Job Description
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Food and Beverage (F&B) Manager oversees all dining operations, including restaurants, bars, banquets, and room service, to ensure high-quality service, guest satisfaction, and profitability. Key responsibilities include managing staff (hiring, training, scheduling), controlling inventory and costs, designing menus, maintaining health/safety standards, and resolving customer issues.
IndeedIndeed +5Key Responsibilities and DutiesOperational Management: Supervising daily operations, including food prep, service, and inventory control.Financial Performance: Managing budgets, tracking revenues/expenses, and minimizing waste.Customer Service: Maintaining high service standards and resolving complaints professionally.Staff Leadership: Recruiting, training, and scheduling, and conducting performance evaluations.Compliance & Safety: Ensuring adherence to health, safety, and sanitation regulations.Menu & Vendor Management: Collaborating on menu design and negotiating with suppliers for quality and pricing. WorkableWorkable +5Required Skills and QualificationsExperience: Proven experience as an F&B Manager or similar role.Leadership: Strong leadership, communication, and interpersonal skills.Knowledge: Deep understanding of food hygiene, alcohol service regulations, and, if in a hotel, PMS systems.Education: A degree in Hospitality Management or related field is often preferred. WorkableWorkable +4Common Performance MetricsFood and beverage cost percentage.Revenue growth against budget.Customer satisfaction scores.Staff retention and performance levels.
