F&B Manager

An F&B (Food & Beverage) manager oversees the day-to-day operations of a food and beverage department to ensure profitability and customer satisfaction. Their responsibilities include managing staff, overseeing inventory and purchasing, developing menus, handling the budget, and ensuring all health and safety standards are met. They are a key role in hospitality settings like hotels, restaurants, and bars.

Key responsibilities :

Operational Management : Supervising daily operations, including service standards, shift scheduling, and maintaining an efficient workflow in the kitchen and service areas.

Staff Management : Recruiting, training, and supervising staff. This also includes performance management, creating work schedules, and resolving issues.

Financial Management : Developing and managing budgets, monitoring revenues and expenses, controlling labor and food costs, and implementing promotional strategies.

Inventory and Purchasing : Managing and auditing inventory, forecasting needs, and ordering food, beverages, and other supplies. They are also responsible for building vendor relationships.

Menu Development : Collaborating with chefs to create menus, considering market trends, customer preferences, and pricing strategies.

Customer Service : Ensuring a high level of customer satisfaction by resolving issues and continuously improving the dining experience.

Compliance : Ensuring that all operations adhere to health, safety, and sanitation regulations.