A Food and Beverage Manager oversees all dining operations, ensuring exceptional guest experiences through high-quality food service and efficient management. This role is critical for driving revenue, maintaining brand standards, and enhancing customer satisfaction in the hospitality industry.
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What is a Food and Beverage Manager?
A Food and Beverage Manager is a hospitality professional responsible for managing the daily operations of restaurants, bars, banquet facilities, or other food service establishments. They ensure that all aspects of food and beverage service meet quality, safety, and financial goals while aligning with the organization's standards and customer expectations. This role requires strong leadership, business acumen, and a deep understanding of culinary and service trends to maintain a competitive edge.
What does a Food and Beverage Manager do?
A Food and Beverage Manager performs a wide range of duties to ensure smooth and profitable operations. Key responsibilities include: managing staff schedules, training, and performance; overseeing inventory control and purchasing; developing menus and pricing strategies; ensuring compliance with health and safety regulations; monitoring budgets and financial reports; and coordinating with chefs, vendors, and other departments. They also handle customer feedback, resolve service issues, and implement marketing initiatives to drive sales and enhance the guest experience.
Job Overview
The Food and Beverage Manager will oversee all daily operations of our dining establishments, ensuring exceptional guest experiences while maintaining profitability and operational excellence. This leadership role requires a dynamic professional who can manage diverse teams, optimize service standards, and drive revenue growth through innovative culinary programming and beverage management.
Food and Beverage Manager responsibilities include:
1. Manage daily F&B operations across multiple outlets including restaurants, bars, and banquet facilities
2. Develop and implement standard operating procedures for food safety, quality control, and service excellence
3. Monitor P&L statements, control costs, and optimize inventory management through strategic purchasing
4. Recruit, train, and mentor service staff, including servers, bartenders, and supervisory personnel
5. Collaborate with executive chefs on menu development, pricing strategies, and seasonal offerings
6. Ensure compliance with health department regulations, safety standards, and alcohol service laws
7. Analyze sales trends and customer feedback to implement service improvements and revenue enhancements
8. Coordinate with events team for banquet operations and special function planning
9. Manage vendor relationships and negotiate contracts with suppliers and purveyors
1. Bachelor's degree in Hospitality Management or related field
2. 5+ years progressive F&B management experience in full-service establishments
3. Proven P&L management experience with demonstrated cost control achievements
4. Comprehensive knowledge of food safety standards (ServSafe Manager certification)
5. Strong beverage program management including inventory control and cocktail program development
6. Exceptional leadership skills with experience managing teams of 20+ employees
7. Thorough understanding of health department regulations and compliance requirements
8. Excellent customer service resolution skills and guest satisfaction orientation
Preferred Qualifications
1. Experience in multi-unit F&B operations or hotel food beverage management
2. Background in upscale dining or luxury hospitality environments
3. Wine knowledge certifications (WSET, Court of Master Sommeliers)
4. Experience with restaurant opening procedures and concept development
5. Bilingual capabilities (Spanish preferred for kitchen communications)
6. Knowledge of POS systems (Micros, Aloha) and inventory management software
7. Experience in unionized hospitality environments and labor relations
Bonus Skills
1. Mixology certification or advanced bartending training
2. Culinary background or formal cooking training
3. Experience with sustainable sourcing and farm-to-table programs
4. Knowledge of craft beer programs and local brewery partnerships
5. Event planning and catering management experience
6. Digital marketing skills for restaurant promotion and social media engagement
7. Wine list development and cellar management expertise
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