Food and Beverage Manager

A food and beverage manager oversees all aspects of a business's food and drink operations, ensuring smooth service and profitability. This includes planning, ordering, and managing inventory, as well as supervising staff, maintaining quality standards, and ensuring compliance with health and safety regulations. They also play a key role in customer satisfaction and financial performance.

Key Responsibilities:

• Planning and Operations: Developing and implementing business plans for food and beverage operations, including menu planning, and managing all day-to-day activities.
• Inventory Management: Overseeing the ordering, receiving, and storage of food and beverage supplies, ensuring adequate stock levels and controlling costs.
• Staff Management: Hiring, training, and supervising food and beverage staff, including servers, bartenders, and kitchen personnel, fostering a positive and productive work environment.
• Customer Service: Ensuring high standards of customer service, handling complaints, and striving to exceed customer expectations.
• Quality Control: Maintaining high standards of food and beverage quality, presentation, and service, ensuring compliance with food safety and health regulations.
• Financial Management: Managing budgets, tracking expenses, and contributing to the financial performance of the food and beverage department.
• Compliance: Ensuring all operations comply with relevant health, safety, and hygiene regulations.