F&B Manager

Reports To: General Manager / Operations Manager

Purpose:

To assist in leading the operation of assigned areas by developing and implementing strategies and services which meet the needs of owners, employees and guests.

Key Responsibilities:

• Supervise restaurant operations and food & beverage service staff to ensure smooth service in line with operating standards.
• Foster a positive team environment through leadership, coaching, cross-training, and clear performance expectations.
• Ensure high standards of food quality, presentation, hygiene, and service excellence.
• Handle guest feedback and complaints professionally, taking ownership to resolve issues and exceed guest expectations.
• Monitor staffing, scheduling, operating costs, forecasting needs, and daily financial reconciliation.
• Oversee receipt of food deliveries, maintenance of equipment, and execution of new products or menus.
• Plan and assist with regular and special event menus in coordination with the culinary team.
• Identify operational challenges through reports and implement effective solutions.
• Prioritize tasks, delegate responsibilities, and adapt goals as operational demands change.
• Communicate effectively with senior management, providing updates on issues, performance, and improvements.