Food & Beverage Manager

Job Summary

The Food & Beverage Manager, under the Director of Food & Beverage and senior management, oversees all operations for a bar or restaurant to ensure exceptional guest experience.

Job Duties & Functions

1. Oversee daily operations of F&B outlets, including staff scheduling and satisfaction, along with guest satisfaction. 2. Responsible for quality, consistency, and presentation of all food and beverage products delivered to guests. 3. Drives P&L strength by implementing appropriate programs and systems and provides oversight to ensure adherence to such. Ensures strong fiscal responsibility is demonstrated by staff. 4. Utilize and/or create financial reporting tools to properly measure the area’s efficiency and financial success. Take corrective action as necessary. 5. Develops and administers operating and capital budgets. 6. Controls all labor and food cost percentages. 7. Leads the marketing efforts to include social media, grassroots community marketing and other promotions. Building community relations is critical. 8. Develop department members’ knowledge and skills through education, training, coaching, corrective counseling etc. Responsibilities include interviewing, hiring and onboarding of new team members as needed. 9. Demonstrates a commitment to ensuring responsible alcohol service by discreetly notifying appropriate management of concerns and observations. 10. Ensures prompt and discreet notification to appropriate management of any observation of illegal acts or internal ethics violations. 11. Stays abreast of the current trends and practices within area of responsibility and communicates pertinent information to management, peers, direct reports and team members as appropriate. 12. Responsible for coordinating daily cleanliness and maintenance of the restaurants and kitchen. 13. Other duties as assigned.

Education & Experience

1. A minimum of 2 years of Manager/ leadership experience in an upscale restaurant at luxury hotel/ resort or similar industry. 2. Pre-opening experience beneficial. 3. Strong understanding and ability to train the team on Forbes/ AAA luxury standards. 4. Strong understanding of restaurant systems, restaurant financials, product mix and cost controls. 5. Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. 6. Must present an image of excitement, enthusiasm, and an outgoing personality, while being able to project a professional appearance. 7. Must possess excellent organizational, communication and multi-tasking skills. 8. Must possess excellent time management skills, along with the ability to forecast the time management needs of others. 9. Able to perform a variety of complicated tasks. 10. Flexible schedule, able to work evenings, weekends, and holidays when needed.