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.

Why It Might Be a Fit

This role requires strong leadership skills, industry knowledge, and business acumen, as well as the ability to multitask in a fast-paced environment and maintain attention to detail.

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
• Quality control and food preparation
• Customer feedback and complaint resolution
• Training in de-escalation and conflict resolution
• Regular interactions with guests and building relationships
• Enhancing the overall dining experience and promoting repeat business
• Developing and managing the restaurant's budget
• Analyzing sales trends and customer preferences
• Implementing effective pricing strategies and promotions
• Ensuring compliance with health and safety regulations