Job Description
Job Summary
The Food and Beverage Manager is responsible for planning, directing, and overseeing all food and beverage operations to ensure exceptional guest experiences, operational excellence, and profitability. This role manages restaurant, bar, banquet, catering, and other food and beverage outlets while ensuring compliance with company standards, food safety regulations, and financial objectives. The Food and Beverage Manager provides leadership to department managers and employees, drives continuous improvement, and develops strategies to maximize revenue and operational efficiency.
Key Responsibilities
Operations Management
Plan, organize, direct, and oversee the daily operations of all food and beverage outlets, including restaurants, bars, banquet facilities, room service (if applicable), and catering operations.
Ensure all outlets consistently deliver high-quality food, beverages, and customer service in accordance with company standards.
Develop and implement standard operating procedures (SOPs) to improve operational efficiency and service quality.
Coordinate closely with the Executive Chef, Kitchen Management, and outlet managers to ensure seamless operations.
Monitor staffing levels, service flow, outlet performance, and guest satisfaction.
Ensure facilities, equipment, and dining areas are properly maintained and operational.
Leadership and People Management
Lead, supervise, and develop Restaurant Managers, Dining Managers, Supervisors, and Food and Beverage employees.
Recruit, train, coach, mentor, and evaluate department personnel.
Conduct regular performance reviews and implement development plans.
Foster a culture of teamwork, accountability, service excellence, and continuous improvement.
Prepare staffing schedules and optimize labor utilization to meet operational demands.
Financial Management
Develop and manage departmental budgets, forecasts, and financial plans.
Monitor sales performance, food cost, beverage cost, labor cost, and operating expenses.
Implement strategies to maximize revenue, profitability, and cost efficiency.
Analyze financial reports, identify trends, and recommend corrective actions.
Ensure accurate inventory management, purchasing controls, and stock accountability.
Review pricing strategies, menu profitability, and promotional performance.
Guest Experience
Ensure outstanding guest service and customer satisfaction across all food and beverage operations.
Address and resolve escalated guest complaints and service issues promptly and professionally.
Monitor guest feedback, online reviews, and customer satisfaction metrics to identify improvement opportunities.
Promote a guest-centric culture focused on delivering memorable dining experiences.
Quality Assurance and Compliance
Ensure compliance with food safety regulations, HACCP standards, sanitation requirements, and occupational health and safety policies.
Conduct regular operational inspections and quality audits.
Ensure all employees comply with grooming standards, service procedures, and company policies.
Coordinate with regulatory agencies during inspections and ensure corrective actions are implemented when necessary.
Sales and Business Development
Collaborate with the Sales and Marketing team to develop promotions, seasonal offerings, and revenue-generating initiatives.
Support banquet, catering, corporate events, and special functions to maximize business opportunities.
Monitor market trends, competitor activities, and guest preferences to recommend new products and services.
Participate in menu development, pricing reviews, and concept enhancements with the Executive Chef.
Administrative Responsibilities
Prepare operational reports, financial analyses, forecasts, and management presentations.
Review purchasing requirements and approve requisitions within delegated authority.
Maintain accurate records of inventories, sales, labor, and departmental performance.
Lead departmental meetings and communicate company objectives, operational updates, and performance expectations.
Other Duties
Serve as the senior leader for Food and Beverage operations during assigned shifts.
Participate in strategic planning, business development initiatives, and company projects.
Perform other duties assigned by the General Manager or Director of Operations.
Qualifications
Bachelor's degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field.
Minimum of 5–8 years of progressive experience in food and beverage operations, including at least 3 years in a managerial role.
Experience managing multiple food and beverage outlets in hotels, resorts, restaurants, or hospitality groups is highly preferred.
Strong knowledge of restaurant operations, banquet operations, catering, beverage management, and customer service.
Thorough understanding of food safety regulations, HACCP, sanitation, labor laws, and hospitality standards.
Proficiency in POS systems, inventory management systems, Microsoft Office, and business reporting tools.
