Operational Oversight

• Oversee front and back of house 

• Manage day-to-day food and beverage operations, including restaurant and/or room service.

• Ensure compliance with health and safety, sanitation, and legal regulations.

Staff Management

• Hire, train, schedule, and supervise F&B staff.

• Lead team meetings, provide feedback, and conduct performance evaluations.

• Promote a culture of high service standards and teamwork.

Customer Experience

• Monitor guest satisfaction and respond to complaints or concerns promptly.

• Maintain quality control of food presentation, taste, and service.

Inventory and Cost Control

• Monitor stock levels and order supplies as needed.

• Control labor and food costs within budgetary guidelines.

• Analyze sales reports and adjust operations for efficiency.

Menu Development

• Collaborate with chefs and kitchen staff on menu planning and pricing.

• Stay updated on industry trends and suggest innovative offerings.

Financial Management

• Prepare and manage budgets, forecasts, and financial reports.

• Track and optimize profitability of food and beverage operations.

Proven experience as a Food and Beverage Manager or similar role.

Requires chef experience along with FOH experience.

Strong understanding of F&B financials, cost control, and inventory management.

Excellent leadership, interpersonal, and communication skills.

Knowledge of food safety standards and health regulations.

Ability to work flexible hours, including nights, weekends, and holidays.

Degree or diploma in Hospitality Management or related field (preferred).

Fast-paced hospitality setting

May require long hours and standing for extended periods

Interaction with staff, vendors, and guests daily