General Manager of Food & Beverage Nouveau

Position Summary

The Food & Beverage General Manager provides strategic leadership and overall business oversight for all Food & Beverage operations at the Sheraton Charlotte and Le Méridien Charlotte complex. This position is responsible for driving revenue growth, profitability, guest satisfaction, brand compliance, talent development, and long-term operational success across all food and beverage venues and banquet operations.

The Food & Beverage General Manager leads the Food & Beverage leadership team, including the Food & Beverage Director, Executive Chef, Banquet Leadership Team, and other Food & Beverage department managers. This position focuses on business strategy, financial performance, organizational development, and cross-functional alignment rather than day-to-day outlet supervision.

Requirements

Business & Financial Leadership

• Responsible for the overall Food & Beverage P&L performance.
• Oversees and leads the preparation of the annual operating budgets, weekly and monthly forecasts, capital plans, and strategic initiatives.
• Analyzes financial performance and guides the F&B leadership team to create action plans to improve profitability and operational efficiency.
• Identifies opportunities to increase revenue through outlet programming, banquet growth, catering initiatives, partnerships, and promotional activities.
• Reviews labor, food cost, beverage cost, and expense trends to ensure financial goals are achieved.
• Create, implement and lead all F&B marketing initiatives designed to drive revenues
• Ensures all menus are fully activated and menu recipes and specs are being adhered to

Strategic Leadership

• Establishes the overall vision and strategic direction for all Food & Beverage operations.
• Partners with Hotel Leadership to develop and execute property-wide initiatives.
• Ensures alignment between Food & Beverage, Sales, Marketing, Revenue Management, Operations, and Culinary teams.
• Evaluates business trends and market conditions to maintain a competitive position within the Charlotte market.

Leadership & Talent Development

• Provides leadership, coaching, and development for the Food & Beverage management team.
• Recruits, develops, and retains high-performing leaders.
• Creates succession plans and leadership development programs within the department.
• Conducts performance evaluations for senior F&B leadership positions and reviews and approves all other F&B performance reviews
• Establishes accountability measures for department leaders.
• Builds a culture of engagement, accountability, and service excellence.

Banquet & Catering Oversight

• Provides executive oversight for banquet and catering operations.
• Partners with Sales and Convention Services to maximize banquet revenue and event profitability.
• Reviews banquet forecasts, staffing models, and operational performance.
• Ensures banquet operations support overall property goals and guest satisfaction objectives.

Guest Experience & Brand Standards

• Monitors guest satisfaction metrics, online reputation scores, and Food & Beverage performance indicators.
• Establishes service standards and operational expectations for all venues.
• Holds F&B senior leadership accountability in developing and implementing action plans to improve guest satisfaction and loyalty.
• Ensures compliance with Marriott brand standards and company operating procedures.

Asset Management & Compliance

• Oversees Food & Beverage capital expenditures and facility improvement projects.
• Ensures compliance with health, safety, sanitation, alcohol service, and regulatory requirements.
• Protects company assets through effective controls and operational oversight.

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum 7 years of progressive Food & Beverage leadership experience.
• Minimum 3 years in a senior leadership role overseeing multiple outlets and banquet operations.
• Experience managing Food & Beverage operations in a large full-service hotel or convention hotel environment preferred.
• Strong understanding of budgeting, forecasting, revenue management, labor management, and P&L accountability.
• Proven track record of developing leaders and improving financial performance.
• Excellent communication, leadership, analytical, and organizational skills.

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