Food and Beverage Manager

Company Description

The Byron is a luxury destination in the heart of Tel Aviv that redefines hospitality through its commitment to personal, intentional experiences. Located at the iconic Metzitzim beach, The Byron fuses serene seaside tranquility with cosmopolitan sophistication, creating a unique and memorable escape. With its thoughtful design, timeless atmosphere, and focus on quiet luxury and genuine warmth, The Byron believes true luxury is about the feeling it evokes. Every detail aims to deliver refined service and meaningful connections in a setting of understated elegance.

Role Description

The Food & Beverage Manager is responsible for leading all lifestyle dining and social operations of the hotel — including the Lounge, Pool Service, Breakfast, and Events — while maintaining a strong, visible presence across all venues and guest interactions.

This role combines operational leadership with continuous personal involvement in the dining and social experience, ensuring that service quality, atmosphere, and culinary presentation are not only managed, but consistently demonstrated and felt throughout each venue and event.

The position plays a central role in shaping the lifestyle and social identity of THE BYRON, creating refined, relaxed, and memorable food & beverage experiences and events that reflect the spirit and standards of the brand.

In addition, this role takes an active part in the establishment and long-term development of the Food & Beverage operation, contributing to the creation of concepts, workflows, service culture, and operational foundations that will shape the future of both the department and the hotel.

Key Responsibilities

• Management of all food & beverage outlets and social venues under responsibility, including Lounge, Pool Service, Breakfast, and Events operations.

• Lead the hotel’s lifestyle dining and events teams responsible for the full guest and event journey.

• Daily visible presence on the floor, actively supporting teams, welcoming guests, overseeing service flow, and participating in key guest and event moments.

• Responsibility for the complete dining and event experience, from preparation and setup to service execution and closing routines.

• Personal involvement in VIP handling, special guest requests, and sensitive service or event situations.

• Ensuring consistent delivery of refined, personal, and rare service standards through coaching, real-time guidance, and leading by example.

• Daily operational leadership of staffing, scheduling, shift management, and service coordination across venues and events.

• Acting as Duty Manager when required and representing hotel management during operational shifts and events.

• Training, mentoring, and developing service, bar, and events teams, building a strong culture of hospitality, professionalism, and pride.

• Close collaboration with Kitchen, Sales, Marketing, Guest Experience, and other departments to ensure seamless execution of dining services and events.

• Responsibility for service standards, table and bar presentation, venue styling, uniforms, mise-en-place, and overall atmosphere in all dining and event areas.

• Planning, coordinating, and executing in-house and external events, private functions, and social activations in alignment with the hotel’s lifestyle positioning.

• Monitoring guest and client satisfaction, handling feedback in real time, and continuously improving service quality and flow.

• Supporting menu development, beverage programs, and event concepts in alignment with the hotel’s culinary and lifestyle strategy.

Qualifications

• Minimum 3–5 years of experience in a Food & Beverage management or outlet leadership role within a luxury, boutique, or lifestyle hotel or high-end hospitality environment.

• Proven experience managing lounge, pool, breakfast, and event operations.

• Experience leading and executing social events, private functions, and lifestyle activations.

• Strong operational background with deep understanding of service standards, flow, and guest dynamics in lifestyle dining and event concepts.

• Experience leading teams during service and acting as operational manager on duty.

• Excellent communication skills in Hebrew and English; additional languages an advantage.

• High level of system literacy (POS systems, Tabit, event planning tools, reporting).

• Strong financial and operational awareness (cost control, productivity, event profitability).

• Demonstrated ability to lead through presence, coaching, and example rather than hierarchy.

• Exceptional people skills with natural hospitality, emotional intelligence, and the ability to build genuine connections with guests, clients, and teams alike.