Food and Beverage Manager

A Food & Beverage Manager is responsible for overseeing and managing the food and beverage operations of a restaurant or hotel. They are responsible for menu planning, food and beverage inventory management, staff training, and ensuring excellent customer service. The role requires strong leadership and organizational skills to effectively manage kitchen and service staff, coordinate events, and meet financial targets. Food & Beverage Managers must stay updated on industry trends and customer preferences to ensure a memorable dining experience for guests.

Responsibilities

• Develop and implement menus based on customer preferences and seasonal availability.
• Ensure excellent customer service by training and managing service staff.
• Oversee kitchen operations, including food preparation and quality control.
• Manage food and beverage inventory and control costs.
• Collaborate with vendors to negotiate contracts and ensure timely delivery of supplies.
• Develop and implement staff training programs to maintain high service standards.
• Coordinate and manage special events and functions.
• Monitor customer satisfaction and address any issues or complaints.

• Bachelor's degree in hospitality management or a related field.
• Proven experience in food and beverage management, preferably in a restaurant or hotel.
• Strong knowledge of food and beverage operations and industry trends.
• Excellent leadership and organizational skills.
• Strong financial management and cost control skills.
• Ability to develop and implement training programs.
• Excellent communication and interpersonal skills.
• Proficient in using computer software, such as point-of-sale systems and inventory management systems.

• Bachelor's degree in hospitality management or a related field.
• Proven experience in food and beverage management, preferably in a restaurant or hotel.
• Strong knowledge of food and beverage operations and industry trends.
• Excellent leadership and organizational skills.
• Strong financial management and cost control skills.
• Ability to develop and implement training programs.
• Excellent communication and interpersonal skills.
• Proficient in using computer software, such as point-of-sale systems and inventory management systems.