32 Palm is a contemporary coastal restaurant located inside the Hilton Ocean City Oceanfront Suites, offering a refined yet approachable dining experience. Known for its fresh seafood, elevated American cuisine, and polished service, 32 Palm serves breakfast, lunch, and dinner in a dynamic resort environment. The restaurant caters to hotel guests, vacationing families, and local patrons seeking quality cuisine and exceptional hospitality.

32 Palm operates within a high-volume, seasonal beachfront market, requiring strong operational leadership, attention to detail, and a commitment to guest satisfaction.

32 Palm is proudly operated by The Harrison Group, a multi-property hospitality organization with over 50 years of experience in Ocean City and surrounding coastal markets. The Harrison Group is committed to operational excellence, financial performance, and developing hospitality professionals who lead with accountability, service, and integrity.

Job Title: Food & Beverage Manager Location: Hilton – 32 Palm

Reports to: Food & Beverage Director

Basic Purpose:

The Food & Beverage Manager is responsible for overseeing and managing the daily operations of 32 Palm to ensure exceptional guest experiences, operational efficiency, and financial performance. This role provides leadership to front-of-house and back-of-house teams, ensures compliance with company standards and regulatory requirements, and supports revenue growth while maintaining cost control. The Food & Beverage Manager plays a key role in driving service excellence, team development, and overall restaurant profitability.

Organizational Scope:

32 Palm is a full-service restaurant operating within a high-volume resort hotel environment. The Food & Beverage Manager oversees daily restaurant operations, including staffing, food and beverage service, cost control, inventory management, compliance, and guest satisfaction. This position works closely with the Food & Beverage Director and culinary leadership to ensure seamless coordination between operational departments and alignment with hotel objectives.

Essential Functions:

1. Oversee and manage daily restaurant operations to ensure smooth, efficient service.

2. Organize and oversee staff scheduling to align labor with business demand.

3. Supervise and support both front-of-house and back-of-house teams to ensure performance standards are met.

4. Ensure compliance with all health, safety, food handling, hygiene, and sanitation standards.

5. Conduct daily inspections of the restaurant and equipment to ensure operational readiness and regulatory compliance.

6. Ensure compliance with alcoholic beverage regulations and responsible beverage service standards.

7. Monitor guest satisfaction and proactively resolve guest concerns in a professional and diplomatic manner.

8. Estimate food and beverage costs and monitor expenses to maintain budgeted targets.

9. Manage inventory levels and oversee purchasing of food, beverage, and operational supplies.

10. Evaluate restaurant equipment for repair and maintenance needs; coordinate service as necessary.

11. Maintain sales records, track cash receipts, and ensure proper cash handling procedures.

12. Prepare and submit operational reports and documentation as requested by the General Manager.

13. Participate in hiring, onboarding, performance management, discipline, and termination processes in accordance with company policy.

14. Complete assigned projects and initiatives accurately and efficiently.

15. Perform other duties as assigned.

Education:

High school diploma or equivalent required; hospitality or restaurant management coursework preferred.

Experience:

1. 2–5+ years of progressive experience in a full-service restaurant environment.

2. Demonstrated experience managing staff schedules, inventory, and operational budgets.

3. Experience in high-volume, seasonal resort operations strongly preferred.

4. Demonstrated ability to handle guest service recovery and conflict resolution effectively.

Skills & Abilities:

1. Strong leadership presence with the ability to direct and motivate team members.

2. Excellent customer service and guest engagement skills.

3. Strong organizational and time-management abilities in fast-paced environments.

4. Proficient in POS systems, cash handling procedures, and shift reporting.

5. Excellent communication skills and ability to collaborate effectively with culinary and senior F&B leadership.

6. High attention to detail and ability to manage multiple operational priorities simultaneously.

7. Ability to work evenings, weekends, and holidays as required.

8. Ability to remain calm and decisive during high-volume service periods.

9. Knowledge of alcohol service laws and responsible beverage service standards.

10. Commitment to safety, cleanliness, and hospitality excellence.

No. of Employees Supervised:

Varies by season; includes front-of-house and back-of-house team members.

Travel Required:

Limited travel for training or company meetings may be required.

Hours Required:

Forty to fifty hours per week over a five-day period; flexibility required based on business needs, seasonal volume, and special events. Evening and weekend shifts are required.

Physical Requirements:

Ability to traverse all areas of the restaurant quickly and efficiently. Prolonged periods of standing and walking are required, with occasional desk and computer work. Must be able to lift up to 40 pounds.