Food and Beverage Manager

Key Responsibilities Operational Leadership — Manage daily restaurant, bar, and banquet operations; uphold brand standards and service excellence. Team Management — Recruit, train, schedule, and supervise F&B staff; foster a positive, high-performance culture. Guest Experience — Ensure warm, attentive service; resolve guest concerns quickly and professionally. Financial Performance — Oversee budgeting, forecasting, labor management, and cost control to maximize profitability. Menu & Beverage Oversight — Collaborate with culinary teams on menu updates, pricing, and product quality. Safety & Compliance — Maintain compliance with health codes, alcohol regulations, and brand policies. Vendor & Inventory Management — Manage purchasing, vendor relationships, and inventory systems to ensure accuracy and cost efficiency. Required Experience & Qualifications Minimum 2–3 years of hotel or restaurant F&B management experience Strong leadership and communication skills Proven ability to manage high-volume operations Knowledge of food safety, alcohol service laws, and hospitality standards Experience with POS systems and inventory platforms Ability to work flexible schedules, including nights, weekends, and holidays Preferred Traits Guest-focused with a hospitality mindset Strong problem-solving and decision-making abilities High energy, hands‑on leadership style Excellent organizational and time-management skills Ability to coach and motivate diverse teams #J-18808-Ljbffr