Food and Beverage Manager

Position Summary

The Food & Beverage Manager is responsible for overseeing all food and beverage operations, ensuring exceptional guest experiences, operational efficiency, and profitability. This role leads all restaurant, bar, banquet, and catering functions while maintaining high standards of service, quality, and compliance.

Key Responsibilities

Operations Management

• Oversee daily operations of all F&B outlets
• Ensure consistent delivery of high-quality food, beverage, and service standards
• Monitor guest satisfaction and respond promptly to feedback and service recovery situations
• Maintain cleanliness, safety, and compliance with health regulations
  
  

Financial Performance

• Manage departmental budgets, forecasts, and cost controls
• Drive revenue through strategic promotions, upselling, and outlet performance optimization
• Monitor food and beverage cost percentages, labor costs, and productivity
• Analyze financial reports and implement corrective actions as needed
  
  

Leadership & Team Development

• Recruit, train, and develop F&B team members and supervisors
• Create a positive, engaging work environment aligned with company culture
• Conduct performance evaluations and provide coaching and feedback
• Ensure compliance with company policies and labor laws
  
  

Guest Experience & Service Excellence

• Ensure all guests receive exceptional service in line with brand standards
• Lead by example on the floor during peak periods
• Implement service standards and continuous improvement initiatives
• Build relationships with repeat guests and VIP clients
  
  

Menu & Product Management

• Collaborate with the Executive Chef on menu development and pricing strategies
• Ensure quality, presentation, and consistency of all food and beverage offerings
• Monitor inventory, ordering, and vendor relationships
• Maintain proper controls to minimize waste and maximize profitability
  
  

Compliance & Safety

• Ensure compliance with all health, safety, and sanitation regulations
• Maintain alcohol service compliance and licensing requirements
• Enforce food safety standards
  
  

Qualifications

Education & Experience

• Bachelor’s degree in hospitality management, business, or related field (preferred)
• minimum 3 years of progressive experience in food and beverage operations
• Prior leadership experience in a hotel or restaurant environment
  
  

Skills & Competencies

• Strong leadership and team management skills
• Financial acumen with experience managing budgets and P&L
• Excellent communication and interpersonal skills
• Ability to work in a fast-paced, high-pressure environment
• Knowledge of POS systems (e.g., MICROS POS, Toast POS)
• Understanding of labor laws and scheduling practices
  
  

Key Performance Indicators (KPIs)

• Guest satisfaction scores (GSS)
• Food & Beverage revenue growth
• Cost of sales (food & beverage %)
• Labor cost %
• Employee engagement and retention
• Health inspection scores
  
  

Work Environment

• Requires flexible schedule, including nights, weekends, and holidays
• Frequent standing, walking, and interaction with guests and team members