F&B Manager (225-822)

The Food & Beverage (F&B) Manager plays a crucial role in the hospitality sector, responsible for overseeing the operations of all food and beverage services within an establishment. This dynamic position requires a mix of strategic planning and hands-on management to ensure a high standard of service, efficiency, and profitability. As an F&B Manager, you will be in charge of menu planning, staff supervision, inventory management, budgeting, and maintaining customer satisfaction. With the growing importance of unique dining experiences, an F&B Manager must also stay ahead of culinary trends and apply them to operations accordingly. Whether dealing with fine dining, buffet-style service, or catering events, your objective is to deliver top-quality food and beverage services that are both appealing and financially rewarding.

Responsibilities

• Develop and design appealing menus that align with the culinary trends and guest preferences.
• Lead and manage the recruitment, training, and development of the food and beverage team.
• Ensure compliance with health, safety, and sanitation standards throughout the establishment.
• Oversee inventory management and procurement of food, beverages, and supplies.
• Plan and monitor the financial budget to optimize revenue and control costs efficiently.
• Collaborate with chefs to create innovative and diverse food offerings.
• Enhance guest satisfaction through regular feedback and service improvements.
• Coordinate with marketing teams for promotional events, specials, and marketing strategies.
• Analyze sales and financial reports to inform strategic decision-making.
• Maintain strong vendor relations and negotiate contracts and terms when necessary.
• Schedule shifts and manage labor effectively to maintain service standards.
• Address and resolve guest inquiries, feedback, and complaints promptly and professionally.

Requirements

• Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
• Proven experience as an F&B Manager or in a similar managerial role within the hospitality industry.
• Strong understanding of food and beverage operations and service procedures.
• Excellent leadership, organizational, and communication skills are essential.
• Ability to manage budgets, with a track record of increasing profitability through strategic planning.
• Proficiency in inventory management software and Microsoft Office Suite.
• Flexibility to work various shifts, including evenings and weekends, as needed.
• Ability to handle stressful situations with a calm and professional demeanor.