Food & Beverages Manager

Role & responsibilities

Operational Management:

Oversee day-to-day F&B operations to ensure smooth workflow and guest satisfaction.

Supervise the setup, service, and breakdown of F&B events or daily operations.

Maintain cleanliness and adherence to health and safety standards.

Team Leadership:

Manage, train, and schedule staff, including waiters, bartenders, and kitchen personnel.

Motivate the team to deliver excellent customer service.

Handle team conflicts and maintain a positive work environment.

Guest Service:

Ensure top-notch service quality and resolve customer complaints promptly.

Monitor guest feedback and take corrective actions to improve the dining experience.

Financial Management:

Assist in budgeting, forecasting, and achieving revenue targets.

Control costs, reduce waste, and manage inventory efficiently.

Optimize pricing strategies for menu items.

Menu and Product Development:

Collaborate with chefs and beverage specialists to design and update menus.

Keep up with food and drink trends to attract and retain customers.

Ensure menu offerings cater to diverse dietary requirements.

Compliance and Standards:

Ensure compliance with health, safety, and licensing regulations.

Implement and enforce company policies and SOPs (Standard Operating Procedures).

Vendor and Inventory Management:

Liaise with suppliers for quality ingredients and beverages.

Manage stock levels and place orders to avoid shortages or overstocking.

Marketing and Promotions:

Work with marketing teams to develop promotional campaigns.

Plan and execute events, festivals, or theme nights to drive footfall.

Preferred candidate profile

Proven experience in food and beverage management

Familiar with various computer software programs

Guest-oriented

Remain up-to-date with food and beverages trends and best practices