Banquets/Food and Beverage Manager

Location Charleston, SC
Property DoubleTree Hotel & Suites - Historic Charleston
Date Posted January 18, 2019
Job Type Food & Beverage, Management


Charleston, SC – The Banquets/Food and Beverage Manager assists with the management operation of the food and beverage departments to ensure maximum service quality. The Banquets/Food & Beverage Manager will lead and direct all aspects of Banquets and the hotel’s food and beverage outlets.

About the DoubleTree Hotel & Suites – Historic District

The DoubleTree Hotel & Suites offers guests and exceptional experience in an exceptional location. The 212 guest rooms and suites combined with 10,000 square feet of event space, make the DoubleTree a very popular destination for wide variety of groups and travelers. It’s also an exciting time to join the DoubleTree, as the hotel is planning a multi-million dollar renovation to begin in 2018 that will redefine what a true Charleston experience can be. We invite you to explore a career with the DoubleTree Hotel & Suites – Historic Charleston.

The right candidate will be responsible for exemplifying the DoubleTree Culture and the following:

Core Values:

  • Excellence – We are committed to delivering outstanding performance by exceeding the expectations and creating memorable experiences for our guests, team members, and owners
  • Integrity – Be trustworthy and always do the right thing
  • Respect – Each person is honored and we treat each other with kindness
  • Teamwork – We care about each other and always accomplish more together
  • Innovation – To foster a culture that inspires and engages our team members to continually improve our product and services
  • Balance – Continually strive to balance our lives and contribute positively to the community
  • Resilience – We recover and thrive from any challenge or change

Principal Responsibilities:

  • Manage all F&B (Banquets & Restaurant) day-to-day operations within budgeted guidelines and to the highest standards
  • Leads Banquet shifts and actively participates in the servicing of events
  • Preserve excellent levels of internal and external customer service
  • Project supply needs for F&B departments (china, glass, silver, buffet presentations, liquor etc.)
  • Identify customers’ needs and respond proactively to all of their concerns
  • Lead F&B team by attracting, recruiting, training and appraising talented personnel
  • Establish training programs, targets, schedules, policies and procedures
  • Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
  • Comply with all health and safety regulations
  • Schedules Banquet & Restaurant service staff to forecast and service standards, while maximizing profits


  • Prior Banquet management experience required and prior Restaurant management experience preferred
  • Ability to develop an understanding of concepts, practices, pre-established guidelines and procedures used by the company in relation to guest service is necessary
  • Computer knowledge including intranet and property management systems
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • Ability to spot and resolve problems efficiently
  • Mastery in delegating multiple tasks
  • Communication and leadership skills
  • Up to date with food and beverages trends and best practices
  • Ability to manage personnel and meet financial targets
  • Guest-oriented and service-minded
  • Culinary school diploma or degree in food service management or related field preferred

Physical Demands:

  • The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job
  • Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions
  • While performing the duties of this job, the employee is regularly required to stand, walk, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear
  • The employee is frequently required to stoop kneel, crouch or crawl and taste or smell
  • The employee must regular lift and or move up to 25lbs – occasionally lift or move up to 50lbs
  • Specific vision abilities required by this job include peripheral vision and depth perception

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