F&B Operations Manager

Three Oaks Hospitality is a multi-concept hospitality group operating a diverse portfolio across Tampa, including three full-service restaurants, two full-service entertainment venues with dining and late-night club programming, two bars, and four quick-service restaurants. We are committed to delivering exceptional guest experiences while maintaining operational excellence and financial integrity across all concepts. Position Summary The F&B Operations Manager is responsible for the comprehensive oversight of all cost-related functions across Three Oaks Hospitality’s eleven venues. This role serves as the financial backbone of our operations, ensuring that food, beverage, inventory, and purchasing costs are accurately tracked, analyzed, and optimized in alignment with industry best practices. The ideal candidate is a detail-oriented, analytically minded professional with deep experience in multi-unit hospitality cost management. Key Responsibilities Inventory Costing & Control Manage and oversee bi-monthly physical inventory counts across all eleven venues ensuring counts are completed accurately & timely Conduct spot counts & unannounced audits at locations as needed Track & review waste logs, spoilage reports & transfer records across all units Establish and maintain accurate item-level costing in the inventory management system Identify and investigate inventory variances, shrinkage, and waste; implement corrective action plans Develop and enforce standardized inventory procedures tailored to each venue type Purchasing Costing & Procurement Support Reconcile purchasing records to vendor invoices to flag discrepancies Partner with vendors and distributors to negotiate pricing, evaluate contract terms, and identify opportunities for cost reduction without compromising quality Maintain an approved vendor and pricing matrix; audit all invoices for accuracy and contract compliance Collaborate with venue managers on par levels, order guides, and purchasing cadence to minimize over-ordering and spoilage Maintain accurate item-level pricing in the system — update immediately upon vendor price changes Food Costing Develop, maintain, and audit recipe costing for all food menus across all concepts Partner with culinary leadership on menu engineering — identifying high-margin items, recommending recipe adjustments, and guiding pricing decisions to achieve target food cost percentages Beverage / Alcohol Costing Maintain detailed costing for all beer, wine, spirits, and non-alcoholic beverage programs across all concepts Conduct pour cost analysis and cocktail recipe costing; establish and monitor target pour cost by venue type Oversee bar inventory controls including bottle tracking, spillage reporting, and comp/void analysis Work with bar leadership to optimize cocktail menus for profitability while maintaining concept integrity Operations Financial Analysis Conduct ongoing operational financial analysis to identify cost reduction opportunities, benchmark performance against hospitality industry standards, and recommend actionable strategies Produce inventory and cost reporting for ownership review Develop cost reduction plans based on best practices in multi-unit hospitality — including menu consolidation, cross-utilization of ingredients, vendor rationalization, waste reduction programs, and batch production efficiencies Present findings and recommendations to ownership and senior operations leadership Support the development of annual operating budgets and quarterly cost targets for all venues Qualifications 4 years of experience in food and beverage cost control, purchasing management, or operations finance within a multi-unit hospitality environment Demonstrated proficiency with inventory management systems, POS platforms, and Microsoft Excel / Google Sheets Experience working across diverse venue types — full-service dining, bar/nightlife, and quick-service — preferred Ability to translate financial data into clear, actionable recommendations for operations teams Strong organizational skills and the ability to manage multiple priorities across concurrent venues Bachelor’s degree in Hospitality Management, Finance, Accounting, or a related field preferred; equivalent experience considered #J-18808-Ljbffr