ABOUT HOTEL 1928

In the heart of Waco, TX, sits the newly opened Hotel 1928, an inspired hospitality experience designed and developed by Chip and Joanna Gaines, and transformative hospitality company AJ Capital Partners. Located at 701 Washington Street, Hotel 1928 is the historic restoration and adaptive reuse of the former Grand Karem Shrine Temple Building. Named after the year the building was completed, Hotel 1928 offers 33 guest rooms, two food and beverage outlets, a caf, over 6,600 square feet of event space, a rooftop terrace, and a retail shop featuring exclusive Magnolia-designed Hotel 1928 merchandise. Learn more at thehotel1928.com.

Working with Hotel 1928 is great because you get:

• The opportunity to enroll in medical, dental, and vision insurance the first of the month following your start date
• Benefits available for full and part-time employees
• A 401(k) plan
• Paid Time Off
• Opportunity for Growth
• Positive Work Culture
• Central location right in the Heart of Waco
• To be proud of what we serve from our innovative, scratch kitchens
• The chance to be a part of the opening team for the newest hotel in Waco, where you can show your friends and family the Fixer Upper: The Hotel show and say I helped open that!
• Daily Family Meal
• Employee Discounts on Food, Beverage, and Retail
• Ongoing Career and Leadership Development
• Diverse, Inclusive and Safe Venue

ABOUT THE ROLE

As a hotel Food and Beverage Manager, you will work with the Director of Food and Beverage to lead the overall operations of the restaurants within the hotel. Your role involves overseeing all aspects of the restaurants and room service, from managing restaurant staff to ensuring exceptional guest experiences, while ensuring efficient and profitable restaurant operations. This individual will be responsible for maintaining high standards of service, coordinating with various departments, and contributing to the overall success of the hotel's dining facilities. By combining your leadership skills, hospitality knowledge, and attention to detail, you contribute to maintaining the hotel's reputation and attracting a loyal customer base.

WHAT YOU WILL DO

• Staff Management
  • Recruit, train, schedule, and supervise restaurant staff, including supervisors, servers, hosts, bartenders, barbacks, runners, and baristas
  • Foster a positive work environment, provide coaching, and promote professional growth among the team
• Guest Experience
  • Ensure that guests receive exceptional service, anticipating and addressing their needs, and resolving any issues promptly
  • Monitor guest feedback and implement improvements to enhance the overall dining experience
• Operational Efficiency
  • Oversee daily restaurant operations, including opening and closing procedures, reservation management, and seating arrangements
  • Maintain proper inventory levels, order supplies, and ensure efficient utilization of resources
• Menu Management
  • Collaborate with chefs to design menus that align with guest preferences
• Quality Control
  • Monitor food quality, presentation, and adherence to established standards of taste and appearance
  • Ensure that food safety and sanitation regulations are followed rigorously
• Financial Management
  • Monitor costs and implement strategies to optimize profitability while maintaining high-quality service
  • Analyze financial reports and make informed decisions to manage expenses and increase revenue
• Event Coordination
  • Oversee special events, private functions, and work closely with event planners and clients to meet expectations
• Interdepartmental Coordination
  • Coordinate with other hotel departments, such as housekeeping, front desk, and events, to ensure seamless operations and guest satisfaction

Qualifications

• Bachelor's degree in Hospit lity Management, Business Administration, or a related field (or equivalent experience)
• Previous experience in restaurant management or a similar role within the hospitality industry
• Strong leadership, communication, and interpersonal skills
• Familiarity with culinary trends, guest preferences, and industry best practices
• Proficiency in using point-of-sale systems, reservation software, and other relevant tools
• Ability to make quick decisions under pressure and adapt to changing situations
• Knowledge of food safety regulations, sanitation standards, and liquor laws
• Food Manager certification preferred