Food and Beverage Manager

The F&B Manager oversees all aspects of the restaurant's operations, ensuring exceptional customer service, maintaining high-quality standards, and driving profitability. The Manager leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment.

What You Will Do

Responsibilities include recruiting, training, and supervising staff, fostering a positive work environment, promoting teamwork, and motivating staff to deliver excellent customer service. You will also oversee day-to-day operations, develop and enforce standard operating procedures, and maintain a clean, safe, and welcoming environment.

Why It Might Be a Fit

To be successful in this role, you will need strong leadership skills, industry knowledge, and business acumen. You should have a proven experience as a F&B Manager or in a similar leadership role within the restaurant industry, and in-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.

Requirements

• Minimum of 2+ years as F&B Management preferred
• Wine/beverage knowledge in an upscale environment preferred
• Must be able to lift a minimum of 20lbs
• Flexibility to work evenings, weekends, and holidays, as required in the hospitality industry
• Proven experience as a F&B Manager or in a similar leadership role within the restaurant industry
• In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions
• Strong leadership skills with the ability to motivate and inspire a diverse team
• Excellent customer service and problem-solving abilities
• Proficient in financial management, budgeting, and cost-control techniques
• Outstanding communication and interpersonal skills
• Attention to detail and ability to multitask in a fast-paced environment
• Knowledge of health and safety regulations and compliance standards

Benefits

• Starting salary of $70,304.00
• Biweekly payroll processing
• Clean, safe, and welcoming environment for employees and guests
• Inventory management and cost-control measures
• Customer service and problem-solving training
• Financial management, budgeting, and cost-control techniques
• Health and safety regulations and compliance standards