Food & Beverage Manager

Role and Responsibilities:

• Oversee daily operations across the juice bar, restaurant, and kitchen, maintaining a visible presence across all three outlets.
• Coordinate communication and handoffs between F&B teams to ensure smooth, efficient service.
• Manage opening and closing procedures, shift changeovers, and daily readiness checks.
• Monitor ticket times, service pace, staffing levels, and floor flow, addressing bottlenecks and operational issues in real time.
• Respond to and resolve guest concerns related to food and beverage service.
• Adjust staffing and station coverage based on daily guest volume and business needs.
• Lead regular and seasonal menu updates across the juice bar, restaurant, and kitchen.
• Coordinate with kitchen and juice bar teams to test, launch, and standardize new menu items.
• Evaluate menu performance, retire underperforming items, and incorporate guest feedback into future updates.
• Ensure menu offerings accommodate common dietary preferences and restrictions.
• Supervise, schedule, train, and coach F&B employees across all three outlets.
• Train new hires on food preparation, presentation, service standards, and outlet procedures.
• Conduct daily and weekly check-ins with F&B team leads to identify and address issues proactively.
• Provide ongoing performance feedback and coaching, escalating formal performance or corrective action challenges to the General Manager and partner closely with our People Team.
• Maintain consistent food quality, presentation, cleanliness, and service standards.
• Conduct daily hygiene and safety checks and ensure compliance with applicable food safety and health regulations.
• Monitor proper food handling, storage, sanitation, and preparation practices.
• Monitor inventory levels and coordinate timely restocking across all F&B outlets.
• Track food and beverage costs against established targets and communicate significant variances to the General Manager.
• Support vendor deliveries and verify product quality and quantities against orders.

Qualifications and Education Requirements:

(Minimum of 3-5 years of Experience, Technical/System Proficiencies, Certifications, Type of Degree)

• ServSafe Manager Certification required.
• Food safety and hygiene certification required or obtainable within 30 days.
• Proven experience supervising daily food and beverage operations.
• Experience managing multiple food and beverage outlets preferred.
• Experience in a restaurant, café, juice bar, kitchen, or similar hospitality environment.
• Ability to work a hands-on, floor-based management role.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Strong knowledge of food and beverage trends and guest preferences.
• Knowledge of food preparation, presentation, and service standards.
• Knowledge of food safety, sanitation, and proper food handling practices.
• Strong scheduling and staffing skills.
• Strong inventory and cost-control skills.
• Ability to coordinate operations across multiple outlets.
• Strong verbal and written communication skills.
• Strong problem-solving and decision-making skills.
• Ability to manage multiple priorities in a fast-paced environment.

Competencies:

• Problem Solving: Identifies and resolves operational and guest service issues quickly; gathers relevant information and uses sound judgment.
• Oral Communication: Communicates clearly and directly with employees, team leads, and guests; seeks clarification when needed and keeps teams aligned during service.
• Leadership: Provides direction, coaching, and feedback while maintaining accountability and consistent standards across F&B teams.
• Professionalism: Demonstrates strong knowledge of job responsibilities and expectations and maintains a professional presence with employees and guests.
• Planning & Organization: Prioritizes responsibilities across three outlets, manages time effectively, and anticipates staffing, inventory, and operational needs.
• Dependability & Timeliness: Follows through on responsibilities, responds appropriately to direction from the General Manager, and consistently meets commitments.
• Adaptability: Adjusts staffing, workflow, and priorities based on changing guest volume and operational needs.
• Teamwork: Promotes collaboration and effective communication between the juice bar, restaurant, and kitchen teams.

Physical Demands:

• Frequently stand and walk for extended periods across the juice bar, restaurant, and kitchen.
• Frequently use hands and arms to handle food, beverages, equipment, and supplies.
• Frequently perform repetitive hand and finger movements associated with food and beverage operations.
• Occasionally bend, reach, stoop, climb, or move throughout the workplace.
• Regularly lift and carry light to moderate items weighing up to 50 pounds, with occasional heavier lifting as needed.
• Maintain sufficient finger dexterity and hand eye coordination to perform food and beverage preparation and operational tasks.
• Require close and distance vision and the ability to adjust focus.

Work Culture & Environment:

• Work in varying kitchen conditions, including exposure to heat, cold, moisture, and wet or humid surfaces.
• Work around moving mechanical equipment and occasional fumes or airborne particles.
• Work in a moderate to high noise environment consistent with an active kitchen, juice bar, and restaurant.
• Work in a fast-paced environment requiring frequent interaction with employees, guests, vendors, and other departments.

We offer excellent benefits including medical, dental, optical and and attractive matching 401K Plan, along with a Flex Time Off Benefit that we implemented this year!!