Food and Beverage Manager

Food and Beverage Manager: Hotel Restaurant Operations Results-driven Food and Beverage Manager with expertise in overseeing hotel restaurant operations, delivering exceptional guest experiences, and maximizing revenue. Skilled in managing restaurant, bar, banquet, and room service operations while maintaining high standards of food quality, customer service, and operational efficiency. Proven ability to lead and develop diverse teams, control costs, manage budgets, and ensure compliance with health and safety regulations. Experienced in collaborating with hotel departments to enhance guest satisfaction, increase profitability, and support overall hotel objectives. Must have prior managerial experience leading a team of 8 or more. Key Skills Hotel Restaurant Operations Food & Beverage Service Management Banquet & Event Coordination Budgeting and Cost Control Staff Recruitment, Training & Development Guest Relations and Customer Satisfaction Inventory and Purchasing Management Revenue Generation and Upselling Strategies Health, Safety & Sanitation Compliance Menu Planning and Quality Assurance Key Responsibilities Manage daily operations of hotel restaurants, bars, and room service. Ensure exceptional dining experiences for hotel guests and visitors. Supervise, train, and motivate food and beverage staff. Monitor food quality, presentation, and service standards. Control labor, food, and beverage costs to achieve profitability targets. Coordinate with sales, events, and front office teams for guest and banquet requirements. Manage inventory, vendor relationships, and purchasing activities. Analyze financial performance and implement revenue-enhancing initiatives. Maintain compliance with hotel policies and food safety regulations. Resolve guest concerns promptly and professionally. #J-18808-Ljbffr