Job Description: Food and Beverage (F&B) Manager
A Food and Beverage (F&B) Manager oversees the daily operations of food and beverage services in various establishments, including hotels, restaurants, resorts, and banquet halls. They are responsible for ensuring a seamless and high-quality dining experience for guests while managing staff, inventory, budgeting, and compliance with safety and health standards.
Key Responsibilities:
Staff Management:
- Hire, train, and manage F&B staff, including chefs, servers, bartenders, and supervisors.
Schedule shifts, assign duties, and ensure adequate staffing at all times.
Monitor employee performance, providing feedback and conducting performance evaluations.
Ensure a positive, team-oriented work environment.
Operations Oversight:
- Supervise the preparation and service of food and beverages, ensuring quality standards are met.
Coordinate with kitchen and service staff to ensure smooth operations during peak hours.
Manage inventory levels, ensuring timely ordering of supplies and proper stock rotation.
Oversee the maintenance of kitchen and dining areas, ensuring cleanliness and adherence to safety protocols.
Ensure compliance with local health, safety, and sanitation regulations.
Customer Service & Satisfaction:
- Maintain a high level of customer satisfaction through effective service management.
Address and resolve customer complaints or concerns in a professional manner.
Monitor guest feedback and make improvements to the service experience.
Financial Management:
- Develop and manage the F&B budget, aiming to meet or exceed revenue targets while controlling costs.
Monitor and analyze financial reports, including sales, expenses, and profitability.
Implement cost-saving measures without compromising quality.
Set and adjust pricing for menu items and services based on market trends and business goals.
Menu Development and Design:
- Work with chefs and culinary staff to design and update menus that meet customer preferences and seasonal trends.
Ensure menu items are cost-effective, innovative, and aligned with the overall theme or concept of the establishment.
Event Planning and Catering:
- Coordinate F&B services for special events, conferences, and large gatherings.
Work with event coordinators to create tailored menus and ensure all logistical details are handled.
Oversee catering services, ensuring timely and high-quality delivery.
Marketing & Promotion:
- Collaborate with the marketing team to promote food and beverage offerings.
Develop promotional campaigns to increase customer traffic and sales.
Monitor competitor activities and industry trends to stay competitive.
Sustainability Initiatives:
- Implement sustainability practices in food and beverage operations, such as reducing waste, sourcing locally, and promoting eco-friendly packaging.
Maintaining Safety and Hygiene Standards:Ensure adherence to all health and safety regulations, including proper sanitation procedures.
Use cleaning chemicals safely and according to manufacturer instructions.
Report any hazardous conditions, such as spills or broken equipment, to management immediately.
Maintain cleanliness of storage and service areas, ensuring they are free from obstructions.
Assist with Waste Management:
- Separate recyclable materials from general waste and dispose of them according to company policy.
Ensure all trash and recycling bins are emptied regularly.
General Support:
- Assist kitchen staff with cleaning during busy times, such as after food preparation.
Help with stocking and organizing cleaning supplies and equipment.
Support the team by performing other tasks as requested by management.
Customer Area Appearance:
- Ensure the dining area is always presentable, ensuring tables are wiped clean and seating areas are free of debris.
Assist with setting up and breaking down dining areas, including arranging furniture and setting up supplies.
