability, professional growth and high service standards

• Develop, implement, and monitor labor schedules, staffing plans and productivity metrics to meet financial targets
• Oversee cost‑control measures in accordance with Crescent standards, including food, beverage, labor, inventory and waste management
• Participate in annual budgeting and ongoing forecasting processes for all food and beverage outlets
• Review financial reports regularly to assess revenue performance, cost variances and profitability opportunities
• Oversee outlets in achieving predetermined financial objectives through strategic planning, menu engineering, merchandising and promotional initiatives

• Maintain a high level of guest satisfaction by regularly reviewing service feedback, guest scores and operational trends
• Identify service gaps and implement action plans to elevate the guest experience across restaurants, bar/lounge, room service and banquet operations
• Ensure menus, presentations and service delivery reflect current industry trends and exceed guest expectations
• Develop creative service concepts, signature programming and seasonal promotions that enhance the overall dining experience

• Provide strategic direction and operational oversight for all F&B sub‑departments, including restaurants, bar/lounge, room service, banquets, kitchens and stewarding
• Clearly define and delegate roles, responsibilities and decision‑making authority to ensure operational efficiency throughout all outlets
• Ensure cash handling, inventory processes liquor control procedures are consistently executed by all team members
• Utilize modern management tools such as standardized recipes, portion specifications, purchasing guidelines, forecasting models and production control systems
• Coordinate with culinary leadership on menu development, production standards and service flow to ensure operational excellence

• Ensure adherence to all corporate, federal, state and local regulations related to food safety, sanitation and the service of alcoholic beverages
• Maintain accurate and timely administrative documentation, including financial reporting, quality assurance logs, labor forecasting and departmental meeting records
• Demonstrate reliable attendance and schedule flexibility in alignment with business needs
• Safeguard the hotel’s brand standards and Crescent policies through consistent operational audits and staff coaching
• Perform additional duties and responsibilities as assigned to support hotel objectives

Minimum 5–7 years of progressive Food & Beverage leadership experience in a full‑service hotel, luxury restaurant group or equivalent hospitality environment.

Equal Opportunity Employer / Protected Veterans / Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.