Job brief
We are seeking a dynamic Food and Beverage Manager to lead our hospitality team in delivering world-class dining experiences. You will take ownership of our restaurant and banquet service operations, optimizing departmental budgets, staff training, and inventory management to drive revenue growth. This role is perfect for a hospitality professional who thrives in a fast-paced environment and is passionate about mentoring staff to exceed guest expectations. Join us to refine our service strategy and contribute to the continued success of our premium food and beverage programs.
Key highlights
- Analyze P&L statements, food cost percentages, and labor productivity reports to ensure the department meets or exceeds monthly financial targets.
- Implement and maintain rigorous food safety and sanitation procedures, ensuring 100% compliance with local health department and HACCP regulations.
- Lead and mentor service staff through regular training on wine pairings, menu knowledge, professional table service, and POS system proficiency.
- Manage end-to-end inventory procurement, vendor relationships, and stock rotation to minimize waste and optimize profitability for all food and beverage outlets.
What is a Food and Beverage Manager?
A Food and Beverage Manager is a specialized hospitality leader responsible for directing the front-of-house and back-of-house operations to ensure seamless dining and beverage service. By overseeing inventory procurement, menu engineering, and staff performance, a Food and Beverage Manager maintains the balance between profitability and exceptional guest experience. Their work involves enforcing strict health and safety compliance, managing POS systems, and refining service workflows to align with the unique brand identity of the hotel or restaurant property.
What does a Food and Beverage Manager do?
A Food and Beverage Manager monitors daily operational metrics, conducts inventory reconciliations, and manages staff scheduling to optimize labor costs while maintaining service excellence. They collaborate with executive chefs and banquet coordinators to execute high-volume events, while using hospitality management software like OpenTable, Toast, or Micros to track reservation trends and revenue. Furthermore, they perform regular audits of food quality and hygiene standards, ensuring full compliance with local health department regulations and internal quality assurance protocols.
Key responsibilities
- Oversee all front-of-house and back-of-house service operations, ensuring consistent adherence to established brand standards and service protocols.
- Analyze P&L statements, food cost percentages, and labor productivity reports to ensure the department meets or exceeds monthly financial targets.
- Manage end-to-end inventory procurement, vendor relationships, and stock rotation to minimize waste and optimize profitability for all food and beverage outlets.
- Lead and mentor service staff through regular training on wine pairings, menu knowledge, professional table service, and POS system proficiency.
- Coordinate with the events team and executive chef to execute banquet functions, weddings, and corporate gatherings with precision and efficiency.
- Implement and maintain rigorous food safety and sanitation procedures, ensuring 100% compliance with local health department and HACCP regulations.
- Handle high-level guest escalations, proactively resolving service issues to maintain high satisfaction scores on platforms like TripAdvisor and Google Reviews.
- Develop and update menu offerings in collaboration with culinary leadership, utilizing guest feedback and seasonal market trends to remain competitive.
Requirements and skills
- 5+ years of experience in high-volume hospitality, including at least 2 years in a management or assistant manager capacity.
- Proven proficiency in using industry-standard POS and back-office management software such as Micros, Toast, or Lightspeed.
- Current ServSafe Manager Certification, with deep knowledge of FDA food code requirements and local health department inspection processes.
- Demonstrated ability to manage department-wide budgets exceeding $1M annually, including variance analysis and cost-control strategies.
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field, or equivalent combination of professional experience.
- Strong grasp of inventory management systems (IMS) and the ability to conduct accurate month-end physical inventory counts.
- Exceptional ability to lead diverse teams, fostering a positive workplace culture while enforcing strict operational attendance and performance standards.
- Flexibility to work varying shifts including weekends, holidays, and evenings to support the peak operational demands of the hospitality industry.
FAQs
What does a Food and Beverage Manager do on a daily basis?
A Food and Beverage Manager is responsible for the entire lifecycle of the dining experience, from managing staff schedules and inventory procurement to ensuring high-quality food delivery. Daily tasks include reconciling POS reports, conducting safety walkthroughs, addressing guest feedback, and coordinating with culinary teams to adjust menus or service workflows based on demand.
What are the most important skills for a Food and Beverage Manager?
Success in this role requires a blend of financial acumen, leadership, and operational precision. Key skills include mastery of POS and inventory management software, a deep understanding of food safety regulations like HACCP, and the ability to analyze P&L statements to control food and labor costs effectively.
Who does a Food and Beverage Manager work with in a hotel or restaurant?
A Food and Beverage Manager serves as a bridge between the front-of-house service staff and the back-of-house culinary team. They also collaborate frequently with the sales and events team to plan banquets, communicate with suppliers for vendor management, and provide regular performance updates to property general managers or owners.
Why is the role of a Food and Beverage Manager critical for hospitality?
This role is vital because the food and beverage department is often one of the largest revenue generators and a primary driver of guest satisfaction in any hospitality business. A skilled manager ensures that the establishment remains both profitable and reputationally strong by maintaining consistent service standards, managing costs, and creating memorable dining experiences that encourage repeat visits.