Food and Beverage Manager

Job Description

Job Description

Job Summary

The Food and Beverage Manager oversees the daily operations of food and beverage services, ensuring high-quality guest experiences, efficient service, and compliance with safety and operational standards. This role leads and supports team members, manages budgets and inventory, and works collaboratively with other departments to meet business goals.

Responsibilities

• Oversee daily food and beverage operations, including service, preparation, and presentation.
• Recruit, train, coach, and support team members; promote a respectful and service-focused workplace.
• Create staff schedules and coordinate coverage based on business needs.
• Monitor service quality and respond to guest feedback and concerns.
• Manage budgets, sales performance, labor costs, inventory, purchasing, and waste reduction.
• Maintain food safety, sanitation, alcohol service, and workplace safety standards in accordance with applicable regulations.
• Develop and implement operating procedures and service standards.
• Coordinate with culinary, facilities, events, and other teams to support smooth operations.
• Review operational performance and recommend improvements to service, efficiency, and profitability.
• Support menu planning, pricing, promotions, and vendor relationships as needed.

Qualifications

• Experience in food and beverage, hospitality, restaurant, or related operations.
• Experience leading, supervising, or developing a team.
• Knowledge of food safety, sanitation, and responsible alcohol service requirements.
• Ability to manage budgets, staffing, inventory, and multiple priorities.
• Strong communication, organization, problem-solving, and customer service skills.
• Proficiency with point-of-sale systems and standard business software, or ability to learn these tools.
• Availability to work a schedule that may include evenings, weekends, and holidays, depending on operational needs.

Preferred Qualifications

• Experience managing food and beverage operations in a hotel, restaurant, event venue, or similar setting.
• Relevant food safety or alcohol service certifications.
• Experience with inventory management, financial reporting, and service improvement initiatives.