Food and Beverage Manager

Food and Beverage Manager Job Summary The Food and Beverage Manager is responsible for the overall management and smooth operation of the Restaurant, Room Service, Bar, Banquet , and Pantry . The role includes ensuring high standards of food and beverage quality, guest satisfaction, staff performance, cost control, hygiene, and profitability. The Food and Beverage Manager will also be responsible for social media promotion and marketing activities to increase brand awareness, customer engagement, restaurant traffic, banquet bookings, and overall revenue. Key Responsibilities Restaurant Operations Manage day-to-day restaurant operations and ensure smooth service. Maintain high standards of food quality, presentation, service, and guest satisfaction. Monitor table service, reservations, guest feedback, and complaint resolution. Ensure proper opening and closing procedures are followed. Monitor inventory, wastage, portion control, and operating costs. Coordinate with the kitchen team to ensure timely and efficient food service. Bar Operations Oversee daily bar operations, service standards, and inventory. Ensure proper stock control, beverage costing, and wastage management. Monitor compliance with company policies and applicable licensing regulations. Develop beverage promotions and initiatives to increase sales. Ensure cleanliness, organization, and responsible service standards. Banquet and Events Manage banquet operations, private events, meetings, parties, and special functions. Coordinate with clients regarding menus, setups, service requirements, and event details. Work closely with the kitchen and service teams to ensure successful event execution. Prepare and monitor banquet schedules, staffing, setup, and breakdown. Support sales initiatives to increase banquet bookings and revenue. Ensure excellent guest service throughout every event. Pantry Operations Supervise pantry operations and ensure adequate supplies are available. Maintain proper stock levels and minimize wastage. Ensure food preparation, storage, cleanliness, and sanitation standards are maintained. Coordinate pantry requirements with kitchen and purchasing teams. Staff Management and Training Recruit, train, schedule, supervise, and evaluate Food and Beverage employees. Prepare staff schedules according to business requirements. Conduct regular training on service standards, food safety, sanitation, and guest relations. Maintain discipline, teamwork, and a positive working environment. Monitor employee performance and provide coaching when required. Setting up an incentive package for associate recognition Social Media and Promotion Manage and coordinate social media promotion for the restaurant, bar, and banquet operations. Develop promotional ideas, campaigns, and content to increase customer engagement. Coordinate photography, videos, reels, special offers, event promotions, and seasonal campaigns. Maintain an active presence on platforms such as Instagram, Facebook, Google Business Profile, and other relevant channels. Promote special events, banquet packages, food and beverage promotions, and new menu items. Monitor customer reviews, comments, and online feedback and coordinate appropriate responses. Work with management or external marketing partners to improve online visibility and drive sales. Financial and Cost Control Monitor daily sales, revenue, expenses, and operational costs. Control food and beverage costs through effective purchasing, portion control,inventory management, and waste reduction. Review sales reports and identify opportunities to improve profitability. Assist management with budgets, forecasts, pricing, and promotional strategies. Optimizing labor efficiencies in the Food and Beverage operations. Optimizing Food and Beverage Revenues in Banquet, Bar , Pantry and Restaurant. Hygiene, Safety and Compliance Ensure compliance with food safety, sanitation, health, and workplace safety requirements. Maintain cleanliness standards throughout the restaurant, bar, banquet areas, pantry, storage areas, and service areas. Conduct regular operational inspections and take corrective action when required. Qualifications and Experience Degree or diploma in Hospitality Management, Food and Beverage Management, Business Administration, or a related field preferred. 3–5+ years of Food and Beverage/hospitality management experience preferred. Experience managing restaurant, bar, banquet, and/or catering operations. Strong leadership, communication, customer service, and organizational skills. Knowledge of inventory management, food and beverage costing, and POS systems. Experience with social media marketing and promotional campaigns is highly desirable. Ability to work flexible hours, including evenings, weekends, and holidays. Key Performance Indicators (KPIs) Food and beverage revenue and profitability Food and beverage cost percentage Labor cost management Guest satisfaction and online reviews Banquet/event sales and bookings Inventory accuracy and waste reduction Staff productivity and retention Social media engagement and promotional performance Compliance with food safety and operational standards #J-18808-Ljbffr HILTON CHICAGO NORTHBROOK