Food & Beverage Manager

Job Description

Job Description

The Food & Beverage Manager is responsible for overseeing, optimizing, and expanding the company’s food program across all locations. This role ensures consistent execution of food quality, safety, service standards, and operational performance. The position serves as a subject‑matter expert within the Area Manager team, providing leadership, training, and strategic direction for all units that serve food, including the development of pop‑up food concepts for non‑kitchen locations.

Essential Duties & Responsibilities

Food Program Oversight — Lead and manage the companywide food program, ensuring alignment with brand standards, operational goals, and customer expectations.

Operational Audits — Conduct routine evaluations of food‑serving units to assess quality, consistency, sanitation, and compliance.

Training & Development — Develop and deliver training for managers and staff on food preparation, safety, sanitation, and service protocols.

Menu & Product Innovation — Collaborate with leadership to refine menu offerings, introduce new items, and ensure operational feasibility and profitability.

Pop‑Up Food Program Management — Design and implement pop‑up food concepts for locations without kitchens, including vendor coordination, logistics, and brand presentation.

Safety & Compliance — Ensure adherence to all food safety regulations, company policies, and health department requirements.

Cross‑Functional Collaboration — Partner with Area Managers, Operations, Marketing, and Supply Chain to support company initiatives and drive performance.

Performance Monitoring — Track and analyze KPIs such as food cost, waste, speed of service, sales, and customer satisfaction; implement corrective actions as needed.

Vendor & Supply Coordination — Work with approved vendors to ensure product quality, availability, and cost efficiency.

Continuous Improvement — Identify opportunities to enhance processes, reduce waste, and improve overall food operations.

Required Qualifications

Minimum 5 years of experience in food service management, hospitality leadership, or multi‑unit restaurant operations.

Demonstrated success in improving food quality, operational consistency, and profitability.

Strong knowledge of food safety, sanitation standards, and regulatory compliance.

Proven ability to lead, coach, and develop teams across multiple locations.

Experience launching new food concepts or non‑traditional food service models.

Excellent communication, organizational, and problem‑solving skills.

Ability to travel between locations as required.

Preferred Qualifications

Experience in multi‑unit retail or entertainment environments.

Background in menu development or culinary operations.

Familiarity with pop‑up food concepts or mobile food service models.

Physical & Environmental Requirements

Ability to stand, walk, and move throughout food‑serving locations for extended periods.

Ability to lift up to 30 lbs. as needed.

Ability to work in kitchen environments with exposure to heat, cold, and food‑related equipment.

Performance Indicators

Consistent achievement of food quality and safety standards.

Successful implementation of pop‑up food programs.

Improved operational efficiency and reduced waste.

Positive customer satisfaction scores related to food offerings.

Effective training and development of staff across all food‑serving units.