Food & Beverage Manager

Job Summary

The Food & Beverage Manager, under the Director of Food & Beverage and senior management, oversees all operations for a bar or restaurant to ensure exceptional guest experience.

Job Duties & Functions

• Oversee daily operations of F&B outlets, including staff scheduling and satisfaction, along with guest satisfaction.
• Responsible for quality, consistency, and presentation of all food and beverage products delivered to guests.
• Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Ensures strong fiscal responsibility is demonstrated by staff.
• Utilize and/or create financial reporting tools to properly measure the area’s efficiency and financial success. Take corrective action as necessary.
• Develops and administers operating and capital budgets.
• Controls all labor and food cost percentages.
• Leads the marketing efforts to include social media, grassroots community marketing and other promotions. Building community relations is critical.
• Develop department members’ knowledge and skills through education, training, coaching, corrective counseling etc. Responsibilities include interviewing, hiring and onboarding of new team members as needed.
• Demonstrates a commitment to ensuring responsible alcohol service by discreetly notifying appropriate management of concerns and observations.
• Ensures prompt and discreet notification to appropriate management of any observation of illegal acts or internal ethics violations.
• Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate.
• Responsible for coordinating daily cleanliness and maintenance of the restaurants and kitchen.
• Other duties as assigned.

Education & Experience

• A minimum of 2 years of Manager/ leadership experience in an upscale restaurant at luxury hotel/ resort or similar industry.
• Pre-opening experience beneficial
• Strong understanding and ability to train the team on Forbes/ AAA luxury standards.
• Strong understanding of restaurant systems, restaurant financials, product mix and cost controls.
• Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Must present an image of excitement, enthusiasm, and an outgoing personality, while being able to project a professional appearance
• Must possess excellent organizational, communication and multi-tasking skills.
• Must possess excellent time management skills, along with the ability to forecast the time management needs of others.
• Able to perform a variety of complicated tasks.
• Flexible schedule, able to work evenings, weekends, and holidays when needed.