Job Description
A Food and Beverage (F&B) Manager oversees daily dining operations, including restaurants, bars, banquets, and room service, to ensure high-quality service, customer satisfaction, and profitability. Key duties include managing staff, controlling inventory and food costs, creating menus, and ensuring compliance with safety and health regulations.
Key Responsibilities
Operational Leadership: Manage day-to-day operations, including scheduling, inventory control, and supply ordering to minimize waste.
Staff Management: Hire, train, mentor, and supervise kitchen and front-of-house staff to ensure exceptional service standards.
Financial Performance: Develop budgets, analyze Profit & Loss (P&L) statements, control costs, and set menu prices to maximize profitability.
Quality & Safety Assurance: Ensure strict compliance with sanitation (HACCP) and safety regulations.
Customer Experience: Handle customer feedback, resolve complaints, and enhance dining experiences.
Marketing & Development: Develop, plan, and implement new menus, promotions, and initiatives to drive sales.
Required Skills and Qualifications
Experience: Proven experience in restaurant, hotel, or hospitality management.
Leadership: Strong communication, organizational, and staff management skills.
Financial Acumen: Knowledge of inventory management, P&L statements, and budgeting.
Certifications: Food safety certifications (e.g., ServSafe).
Education: A degree in Hospitality Management or a related field is often preferred.
