Hotel Arts is seeking an experienced, hands-on, service-driven Food & Beverage Operations Manager to oversee daily front-of-house and operational excellence across multiple outlets, including Yellow Door Bistro, Freestyle Social Club, Poolside Operations, and Banquets & Events.

Reporting directly to the Director of Food & Beverage, this leadership role is responsible for driving service standards, financial performance, guest satisfaction, labour efficiency, and team development across all managed areas. This position is highly visible and operationally focused, requiring a leader who thrives on the floor, coaches in real time, and leads by example.

The Food & Beverage Operations Manager will oversee the Outlet Managers and Banquet Manager, driving alignment, accountability, and consistent execution across all service environments. In partnership with the Sous Chefs at Yellow Door Bistro, Freestyle Social Club, and Banquets, this role ensures strong alignment between front-of-house operations and culinary execution, delivering a seamless and consistent guest experience across all outlets. 

Duties and Responsibilities 

• Provide active floor leadership across all outlets and banquet operations.
• Ensure exceptional guest experiences through consistent service execution and attention to detail.
• Support managers during peak periods, events, service recovery situations, and high-volume operations.
• Drive a culture of urgency, professionalism, hospitality, and accountability.
• Ensure outlet readiness, cleanliness, atmosphere, and brand presentation standards are maintained daily.
• Directly manage and coach Outlet Managers and Banquet Manager.
• Build leadership capability within management teams through mentorship and accountability.
• Lead hiring, onboarding, training, scheduling oversight, and performance management.
• Foster a positive culture focused on teamwork, engagement, and retention.
• Drive revenue growth through service execution, upselling culture, and operational efficiency.
• Manage labour costs, scheduling productivity, and departmental payroll targets.
• Review sales trends, forecasting, payroll, and operational KPIs.
• Support inventory controls, beverage cost management, and expense accountability.
• Oversee banquet execution standards from planning handoff through event delivery.
• Ensure events are staffed, organized, profitable, and executed to brand standards.
• Partner with Sales, Culinary, and Event teams to deliver seamless guest experiences.

• 5+ years progressive food & beverage leadership experience in hotels, restaurants, or multi-outlet operations.
• Proven success leading managers and large service teams.
• Strong banquet/event operational experience required.
• Demonstrated strength in labour management, financial acumen, and guest recovery.
• Hands-on leadership style with strong floor presence.
• Excellent communication, organizational, and coaching skills.
• Ability to work evenings, weekends, holidays, and flexible hours as business demands require.
• Passion for hospitality and creating memorable guest experiences.