Food & Beverage Manager

Job Description – Food & Beverage Manager Reports To: General Manager Requirements Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred 3–7+ years of experience in food & beverage, restaurant, or hotel operations management Strong leadership and team management experience in a high-volume hospitality environment Knowledge of food safety regulations, sanitation standards, and liquor laws Experience with budgeting, forecasting, inventory control, and cost management Proficiency with POS systems, scheduling software, and basic Microsoft Office applications Ability to work flexible schedules including nights, weekends, holidays, and peak event periods Strong communication, organizational, and problem-solving skills Serv.

Safe Certification and Responsible Beverage Service Certification preferred or required based on local regulations General Responsibilities Oversee all food and beverage operations within the hotel including restaurants, bars, room service, and banquet services Ensure exceptional guest experience through high standards of service, quality, and consistency Manage staffing, scheduling, training, and performance of all F&B team members Develop and enforce operational policies, procedures, and service standards Maintain profitability through effective cost control, budgeting, and revenue management Ensure compliance with all health, safety, sanitation, and alcohol service regulations Collaborate with executive leadership to support hotel goals and guest satisfaction Page Break Specific Responsibilities Plan, organize, and supervise daily operations of all food and beverage outlets Recruit, hire, train, and evaluate restaurant, bar, banquet, and kitchen staff Develop staff training programs focused on service standards, safety, and product knowledge Monitor food quality, presentation, and service delivery across all F&B areas Create and manage departmental budgets, forecasts, and financial reports Control food, beverage, and labor costs to meet profitability targets Approve vendor contracts, pricing, and purchasing decisions in coordination with procurement Conduct regular inspections of restaurants, bars, kitchens, and banquet spaces to ensure compliance Address and resolve guest complaints and service issues in a timely and professional manner Collaborate with Executive Chef on menu development, pricing, and promotions Oversee inventory management, stock levels, and ordering procedures Ensure proper execution of banquet events, weddings, meetings, and special functions Implement and maintain health, safety, and sanitation standards across all outlets Analyze performance metrics and implement improvements to increase efficiency and revenue Coordinate with marketing teams on promotions, seasonal menus, and special events Optimum Attributes Strong leadership presence with ability to motivate and develop teams Excellent organizational and multitasking abilities Financially minded with strong attention to cost control and profitability Guest-focused with a commitment to service excellence Calm and effective under pressure in high-volume environments Strong interpersonal and communication skills Detail-oriented with a high standard of operational excellence Ability to adapt and problem-solve quickly in dynamic situations Performance Standards Consistently achieves or exceeds financial and operational targets Maintains high guest satisfaction scores across all F&B outlets Ensures compliance with all health, safety, and alcohol service regulations Demonstrates effective leadership through staff retention and performance Page Break Maintains strong cost control for labor, food, and beverage expenses Ensures timely execution of service standards across all shifts and venues Resolves guest concerns promptly and professionally Maintains clean, safe, and well-organized F&B environments Delivers successful execution of banquets, events, and promotions Upholds brand standards and enhances overall hotel reputation.